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    Wine and Cheese~

    Dib's
    Wed Dec 19, 2012 10:55 am
    Food.com Groupie


    With other great things that go great together!

    Asiago~firm to hard cheese, it's interior appearance is bone to amber, the rind bone to grayish. Flavor is nutty and somewhat lemony, it grows tangier and stronger with age.
    Wine offering-light fruity reds for young Asiago: Barolo, Chianti or Sangiovese for aged Asiago.

    Brie~soft to semi-soft and smooth, it's interior appearance is golden, the rind white and "bloomy". Flavor is mild to pungent.
    Wine offering-Bordeaux, Burgundy, Chardonnay, Viognier and sparkling wines.

    Cheddar~firm to hard, the color ranges from white to orange. Aged Cheddars can be crumbly. Flavor ranges from mild to extra sharp.
    Wine Offering-Sauvignon Blanc, Chardonnay, Pinot Noir, Burgundy.

    Colby~semi-soft, it tends to be deep orange. Flavor is light and mildly sweet.
    Wine Offering-California Zinfandel, Cavernet Sauvignon, Pinot Noir.

    Emmental(Swiss)~hard and firm, the color ranges from yellow to deep yellow with holes. Flavor is strong and fruity.
    Wine Offerning-Beaujolais, Merlot, Syrah and Shiraz.

    Feta~firm and crumbly, feta is chalky white. Flavor is tart and salty.
    Wine Offering-Sauvignon Blanc, Beaujolias, Rose.

    Gorgonzola~semi-soft, crumbly, the color is creamy white with blue-green veins. Flavor is sharp, tangy and spicy.
    Wine Offering-Riesling and Gewurztraminer.

    Gouda~firm to hard, yellow interior with red or black wax coating. Flavor is sweet and fruity, mild when young to sharp and sweet when aged.
    Wine Offering-Syrah, Shiraz and Beaujolais.

    Gruyere~firm to hard, it's interior is pale yellow with small holes. Flavor is sweet, fruity and nutty.
    Wine Offering-Bordeaux, Zinfandel, Caberner Sauvignon and Champagne.

    Havarti~semi-soft, supple and creamy. Interior is white to faint yellow with irregular holes. Flavor is mild and buttery.
    Wine Offering-red Vin de Pays, Beaujolais and Merlot.

    Jarlsberg~hard and firm, interior is buttery yellow with large holes. Flavor is mild, buttery, nutty and slightly sweet.
    Wine Offering-Burgundy and Merlot

    Mascarpone~soft and smooth, it's appearance is white. flavor is fresh, sweet, rich and creamy.
    Wine Offering-sparkling wines, Marsala and Riesling.

    Maytag Blue~soft, dense and crumbly, it's appearance is creamy white with blue-green veins. Flavor is spicy with a final bite.
    Wine Offering-Port, sweet Riesling and dessert wines.

    Monterey Jack~semi-soft and creamy, it's appearance is creamy white. Flavor is rich and buttery.
    Wine Offering-Riesling, Gewuztreminer and Pinot Noir.

    Mozzarella~soft and smooth, it's appearance is creamy white. Flavor is mild and milky.
    Wine Offering-Chianti and Barbera.

    Munster(Muenster)~firm and smooth, creamy white interior with an orange or white surface. Flavor is savory, nutty and mild to "beefy", depending on origin.
    Wine Offering-Gewuztraminer, Pinot Gris and Burgundy.

    Provolone~firm, it's interior is light yellow that darkens with age. Flavor is lemony with a salty bite. Flavor sharpens with age.
    Wine Offering-Chianti, Sangiovese, and Chardonnay.

    Ricotta~soft, moist and grainy, it is white and moist. flavor is mild, sweet and nutty.
    Wine Offering-Sauvignon Blanc, Chenin Blanc, Frascati, Soave and Viognier.
    duonyte
    Thu Dec 20, 2012 8:55 am
    Forum Host
    I have to admit that several times over the last few weeks I have been so tired and grumpy that for supper we have had wine and cheese. I almost always have some nice crackers, and several types of cheese around, and usually a little prosciutto or salami or ham, so this works well for us especially if lunch was on the hearty side.

    As for the wine - whatever I have handy!
    Dib's
    Thu Dec 20, 2012 11:33 am
    Food.com Groupie
    duonyte wrote:
    I have to admit that several times over the last few weeks I have been so tired and grumpy that for supper we have had wine and cheese. I almost always have some nice crackers, and several types of cheese around, and usually a little prosciutto or salami or ham, so this works well for us especially if lunch was on the hearty side.

    As for the wine - whatever I have handy!


    I'm pretty much a "whatever wine I like" person. Unless it's something really strong like a blue cheese-then I do a litte research.
    Chocolatl
    Thu Dec 20, 2012 1:19 pm
    Food.com Groupie
    Dib's wrote:
    duonyte wrote:
    I have to admit that several times over the last few weeks I have been so tired and grumpy that for supper we have had wine and cheese. I almost always have some nice crackers, and several types of cheese around, and usually a little prosciutto or salami or ham, so this works well for us especially if lunch was on the hearty side.

    As for the wine - whatever I have handy!


    I'm pretty much a "whatever wine I like" person. Unless it's something really strong like a blue cheese-then I do a litte research.


    I think a really strong cheese calls for a good-quality beer rather than wine!
    Dib's
    Thu Dec 20, 2012 1:48 pm
    Food.com Groupie
    Different strokes. I like single malt scotch with some.
    JoyfulCook
    Fri Dec 21, 2012 1:40 am
    Forum Host
    We love cheese and a cheese platter served at dinner or just on the side of a buffet - with a nice selection of soft medium and hard cheese's you just go wrong
    Chocolatl
    Fri Dec 21, 2012 12:27 pm
    Food.com Groupie
    Dib's wrote:
    Different strokes. I like single malt scotch with some.


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