Made for centuries in England, Stilton has a storied and delicious history. Crafted with English cow's milk, this is the classic for a fudgy, buttery crumble with a mineral tang. An ivory white paste is veined with blue-green, tangy mold, imparting a piquant yet sweet pepperiness. Borrow from the Brits’ very sensible traditions and serve with Port and pears.
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Just the Facts
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
PortVintage Port possesses extraordinary power, with deep fruit, spice, and chocolate. Full bodied with integrated tannin, vintage Port needs a powerful cheese to stand up to its strength. Anything mellow or subtle may get brushed aside.
Tawny Ports change flavour profile depending on their age; at 10, 20 and 30 years old. The traditional 20 year-old version, which I will focus on, is usually sweeter with secondary characters coming to the fore. It is a superb alternative to other sweet dessert wines, such as Madeira or late harvest Riesling and Tokaji.
Porters and StoutsPorter, Stout, Imperial Stout
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.
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