"Sheldon" > wrote in message
ups.com...

Gee, Charlie, of all people I'd expect you to know that cheese is
properly served with fruit, preferably good grapes, fermented of course
and poured.... it's a must... no, wait, a bit older than a must.

Okay, now that we have the absolute requirement out of the way we can
move on to the optionals... practically a requirement are artisan
breads (never crackers, unless the cheese is Philly or Velveeta), next
in line are hard dry fermented sausages, then of course various olives.

Charlie will be grateul that good beer is a permitted accompaniment
too, preferably dark and strong varietals, served cool, not cold...
same as
the cheese... cheese should not be at room temperature, serve at about
50ºF... leave at room temperature only a half hour before serving.

Sadly no hard likker. Scotch goes with cigars and/or babes, not
cheese.
__________________________________________________ _
Charlie replies:

I am unable to interweave my response to you so I will just do it in order.
Certainly I agree that fruit should be served with cheese and accompanied
with wines. However, they still should be served at the same time as
dessert.

Good bread is welcome with the cheese. But I can't agree with you about the
crackers. Water crackers are acceptable as are similar dry bland crackers. I
am afraid I am absolutely against the appearance of sausage during this
course. I am sorry, but there it is. Now I have never seen olives appear in
this course, but I can't dismiss it out of hand as I do not object to the
appearance of small sour pickles such as cornishons. The olives just seem a
bit startling on first thought.

Now beer! I am of the school that encourages the replacement of standard
issue wine with properly chosen beers when that would be to the diner's
taste. Beer can indeed be of service in accompanying cheese and fruit. It
can also be excellent with many desserts. One of the best combinations I
know of is chocolate with a hoppy lager beer (even a slightly skunky beer).

I think you are quite correct about the hard licker and cheese. On the other
hand, really rich-sweet desserts are excellent with a good whisky or
whiskey. I have seen cheese and cognac served. Personally I prefer it with
my coffee after the meal.

Charlie