] On 4 Aug 2004 20:17:22 -0700, snipped-for-privacy@att.net (andy) wrote: ] ] >I've really been getting into cheese lately, and have noticed that ] >raw, or unpasteurized cheeses have a HUGE flavor advantage over their ] >pasteurized counterparts (for the most part). In the U.S., USDA ] >requeres raw milk cheeses must be aged 60 days, so some that I have ] >found are cheddar, reggiano parmigiano, gruyere, comte, raclette. In ] >a brie like cheese, reblochon is available in my area. Also, I've ] >found that you don't have to be that strict about marrying a wine and ] >cheese...I like them all together. One recommendation from my cheese ] >books (juliet harbut and steve jenkins) is to mix hard and soft ] >cheeses, as well as cow, goat, and ewe cheeses to get a good variety. ] ] ] Hi Andy ] ] I am always amazed at the selection of artisanal or raw milk cheese ] available in certain parts of the USA. ]
There is no question that some very fine cheeses are being made in the US. The funny thing is that -- advertising campaigns aside -- I associate these more with the east coast than California. Not to say there are none; but even my SF "local" cheese store (when we lived there) Creighton's next to Tower Market, had trouble finding many interesting CA cheeses. There were some great ones, but out weighed by the east coast.
] Regarding mixing all those cheeses, my experience makes me instead opt ] for a very limited choice of cheese, maximum 3-4, and to paying a lot ] more attention to the wine match. And that match is not an easy task. ] But when it works, it's great. ]
I agree, too many is too hard. In France it is very common to only serve a single cheese after the meal, which simplifies things. The match is always tricky IMO -- not that I agree with Ian and Mike about the unmatchability of red and camembert. :)
] Again, I find reds hardest to match, and so I tend to experiment with ] certain whites. I also like to attempt matches with off-beat wines, ] especially wines that have been raised in an oxidative environment. ] Their nutty taste seems to match the most powerful of cheeses, ] especially goat. ]
Interesting, you mean as in vin de paille? I'll have to give that a try, sounds quite good. Anyway conventional wisdom is certainly that white is easier to match than red...
-E