Wine and cheese

[Thomas]

Thraz, sounds like you are doing fine in the wine and cheese department. In general, I find that fatty cheeses like Brie, and fattier, shine with high acid wines like sparkling, goat cheese is marvelous with Sauvignon Blanc and wines like it, mildly sharp cheeses do well with medium to full-bodied reds, and really stinky sharp cheeses are wonderful with dessert wines and stickies.

The only thing that leaves me wondering is:
when did cow's milk become vegetarian food? [img]http://www.wines.com/ubb2/smile.gif[/img]