Port and cheese inspiration.
Cheese is a lovely thing. Didn't really start to like it until my twenties, a bit like most alcohol, and I still prefer the melted form before anything else, but sometimes a bit of port and cheese is a lovely thing.
Tonight we had a bottle of 2006 Grahams late bottle vintage, well, just a reasonable glass, not the entire bottle. I had some cornish brie and Wensleydale with apricots while Leif went on the mature stilton and another blue cheese that I really can't recall the name of at the moment. Crackers were had as well of course. Unfortunately no saltines but the oat crackers were just as fine.
When it comes to port I put my trust in an old post from mansaxel in KOM for inspiration and when that fails the Grahams LBV tends to do the trick anyway.
For the cheeses it all depends on if the mood is for hard or soft cheese. unixsmurf is one for the blues and the ones that smells like a pair of socks have died many times over. They are a bit too strong for me. I prefer a good brie or creamy goats cheese, or a nutty and nice hard cheese or Västerbotten, you can't go wrong with Västerbotten. Cheddar is one of the few I just haven't got a grip of yet unfortunately, but then again, who needs cheddar when there are soo many cheeses and not enough time to consume them all.
We tend to go to the Cambridge Beer Festival that CAMRA arranges in May every year. I tend to try a few beers, drink to much mead and then launch a frontal assault on the cheese bar. The cheese bar there is absolutely brilliant. Local and almost local British cheeses with lovely names like wobbly bottom and suchlike, and amazing taste.
When the beer festival is not in town, so well, most times, theres always the Cambridge Cheese Company for a good supply of cheese. Even mesost, although it doesn't seem to be the favourite flavour for some of the staff there. More for us *MUHAHAHAHAHAHA* *cough* I meant, you can't convert them all.
The one cheese I would like to find though, is the quite mild Polish smoked cheese. Back in the old days (or something) when my oldest friend used to live with us in Haninge (13 years ago now I believe...) we used to steal most of the cheese my Polish then partner took home and make pasta bake in the oven with it. Almost like mac'n'cheese just not as creamy. Oh how I want that cheese again...
Tonight we had a bottle of 2006 Grahams late bottle vintage, well, just a reasonable glass, not the entire bottle. I had some cornish brie and Wensleydale with apricots while Leif went on the mature stilton and another blue cheese that I really can't recall the name of at the moment. Crackers were had as well of course. Unfortunately no saltines but the oat crackers were just as fine.
When it comes to port I put my trust in an old post from mansaxel in KOM for inspiration and when that fails the Grahams LBV tends to do the trick anyway.
For the cheeses it all depends on if the mood is for hard or soft cheese. unixsmurf is one for the blues and the ones that smells like a pair of socks have died many times over. They are a bit too strong for me. I prefer a good brie or creamy goats cheese, or a nutty and nice hard cheese or Västerbotten, you can't go wrong with Västerbotten. Cheddar is one of the few I just haven't got a grip of yet unfortunately, but then again, who needs cheddar when there are soo many cheeses and not enough time to consume them all.
We tend to go to the Cambridge Beer Festival that CAMRA arranges in May every year. I tend to try a few beers, drink to much mead and then launch a frontal assault on the cheese bar. The cheese bar there is absolutely brilliant. Local and almost local British cheeses with lovely names like wobbly bottom and suchlike, and amazing taste.
When the beer festival is not in town, so well, most times, theres always the Cambridge Cheese Company for a good supply of cheese. Even mesost, although it doesn't seem to be the favourite flavour for some of the staff there. More for us *MUHAHAHAHAHAHA* *cough* I meant, you can't convert them all.
The one cheese I would like to find though, is the quite mild Polish smoked cheese. Back in the old days (or something) when my oldest friend used to live with us in Haninge (13 years ago now I believe...) we used to steal most of the cheese my Polish then partner took home and make pasta bake in the oven with it. Almost like mac'n'cheese just not as creamy. Oh how I want that cheese again...