Author Topic: Condiment to go with Cahills Irish Porter Cheddar? (Read 2534 times)

Smokin Don · « **Reply #-1 on:** April 29, 2015, 12:40:36 AM »

I was in Sandman's today for beer and he had a sample for me, some slices of Cahills Irish Porter Cheddar cheese. I had to sample it but should have let it set for a half hour to get the full taste. It was still delicious. I wanted to use it on a cheeseburger tomorrow night but the wife said she would like brat burgers so that's it. I want to keep it simple so we can taste the cheese, I thought a little shredded fresh spinach but what is best for a condiment? Mustard, mayo or a mix? Any help would be appreciated. I want to do the cheese justice, I looked it up and it is $20+ a pound!

It is pretty; looks like a mosaic or a slice of marble.

Smokin Don

sliding_billy · « **on:** April 29, 2015, 02:19:58 AM »

Why a condiment at all? Let the cheese stand out in the sandwich. Just sayin'

akruckus · « **Reply #1 on:** April 29, 2015, 02:56:12 AM »

those marbled cheeses are intense. I've had a Guinness Stout cheddar, and one that was green marble, I forget what it was though. Personally I prefer just a little Dijon or stone ground mustard and just eat them as a snack.

Pam Gould · « **Reply #2 on:** April 29, 2015, 04:17:41 AM »

Pretty cheese...bet it would be good with some mustard and horseradish on the side. .☆´¯`•.¸¸. ི♥ྀ.

ACW3 · « **Reply #3 on:** April 29, 2015, 07:31:02 AM »

On the way back from the last Fall Gathering Tee and I stopped at the Chef's Store in Columbia. We split a wheel of that same cheese. I still have some in the freezer. Good stuff!

Art

muebe · « **Reply #4 on:** April 29, 2015, 08:09:40 AM »

That cheese is a work of art!

I think just some mayo. Mustard is too intense with a cheese like that.

teesquare · « **Reply #5 on:** April 29, 2015, 09:04:08 AM »

A very contrasting flavor may be good...try a small amount of fig, or apricot preserves.....BTW...Cahill porter is good - with a porter!

Smokin Don · « **Reply #6 on:** April 29, 2015, 12:33:11 PM »

Thanks for the tips. I did some searching and thought you cheese lovers might like this chart on condiment pairings with cheese. http://www.thenibble.com/reviews/main/cheese/cheese2/cheese-condiments.asp
Don

hikerman · « **Reply #7 on:** April 29, 2015, 12:48:59 PM »

A co-worker brought a chunk of that very cheese in to work a couple weeks ago Don. We gently warmed it in microwave and put it on sweet potato Triscuits. Very nice cheese and it went excellent with the crackers. I agree with Tim tho, a couple porters would be good!

pmillen · « **Reply #8 on:** April 29, 2015, 05:24:28 PM »

I'd serve it with Malbec.

teesquare · « **Reply #9 on:** April 29, 2015, 07:54:13 PM »

Quote from: pmillen on April 29, 2015, 05:24:28 PM

I'd serve it with Malbec.

You can't go wrong with that choice.....and there is a Shiraz from Australia called "Woop Woop" that is one of my favorites, and not expensive.

ACW3 · « **Reply #10 on:** April 29, 2015, 08:37:11 PM »

Quote from: teesquare on April 29, 2015, 07:54:13 PM

Quote from: pmillen on April 29, 2015, 05:24:28 PM
I'd serve it with Malbec.

You can't go wrong with that choice.....and there is a Shiraz from Australia called "Woop Woop" that is one of my favorites, and not expensive.

A nice Pinot Noir would also work.

Art