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Which cheese?

Everyone knows that Quads go best with Brie and of course the Bose presentation immediately suggests swiss. I'm wondering if any of our more astute audio-gastrophiles can provide other fitting combinations. Perhaps you have, at a party, discovered that Magnepan is ideal with a smoked gouda and Thiel is ideally mated with something sharper, say cheddar or a Stilton.
Don't hold back now. Share your discoveries. This may well prove to be the secret speaker selection formula we've all needed from the outset. Choose your favorite cheese and read on to find out which speaker you should select to complement it best. Wine is optional for me but I imagine it would be quite necessary for some of you. After all, this is a big decision.
macrojack
macrojack OP
1,303 posts
 
Zu goes with me and Sonus Faber is perfect with a dollop of mascarpone. You must try gouda with the Karma Ceramique and few have ever complained about American prepackaged slices with their Polks. Von Schweickert skips the cheese altogether and mates up exquisitely with straight baloney. And if you must listen to that damn surround sound smother yourself in Velveeta.
Has anyone found a cheese that works with Totem or Vandersteen? Boston might work with string cheese. Any others?
audphile1's avatar
audphile1
5,279 posts
 
you must have sharp teeth.
should we be on a lookout for speakers with bite marks on the cabinets?

I'm not letting you in to listen to my system. Or if I do, I'll make sure I have no cheese in the fridge. I don't won't my B&Ws eaten.
macrojack OP
1,303 posts
 
Earlier chap asked what speaker I go with since I am a jack.
B&W goes with cheshire, of course, all the way to the bank.
lousyreeds1's avatar
lousyreeds1
286 posts
 
Triangle and Tau. It's a Spanish goat cheese. Best thing in the world. If you EVER come upon it, by as much as you can.
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