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Imo there is no need to puzzle out what to eat with Port. I normally do like Port on its own. But recently I had a Kletzenbread with Cambozola cheese respectively Rooijackers Overijssel cheese and I found it to be very tasty with a glass of Tawny. I found the contrast of the rather sweet (but not cloying at all) bread and the rich and fruity cheese to be really attractive. On the other hand the Tawny echoes the sweetness and spiciness of the bread very nice on another level.

If you do not know Kletzenbread you get perhaps an imagination here http://www.leovankempen.nl/kletzen_brood_GB.html

Michael

I've decided that a Dutch Blue Cheese is better than humboldt fog with port; humboldt is just too strong.

Perhaps goat cheese (I do like it very much with Beaujolais Cru or Sauvignon Blanc from Loire valley) is generally not perfect with Port because of the dryness of goat cheese. Perhaps a Dry White Port would match best, e.g. Niepoort Dry White (one can drink easily too much of this one, yummy). But I do have to admit not to know that Humboldt fog cheese. Hence I took a look at wikipedia. Very interesting though. Never saw it before.

What dutch blue cheese?

One of my favourites is a Gouda hard cheese with Port. I do love love love this one http://www.wijngaardkaas.nl/en/info/9/3 ... heese.html

I can also recommend the Reypenaer XO. Only downside is that these cheeses are almost as expensive as the port...

If you do not know Kletzenbread you get perhaps an imagination here http://www.leovankempen.nl/kletzen_brood_GB.html

Now I know what that curious bread served by Lufthansa is called..

With good port, good bread pairs well. When you have to make do with the Douro's lesser offerings, a moderately dry cheese can save the day..

Tom

SushiNorth wrote:I've decided that a Dutch Blue Cheese is better than humboldt fog with port; humboldt is just too strong.

There are only one or two Dutch blue cheeses that I know of and they are mostly small farmers' cheeses, so I doubt if they would be for sale in the US. Perhaps 'Dutch Blue Cheese' is just as Dutch as all the 'Gouda's' you can buy there?

Michael M. wrote:One of my favourites is a Gouda hard cheese with Port. I do love love love this one http://www.wijngaardkaas.nl/en/info/9/3 ... heese.html

I quite like the Dutch hard cheeses, too; I've never got into the soft and blue cheeses which are now being produced over here.

Reypenaar is great. And at an insane price even available here. I intend to bring a large chunk of old Dutch famer's cheese back from my Holland trip.

RonnieRoots wrote:

SushiNorth wrote:I've decided that a Dutch Blue Cheese is better than humboldt fog with port; humboldt is just too strong.

There are only one or two Dutch blue cheeses that I know of and they are mostly small farmers' cheeses, so I doubt if they would be for sale in the US. Perhaps 'Dutch Blue Cheese' is just as Dutch as all the 'Gouda's' you can buy there?

Sadly I don't know. I get it from a specialty market nearby and they tend to have some lesser known imports. At the same time, they also tend to have whatever it is their distributor found that week -- so it's a crap shoot. If I get more of the stuff, i'll see if the label has better details.