Yesterday, a good friend asked for some suggestions on cheese and Spanish wine selections for a party by email. Specifically, he wanted a handful of wines and cheeses that he could find in and around Minnesota. Not having a clue as to what is currently available in the Minnesota market, I thought it would be interesting to get the responses of a few of our writers and friends on what they thought were good choices. I’m glad I did. The following are a few quotes in response to this email:

…What he wants is to go pick up some Spanish wines, and find some cheeses that we would suggest to pair with them. So I thought it might be good to ask our writers, and friends for a few of their favorites…

Wines – Spanish but stick with region/grape/style rather than producer

Cheeses – Looking for general ones, though if there is a particular favorite, let us know. Best though we stick with “strong blues” or “hard Parmesans” etc…

And the responses…

Justin Roberts

Hard, dry, salty goats’ milk cheeses from the villages in the Sierras de Malaga and Cadiz go very well with dry Amon