Cheese and ...
... Apple Pie
Ray McPherson
Bill Nyden
Ginger Johnson
Martin Watts
... Apples - Jay Reay
... and Bread - Anthony Clover
... and Fruit - David Spencer
... and Freighters - Charlezzzzz(z) Muñoz
... and Port - Doug Essinger-Hileman
Cheese and ...
... Apple Pie
Ray McPherson
My grandfather liked cheese with his apple pie so much that he used to bake it just under the top crust. AArgh! When my grandmother was alive she always cut "T S" into the top crust of her pies (she always made 2.) One meant "'tis spice" and the other meant "'taint spice". This was a great mystery to me when I was 5. But she never baked cheese in her pies, thank goodness.
Bill Nyden
Or howzabout a hot slice of apple pie with a couple slices of sharp cheddar melting across the top-- yummy!!
An apple pie without the cheese
Is like a kiss without a squeeze.
-- Marie Callendar
Ginger Johnson
Quite right. I do that too and it's a wonderful addition to an apple pie.
Martin Watts
Apple pie is the true food of the gods and needs no accompaniment. Possibly a little cream or ice cream or custard. Rotted milk is definitely out. The only thing that can be baked into a proper apple pie is a good helping of blackberries.
Cheese: just say no.
... Apples - Jay Reay
I do like a good New Zealand Royal Gala with my Davidstow cheddar. I'll try a slice of brie on my next apple pie.
... and Bread - Anthony Clover
I disagree - the only medium for eating cheese (apart from wine) is good BREAD - anything else is a gastronomical gimmick and likely to taste either of another cheese or plain cardboard - and you can chuck away all your stupid celery sticks.
... and Fruit - David Spencer
Fruit, of course. Pear, port and pont l'eveque (or stilton or cheshire or any strong or subtle cheese)-- there's the ticket. Though of course, the fruit's an accompaniment, not a medium.
... and Freighters - Charlezzzzz(z) Muñoz
I think of the night lunch that's usually available on freighters: yesterday's bread; some orange colored sliced cheese thingy; a tub of something the consistency of clay, usually labeled "cheese spread"; and three dozen slices of "lunch meats," beginning to dry out and curl up on the edges. With luck, there will be a jar of hot mustard to spread on the cheese, and maybe some catsup to slop down on top of the mustard.
But there will also be a pot of coffee, scalding hot, fiercely black, with bits of eggshell in it. Make two cheese sandwiches, pour one mug of coffee, take to your duty station: serves one, poorly. Repeat every two hours.
... and Port - Doug Essinger-Hileman
In my mind, if I were to combine a cheese with port for dessert, the cheese would have to be hearty in order not to be overpowered by the port. Perhaps a good, extra-sharp (of course, there is no such thing as a good cheddar that is not extra-sharp!) cheddar. If you want to go in that direction, look for something from New York or Vermont. (Yes I know, I have now left myself open for attack from those who champion Wisconsin cheddars. But the fact is simple: I prefer cheddars from New York or Vermont!) An advantage with this choice is that extra-sharp cheddar makes a wonderful accompaniment to apple pie for dessert, and fried eggs over easy for the morrow's breakfast!