Bushra Griffith
Cheese is a versatile ingredient that can be combined with other cheeses, foods, and beverages to create unique and delicious flavour profiles. When combining cheeses, it is important to consider the moisture content, texture, fat content, and type of milk to create a balanced and harmonious pairing. For example, a mix of sharp cheddar, semi-soft blue cheese, and a hard cheese like parmesan or gruyere can be a good combination. In addition to cheese, charcuterie, nuts, fruits, and spreads like jams or honey can also be added to a cheese plate or board to enhance the flavour and texture.
What You'll Learn
Salty and fatty cheeses
Like with Like
One way to pair salty and fatty cheeses is to find accompaniments that mirror their flavours. For example, a tangy, fresh chèvre might taste of lemon curd, an aged gouda might evoke butterscotch notes, or an Alpine cheese might bring forward flavours of onions. Putting these cheeses with the very thing that they remind you of can amplify their flavours.
Opposites Attract
On the other hand, contrast can also be the thing that makes the cheese and its partner bolder. A sharp and savoury aged cheddar can go well with a fruity wine or a fruit compote, while a funky, aromatic cheese can be well-matched by something with an equally strong aroma that leans towards floral rather than funk.
Geographical Provenance
Another adage to keep in mind is "what grows together, goes together". The mysterious element of terroir, or similar geographical provenance, creates pairings that seem meant to be. For example, Spanish cheeses go well with jamón Ibérico and Manzanilla olives, while a funky Époisses from Burgundy can be well met by an earthy, fruity Pinot Noir from the same region.
Classic Pairings
Some classic pairings for salty and fatty cheeses include:
- Aged cheddar with ale or mustard
- Fresh chévre with Sauvignon Blanc or Granny Smith apples
- Blue cheese with Port or Buffalo wings
- Manchego with Tempranillo or jamón
- Gruyère with Pinot Noir or caramelized onions
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Sweet and fruity cheeses
Fresh Fruit and Fresh Cheese
Soft, high-moisture cheeses without rinds, such as ricotta or chèvre, pair well with fresh fruit. Try a fresh strawberry with a hard Piave Vecchio or Parmigiano Reggiano. The sweetness of ripe strawberries also balances well with the mild and creamy nature of ricotta cheese. Strawberries and raspberries also pair well with brie, as the slight acidity and balanced sweetness complement the earthy rind.
Sugar and Mold
Sugar loves mold, so be sure to include some bloomy rind, washed rind, wrinkly rind, and blue cheeses. Fresh strawberry, for example, will be super gross with a creamy blue cheese like Fourme d'Ambert. However, a dried or baked fig will create a mind-blowingly fantastic pairing with the same fresh chèvre. The concentrated sugar content in dried mango with gorgonzola dolce, creates a wonderful contrast.
Sweet and Juicy Fruits with Bold Cheeses
A sweet, juicy fruit is a top match for bold cheese. Try apricots and goat cheese, or cranberries and Camembert style cheese. The sweetness and delicate flavour of apricots are enhanced by the creamy and tangy taste of goat cheese. Cranberry and Camembert is a fun fall fruit pairing, especially with a bloomy rind cheese like Hoard's St. Saviour and a cranberry jam or chutney.
Sweet Fruits with Salty Cheeses
Sweet and juicy fruits such as apples and pears complement salty and savoury cheeses. The crispness of apples goes well with the sharpness of cheddar cheese, and a semi-sour apple like Granny Smith is a particularly good match. Pears, on the other hand, pair well with gorgonzola or Stilton. The sweet and slightly grainy texture of pears contrasts nicely with the pungent and creamy flavours of these cheeses.
Stone Fruits with Washed-Rind Cheeses
Stone fruits, such as peaches and nectarines, pair well with washed-rind cheeses. The richness and buttery characteristics of these cheeses are lovely with the brightness and balance that stone fruits bring. Try peaches with burrata or mozzarella, or plums with goat cheese.
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Savoury, earthy and funky cheeses
When it comes to savoury, earthy and funky cheeses, there are several principles to guide you in finding harmonious pairings. Firstly, consider the intensity of the cheese's flavour. A triple crème bloomy rind cheese, for example, is rich in texture but subtle in flavour, so it should be paired with something that won't overpower it. On the other hand, a complex washed rind cheese with strong flavours might need something equally powerful to stand up to it.
One principle of cheese pairing is "like with like". Try to find accompaniments that mirror the flavours in the cheese. For example, an aged gouda might evoke butterscotch notes, so pairing it with butterscotch or something similar could work well.
Another principle is that "opposites attract". Sometimes, contrast is what makes the cheese and its partner stand out. A sharp and savoury aged cheddar can be paired with a fruity wine or a fruit compote, while a funky, aromatic cheese can be matched with something equally strong but more floral.
It's also important to consider texture when pairing cheese. A rich, creamy triple crème could be paired with a zesty, fizzy drink like Champagne, while a salty, crumbly Italian cheese could be matched with something tannic or rich.
Finally, remember the adage that "what grows together, goes together". Spanish cheeses, for instance, go well with jamón Ibérico and Manzanilla olives. A French Époisses from Burgundy can be paired with an earthy, fruity Pinot Noir from the same region.
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Strong and delicate cheeses
When pairing strong and delicate cheeses, it is important to consider the intensity of the flavours. For instance, a triple crème bloomy rind cheese, though rich in texture, may have a more subtle flavour that could be overpowered by a bold red wine. On the other hand, a washed rind cheese with a complex aroma may need something equally powerful to stand up to it.
One principle of cheese pairing is "like with like", where you pair accompaniments that mirror the flavours in the cheese. For example, a tangy, fresh chèvre might be complemented by lemon curd, while an aged gouda might evoke butterscotch notes.
Another principle is "opposites attract", where contrast, rather than similarity, makes the cheese and its partner bolder. A sharp and savoury aged cheddar, for instance, can be paired with a fruity wine or a fruit compote, while a funky, aromatic cheese can be matched with something equally strong but more floral. This principle can also be applied to texture: a rich, tongue-coating triple crème could be paired with a zesty, fizzy champagne, or a salty, crumbly Italian cheese with something tannic or rich. However, tannins in wine can be tricky when paired with younger, more delicate cheeses, so it is recommended to proceed cautiously with big reds. Aged, firm cheeses are a safer bet against these powerhouses.
A third principle is "geographical provenance", which states that "what grows together, goes together". For example, Spanish cheeses go well with jamón Ibérico and Manzanilla olives, while a French Époisses from Burgundy can be paired with an earthy, fruity Pinot Noir from the same region.
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Cheese and wine pairings
Wine and cheese is a classic pairing, but not all cheeses go well with all wines. Here are some tips and tricks to help you create the perfect wine and cheese pairing.
Intensity
Firstly, consider the intensity of your cheese. A delicate, subtle cheese will be overpowered by a big, bold red wine. Try a more delicate wine, such as a white, with these cheeses. On the other hand, a strong, pungent cheese needs something equally powerful to stand up to it.
Like with Like
An easy way to pair cheese and wine is to simply match them. A tangy chèvre could be paired with a tangy wine, for example. An aged gouda with butterscotch notes could be paired with a wine that also has butterscotch notes.
Opposites Attract
On the other hand, a sharp cheddar can be paired with a fruity wine, or even a fruit compote, to provide a contrast that makes both elements bolder. A funky, aromatic cheese can be paired with something equally strong but more floral. This principle can also be applied to texture: a rich, creamy cheese could be paired with a zesty, fizzy wine.
Geographical Provenance
The classic adage states that "what grows together, goes together". A cheese and wine produced in the same region will often complement each other. For example, a Spanish cheese could be paired with a Spanish wine, or a French cheese with a French wine.
Classic Pairings
Some classic wine and cheese pairings include:
- Aged cheddar with ale or mustard
- Fresh chévre with Sauvignon Blanc or Granny Smith apples
- Blue cheese with Port or Buffalo wings
- Manchego with Tempranillo or jamón
- Gruyère with Pinot Noir or caramelized onions
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Frequently asked questions
A good rule of thumb is to select three cheeses with different moisture contents, textures, fat contents, or types of milk. For example, you could choose a sharp cheddar, a semi-soft blue cheese, and a hard cheese like parmesan or gruyere.
Cheddar is a versatile cheese that can be paired with a variety of foods. Some classic pairings include ale or mustard, apples, or strawberries and balsamic glaze.
Blue cheese often goes well with something sweet to offset its sharp flavour, such as chocolate, fruit compote, or even Buffalo wings.
Softer cheeses like chèvre pair well with Sauvignon Blanc or crisp, raw veggies like radishes.
Some common mistakes to avoid include mixing high-acidity foods with bitter flavours, combining bitter and fresh flavours, and pairing dry cheese with fresh fruit or vegetables.
Aim for a balance of flavours and textures. Try to include ingredients that hit each of the five basic taste sensations: salty, sweet, sour, bitter, and umami.
