Well Wallace all those cheeses sound good. Did you remember the crackers?
What do you pair with a stinking Bishop? And what are your favorite cheese and wine pairing?
Too be honest, I'm not one for such formality. Yes, there's often good reason why some flavours go with others, so while I will often follow convention in many ways i.e. a burgundy or bordeaux and a "blue" cheese, it's obvious to most that it's about complimentary characteristics. The cheese is heavy, fatty, yet with the wonderful mould taste that matches the creaminess of the actual cheese. The acidity of the wine helps to counteract/cut the richness of the cheese while the residual flavour of the grapes helps enhance it.
So basic chemistry of opposites really. Salt and sweet, or sweet and sour, or hot and sour, alkaline and acid, smooth and crumbly, etc etc.
For stinking bishop ? I don't know maybe a cider (hard cider to you lot over in the US - we don't have that kind of difference, if it's fermented it's cider, if it's not fermented it's apple juice, irrespective of whether it's cloudy or clear). Probably a quite fruity one, but probably medium to dry......
The pear spirit that the cheese is "washed" in ? well perhaps a pear cider a.k.a. perry might also be good.........
Both might be nice, to wash down a nice bowl of curry or chilli for breakfast first ;D
