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Old 07-02-2012, 06:48 AM   #1
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International Cheese Platter

Buon Giorno,

One of our favorite desserts and / or Tapas, or Antipasti, or Meze or Appetisers are an international cheese platter ... Which cheeses to do combine ? How many cheeses do you put on the wooden board or Platter ? How do you serve and which beers and wines do you serve them with ?

In Puglia, I like to have one blue vein, gorgonzola along with the numerous Italian cow varieties or water buffalo fresh bufala di mozzarella, taleggio, provolone, young and aged pecorino sardo, Reggiano Parmesano and Asiago ...

For a warm touch: a Provoletta, which is a melted provolone fondue, which is prepared in an earthenware with sweet red bell and Italian green peppers and cayenne ...

For an international slant;
1) La Vera Goat Cheese, Ibores
2) Manchego Ewe Cheese
3) Basque Idiabazal Ewe Cheese
4) The Goat Cheese of Andalusia and the Canary Islands
5) Montrachet Goat Cheese
6) A Blue Vein: Gorgonzola
7) Camembert
8) Feta
9) Cretan Cheese

I believe that most cheeses pair marvelously with grapes, red, black or white, Granny Smith and Bosc Pears ... Grossini, Focaccia with sea salt and Evoo, and Rustic wholemeal or wholewheat bread and / or Italian style crisp Baguette ...

Look forward to your feedback,
Ciao, Happy 4th,
Margi.

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Old 07-02-2012, 07:19 AM   #2
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I love a cheese platter more than I love a pudding.

Some favourites are a nice melty Brie, Stilton, Blacksticks Blue or a bit of Stinking Bishop. Also a nice red Lancashire cheese or crumbly Wensleydale. Paired up with a bit of fruit, such as pears or figs, and a home made damson chutney. Heaven. Would just drink it with whatever we happen to be drinking, not necessarily matched up.
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Old 07-02-2012, 10:49 AM   #3
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A few of my favorites, in no particular order:

  1. Cypress Grove Humboldt Fog. My all time favorite.
  2. Carr Valley Wildflower Cheddar. Light and grassy. Reminds me of a pasture.
  3. Gruyère de Comté. Nutty and sweet.
  4. Aged Manchego. Salty and delicious.
  5. Vella Golden Bear Dry Jack. Excellent California cheese.
  6. Gorgonzola Dolce. One of my favorites for a cheese plate. Even people that don't like blue cheese will sometimes eat it.
  7. Cotswald. Favorite for a grilled cheese sandwich.
  8. Maytag Blue. My favorite salad cheese.
  9. Mozzarella di Bufala. Delicate and lightly flavored, with a very fresh dairy aroma.
  10. Camembert. Stinky, but delicious once you get it past your nose.
A lot of people think that cheese and wine have a natural affinity for each other, but I don't find that to be the case. Many times it's just the opposite. Each has strong flavors that can bring out the worst in each other. This is especially true with heavy red wines.

For the most part, I try to contrast, rather than compliment, flavors when pairing cheese with wine. For example, I will serve pungent blue cheese with a sweet dessert wine, such as port, or something light like Moscato d'Asti. Sparkling wines go well with salty, crumbly, aged cheeses. Pinot Noir and Chevre work well together.

For other cheeses, you just can't beat beer. Cheddar types go great with a cold beer.
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Old 07-02-2012, 11:03 AM   #4
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Steve, I love baked camembert the best, cooked in the box with a drizzle of white wine and garlic. Oozy and fab for dipping.
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Old 07-02-2012, 12:09 PM   #5
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hmmmmmm...........in no particular order of preference
1.baldersons royal canadian cheddar
2.long clawson stilton
3.mrs kirkham's tasty lancashire
4.butlers blackstick's blue
5.epoisses(banned on french public transport but tastes as good as it smells bad)
6.pont l'eveque(should be banned on.........ditto!)
7.danish esrom...stinks but is soooo good!
8.cave aged gruyere
9.barrel aged greek feta
10.grana padano(prefer it to parmesan)
11.old amsterdam mature gouda
hard to say what i'd eat them with but a selection of crusty french baguette,water biscuits,sweet digestives,cold boiled new potatoes,fruit,olives,fruit cake or christmas pudding depending on whether it was a hard,sharp,runny and/or smelly cheese.
i rarely drink wine with cheese....mostly beer or earl grey tea
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Old 07-02-2012, 12:39 PM   #6
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I haven't seen a cheese platter in years. I do love cheese, but only do, maybe 3 cheeses, paired with grapes, and/or strawberries (or any fresh fruit - melons etc.), crackers, smoked oysters, prosciutto, & wine -- a Summer antipasto. Haven't warmed up to goat cheese, yet; but I'll give it another try. I like gouda, swiss, brie, bleu & on and on.
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Old 07-02-2012, 12:44 PM   #7
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marge, that's one of your pictures you uploaded from your camera? that's amazing!!!

maybe i was wrong. it happens, you know. far more often to chief longwind, or bolas per se. but it happens...
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Old 07-02-2012, 01:01 PM   #8
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Agree. Amazing pics (& the tapenade as well). Great photo skills.
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Old 07-02-2012, 03:42 PM   #9
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Bucky, Buonasera,

Yes, this is my rustic country Italian unbleached table in Puglia !

Thanks for re-joining us ... Yes, I am a true Cheese-aholic too ! and believe in the Mediterranean Triology; cheese, rustic dark bread and wines ...
Of course, we can say, a Quad-ology as I like fruit with cheese too ...

What would you suggest for an International platter ? Any wine or beer suggestions ?

Have a lovely evening.
Ciao, Margi.
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Old 07-02-2012, 03:48 PM   #10
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Wink Steve Kroll, Gravy, Harry & Cerise: Thanks For All !

Cheese-aholics, International ...

Firstly, I wish to thank all of you for your feedback ... and wonderful suggestions ...

GQ: Yes, me too, I would prefer cheese to Puddings or Desserts ! Thanks so much Gravy Queen ...

Steve: Your suggestions are greatly appreciated and it is truly a pleasure to have you give your input on our D.C. Posts ... Always a Gent too !

Harry: So good to hear from you again ... It is always a nicety to have you give us, your input too ...

*** Buckytom: As I had mentioned to Buckytom, this is my country Italian unbleached table on our open air terrace in Puglia ... Yes, I took the photo ... After, 4 hours I finally got it !!! A bit slow with techi stuff, however, eventually, I get it after determination ... DOES MAKE A DIFFERENCE !!!

All my kindest,
Margi.
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