Macheesemo |

Will use with lump crab meat.

Try montery jack cheese. I find it goes well with any shellfish.

I have tried Vegerella, Cheesely and Tofutti slices, and they're all horrible! Toffuti was slightly better than the others but not great. Any suggestions?
Forgot tomention: I'm in the UK.

Redwood's Cheezely cheeses; they make all kinds, including melting ones, and they're SO much better than Tofutti slices. You can get them in most health food shops, including Holland & Barrett, or from this site:

http://www.redwoodfoods.co.uk/

BTW, Tofutti's Better than Cream Cheese is wonderful

There are loads of places to do wine tasting days, what about cheese tasting?

They do exist, not sure where, but why not organise your own ? Invite people to bring their 2 or 3 favourite cheeses, provide a few of your own, plus a large cheese board, some grapes, celery, crackers, bread and maybe a little wine…you could have a rating system to find the most popular

I would like to try the other soy cheeses, but I don't want to waste my money on anything that is likely to taste disgusting. I know soy cheese comes in many flavors (American, mozzarella, etc.)

Soymage Parmesan is the best…it's hard to tell the difference and a little bit goes a long way. I love it on a cheeseless pizza. Road's End Mac and ChReese is awesome too if you're in the mood for some good ol' kraft dinner-style macaroni and cheese.

No, sorry. Cheese making is not an 'easy' hobby.
You'll need gallons of milk, plenty of time and equipment.
I'm sure if you Google it you'll find lots of suggestions.
.

I am having a wine tasting party at my house for my birthday. What are good suggestions of cheese types that I should definitely serve? Any cracker type suggestions, too? Thanks.

Try to provide a good variety of cheeses – at least three;

one hard eg aged or smoked cheddar, aged Emmental, pecorino, good Parmesan

one soft, eg, brie or camembert, very young, fresh curd cheese, almost like thick cream

one strong, eg blue, washed rind (those really stinky, strong orange rind ones)

Also try to mix up your types of cheese, eg one cow’s milk, one sheep’s milk, one goat’s milk.

Offer a few diffferent cracker types - water crackers, oatmeal biscuits, toasted walnut bread, rye crackers like Ryvita, crusty bread.

Add a few dried and fresh fruits to the plate - sliced apple or pear, muscatels on the stem, dates, dried or fresh figs etc.

Ideally, try to purchase your cheese from a deli, and taste before you buy. If you are buying supermarket cheeses, buy them a week or two in advance and leave them wrapped in the fridge. Cheeses are often sold under-ripe and this will bring them to the point where their flavour is ideal. Otherwise buy ‘reduced’ cheeses that are nearing their use-by dates.

Ensure cheeses are always served at room temperature. Leave them out for at least 2 hours before serving.

Don’t just think that heavy red wine matches cheese, some of the best cheeses marry really well with light, slightly sweet white wines such as Riesling.

You will be the most popular host in town!

I know Gruyere is great in gratin-but is it suitable for a wine tasting? I have not tried it unmelted… : )

Any ideas as far as presentation appreciated!
I have a couple of bottles of Auslese and Eiswein-does this pair well?

Swiss Gruyere is a very versatile cheese.
It is also a great table cheese with a nutty, pleasant flavor.
It's also one of the best melting cheeses( Fondue, on top of onion soup, and as you said Au gratin).
It goes great with Rieslings and some reds( not the stronger ones however).
Maybe a nice Pinot Noir.
Good choice for a cheese.

Ah presentation
Always serve with fruits such as grapes,brown pears and apples( those are the best for Gruyere) or Membrillo( quince paste) found at almost every cheese counter.

Email me if you need any other suggestions.
I'm sitting in front of 200 cheeses right now at our store!

Eiswein is great with blues
Auslese Riesling?–YES

NOVEMBER 17 - THE CHEESE BOUTIQUE
Lis talks to one of the big cheeses at the biggest cheese shop in Canada.

FROM TORONTOCLIPS.COM, 2006

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cheese

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I always here people from other countries, namely france, describing american cheeses as BLAH.

muenster cheese or gargonzola