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Pears & Blue Cheese

post #1 of 9
10/8/02 at 4:18pm
Thread Starter 
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.
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post #2 of 9
10/8/02 at 4:36pm

The Amazing Three....Pears, Picon, and Port.

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.....
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post #3 of 9
10/8/02 at 5:30pm
Thread Starter 
I've been sipping on some Graham's late bottled vintage Porto. :D
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post #4 of 9
10/9/02 at 6:59am
"Al villano non far sapere
quanto รจ buono il formaggio con le pere"

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

Ancient Italian Proverb
:) :) :)

Pongi
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post #5 of 9
10/9/02 at 7:07am
Thread Starter 
:bounce: :bounce: :bounce:
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post #6 of 9
10/9/02 at 12:48pm
!!!!!!!! :eek: :eek: :eek:
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post #7 of 9
10/10/02 at 9:35am
Love pears and blue cheese. Figs and blue cheese is awesome as well. Figs, blue cheese, port...

Kuan
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post #8 of 9
10/10/02 at 4:34pm
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.
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post #9 of 9
10/20/02 at 12:38pm
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.
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