For the next couple of days it will be dinners and parties. These last days of the 2015, it might happen that the party has started but you did not really have time to cook dinner. At De Kaaskamer we like those nights, in particular those with tasty snacks on the table and a proper drink in hand. Aware of the damage it could do on Christmas Day, or how devastating it could be for your the New Year’s resolution, you decide to have another last one. We know it will happen with us as well, as we came up with this lovely combination of Stilton, figs in port wine and… port wine.
Food and wine pairing is the way to survive the last days of the year. The harmony between the products, but also the distinguished flavors that makes the wine complement and contour the food, helps you to be able to sit up all night (or stand up if you wish).
Very proud of our Colston Bassett Stilton, we were looking for a nice take on the famous Stilton & Port Wine combo. 2015 Great Taste Awards winner Colston Basset Dairy has been around for more then a hundred years, working in a traditional way using original recipes from the early days still. The curd is hand-ladled to keep a beautiful structure, which brings a lucious, creamy cheese – also when aged. The blue veins give this Stilton its familiar earthiness which, in combination with the rich milk, tastes like wrapped in butter. De Kaaskamer calls it nutty.
To combine it with port wine is obvious, as this fortified Portugese wine is perfectly able to manage the strong flavors of the cheese. A famous couple, Port & Stilton, but what really did it for us in 2015 was the combination of Colston Bassett’s with Taylor’s 10 years old Tawny. Aged in oak casks, Taylor’s Tawny has a complex but mild taste (opposed to othe tawny’s you might have tried), and is full bodied. The mild fruits of the wine go well with the wrapped blue in the Stilton, the tawny’s complexity merges beautifully with the nutty flavors of the cheese.
Of course De Kaaskamer wanted to surprise you and add something extra to the mix: Sweet Spanish baby figs, semi dried, shortly cooked in port wine, home-made in Henny’s kitchen. Not that is was neccessary to build a bridge between the Stilton and the Tawny, but we thought a little extra would not hurt your last dinner parties of 2015.