The next cheese we tried was Habrison. Yum!! I liked this cheese a lot. It tasted very creamy, which is one of my favorite characteristics of cheese. The cheese had a less strong flavor than most of the other cheeses we tried. I tried the rind of this cheese and yuck! I did not like it at all. We tried this cheese with a chardonnay called Frei Brothers Reserve Chardonnay from Sonoma County (2015). The chardonnay smelled like lemon. I liked this chardonnay a lot, which was a little surprising to me because chardonnay is not usually my wine of choice. I think this wine was very smooth. With the cheese, the wine accentuated the creaminess. We also had garlic bread with this cheese and I did not enjoy it as much. I felt like the garlic flavor toned down the flavor of the cheese, whereas the wine brought out the flavors of the cheese. The wine also tasted more lemon flavored and/or citrusy when trying it with the cheese. I liked that a lot. I liked the cheese with both the bread and wine a lot!!
Next, we tried majorero cheese. This cheese was grainier than any of the other cheeses we tried. It tasted more like Swiss cheese to me, which is not my favorite type of cheese by any means. With this cheese, we paired it with riesling. The riesling smelled fruity, perhaps like apple or pear flavored. I liked this wine A LOT!! I liked this wine more than the previous wine (chardonnay) that we tried. I think this wine tastes a little bit acidic, but I definitely like it. This wine tastes refreshing to me. With the cheese, I felt like the acidity became more of a tart flavor than before, which I did not like as much. I preferred the wine and cheese separate because of the tart characteristic that the cheese brought out in the wine. I also thought the wine brought out an even grainier taste in the cheese, which I did not enjoy.
Aged Compe was the next cheese we tried. This cheese was sort of in the middle of the other two cheeses in my opinion because I thought it tasted in between creamy and grainy. This cheese did not have too strong of a flavor compared to the other two cheeses, almost a little bit bland. With the aged compe, we tried a syrah with it. The syrah smelled like blackberry to me. I also sensed a smokey aroma. When I tasted this wine, I could taste a tobacco accent. With the aged compe cheese, I thought the wine tasted less spicy, making for a more subtle tasting wine, which was a major plus for me. I also thought that the wine brought out a stronger flavor of the cheese, which was also good since originally the cheese tasted a little bit bland. I think this was by far the best pairing of the three that we tried because the wine brought out more of a cheese flavor, while at the same time the cheese was toning down the strong, spicy flavor of the wine. We accidentally forgot to take a picture with the syrah and cheese, but the syrah we tried with this cheese was little penguin syrah.
The next cheese we tried was Habrison. Yum!! I liked this cheese a lot. It tasted very creamy, which is one of my favorite characteristics of cheese. The cheese had a less strong flavor than most of the other cheeses we tried. I tried the rind of this cheese and yuck! I did not like it at all. We tried this cheese with a chardonnay called Frei Brothers Reserve Chardonnay from Sonoma County (2015). The chardonnay smelled like lemon. I liked this chardonnay a lot, which was a little surprising to me because chardonnay is not usually my wine of choice. I think this wine was very smooth. With the cheese, the wine accentuated the creaminess. We also had garlic bread with this cheese and I did not enjoy it as much. I felt like the garlic flavor toned down the flavor of the cheese, whereas the wine brought out the flavors of the cheese. The wine also tasted more lemon flavored and/or citrusy when trying it with the cheese. I liked that a lot. I liked the cheese with both the bread and wine a lot!!
Next, we tried majorero cheese. This cheese was grainier than any of the other cheeses we tried. It tasted more like Swiss cheese to me, which is not my favorite type of cheese by any means. With this cheese, we paired it with riesling. The riesling smelled fruity, perhaps like apple or pear flavored. I liked this wine A LOT!! I liked this wine more than the previous wine (chardonnay) that we tried. I think this wine tastes a little bit acidic, but I definitely like it. This wine tastes refreshing to me. With the cheese, I felt like the acidity became more of a tart flavor than before, which I did not like as much. I preferred the wine and cheese separate because of the tart characteristic that the cheese brought out in the wine. I also thought the wine brought out an even grainier taste in the cheese, which I did not enjoy.
Aged Compe was the next cheese we tried. This cheese was sort of in the middle of the other two cheeses in my opinion because I thought it tasted in between creamy and grainy. This cheese did not have too strong of a flavor compared to the other two cheeses, almost a little bit bland. With the aged compe, we tried a syrah with it. The syrah smelled like blackberry to me. I also sensed a smokey aroma. When I tasted this wine, I could taste a tobacco accent. With the aged compe cheese, I thought the wine tasted less spicy, making for a more subtle tasting wine, which was a major plus for me. I also thought that the wine brought out a stronger flavor of the cheese, which was also good since originally the cheese tasted a little bit bland. I think this was by far the best pairing of the three that we tried because the wine brought out more of a cheese flavor, while at the same time the cheese was toning down the strong, spicy flavor of the wine. We accidentally forgot to take a picture with the syrah and cheese, but the syrah we tried with this cheese was little penguin syrah.
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