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I got this book from the Atlantic City Food & Wine Show this past year. It’s called The Ultimate Guide to Pears, Cheese & Wine. I really enjoyed reading it and learned so much I thought I’d share a few things. Mostly I was thinking about the recipes with our Anjou Pear White Balsamic Vinegar which I’ll get on posting as well. Enjoy all the info. Check out their website If you can buy the book . . .it will be worth your money, for sure!!

Selecting the right pear for the purpose of course is most important. The book refers to 8 major pears being Green or Red Anjou, Bartlett, Bosc, Comice, Forelle, Seckel and Starkrimson. Since reading this book I’ve been checking out the different types and flavors.

Snacking and Pairing with Cheese: All of them
Cooking, Baking, Roasting or Poaching: Anjou, Bartlett, Bosc & Starkrimson
Salads: Anjou, Bartlett, Seckel and Starkrimson
Desserts: Cormice, Forelle and Seckel

The book went on to say, “Pears, Cheese, and Wine have a natural affinity, and together they create a classic combination of tastes and textures. They go on to say you must first understand the “personality” of your fruit. Next, to select a cheese that will be enhanced by that pear, and the, finally choose a wine to complete with trio

Bartlett Sweet, buttery, musky,a wonderful fragrance
Mascarpone Brut Champagne
Gouda/Aged Merlot

Starkrimson Mild, sweet, subtle subtle floral aroma
Brie Chiati Sangiovese (?)
Silton (blue) Tawny Port

Anjou Sweet, fragrant, juicy tender, mellow delicate flavor
Chevre Sauvignon Blanc
Camembert Demi-sec Champagne

Bosc Firm textured, nutty, spicy flavor and undertones
Cheddar Cabernet Sauvignon

Cormice Sweetest and juiciest of all – smooth and creamy textures
Gorgonzola Marsala
Danish Blue Cheese Sauternes

Seckel Smallest pear with floral and spice notes, a complex flavor
Fontina Pinot Noir
Havarti Beaujolais

Forelle Very juicy, mild, sweet and spicy flavor
Port Salut Reisling
Monterey Jack Late-Reisling

 Match the wine’s body to the cheese’s texture
 Select fruity wines for fruity cheeses like Fontina or Asiago.
 Pair contrasting flavors
 Champagne sparkling wines work well blue cheeses, creamy cheeses like brie, and salty cheeses like aged Dry Jack.
 Wine and cheese should have the same intensity of flavor

Other Basics:
 Cut cheese when it’s cold using separate knives for different cheeses
 Cut hard cheeses into slices or cubes and soft cheeses into pie-like wedges
 Serve cheese a room temperature for best flavor. Take out of frig a hour in advance.
 Remember toothpicks or small forks for serving
 When tasting different cheeses start modest-flavored to the strongest

More Basics:
 Plain water crackers work well with most cheeses
 Mild cheeses with simple break and crackers, stronger-flavored cheeses with rustic or sourdough breads, multigrain or whole wheat crackers with aged cheeses
 Cured meats work with most cheeses and go well with most pears
 Toasted nuts – almonds, hazelnuts, walnuts and pecans add lots of flavor. Almonds are great with sheep’s – and goat’s-milk cheeses