Cheese, wine and corks

In planning for a recent wine tasting in my home, where the lecturer preferred that we have no food – but allowed cheese – I found myself in a search of cheeses that my guests would find new and interesting, and, some that would be familiar.

(I also found a cool website that had cheese markers made from corks – search this blog for the link as I’ve been drinking and I’m too “relaxed” to look it up again.)

So, for the familiar I chose Dubliner sharp cheddar, Brie and Stilton Blue.  For the new, I had – and guests brought – cheese fudge made with milk chocolate and Havarti cheese (where’s that cheesecake you promised to make from the leftovers Tracy???), River Rouge – a blue to compare to the Stilton and brought by Larry McClements, Cahill Whiskey – as the two markets I went two didn’t have the Dubliner with either Stout or Whiskey, and Drunken Goat – self-explanatory.

People really loaded up on the cheese.  I’d have to say that the River Rouge Blue cheese was both stronger and nuttier than the Stilton – to my recollection – and guests preferred it.  I thought the cheese fudge had freezer burn, and many guests agreed, but a couple dug it – I think they were chocolate freaks though.

Suffice it to say, there is really nothing out there that beats cheese, infused with fruit or laden with cream, as all a really good cheese needs is…

you guessed it, wine.