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Cheese Course

cheese

#21

read that as ‘human cheese’ the first time…I know you can get breast milk ice cream…but breast milk brie…


#22

we have managed, over the years, to persuade several of our neighbours to look at white wines with cheese! I will make the wine choice based on what we decide to go with…

At this stage of the evening I dont normally bring out anything “amazing” as it is a bit wasted (as are the guests!) - but we do have many other gatherings over the year so they all get “from the bottom of the cellar” as its described!..we do a port evening - light starter followed by lots of cheese with a few bottles of port, some stickies, and white wines…one of our favourite evenings as its easy, very sociable and its cheese!


#23

it does ! had a fabulous Irish brie…and cashel blue is a fav too. any recommendations ?

6 nations…we have the home nations covered and can cover language for France and Italy…


#24

Gubbeen , should be able to get it at a specialist cheese monger . Also Cashel blue is fab , one of my brothers makes an amazing soup with this in it :yum:


#25

What, their own names! Must be a good party that!!


#26

Durrus and Cooleeny are good too.

We have a great cheesemaker about 15 minutes drive away, who sell from the farm. The hard goat’s cheese is great, as is the Brie like one, as well as their traditional Dunlop - i get half of one every Christmas, which usually lasts til early Feb!

http://www.dunlopdairy.co.uk/cheese.html

And @JamesF, you definitely need to persuade your neighbours to drink more white wine with cheese. Alsace Gewurz and PG are made for it, especially washed rind and some harder cheeses.


#27

seems I can buy the “bonnet” online :slight_smile:

Not put Gewurz with cheese myself but have PG.


#28

Gewurz is good with soft goat, as well, or indeed almost any cheese.


#29

It does work with most, except probably some blue cheeses.


#30

Their cheeses are very nice. Stocked by quite a few places round here, and saw one of them in Neal’s Yard at Borough Market last month.

Gewurz and cheese are a match made in heaven.


#31

Do it like the Alsatians - Gewurz, Munster cheese and caraway seeds on the side. As served in every winstub in the region.


#32

As far as I am concerned that is where they belong and where they should stay… :wink: Maybe that I had too much caraway seed flavoured thin soup when I was a kid…


#33

For me Caraway ruins any food


#34

seconded !


#35

Scrub that one, then! Confusingly, the French word “cumin” seems to cover both caraway and cumin, and it doesn’t just confuse tourists, as I’ve also been served cumin on occasion.


#36

Boursin in celery canoos, served with piat d,or.

I’ll get my beret…