This cheese and drink poem was written by Earle Garber, a local historian, author, and philosopher from the Wisconsin Rapids, WI area. He wrote this, then read it at a writers’ group meeting.
Most taste teasers begin with a mild cured or early
cheddar aged no less than a year before the sip of wine
or glass of beer.
A cleanswer for green curd on a garlicky cracker is
sparkling water. Clearns the palete before moving
on to smoky flavored
Asiago. To waylay it’s spicy jolt, lemonade is best.
A salty Swiss is typically served on dark rye. The
tangy taste is relieved with
a slice of melon before the Gorgonzola on Ritz cracker
followed by a full-bodied porter, ale, or stout. To
sample the brie and
brighten the tongue, a red wine, an early Romano, or
early Chianti before trying Laughing Cow or show your
love, try string cheese.
Then back to the green Colby table to try a snip of
Colby jack or Monterey jack. To obstruct the burn
sip a flute of pale ale bock.
or stout plus bitters for biter. When the tasting slows
grab a creamy spiced bleu served on pumpernickel; If
it’s still on the table. Before
Mascarpone it’s natural to down a swig of Merlot,
Cabernet, Chablis, or Blanc, or Grenache to preserve the
event. Forget head cheese;
The brain of a sow. Most important is sequence,
when it comes to a tasting; before your host shows
you to the door.
Thanks to Earle Garber for writing this and letting me share it with all of you.