What cheese do you like best with pears, after a meal? My host mother in Florence always served Bel Paese, but I can't get it here.

Thank you. ;o)



meganvt01 November 1, 2011
We have a lovely soft goat cheese with flecks of black truffle here in Maryland - its called Truffle Tremor. I love it with juicy pears - at room temperature its more runny than brie but just as creamy.
beyondcelery November 1, 2011
Here's another vote for that aged gouda. Thinly sliced gruyere is also nice, especially with some roasted hazelnuts added.
pierino November 1, 2011
FYI I just discovered the magazine "Culture" which is entirely devoted to cheese. I believe it's a quarterly as opposed to monthly pub. Pretty damn cool.
aargersi November 1, 2011
bella S. November 1, 2011
Another vote for the bleu/blue cheeses. Love Stilton as well as Point Reyes blue, which I know you can get. Add some dried cranberries and toasted walnuts to the plate. A thinly sliced walnut levain is also a wonderful addition. Enjoy!
Helen's A. November 1, 2011
My hands down favorite is an aged gouda...
LLStone November 1, 2011
I couldn't agree more - aged gouda.
healthierkitchen November 1, 2011
I love the suggestions for blue and Stilton, especially for this season, but if you can find a really yound pecorino toscano from Italy, it is fabulous with pears and a little honey (acacia maybe?) drizzled over top. I can sometimes get this at WF but have often bought it in Italian markets
Bevi October 31, 2011
Bayley Hazen Blue from Jasper Hill Farms in Vermont is a sentimental favorite of mine. But so is Cabot Extra Sharp.
dymnyno October 31, 2011
One of my favorite cheeses with pears is Pt Reyes Blue. Bel Paese is relatively bland so a cheese sorta similar would be Cowgirl Creamery's Pierce Point.
pierino November 1, 2011
I love Cowgirl Pierce Point but it is one of their "seasonal" cheeses, wrapped in nettles. I think it should be in season now.
Savorykitchen October 31, 2011
there's a cheese from Vermont Butter and Cheese Company called Cremont that is fab with pears - it's creamy, nutty, and if it's old enough swoon-inducing runny.
pierino October 30, 2011
With pears I would suggest either taleggio or robbiola or maybe a washed rind epoisse. But Humbolt Fog from California is pretty damn nice. And I'll admit I'm more of a cheese guy than a wine guy.
creamtea October 30, 2011
Point Reyes Blue was my summer discovery... I wish I could have some right now. It's gorgeous.
creamtea October 30, 2011
Just wanted to add, the Point Reyes Farmstead Blue website lists stores where it can be found.
ATG117 October 30, 2011
I'd go with a blue cheese or brie, even if brie is not as popular these days. It's still one of my favorites.
JessicaBakes October 30, 2011
I love goat cheese, but let's be honest...I'd eat goat cheese with just about anything!
amysarah October 30, 2011
Good aged Stilton. A glass of port doesn't hurt either.
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