Cheese with port. Advice required

Anything to do with Port.
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benread
Niepoort 1977
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Cheese with port. Advice required

Post by benread »

A friend is buying the cheese for a dinner tomorrow. We have a bottle of Krohn 1967 ( supplied by Tony direct to my friend ).

What cheese would people recommend. Indulgences welcome!


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idj123
Morgan 1991
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Re: Cheese with port. Advice required

Post by idj123 »

My go to cheese for the Kr67 would be a nice Manchego, mild but nutty- should complement it nicely.
LGTrotter
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Re: Cheese with port. Advice required

Post by LGTrotter »

Mimolette. Or Montgomery's Cheddar. Sharpham's Rustic. Lord of the Hundreds, if they still make it. Parmesan, the older the better. Cheese is terrific.
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Doggett
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Re: Cheese with port. Advice required

Post by Doggett »

18 month old matured Comte for me please
Glenn E.
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Re: Cheese with port. Advice required

Post by Glenn E. »

Any of the following, though the first two are both the best and the most obvious:

Serra da Estrella (duh)
Queijo da Serra (the non-PDO version of Serra da Estrella)
white Cheddar, English Coastal preferred
Comte
Gouda
Manchego
aged Parmesan
aged Asiago
Beecher's Flagship (might be hard to find in London as it's Seattle-based)
Stilton, but not blue Stilton
Glenn Elliott
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Alex Bridgeman
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Re: Cheese with port. Advice required

Post by Alex Bridgeman »

They do still make Lord of the Hundreds.

I would recommend one of your local cheeses - Sussex Charmer.

(I know it's too late, but for reference in case someone else in the future wants a cheese suggestion to match a 1967 colheita.)
Top Ports in 2023: Taylor 1896 Colheita, b. 2021. A perfect Port.

2024: Niepoort 1900 Colheita, b.1971. A near perfect Port.
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benread
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Re: Cheese with port. Advice required

Post by benread »

I did suggest a Sussex charmer but it is also quite hard to get hold of. The aged Parmesan was very good though.


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PhilW
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Re: RE: Re: Cheese with port. Advice required

Post by PhilW »

Doggett wrote:18 month old matured Comte for me please
Well said that man - my favourite cheese :)
Our local market has a 22 month old that is perhaps the best I've had (better than the 24/30/36month olds I've tasted). Talking to the cheesemonger, it seems that the season/time of year when it is made affects the flavour significantly also.

Personally, I tend to Comte, Lincolnshire Poacher and the like for with tawny, and the gentler soft blues for with ruby (though not where you want all the flavour nuance, in which case I would suggest no cheese).
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jdaw1
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Re: RE: Re: Cheese with port. Advice required

Post by jdaw1 »

PhilW wrote: 21:09 Wed 11 Oct 2017Talking to the cheesemonger, it seems that the season/time of year when it is made affects the flavour significantly also.
Yes, definitely. Each year a typical cheesemonger declares 52 different Vintages.
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