One regional tipple with such brutally strong cheese is black coffee
laced with gin.
French la Jonchee is another potted thriller with not only coffee and
rum mixed in during the making, but orange flower water, too. Then
there is la Petafina, made with brandy and absinthe; Hazebrook with
brandy alone; and la Cachat with white wine and brandy.
In Italy white Gorgonzola is also put up in crocks with brandy. In
Oporto the sharp cheese of that name is enlivened by port, Cider and
the greatest of applejacks, Calvados, seem made to go the regional
Calvados cheese. This is also true of our native Jersey Lightning and
hard cider with their accompanying New York State cheese. In the Auge
Valley of France, farmers also drink homemade cider with their own
Augelot, a piquant kind of Pont l'Eveque.
The English sip pear cider (perry) with almost any British cheese.
Milk would seem to be redundant, but Sage cheese and buttermilk do go
well together.
Wine and cheese have other things in common.
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