Page 1 of 1

Cheese with port. Advice required

Posted: 17:14 Fri 06 Oct 2017
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!


Sent from my iPhone using Tapatalk Pro

Re: Cheese with port. Advice required

Posted: 20:38 Fri 06 Oct 2017
by idj123
My go to cheese for the Kr67 would be a nice Manchego, mild but nutty- should complement it nicely.

Re: Cheese with port. Advice required

Posted: 20:42 Fri 06 Oct 2017
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.

Re: Cheese with port. Advice required

Posted: 21:52 Fri 06 Oct 2017
by Doggett
18 month old matured Comte for me please

Re: Cheese with port. Advice required

Posted: 22:07 Fri 06 Oct 2017
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

Re: Cheese with port. Advice required

Posted: 20:30 Wed 11 Oct 2017
by AHB
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.)

Re: Cheese with port. Advice required

Posted: 20:59 Wed 11 Oct 2017
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.


Sent from my iPhone using Tapatalk Pro

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

Posted: 21:09 Wed 11 Oct 2017
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).

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

Posted: 22:48 Fri 09 Feb 2018
by jdaw1
PhilW wrote:
21:09 Wed 11 Oct 2017
Talking 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.