Bill Spohn wrote:
> I also like aged Manchego with some reds.

My thoughts perzackly, Bill, though I would extend that thought to the
whole family of aged sheep cheeses produced in Basque country, on both
sides of the Pyrenees, with those marvelously unpronouncable names [Yes,
I *am* aware that Manchego comes from La Mancha and not El País Vasco,
thankya]. Note that I am exempting the young versions of these cheeses,
especially those with green peppercorns in them.

>
> In my investigation of Spanish cheeses, I have found that I do not agree that
> Cabrales goes with ANY wine, red or white, despite protestations to the
> contrary by various Spaniards.
>
> In fact on reflection, a lot of Cabrales would probably be best buried in the
> back yard (along side the Vacherin de Mont d'Or that is past it's 'due date')
> to keep the dog from rolling in it.

LOL! Alas, poor Rover should he unearth the stuff...

Mark Lipton