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say cheese!
So I just got back from my cheese shopping excursion--I haven't bought any wine yet, as I was soliciting advice from various corners (of the cheese shop) about what wine to serve with which cheese. I have two Rieslings that I got for Christmas (apparently my love for the sweet Germans is no secret, eh, ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
stitchtowhere?) and 3 out of the 4 cheeses on my list pair well with champagne, which I was hoping to serve at midnight anyway (or at least its domestic, non bank-breaking equivalent). This weekend I am just going to go to the Liquor Mart and check out their selection.
Following the advice of certain cheese geeks of my acquaintance, I have purchased:
- a WICKED EXPENSIVE French Brie
- a lovely aged Dutch Gouda
- a stalwart English blue Stilton
- a Canadian Red Wine Cheddar (Bothwell's "Reserve")
I couldn't resist cutting into the last one once I got home, and it is awesome--rich and sweet and boozy. I had a few slivers of it with some cracked black pepper cashews, and I just about had a foodgasm. This is a cheese that might make it into my regular rotation.
In the way of additional snacks, I plan to serve some fruit, nuts, olives, a lovely Mediterranean tapanade, crackers, fresh baked baguettes (courtesy of the bread machine), smoked salmon, and my famous spinach and artichoke dip. I am considering doing some shrimp wontons too, if for no other reason than that I have a box of wonton wrappers and a bag of shrimp in the freezer that could stand to be used soon.
I think about food way too much, you guys.
stitchtowhere?) and 3 out of the 4 cheeses on my list pair well with champagne, which I was hoping to serve at midnight anyway (or at least its domestic, non bank-breaking equivalent). This weekend I am just going to go to the Liquor Mart and check out their selection.Following the advice of certain cheese geeks of my acquaintance, I have purchased:
- a WICKED EXPENSIVE French Brie
- a lovely aged Dutch Gouda
- a stalwart English blue Stilton
- a Canadian Red Wine Cheddar (Bothwell's "Reserve")
I couldn't resist cutting into the last one once I got home, and it is awesome--rich and sweet and boozy. I had a few slivers of it with some cracked black pepper cashews, and I just about had a foodgasm. This is a cheese that might make it into my regular rotation.
In the way of additional snacks, I plan to serve some fruit, nuts, olives, a lovely Mediterranean tapanade, crackers, fresh baked baguettes (courtesy of the bread machine), smoked salmon, and my famous spinach and artichoke dip. I am considering doing some shrimp wontons too, if for no other reason than that I have a box of wonton wrappers and a bag of shrimp in the freezer that could stand to be used soon.
I think about food way too much, you guys.
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There was a cheese shop in my town that was awesome because the owner would totally let you taste everything before buying, and she had some really interesting cheeses, but she moved.
The red wine cheddar sound nummy.
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One day you and I will meet somewhere nice and have cheese and wine together. I promise. :)
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