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Pears & Blue Cheese

Discussion in 'Food & Cooking' started by alexia, Oct 9, 2002.

  1. Oct 9, 2002 #1
    alexia

    alexia

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    Could anyone explain to me why there is such a taste affinity between pears and blue cheese? I have some Stilton and pears here. Why when both go into the mouth are they so much greater than apart? The pears in particular enlarge.
     
  3. Oct 9, 2002 #2
    peachcreek

    peachcreek

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    I think it is the pungency of the cheese opening up your nose that does it. Taste is mostly smell, and the greater the sensitivity of smell that more complex the nuances of taste, especially something as sublime as a pear. I have some leaf-wrapped Picon Cabrales I have been snacking on lately. Now I'll go get some pears. And throw in a bottle of ruby port while I'm at it.....
     
  4. Oct 9, 2002 #3
    alexia

    alexia

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    I've been sipping on some Graham's late bottled vintage Porto. :D
     
  5. Oct 9, 2002 #4
    pongi

    pongi

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    "Al villano non far sapere
    quanto è buono il formaggio con le pere"

    ("Never let the peasant know
    how much is good the cheese with the pears")

    Ancient Italian Proverb
    :) :) :)

    Pongi
     
  6. Oct 9, 2002 #5
    alexia

    alexia

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    :bounce: :bounce: :bounce:
     
  7. Oct 9, 2002 #6
    athenaeus

    athenaeus

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    !!!!!!!! :eek: :eek: :eek:
     
  8. Oct 10, 2002 #7
    kuan

    kuan Moderator Staff Member

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    Love pears and blue cheese. Figs and blue cheese is awesome as well. Figs, blue cheese, port...

    Kuan
     
  9. Oct 11, 2002 #8
    jim berman

    jim berman

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    Pongi... that is great! Really!
    How about Camembert or really ripe brie w/pears? Or how about any fruit with any cheese? Apples and cheddar... like apple pie, without the crust.
     
  11. Oct 20, 2002 #9
    shroomgirl

    shroomgirl

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    Pears and blue are some of the most sensual foods I know...
    ripe comice with sweet gorgonzolla or a creamy blue.
    I had a Mo. goldrush with sharp cheddar for dinner last night...some things just work.