ThePortForum.com

Moooooo

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Aged Manchego 2 years with a Taylor 20 yr Tawny.

I've tried several combinations of some blue cheeses (Stilton, Roquefort) and Dutch cheeses (Gouda, and blue) and port. But IMHO most of the ports I tried so far seemed to combine better with not to sweet chocolate than cheese...

No no no no..... i hate cheese. Dont mix it with port

ac-fast wrote:No no no no..... i hate cheese.

Oh, what a bummer! No chance of change?

For me, a good cheese is one of the most delicious things I can imagine.

With young LBV or VP I do love an aged Gouda Cheese. The best one I know is the Reypenaer V.S.O.P.. I love the Dutch for making this one. Another one I do like very much with Port is a french blue cheese from Auvergne called "Fourme d'Ambert". It's much milder than a "Stilton" and does not dominate the Port. But I won't agree, that Stilton does not match with young Port.

Michael

ac-fast wrote:No no no no..... i hate cheese. Dont mix it with port

I'm with you. No harm in others having as much fun in the world as they can get, but keep that smelly rubbish away from me.

Conky wrote:

ac-fast wrote:No no no no..... i hate cheese. Dont mix it with port

I'm with you. No harm in others having as much fun in the world as they can get, but keep that smelly rubbish away from me.

Conky, am I right that you do not intent to spend your retirement in France?

If they got rid of Stylish & Attractive women, Wine, History, Architecture and Eric Cantona, and they were only left with vastly overated food and smelly cheese...

Definitely!

ac-fast wrote:No no no no..... i hate cheese.

But but but... you're Danish Other than bacon and herring what else have you got to eat?

I like to have cheese and was actually eating some last night with a Fonseca Guimaraens 88 last night. However, generally stilton is a VP-killer, unless the Port is young and/or tannic.

KillerB wrote:

ac-fast wrote:No no no no..... i hate cheese.

But but but... you're Danish Other than bacon and herring what else have you got to eat?

That's right! In Germany, we are in the very comfortable position to have allways our Sauerkraut. BTW: Did you know that every flat, even the smallest must have a small room which holds at least 50 big cans of Sauerkraut? An old tradition hearken back to Kaiser Wilhelm II on the occasion of the Boxer Rebellion. He decreed that in his famous Hun Speech on 27.7.1900. But let us return to Cheese and Port.

Michael M. wrote:

KillerB wrote:

ac-fast wrote:No no no no..... i hate cheese.

But but but... you're Danish Other than bacon and herring what else have you got to eat?

That's right! In Germany, we are in the very comfortable position to have allways our Sauerkraut. BTW: Did you know that every flat, even the smallest must have a small room which holds at least 50 big cans of Sauerkraut? An old tradition hearken back to Kaiser Wilhelm II on the occasion of the Boxer Rebellion. He decreed that in his famous Hun Speech on 27.7.1900. But let us return to Cheese and Port.

Oh but you have sausages as well. At least we have two meals: Fish and Chips and Roast Beef with Yorkshire Pudding.

Michael M. wrote:An old tradition … 1900

That’s not old.

KillerB wrote:

Michael M. wrote:

KillerB wrote:

ac-fast wrote:No no no no..... i hate cheese.

But but but... you're Danish Other than bacon and herring what else have you got to eat?

That's right! In Germany, we are in the very comfortable position to have allways our Sauerkraut. BTW: Did you know that every flat, even the smallest must have a small room which holds at least 50 big cans of Sauerkraut? An old tradition hearken back to Kaiser Wilhelm II on the occasion of the Boxer Rebellion. He decreed that in his famous Hun Speech on 27.7.1900. But let us return to Cheese and Port.

Oh but you have sausages as well. At least we have two meals: Fish and Chips and Roast Beef with Yorkshire Pudding.

That's right too. But whilst we can buy sausages on Monday, we are allowed to buy Sauerkraut from Monday to Saturday. Does that count for sausages as a self-contained meal?

jdaw1 wrote:

Michael M. wrote:An old tradition … 1900

That’s not old.

That's right. Sorry for the impreciseness, owing my enthousiasm. In future I will try to control these overwhelming sentiments when I write about german Sauerkraut culture.

Michael M. wrote:

KillerB wrote:

Michael M. wrote:

KillerB wrote:

ac-fast wrote:No no no no..... i hate cheese.

But but but... you're Danish Other than bacon and herring what else have you got to eat?

That's right! In Germany, we are in the very comfortable position to have allways our Sauerkraut. BTW: Did you know that every flat, even the smallest must have a small room which holds at least 50 big cans of Sauerkraut? An old tradition hearken back to Kaiser Wilhelm II on the occasion of the Boxer Rebellion. He decreed that in his famous Hun Speech on 27.7.1900. But let us return to Cheese and Port.

Oh but you have sausages as well. At least we have two meals: Fish and Chips and Roast Beef with Yorkshire Pudding.

That's right too. But whilst we can buy sausages on Monday, we are allowed to buy Sauerkraut from Monday to Saturday. Does that count for sausages as a self-contained meal?

Last time I was in Munich I went to a place that had a sausage meal. We were treated to five types of sausages in great abundance. I was particularly impressed by the little ones - I think they were Nurembergs but we were only given a dozen between two of us so they disappeared in seconds.

So yes, sausage counts as a meal.

KillerB wrote: Last time I was in Munich I went to a place that had a sausage meal. We were treated to five types of sausages in great abundance. I was particularly impressed by the little ones - I think they were Nurembergs but we were only given a dozen between two of us so they disappeared in seconds.

So yes, sausage counts as a meal.

So, I suppose you have become a victim of Nürnberger Rostbratwurst.
klick

It's a kind of taking drugs, sometimes.

Michael M. wrote:

KillerB wrote: Last time I was in Munich I went to a place that had a sausage meal. We were treated to five types of sausages in great abundance. I was particularly impressed by the little ones - I think they were Nurembergs but we were only given a dozen between two of us so they disappeared in seconds.

So yes, sausage counts as a meal.

So, I suppose you have become a victim of Nürnberger Rostbratwurst.
klick

It's a kind of taking drugs, sometimes.

That's them, genuinely addictive.

So most of us seem to have a combined Cheese and Port allergie.

Bummer! I'd love to read also something about the Mäh ä ä ä äs and the Bäääääääähhhs

When i was in Portugal last time i tryied to taste cheese again, and no. I didnt like it.

But BACON Yeaaaaaaa... i love bacon, but not with port,

Denmark is a very big producer og cheese

ac-fast wrote:When i was in Portugal last time i tryied to taste cheese again, and no. I didnt like it.

But BACON Yeaaaaaaa... i love bacon, but not with port,

Denmark is a very big producer og cheese

Does the forum have a policy on drinking and posting?

g-man wrote:

ac-fast wrote:When i was in Portugal last time i tryied to taste cheese again, and no. I didnt like it.

But BACON Yeaaaaaaa... i love bacon, but not with port,

Denmark is a very big producer og cheese

Does the forum have a policy on drinking and posting?

Yes. It is compulsory to be drinking while posting.

Michael M. wrote:So most of us seem to have a combined Cheese and Port allergie.

Not at all!! Cheese is compulsory when drinking port!!!

I agree that Stilton is usually too powerful for VP, but it can work with a young unfiltered LBV or Crusted. Stilton is great with a powerful Douro red too.

With VP that has some age to it, I love runny cheeses, like Queijo da Estrela, Azeitao or comparable varieties from France and Spain. VP's that still have an edge to it (like, let's say Vargellas 1987) works really well with KillerB-brought Cheddar, old Gouda or Manchego.

With aged tawnies and Colheitas I like hard and spicy cheeses such as Parmesan and Pecorino. Old goat's cheese may work as well.

RonnieRoots wrote:

Michael M. wrote:So most of us seem to have a combined Cheese and Port allergie.

VP's that still have an edge to it (like, let's say Vargellas 1987) works really well with KillerB-brought Cheddar, old Gouda or Manchego.

With aged tawnies and Colheitas I like hard and spicy cheeses such as Parmesan and Pecorino. Old goat's cheese may work as well.

I like to put manchegos with my tawnies, and not necessarily with my VPs.

young creamy goat's cheese goes great with a young VP.

RonnieRoots wrote:

Michael M. wrote:So most of us seem to have a combined Cheese and Port allergie.

Not at all!! Cheese is compulsory when drinking port!!!

I agree, tho like Ronnie I don't recommend a stilton or blue with Port. Rather, I'd say go for the nuttier flavors (aged goudas in particular), sheep milk cheeses (which are sharp but not as much as goat), or the medium soft "pucks." The best thing about the pucks is that they tend to be sharp and tangy on the outside, but mellower and nuttier on the inside. This gives your tongue a pause from the port, a balanced flavor to reconsider the port against, and a little fat to hold back any heat, thereby amplifying some of the more nuanced flavors in the wine.

Personal fav: Constant Bliss, a raw cow's milk puck from Vermont and available at Murrays in NYC. The rind is a little sharp for port, but the cheese is so good that it magnifies any eating experience.

RonnieRoots wrote:

Michael M. wrote:So most of us seem to have a combined Cheese and Port allergie.

Not at all!! Cheese is compulsory when drinking port!!!

Ronnie, I knew you are someone to rely on.

I like Manchego as well although it is not one of my favored ones. Recently I had a dutch sheep cheese from Rooijackers, called Romerokaas. To my taste it was better than the Manchego we usally have because it was more spicy. There are other cheeses from Rooijackers I really like- a cow cheese with nettle and another one with caraway. Pretty special and not for every day consuption, but sometimes I like them a lot with a basic Tawny or a young LBV. For some perhaps too much. A french chesse which matches IMO good with Tawnies and aged Rubies is the frensch Comté. Fruity with a little acerbity- yummy. Apropos goat cheeses: In Beaujolais one can find handcrafted goat cheeses of exceptional quality. I think it would match very well with a chilled White Port. I will try this next summer.

Cheers
Michael