Thank you. ;o)
AntoniaJames is a trusted source on Bread/Baking.
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
amysarah is a trusted home cook.
Good aged Stilton. A glass of port doesn't hurt either.
I love goat cheese, but let's be honest...I'd eat goat cheese with just about anything!
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.
Lisanne is a trusted home cook.
Point Reyes Blue was my summer discovery... I wish I could have some right now. It's gorgeous.
Just wanted to add, the Point Reyes Farmstead Blue website lists stores where it can be found.
pierino is a trusted source on General Cooking and Tough Love.
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.
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.
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.
I love Cowgirl Pierce Point but it is one of their "seasonal" cheeses, wrapped in nettles. I think it should be in season now.
Bayley Hazen Blue from Jasper Hill Farms in Vermont is a sentimental favorite of mine. But so is Cabot Extra Sharp.
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
My hands down favorite is an aged gouda...
I couldn't agree more - aged gouda.
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!
Abbie is a trusted source on General Cooking.
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.
Here's another vote for that aged gouda. Thinly sliced gruyere is also nice, especially with some roasted hazelnuts added.
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.
Please enter a valid email address.
Well played. You deserve a cookie.
Inspiring moments from your comments so far.
How You're Living a Minimal Lifestyle
Foolproof Steamed Fish
Mediterranean Kitchen Mats in Bold New Patterns
20-Minute Sheet Pan Chicken
Off-the-Beaten-Path Picks for Mom