The Art of Cheese Pairing

Cheese textures vary from hard, like Parmigiano-Reggiano, to soft, like Brie. Texture influences pairing: soft cheeses often complement crisp, acidic wines, while hard cheeses can stand up to bolder, tannic reds.

Aged cheeses develop intense flavors and firmer textures. They pair well with full-bodied wines. Young cheeses are milder and creamier, making them ideal for lighter wines and crisper beers.

Sweet elements can balance cheese's saltiness. Try blue cheese with honey, or sharp cheddar with apple slices. Sweet wines like Riesling or dessert wines can also complement a salty cheese’s flavor.

Acidic beverages can cut through cheese's creaminess. Goat cheese pairs well with Sauvignon Blanc, while a sparkling Brut complements a rich Camembert.

Spicy flavors can be enhanced or tamed with cheese. A spicy pepper jack may find its match in a sweet Moscato, while a cool Havarti can soothe the palate when enjoying a spicy dish.

Opposites attract: consider salty with sweet or creamy with crisp. A pungent Gorgonzola goes well with the sweet crunch of pear, while a tangy Feta brightens when paired with watermelon.

Often, cheeses pair best with beverages from their own region. Brie de Meaux, for example, pairs wonderfully with a glass of Champagne from France. Explore local pairings for an authentic experience.