Download Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying by Janet Fletcher PDF

By Janet Fletcher

From the best-selling writer of The Cheese path comes a brand new consultant to having fun with some of the most easy but subtle culinary delights: cheese and wine. Janet Fletcher leads readers on a world travel of 70 cheeses,exploring the easiest wine pairings and serving feedback. From Oregon's autumnal Rogue River Blue to fragrant Brind'Amour evocative of the Corsican geographical region, cheese enthusiasts will relish the variety of textures, flavors, and hues. that includes mouth-watering colour images and exact, informative textual content, this choice of cheeses and the wines that compliment them will motivate ideal pairings.

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Extra resources for Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying

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By then, it has developed a natural rind dusted with powdery white molds. Inside, the ivory paste is rippled with well-spaced, blue-green veins. The texture is creamy yet crumbly, a little drier than most blue cheeses. The aroma can be baconlike, with hints of smoke and meat. The flavor is mellow, sweet, and approachable, without the bite of many blues. Choose a dessert wine with concentration and depth, such as Banyuls, Muscat de Rivesaltes, or tawny port. WINES THAT WORK: C H E E S E S TO K N O W 31 B E A U F O RT (BOW-fore) Raw cow’s milk France Fashioned into wheels weighing anywhere from forty-five to one hundred and fifty pounds, Beaufort belongs to the esteemed family of hefty cow’s milk cheeses—Gruyère (page 77) and Comté (page 52) among them—made in the mountains between France and Switzerland.

They require that the curds be cut by hand, not mechanically, and that they be lifted from the cauldron in large cloth or nylon bags and molded by hand, practices that have long vanished from many cheese plants. After a week, the young wheels are transported to large cooperative aging facilities where they are matured on spruce shelves for at least four and a half months. Skilled affineurs (cheese agers) turn them frequently and rub them with brine to nurture the rind, a considerable labor for wheels that may weigh up to eighty pounds.

If it is not ammoniated and you like the contrast of textures, by all means eat it. If it is strong or diminishes your pleasure, cut it away. Both approaches are correct. With a flavor and texture almost identical to Brie, Camembert calls for a similar wine choice (see page 138). A buttery Chardonnay without obvious oak makes an appealing match, as does sparkling wine or a Grüner Veltliner at the richer end of its spectrum. For a red, choose a medium-weight wine with modest tannin, such as Merlot.

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