I’d like some cheese with my wine

So here it is, Saturday night and I was alone at home, wanted to settle in with a glass of wine. So I went to my kitchen, pulled out a wine glass and grabbed my bottle of Domane Chiroulet Which I purchased at my absolute favorite wine store in Portland, Square Deal Wines (Please Patronize them!) and poured in it. It was at that moment that I realized something was afoot! There was a certain scent I’d not smelled from that wine before… Oh no! It had turned to something resembling the taste of vinegar…. Sad! Very Sad!

Now, my favorite wine store isn’t open at 10pm on a Saturday evening, and I wanted wine, so I had to make do. So off to my local Fred Meyer… While they have remodeled the one in Oak Grove, it does have a fancy wine selection and a wanna be Sommelier – again, not at 10 pm so I went with something comfortable; a Pepperwood Grove Pinot Grigio; But while I was there, I noticed that my local Fred Meyer, has a cheese bar, and its not a puny one, nor does it have things like Colby Jack or Cheddar (Unless its a 10 year old cheddar – Pronounced CheddAH – I’m sure) So I thought, I like wine, I like cheese! Lets be adventurous, so I grabbed a couple of cheeses I’d never heard of and thought I would share my thoughts and experiences with you. 🙂

Here we go!

First, I would be remiss if I didn’t share with you my opinions of the Wine, I’m a fan of Pinot Grigio – This one, which is reasonably prices and very versatile its smooth with no real adverse aftertaste, I’m not a wine expert, but I likes it.

Now the cheeses;

I purchased 3 different cheeses – A Marco Polo, Wensleydale with Cranberries & A Pierre Robert.

The Pierre Robert actually had the consistency of Brie- a little bit of a crust with a creamy center, and the one thing that really stuck me was that it had really no scent. Upon tasting it I noticed the outer harder portion of the cheese had the flavor of a Roquefort blue without the lasting taste and the center of a a soft creme cheese. I’d much rather use it in cooking. I wasn’t a big fan.

The Wensleydale with Cranberries was interesting. The cheese really didn’t have its own taste, it really was just kind of the consistency that seems to be its major quality, with the addition of the cranberries it really tamed them both I think. There was a light hint of sweetness, but no real major taste. I think it would go well with grapes or cashews. Just something to change the outcome.

The Marco Polo was by far my favorite. The cheese itself was firm, almost like a real Parmesan only with a much softer after taste, less bite, but a really soft presence, which was great because this cheese had peppercorn strewn through its body. It’s gentle heat added so much to the taste and flavor. It pared so well with the wine that I put the other two away for another day and had a nice snack with my wine while I wrote. 🙂

And that was that. Thanks for reading and joining me on my cheesy adventure.

Below you’ll find the web-descriptions of the assorted cheeses for your reference:

Pierre Robert: is a decadent triple-crème-style cheese from Seine-et-Marne. When Robert Rouzaire and his friend Pierre began to tire of their Brillat-Savarin, inspiration struck. They began aging the same triple-crème longer in their caves, enabling it to further develop its flavor and become even more meltingly rich in texture. They named their new success Pierre-Robert, for obvious reasons. With a whimsical boulder (“Pierre” means rock) adorning its snow-white rind, Pierre-Robert appeals to anyone craving pure and utter decadence. Buttery, smooth, and mild, this cheese ought to be eaten spread on bread or even graham crackers.

Wensleydale: is a firm, mild cow milk cheese from the dales north of London. This British traditional has been a staple for many households for so long that if you mention cheese, Wensleydale would likely be the one that would come to mind. This cheese makes a great snacking cheese on its own or it can be used in cooking as well. Unpretentious, solid, reliable, not at all agressive but so gentle that kids will love it too; the Wensleydale is one of our benchmark cheeses.

Marco Polo: This favorite from Beecher’s fleet of artisan cheeses celebrates the great thirteenth century adventurer Marco Polo – credited with bringing pepper and other discoveries to Europe. Beecher’s Marco Polo takes lightly milled green and black Madagascar peppercorns and blends them with our creamy cheese. The result is cheese with bite and texture, sophisticated yet approachable.

3 responses to “I’d like some cheese with my wine”

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