Cheese and biscuits before or after dessert ?

It should be one or the other never both. If I wined and dined a lady and she pitched in for both she‘d soon get the elbow. Not only that there’d not be much prospect of any hanky panky she’d be too stuffed.
 
As you say, it depends if you are English or continental; I prefer the continental way, love cheese but not too fussed about pudding....

...but have the digestif/ sweet wine with a salty or blue cheese.
 
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It should be one or the other never both. If I wined and dined a lady and she pitched in for both she‘d soon get the elbow. Not only that there’d not be much prospect of any hanky panky she’d be too stuffed.
Agree with this. Plus, you instantly know she's a greedy sort who will be the size of a bus after two years of marriage.
 
Never fathomed out how people eat so much. Went on a golf holiday with some blokes and stayed at a hotel with the deal a 3 course evening meal. Had the lot the first night could barely move after it made me feel ill. Just stuck to the main course the rest of the week, others continued to demolish 3 courses and eat leftovers from others.
 
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Luxury ! Bloody cheese board bloody dessert when I'm having to chase effing seagulls around Hunslet trying to grab bread out of their sodding beaks !
 
A Glenkinchie Lowland malt prior to the meal.
A Chablis with a light fish starter or,
a beaujolais with Pâté.
For a hefty main of beef, lamb or game, turn to the robust reds of the grennache-based wines.
For a lighter main of chicken, turkey, salmon or white fish, perhaps a dry riesling or a white Burgundy.
Dessert - I avoid.
For cheese and bicuits the options are many and varied. For cheddar and hard Italian cheeses I'd go for an Islay malt. For the Northern English regional cheeses (Cheshire, Lancashire etc), perhaps stick with the dry riesling or the Glenkinchie, or a floral Speyside malt. For the semi-soft French and all blue cheeses I'd want a vintage port.
 
Cheese before any puds. Stick with the savoury theme and if you must have a dessert then add some grapes to the cheeseboard to introduce a sweeter taste.

But having had cheese you'll kick the sugar into touch.

At such times as Christmas we'd come back for dessert a bit later, maybe an hour, perhaps two. Usually not me though as I don't really do pudding.
 
Although it's nearly always the British way, I quite like the idea of it being related to clearing off the white whine before starting on the red.

It was interesting to see it done the continental way in Ratatouille.

That said, I really enjoy cheese; I also think it's time for another @AllezBlackpool thread.
 
It should be one or the other never both. If I wined and dined a lady and she pitched in for both she‘d soon get the elbow. Not only that there’d not be much prospect of any hanky panky she’d be too stuffed.
Zero tolerance chez Memphis…..
 
As you say, it depends if you are English or continental; I prefer the continental way, love cheese but not too fussed about pudding....

...but have the digestif/ sweet wine with a salty or blue cheese.
According to Memphis, no love cheese (salty blue or otherwise) on offer if the lady falls foul of his strict protocol
 
It should be one or the other never both. If I wined and dined a lady and she pitched in for both she‘d soon get the elbow. Not only that there’d not be much prospect of any hanky panky she’d be too stuffed.
But if you got her started think of the stamina she’d have with all that fuel onboard 👍🍆 🍑❤️🤟
 
Cheese & crackers with a brew. If you need a starter main & sweet you are eating far too much. Plus you can stick the wine, as beer will be fine as long as it's not £7.50. 😀
 
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