Cheese Meets Its Match

Published on Friday, December 5, 2008, by James Norton / Edit Post

It’s called the “Wisconsin Cheese Cupid,” but the new cheese and booze pairing site assembled by the Wisconsin Milk Marketing Board can be helpful with cheese made just about anywhere. Pick a category of drinks (red wine, white wine, beer, liquor) and then select a sub-category (brandy, Madeira, port, Scotch) and the Cupid produces a collection of complementary cheeses for your tipple.

More details on why a particular cheese goes well with a particular drink would be nice, but the site prioritizes elegant simplicity over exhaustive detail. It also offers a somewhat disconcerting and only occasionally helpful sexy voice-over.

That said, I feels like it’s time for a 10-year Laphroaig and a bit of Ader Käse Reserve.

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POST A COMMENT |5 Comments

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  • Hey cheese lovers!

    We’re thrilled that you are so sweet on the Cheese Cupid website.

    As you continue to have a Wisconsin cheese hankering, savor even more matchmaking with the free Cheese Cupid iPhone app, now available in the iTunes app store.

    http://www.cheesecupid.com/iphone/

    Thanks again for the post!

  • As a follow-up, i will recount having been, perhaps 4 or 5 years before the Parker white-wine-with-cheese article, to dinner at La Tour d'Argent in Paris with my wife & her younger brother & sister. We'd had the usual duck rigamarole, with the usual, horrifyingly expensive, Bordeaux.

    But THIS time, when it came time for fromage, all we were looking at in front of us was, 2 empty red Bordeaux...+READ

    As a follow-up, i will recount having been, perhaps 4 or 5 years before the Parker white-wine-with-cheese article, to dinner at La Tour d'Argent in Paris with my wife & her younger brother & sister. We'd had the usual duck rigamarole, with the usual, horrifyingly expensive, Bordeaux.

    But THIS time, when it came time for fromage, all we were looking at in front of us was, 2 empty red Bordeaux bottles.

    So the sommelier comes over to rectify this situation. I think it was the English kid, David Ridgway. In my best Fractured French, i attempted to explain to him that "with our cheese, we tend to prefer Beaujolais."

    He shot me this look that telegraphed that what he'd REALLY LIKE TO DO would be to PUNT me out that window, to a spot waaaaay over on the far side of the Notre-Dame cathedral, on the far side of the river..

    But, to his credit, all he said was, "NON!"

    Now, I've been down in that cellar with Claude, the owner, so I KNEW what was down there. 400,000 bottles, including a few Beaujolais (just in case), but I was NOT gonna pick a fight in the dining room that night.

    so we split the difference, with a very nice, velvety Volnay, which the fat in the cheeses proceeded to completely disassemble.

    *sigh*-COLLAPSE

  • I'll go to this site in a few minutes, but as a general comment, the "dirty little secret" is that, UNLESS YOU'RE EATING A CHEESE DESIGNED TO KNOCK YOU TO THE FLOOR, white wine works better than red (or Scotch).

    In 1985, I was leafing thru one of the foodie magazines, and happened upon the back-half of an article that was arguing this point in favor of the whites. I fumbled back to the front...+READ

    I'll go to this site in a few minutes, but as a general comment, the "dirty little secret" is that, UNLESS YOU'RE EATING A CHEESE DESIGNED TO KNOCK YOU TO THE FLOOR, white wine works better than red (or Scotch).

    In 1985, I was leafing thru one of the foodie magazines, and happened upon the back-half of an article that was arguing this point in favor of the whites. I fumbled back to the front half of the book, muttering... "this sounds logical, but who the f*** wrote this???" it was a certain Robert Parker, a commentator with whom I have disagreed as much as I have agreed.

    But it SOUNDED like it made sense; so I hosted a tasting, and YES, he was right, the whites generally pair up with the cheeses better.

    Which, unfortunately, does not change the fact that upon arriving at the cheese course, at least in the usual French or Italian style, what's remaining on the table in front of you is, more often than not, a half-bottle of RED wine.

    *sigh*-COLLAPSE

  • Great site. Can never get enough cheese.

  • Nice spot to get your cheese and drink on