Popular Post SmittyinAZ Posted April 17, 2015 Popular Post Share Posted April 17, 2015 Normally my cigar enjoyment is prior to or after eating. The other day while salads were being prepped, I snagged some aged sharp cheddar while smoking and was pleasantly surprised at how it like enhanced my palate and the flavor of the smoke. Cheese, red wine, and an epi #2, deliiiish. I think I went through a quarter brick of the cheese! I think the it was Cabot cheese. 5 Link to comment Share on other sites More sharing options...
tmac77 Posted April 17, 2015 Share Posted April 17, 2015 I often put out a cheese platter along with some other goodies when I have folks over for cigars and yes they do seem to pair well. Link to comment Share on other sites More sharing options...
Hunter1974 Posted April 17, 2015 Share Posted April 17, 2015 love cabot made in vermont I think ! I like the seriouly sharp and the one thats Called hunters favorite it was even sharper but hard to find now . the hunters favorite is but they have plenty of the other all is good! Interesting Smitty. Link to comment Share on other sites More sharing options...
shlomo Posted April 17, 2015 Share Posted April 17, 2015 Have visited the Cabot home base in Stowe many times....Free samples galore!!! Link to comment Share on other sites More sharing options...
Scroats Posted April 18, 2015 Share Posted April 18, 2015 Trader Joes has a goat milk cheddar. I was very impressed. Link to comment Share on other sites More sharing options...
Bill Hayes Posted April 21, 2015 Share Posted April 21, 2015 I have also tried cheese with cigars. I had a nice reggiano parmesan once that matched well with a Party SDC #2 and a German Wheat beer. Weird mix of contrasts but seemed to work. At the very least, I like all of them individually. Link to comment Share on other sites More sharing options...
Bill Hayes Posted April 21, 2015 Share Posted April 21, 2015 I have also tried cheese with cigars. I had a nice reggiano parmesan once that matched well with a Party SDC #2 and a German Wheat beer. Weird mix of contrasts but seemed to work. At the very least, I like all of them individually. 2 Link to comment Share on other sites More sharing options...
westg Posted April 21, 2015 Share Posted April 21, 2015 I have also tried cheese with cigars. I had a nice reggiano parmesan once that matched well with a Party SDC #2 and a German Wheat beer. Weird mix of contrasts but seemed to work. At the very least, I like all of them individually. looks pretty god to me bill Link to comment Share on other sites More sharing options...
CoCigarSmoker Posted April 21, 2015 Share Posted April 21, 2015 I'm going to have to try this! Seth Link to comment Share on other sites More sharing options...
teamrandr Posted April 21, 2015 Share Posted April 21, 2015 Oh great now Ill "get into cheese." Link to comment Share on other sites More sharing options...
tmac77 Posted April 21, 2015 Share Posted April 21, 2015 I have also tried cheese with cigars. I had a nice reggiano parmesan once that matched well with a Party SDC #2 and a German Wheat beer. Weird mix of contrasts but seemed to work. At the very least, I like all of them individually. I almost always put out a nice block of Parmigiano-Reggiano along with some prosciutto and bread sticks when I have a few folks over for cigars. I find that this cheese pairs very well with most cigars. 1 Link to comment Share on other sites More sharing options...
Tobbot Posted April 21, 2015 Share Posted April 21, 2015 I'm gonna have to try this. It doesn't surprise me though.... I've always thought that cheese paired best with wine and now I'm discovering as my palate develops in terms of cigars it is becoming much more sensitive to the flavor in wine. So, yeah....cigars, cheese, booze = delish! Link to comment Share on other sites More sharing options...
bugg4672 Posted May 14, 2015 Share Posted May 14, 2015 Interesting.....I do like cheese, and I really do like cigars. Think I will give it a try tonight. Link to comment Share on other sites More sharing options...
Smooth Posted May 19, 2015 Share Posted May 19, 2015 Cheese (one soft one hard) and fresh ciabbata with a good smoke and chilled vodka is heaven... Link to comment Share on other sites More sharing options...
Ken Gargett Posted May 19, 2015 Share Posted May 19, 2015 i made ricotta last night. very impressed with myself. mind you, 3 litres of milk give a small plate of ricotta. Link to comment Share on other sites More sharing options...
Onelove Posted June 6, 2015 Share Posted June 6, 2015 Often wondered if something in dairy products changes my perception of flavours and enhances my sticks. I find milk (in my coffee) and cheese, in platter form as already mentioned, quite often allow me to get more specific flavours out of a cigar. Link to comment Share on other sites More sharing options...
JackFNQ Posted June 6, 2015 Share Posted June 6, 2015 i made ricotta last night. very impressed with myself. Try grating some parmesan into ricotta. If you like that, then grate some nutmeg, mix well. Link to comment Share on other sites More sharing options...
Ken Gargett Posted June 7, 2015 Share Posted June 7, 2015 Try grating some parmesan into ricotta. If you like that, then grate some nutmeg, mix well. ta for that. will give it a shot. Link to comment Share on other sites More sharing options...
tmac77 Posted June 8, 2015 Share Posted June 8, 2015 i made ricotta last night. very impressed with myself. mind you, 3 litres of milk give a small plate of ricotta. Does leaving old milk in the fridge until it gets 'chunky' count as making cheese? If so then I have made cheese a few times but it was god awful stuff. 1 Link to comment Share on other sites More sharing options...
SmittyinAZ Posted June 9, 2015 Author Share Posted June 9, 2015 Does leaving old milk in the fridge until it gets 'chunky' count as making cheese? If so then I have made cheese a few times but it was god awful stuff. LMAO Link to comment Share on other sites More sharing options...
Bill Hayes Posted June 11, 2015 Share Posted June 11, 2015 Often wondered if something in dairy products changes my perception of flavours and enhances my sticks. I find milk (in my coffee) and cheese, in platter form as already mentioned, quite often allow me to get more specific flavours out of a cigar. I have found the same thing. I have taken to pairing cigars with coffee flavoured milk or mocha milk purchased from the supermarket. I also like to have a stout open at the same time and some iced water to cleanse the palate. I alternate between the three. I think it points to my personality of wanting to try everything...or maybe it's just FOMO - Fear Of Missing Out. Link to comment Share on other sites More sharing options...
ptrthgr8 Posted June 19, 2015 Share Posted June 19, 2015 Yeah, cheese is definitely something that seems to go well with cigars. I don't make a practice of it - i.e. I don't intentionally plan ahead by making a snack tray ready for when I smoke - but when I do happen to nibble on cheese while smoking it definitely seems to bring out more flavors. I had some nice Wensleydale a couple of years back that really did the trick. The Cabot goods are easier for me to get, though, being in the States and all. Cheers, ~ Greg ~ Link to comment Share on other sites More sharing options...
CoCigarSmoker Posted July 28, 2015 Share Posted July 28, 2015 So, it took me longer than expected to get around to trying this due to work running me crazy lately, but alas I did it! I am currently sitting here with a 2013 Bordeaux, a few slices of a mild goat cheese and a Gouda blend, and a wonderful RASCC. All three things taken together are most enjoyable, but I do feel that I have the best ability to pick out flavors of the cigar when I pair it solely with water. That being said, if I'm not trying to do a review, this is a wonderfully pleasant combination. Thanks for passing this little treat along! Seth Link to comment Share on other sites More sharing options...
LateApex Posted December 20, 2015 Share Posted December 20, 2015 I like a nice aged gouda.... can't say I'm a cigar/cheese pairing expert, but I like the crunch and rich flavor. Link to comment Share on other sites More sharing options...
dangolf18 Posted December 20, 2015 Share Posted December 20, 2015 Nothing better than some Epoisses. Link to comment Share on other sites More sharing options...
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