Simple Bread and Cheese Dinner with some White Wine

Tonight, I didn't feel like cooking. So I did what I often do in cases like this...unwrap a bunch of cheese and toast some good bread to have a simple dinner. Here are the cheeses:

- Fleur des Alpes (basically Reblochon aged a few days longer and made with pasteurized milk instead of raw milk)

- Brezain (cheese from Switzerland that has a tremendous smoky flavor)

- Chabichou du Poitou (French goat cheese from the Savoie in a cylindrical roll) with honey and rosemary

- Saint Agur (blue cheese from central France / softer and milder than Roquefort)

The wine that went with these were the remainders of the 2005 Luneau Papin "Clos des Allees" and what a great match for all the cheeses except for one. The Saint Agur really needs a big red wine for a pairing. I've had it with Bordeaux and that works great. Did not work with the Muscadet at all.

If you've never had Chabichou de Poitou, you owe it to yourself to get some, cut it into wedges, drizzle it with honey and finish it with some fresh rosemary and cracked pepper. It's just spectacular and full of interesting flavors. It also makes for a very pretty and tasty appetizer.