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Cheese and Wine

White wine comes out on top with Sauvignon Blanc the most frequently mentioned grape type when it comes to matching cheese with wine according to one study. Chardonnay is also popular. We all have individual taste both in cheese and in wine; the following matches are only suggestions. You have to try it.
Some general wine and cheese rules are mention on page one

Page two - C- E

Cabrales cheese is produced only in the village of the same name and three villages of the Peñamellera Alta township, located on the northern spur of the Europa Peaks in eastern Asturias of Spain

Red wines are best try Chateauneuf du Pape

Caciocavallo a Filata Cheese from Italy It's a traditional, stretched curd cheese made from cow's milk. It's gourd-shaped and tied at the thin end with a cord to hang. After the period of three months this cheese can be eaten as a table cheese, after the period of two years it is used for grating. There are also smoked versions of this cheese. Cavallo means "horse" in Italian and it is said that this cheese was originally made from mare's milk. In Italian language the expression "to end up like Caciocavallo" means to be hanged.

Dessert Wines

 

G

Le Cendrillon, coated with ash (“Cendrillon” means “Cinderella” in French)Cinderella a Canadian Goat cheese

Won the grand prize at the International Cheese Awards festival 2010.

Sauvignon Blanc , Chenin Blanc

Cambozola a cow 's milk cheese that is a combination of a French soft-ripened triple cream cheese and Italian Gorgonzola .

 

Niche Wine Co Foch 2010

Camembert is a soft, creamy, surface-ripened
cow 's milk cheese . It was first made in the late 18th century in Normandy in northern France .

Serve with Champagne or sparkling wines


Camembert de Normandie a softy cheese with white rind

Cabernet Franc, Cabernet Merlot,Syrah

Cantel the oldest of all French cheeses, dating back to the time of the Gauls. The cheese is shaped like a cylinder, one foot in diameter. There are two types of Cantal: Cantal fermier (farmhouse cheese using raw milk) and Cantal laitier (the commercial mass-produced version).

Fruity Reds maybe a Chardonnay

Canadian Cheddar It is the most popular cheese in the United Kingdom, accounting for 51 percent of the country's £1.9 billion annual cheese market and the second most popular cheese in the United States, behind Mozzarella

10 year old cheddar and icewine is a great combination.

White fruity wines Chardonnay, Gewürztraminer

Cheshire is one of the oldest English cheeses, invented during the 12th century. There are three types of Cheshire: White, Red (colored with annatto) and Blue which is punctured during the curing process, resulting in blue veins. Cheshire is firm in texture and a bit more crumbly than Cheddar. It is rich, mellow and slightly salty with an excellent aftertaste

Riesling and Sauvignon Blanc

 

Chevre Noir a goat's milk cheddar, Chevre Noir's name derives from the black wax that protects the crystalline whiteness of the cheese. Sharp and delicately herbal, this Quebec cheese won top honours at the 2005 selection Caseus contest, and has garnered international awards and acclaim.

Sauvignon Blanc

Chevrochon is fragrant and earthy, with a salty, buttery finish. Goat milk adds its individual character to the aroma. This is an example of a completely original Quebec cheese and of the terroir of its lush southern plains region and its people.

Fromagerie Fritz Kaiser producer

Unoaked Chardonnay, Chablis

Chevrotin is a semi hard sliced cheese. Chevrotin is a cheese made exclusively from goat's milk; the cheeses are cylindrical

reds

ciel de charlevoix

The milk of a single herd is used to produce this silky textured blue, which is then aged by pioneering Charlevoix region affineur Maurice Dufour.

Ciel de Charlevoix has deep blue veins, compelling savory aromas, restrained salt, and sweet, earthy, almost meaty flavors. Serve a generous wedge with pear, walnuts and dark honey for a simple and tasty dessert. The cheese is produced by Laiterie Charlevoix and is aged by Maurice Dufour.

Auxerrois or a Pinot Gris

Colby cheese is made from the milk of cows. Colby cheese is pretty much like cheddar, but it is a bit more elastic and a wee bit moister than its counterpart. Colby cheese was developed initially in the town of Colby in Wisconsin

Chardonnay,Riesling,Sauvignon Blanc

Cru de Champlain is a wonderful organic, raw cow's milk cheese made in the farmstead tradition. It has a supple texture that is complimented by complex flavors of butter, nuts and hay.

Light whites, Rieslings

Colby-Jack, or Cojack, is an orange and white marbled cheese produced from a mixture of Colby (a semi-hard cheese made from cow's milk) and Monterey Jack (a semi-hard cheese made using cows milk). The cheese has a semi-hard texture. The flavor of Colby-Jack ranges from mild and mellow, to lightly sweet, and to sharp and tangy. This cheese is very popular with Mexican dishes

Blush - Rosé,Cabernet Merlot, Cabernet Sauvignon,
Pinot Noir

Danablu (Danish Blue)

Danablu (Danish Blue) Drum or block shaped creamery, blue cheese made from cow's milk. This cheese was invented in the early twentieth century by Marius Boel. Danablu has a sharp, almost metallic taste, salty bite and feels very creamy in the mouth

Cabernet Sauvignon,Chenin Blanc, Sauvignon Blanc

Edam is a pressed, semi-hard to hard cheese, made from cow's milk. It comes in a shape of ball covered with distinctive red wax. Edam is produced from skimmed or semi-skimmed milk. It is usually consumed young, when the texture is elastic and supple and the flavor is smooth, sweet and nutty. Black-wax coating means that Edam has been matured for at least 17 weeks.

The cheese tastes delicious with a glass of Pinot Noir. It also goes well with beer

Chardonnay,Riesling,Gamay Noir,Pinot Noir and Sparkling wines

Dubliner is a sweet mature cheese (aged over twelve months) manufactured by Carbery

It's a five-times National Cheese Awards gold medallist It's firm with a rounded flavour and a firm, slightly dry texture. Smooth to the palate, it leaves a gentle sweet lingering aftertaste

Almost very thing...

Emmentaler Waxy, light gold appearance with tangy taste. Widely recognized for characteristic holes the size of marbles, or even larger, that develop throughout the body of the cheese during ripening process. Traditionally made in 200-pound wheels and aged 10 to 12 months, Swiss in origin

Reds are best. Try shiraz. If you prefer white try Gewürztraminer or Sauvignon Blanc

More Cheese and Wine matches F-M N-Z

Cheeses A-B

 

 

Wineries of Canada

 

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