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What's a good cheese to eat with French bread and Red wine?

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xultar Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:24 AM
Original message
What's a good cheese to eat with French bread and Red wine?
Let's say I wanna do the French style for a while. Hunk o Cheese and Hunk o bread, slice of apple some berries...with Merlot, Cabernet, Boredeaux, French Tanle Red, Shiraz, Chiante, Italian red table wine

what cheese should I pick?
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ihaveaquestion Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:28 AM
Response to Original message
1. Brie, Gruyere or Emantaler n/t
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BigMcLargehuge Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:29 AM
Response to Reply #1
4. Danish bimbo... Venesuellan Beaver Cheese...
Do you, in fact, have any cheese here at all?
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soothsayer Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:29 AM
Response to Reply #1
5. those are winners!
When you feel like doing English, get thee some port and some good English stilton and grapes. Oh. My. God. Heaven!
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StClone Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:43 AM
Response to Reply #1
11. I would suggest
"Re-baking" the bread (ziewbuck) -- best accomplished on an open oven rack at 300 degrees for 10 - 15 minutes. Then place brie on bread slice and bake (or micro-wave ten seconds) until cheese is gooey. Delightful.
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xultar Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 01:11 PM
Response to Reply #1
18. I'm gonna try this too! 4sure! n/t
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BigMcLargehuge Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:28 AM
Response to Original message
2. stilton
stilton is the best cheese to eat with ANYTHING
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calico1 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:28 AM
Response to Original message
3. Either Brie or Gruyer would be nice. n/t
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Mizmoon Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:29 AM
Response to Original message
6. Velveeta
:P
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notadmblnd Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:31 AM
Response to Reply #6
9. nothing like Velveeta on a Ritz
aong with a nice bottle of MD20/20 to wash it all down with! Um Ummm!
Thats some good eatin!
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NashVegas Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:30 AM
Response to Original message
7. Roquefort, of Course!
slurrrrrrrrp!
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StClone Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:44 AM
Response to Reply #7
13. My favorite!
American Roquefort is good but French is Great.
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Burma Jones Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:31 AM
Response to Original message
8. Be a true 'Merkin - Cheez Whiz or Velveeta...........
Of course, I really like Mimolette............
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KurtNYC Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:38 AM
Response to Original message
10. Edam, smoked Gouda
port cheddar
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StClone Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:45 AM
Response to Reply #10
14. Smoked Gouda! Yes
You people are hitting all the high notes!
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Red State Rebel Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:44 AM
Response to Original message
12. Danish Cream Havarti
my personal favorite :)
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Richard Steele Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:49 AM
Response to Original message
15. Cotswald, on a Triscuit, with a drop of Texas Pete's hot sauce...
And a big fruity beaujolais nouveau!

And, all kidding aside, Cheez-Wiz is pretty good with a dry Chianti and a thick-crusted yeasty bread.
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Donkeyboy75 Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 10:54 AM
Response to Original message
16. Camembert
:9
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xultar Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 01:09 PM
Original message
I'm gonna try this one for sure. n/t
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xultar Donating Member (1000+ posts) Send PM | Profile | Ignore Fri Nov-12-04 01:09 PM
Response to Reply #16
17. I'm gonna try this one for sure. n/t
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