Cheese
Posted on January 28, 2008 
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The only thing that goes better with wine than cheese, is a great meal. In this learning journey we have taken, we have decided that while expanding our knowledge of wines we will also learn about cheeses. For the most part, we buy cheeses which should be available at any decent grocer near you.
Even though it comes down to personal taste, certain guidelines have been proven favorable by a majority of enthusiasts. Here are some of those basic truths:
• White wines match best with soft cheeses and stronger flavors.
• Red wines match best with hard cheeses and milder flavors.
• Fruity and sweet white wines (not dry) and dessert wines work best with a wider range of cheeses.
• The more pungent the cheese you choose, the sweeter the wine should be.
To better help your experience, we believe that all crackers are good. Whatever your preference, enjoy them. For most of our tastings we use Ritz, which have a mild buttery flavor. Plain Club crackers really help showcase the cheese with the wine, and occasionally flavored crackers such as sesame will really bring out the toast, or oak flavor of a wine.
As of now, our “staple” cheeses for wine tastings are as followed:
Camembert: is a soft, creamy French cheese It was first made in the late 18th century in Normandy in northwestern France. This happens to be one of Mike’s favorite cheeses. It is very similar to brie, and goes will with just about every cracker.
Monterey Jack: s a type of semi-hard cheese using cow’s milk. It is commonly sold by itself, or mixed with Colby cheese to make a marbled cheese known as Colby-Jack. We typically buy this in packages which may be plain, garlic and herb, as well as pepper flavored. Each one changes drastically depending on the type of wine we are drinking at the time, and in our opinions should be included in all tastings.
The Laughing Cow’s: What can we say, the supermarket just makes them look inviting! One of our favorites here is the BonBel (yellow disk). This semi-soft cheese is quite favorful and is ideal for a simple tasting, where unwrapping the cheese would not be an issue.
Also, when on sale I’d recommend the Laughing Cow Wedges. Imported Swiss cheese with a little bit of cream, make them spreadable and enjoyable. The Garlic and Herb is nice, as well as the French Onion and of course the plain swiss.
Jarlsberg: It comes from Norway and has a yellow-wax rind and a semifirm yellow interior. The texture is buttery and rich, and the flavor is mild and slightly sweet. It is an all-purpose cheese, good both for cooking and for eating as a snack. It has a characteristic smooth, shiny-yellow body, and a creamy supple texture. But Jarlsberg’s most notable attribute is its exquisitely mellow, nutty flavor.
Extra Sharp Cheddar: is a hard, pale yellow to orange, sharp-tasting cheese, typically we buy the spreads as it is easier to handle when sampling.