Change of pace with bleu cheese

[wondersofwine]

Attended a wine and cheese seminar over a year ago at the Nantucket Wine Festival. We know about port with Stilton cheese but here's a surprising combination I wouldn't have figured out on my own--Sauvignon Blanc with bleu cheese. We had an Australian Four Sisters Sauvignon Blanc (with some semillion in the mix to add a little sweetness) and it paired nicely with Hubbardston Blue Cheese from Westfield Farms, Hubbardston, MA. This is 100% goat's milk cheese with an edible blue mold rind. Unique because the blue does not vein inside the cheese. Sharp, creamy contrast of textures and flavors. As the presenter explained, the sauvignon blanc acidity makes bleu cheese taste less salty. Another suggestion was to try red burgundies with bleu cheeses.
For more on the cheeses check out www.newenglandcheese.com (Vermont, NH, Massachusetts, CT) They are described as artisan New England cheeses.

[This message has been edited by wondersofwine (edited 09-25-2001).]