AAhh... lovely cheese. Got a highly tannic wine? Get a Super Sharp Cheddar.. that'll soften it out in no time.

In my humble opinion, any rich red and manchego is a match made in heaven. Another important aspect, IMO is ample supply of a nice fresh crusty bread.

With Goat Cheese...I like a Chard.
With Feta (Israeli or French, my 2 favorites)...Pinot/Zin.
With Ghouda...Blanc/Chard.

..just some of my favorite "couples".

Yes but Sheep or Goat feta?

At Seek1's, we ejoyed Havarti, Gouda, Jarlsburg, and Smoked Gouda (?) with out BIG GUN cabs and they were all delicious.

My favorite was the Havarti.

The last you mentioned was actually a small smoked aged Swiss. The Havarti was the mildest of them all. I really liked the flavor of the NY woodaged Gouda, and Jarlsburg swiss is a staple for me.

"Behold the Power of Cheese"®

Anyone like Dubliner?

mmmmmmmmmmmmmm

I don't think I have had that one tjaehnigen, or at least I can't recall having it. What kind of profile does it have or what can you relate it too?

It's like an Irish Cheddar, sort of. Really quite sharp. Delicious.

Seek1: Is there really a better all-around wine-cheese that Jarlsburg? Only thing I like nearly as well is a good double Gloucester (sp?), w/ or w/o the Stilton Blue (commonly called 'Huntsman' cheese). YUM

If I'm feeling real fancy, I'll grind hazelnuts to a mid-course texture, then coat a small round of brie w/egg wash and roll it in the nuts. This is then deep fried for about 6 mins. or until the nuts are golden brown and the cheese is starting to ooze out.

Serve this w/peppered flatbreads, slices of granny smith apples and a drizzle of honey, and a nice glass of champagne/sparkler. That's what I'm talking about!

Dubliner.

kybo-- THAT is what I am talking about! oh man that sounds DEEEEELISH! So, when's your next party>!

Queenie!!! So, where's the King?

Jeremy: Sheep Feta.

Will add a couple more favorites:

1. Havarti Cheese. No Wine, in particular, just by itself.

2. "Fresh" Mozzarella, or better yet, Buffalo Mozzarella. Excellente. Buy it every so often. Nice with a Blanc or Chard.

Interesting that I forget some of the names of the Cheeses that I have tried throughout the years. But, there were so good ones (ages Cheeses).

I will even tell you that lately in Restaurants, the "better/finer" ones, I do Not order Dessert. I have some Wine left-over, so I order a cheese plate. Sometimes, I prefer that to Coffee/Dessert.

lcc-
I'm a major cheese fan but Feta is THE one I have a hard time with. It is almost too pungent, too acidic-tasting for me to enjoy unless it is cooked in w/some other food.

Every now and then (in the summer) I make a Napoleon of tomato, eggplant, and onion, w/feta cheese, olive oil, and salt/pepper between the layers. Once its baked the flavors all meld together and the feta is not so pronounced. BTW this goes famously w/horseradish and dijon mustard-encrusted ack of lamb and a really nice PN - and screw the mint jelly.

Havarti is dee-lish. I can have it almost any way, but I really like a thick slice of it on a piece of crusty bread. mmmmmmmmmm

That's is exactly 1 of the ways I have it, my friend. Cool.

Actually, pair some really thinly sliced Havarti with some REALLY thinly sliced Nussschinken (a smoked ham from Germany, easily found in any reputable German deli) is sublime.

Actually I've found that dry reds don't seem to go well with cheese (too me at least) especially softer cheeses. Champagne goes better with softer cheese. Harder cheeses can sometimes overpower certain reds or not match well. The advantage Champagne has is the bubbles lift the residue off the tongue (beer does the same). I'm wondering if I should bring some Stilton with some vintage port I'll be bringing to a tasting next week.

Last night with 1978 Richebourg (DRC), which was madeirized and poured down the kitchen sink, 1999 Martinelli Pinot Noir Reserve, and 1997 Ridge Lytton Springs (last second replacement for madeirized Richebourg), we had a triple creme Brie, St. Andre, Rocastin (sheep's milk Brie) and Tomme Verte (French goat cheese). The combination worked well. The cheeses were served at room temoerature to allow the flavors to reveal themselves.

Board-o I am so sorry to hear that! That's awful!