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CHEESE is so much more than a dairy product - it is an objet d'art, a piece of human history, an heirloom passed down from antiquity. Throughout the generations, cheesemakers have seen their craft not just as a skill but as an art form. Find out more about the fascinating history of cheese from the cheese corner at Gourmet Food Store:

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Cheese and Wine: Are there any Rules?

Cheese and wine are thought of as natural partners. What can be a more pleasant prospect than a cheese and wine party?
But actually, the fact that the two so often go together is strange. The truth is that more often than not, cheese and wine actually clash. Or at least they do nothing at all for each other.

The other strange thing is that we are more inclined to serve red wine than white wine with cheese. In actual fact white wines often go better with cheese than red wines - and sweet wines best of all!

You can certainly serve red wine with some cheeses, but in every case you need to choose both wine and cheese carefully.

The sort of cheeses that go best with red wine are mild, young English hard cheeses such as young Cheddar and Wensleydale; Gruyere; and mature Gouda, which is great with claret. Also try Cabernet Sauvignon or Zinfandel. The Zinfandel also goes very nicely with Mozzarella.
For mature Cheddars and other strong cheeses like Provolone, try strapping red wines such as top Shiraz (Syrah), good Chianti or vintage port.
Most people consider that blue cheeses, such as Rocquefort or Stilton, always go better with sweet wines, particularly Sauternes. Another recommended one is Hungarian Tokay Aszu (4-5 putt or sugar level). This is because the sweetness of the wine seems to work in contrast to the strong saltiness of the cheese. However, other people don’t enjoy this combination!
With strong, pungent cheeses like Taleggio or Pont l’Eveque, you might enjoy a young full-bodied wine such as Merlot.
Fine wines will be wasted on cheeses like Brie and Camembert, so don’t open a bottle specially. You really need to experiment with which wines complement such cheeses and vice versa. Some people consider a Chenin Blanc is very good with Camembert.
Goat’s cheese really does NOT go with red wine. If the cheese is young and mild, try Sauvignon Blanc – the high acid in the wine matches perfectly with the acidity in the cheese. A tangy strong goat’s cheese like Crottin di Chavignol might like a white Burgundy.

There are two main things to bear in mind. First of all, the above are just rough guidelines - everybody’s taste is different. So if you have the resources to experiment, keep trying new combinations and enjoying new surprises!
And finally, forget wine snobbery! Aim at providing what really tastes good rather than following accepted “rules”. That way, your guests will enjoy themselves – and that’s what you really want!

Cooking With Wine

We all love using wine in cooking. It adds a definite “special something” to almost any dish.
So what wine should you use?

The rule of thumb you hear all the time from most experts is: Never use a wine for cooking that you wouldn’t drink yourself.

Really?

Some of the reasons given for this advice are:

If a wine is very fruity or very sour, these characteristics will be emphasized during cooking.
If you don’t like the taste of a wine, you won’t like the taste of the dish.
The process of cooking or reducing will bring out the worst in an inferior wine.

However, the main reason it usually seems to boil down to (no pun intended) is dislike of the so-called “cooking wines” (on sale in most supermarkets, in a separate section). On that we can ALL agree! These products are vinegary, made of very cheap wine, and contain salt and other additives. They will NOT enhance your meal.
     But what if you have opened a bottle of normal wine and find you don’t like it? Should you just pour it down the sink? Or is using it for cooking the next best thing to drinking it?
    Well, you really need to think about why you didn’t like it in the first place. Of course if a wine is tainted, corked or has been left open too long, then pouring it away may be your only option.
    However, if it is a reasonable wine that just isn’t to your taste, it could be perfectly cookable with. If you found it too dry or not sweet enough, its sweetness will be enhanced by reducing a sauce with it. If it’s a red that you found too heavy to drink, it could make a lovely sauce to go with beef or lamb. And your palate will be less offended by an inferior wine when cooked with tomatoes and herbs than when you drink it straight down!
     And here’s a secret not everybody knows. You would be surprised at how many top restaurants, including Michelin-starred establishments, keep wine purely for cooking that would be far too rough too drink! It doesn’t seem to do their food any harm!
     So, if you’re a newcomer to cooking with wine, start off with a mainstream white and a mainstream red. As you gain more experience, you can become more creative with specific wines. But also, think of a use for that bottle you opened and didn’t enjoy! That’s a VERY creative thing to do!

Whatever you're cooking you must have decent cookware and bakeware.
Whether you're cooking, baking, roasting or salad making, Gourmet offers everything for the gourmet cook and the gourmet kitchen!
Gourmet.org - Everything for the Gourmet Chef.

Gourmet also have a superb selection of food! Just go along and see what they offer!
Enjoy Gourmet foods at Gourmet.org!