For The Love Of Port

Hello gang!

I just wanted to share my joy of having discovered an incredible blue cheese called Roaring Forties Blue Cheese from King's Island Dairy. Hailing from Australia, I had it on a cheese tray about a week ago, and I can honestly say that it is the BEST cheese I have ever had the pleasure of experiencing. I sought it out this past week and was able to find it at Whole Foods Market. It paired up quite nicely with my 1985 Dow's VP. I must warn you that this cheese is addictive, and, if you aren't blessed with oodles of willpower, don't be surprised if a half pound of it disappears in one day! That's what happened to me, at least... Stomachaches are no fun!

Are there no blue cheese lovers out there? I guess that leaves more for me!

Being Lactose Intolerant, I'm not much of a cheese eater. A good Serra de Estrella being the exception Blue cheese has never been one I've enjoyed, with any wine or even by itself. Just not my thing...so that means there is more for you and everyone else

Andy Velebil wrote:Being Lactose Intolerant, I'm not much of a cheese eater.

I can confirm from first hand experience that Andy+dairy is not a good combination :help:

I'm partial to Ford Farms Coastal Cheddar with a good ruby Port. It's not too sharp and has just a little bit of sweetness to it, but it is plenty strong so it can stand up to the Port without overwhelming it. Good stuff.

Derek T. wrote:

Andy Velebil wrote:Being Lactose Intolerant, I'm not much of a cheese eater.

I can confirm from first hand experience that Andy+dairy is not a good combination :help:

No, it's not pretty

Jonathan S wrote:Are there no blue cheese lovers out there? I guess that leaves more for me!

:hello:
I like to make my own salad dressing with blue cheese, I make a soup with roquefort, love gorgonzola, and last night had some stilton with a Fonseca LBV. Anything with blue or green veins in it. Ironically, I'm allergic to penicilan.

Eric Menchen wrote:

Jonathan S wrote:Are there no blue cheese lovers out there? I guess that leaves more for me!

:hello:
I like to make my own salad dressing with blue cheese, I make a soup with roquefort, love gorgonzola, and last night had some stilton with a Fonseca LBV. Anything with blue or green veins in it. Ironically, I'm allergic to penicilan.

Eric,

Now, I'd say that you more than qualify for the Blue Cheese Club! Shoot, I think that you might just be worthy of being the president of such a club! As to your penicillin allergies, that is ironic, indeed!

I am very fond of the combo cheese Cambazola, which is a hybrid Gorgonzola and Camembert. It is coincidentally produced in Germany. Delicious. Sacre Bleu!

Roy Hersh wrote:I am very fond of the combo cheese Cambazola, which is a hybrid Gorgonzola and Camembert. It is coincidentally produced in Germany. Delicious. Sacre Bleu!

Roy,

Cambazola sounds as though it is too good to be true... I'll be on the lookout for it! :lick:

Blue cheese, Serra da Estrela cheese and " foie gras ", hard to pick only one and taste with a nice 2000 or 94 VP...

Roy Hersh wrote:I am very fond of the combo cheese Cambazola, which is a hybrid Gorgonzola and Camembert. It is coincidentally produced in Germany. Delicious. Sacre Bleu!

I tried the Cambazola and liked it quite a lot. The blue part was much milder than I expected. I paired the cheese with an LBV, but with the flavor more like a Camembert with hint of blue, I think a tawny might be better. I guess I'll have to buy some more to test my hypothesis.

Hello cheese lovers!

I picked up some Cambazola tonight at a shop here in Malibu. (I'm on vacation... Yes!) I have delighted in its texture, as it is very soft and creamy, but it just doesn't have the "kick" found in Roquefort or Roaring 40s. And I live for that "true blue" cheese kick!

Glad to hear that you guys liked the Cambazola.

Honestly, if you want to see how great this cheese performs ... it is not with Port! :blah: :blah: :blah:

Oil then roast a bunch of Elephant Garlic and then mash it up with some EVOO.
Warm up a 10" flour tortilla in some hot oil, fry quickly 30 seconds on both sides and reserve.
Slather some of the garlic and oil and put some small "julienne" sized slices of Cambazola on one side of the tortilla and then fold it in half like a slice of pizza.
If you don't love this, you can't be an Italian wanabee.

Jonathan S wrote:Hello gang!

I just wanted to share my joy of having discovered an incredible blue cheese called Roaring Forties Blue Cheese from King's Island Dairy. Hailing from Australia, I had it on a cheese tray about a week ago, and I can honestly say that it is the BEST cheese I have ever had the pleasure of experiencing.

Gary Vaynerchuk did an episode of Wine Library TV where he featured Port Wine and cheeses. He included the Roaring Forties cheese. I also picked it up at Whole Foods, although I paired it with a tawny. Good stuff.

Wine Library Episode: http://tv.winelibrary.com/2007/10/03/po ... 326/?cp=10