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Cheese Tips and Advice
Want to know the Great Cheese and Wine Secret? The easiest thing to do is to choose wine and cheese from the same region. Like best friends who grew up together, they'll get along great.
The same goes for fruit and nut pairings. Try a nice Oregon Rogue Valley Merlot or Syrah with Rogue River Smokey Blue (smoked over hazelnuts) or Rogue River Blue (wrapped in pear-brandy soaked grape leaves), hazelnuts, and a sliced pear.
Stay Close to Home
Try one of these American classics:
- Widmer Brick (Wisconsin)
- Maytag Blue (Iowa)
- Vella Dry Jack (California)
- Laura Chenel chevre (California)
Fall is Cheddar Season
With strong Cheddars, try Cabernet Sauvignon; serve milder Cheddars with Chardonnay:
- Cabot Cheddar (Vermont)
- Carr Valley Cheddar (Wisconsin)
- Keen's Cheddar (Britain)
- Fiscalini Bandage-Wrapped Cheddar (California)
Some Real Prize-Winners
The American Cheese Society's top three in 2007:
- Leelanau Cheese Aged Raclette (Michigan)
- Beecher's Handmade Cheese Flagship Reserve (Washington)
- Roth Kase USA Ltd Roth's Private Reserve (Wisconsin)
See How They're Made
Watch delicious cheese appetizers being made, and pick up loads of how-to tips along the way. Yeah, you can do this!