Cheese Pairing: The Ultimate Guide To Perfect Combinations

Cheese is delicious on its own, but it's even better when it's paired with something else. While there are no fixed rules for pairing cheeses, there are some guidelines that can help you create mouth-watering flavour combinations. The key is to carefully select pairings that complement and contrast with the cheese in terms of flavour, texture, and origin. For example, sweet and salty or sweet and spicy combinations often work well together. In terms of texture, hard cheeses pair well with spreadable foods like jam, while soft cheeses are a perfect match for crunchy nuts and crackers.

Wine

When pairing wine with cheese, it is best to match the intensity of the cheese with the intensity of the wine. Young, soft cheeses with silky textures and creamy bodies pair well with young, fruity, and acidic wines. Examples of young cheeses include mozzarella, burrata, feta, goat cheese, brie, and Camembert. Wines to pair with these cheeses include Pinot Noir, Beaujolais, Red Blends, Unoaked Chardonnay, Viognier, and Champagne.

Aged cheeses, which have lost moisture through the ageing process, are full of rich, fatty, and savoury flavours. These cheeses pair well with bold, rich, and old wines with good tannins. Examples of aged cheeses include aged cheddar, aged Gruyère, Pecorino, Asiago, and Parmigiano Reggiano. Wines that go well with these cheeses include Cabernet Sauvignon, Syrah, and Aged Spanish Tempranillos.

Salty cheeses, like goat cheese or blue cheese, pair well with sweet wines as the saltiness enhances the sweetness. Wines to pair with salty cheeses include Moscato, Sauternes, Port, and Madeira.

• Pinot Noir and Gruyère
• Beaujolais and Jarlsberg, Gamay Noir and Comté, or Zweigelt and Emmental
• Aged Port and Blue Stilton
• Champagne and Brie
• Chardonnay and Camembert, Cava and Délice de Bourgogne, or Crémant and Époisses
• Moscato d'Asti and Gorgonzola
• Gewürztraminer and Munster or Prosecco and Asiago
• Tempranillo and Idiazabal
• Rioja and Manchego, Garnacha and Zamorano, or Mencía and Roncal
• Sauvignon Blanc and Goat Cheese
• Chenin Blanc and Chèvre, Grüner Veltliner and Florette, or Chablis and Cremont
• Cabernet Sauvignon and Aged Cheddar
• Carménère and Smoked Gouda, Montepulciano and Parmigiano-Reggiano, or Nero d'Avola and Asiago
• Provence Rosé and Havarti
• Pinot Noir Rosé and Fontina, Sangiovese Rosé and Mozzarella, or Rosado and Ricotta
• Riesling and Raclette
• New Zealand Sauvignon Blanc and Mild Cheddar, Silvaner and Raclette, or Gewürztraminer and Edam
• Chianti Classico and Pecorino Toscano
• Sangiovese and Parmigiano-Reggiano or Brunello di Montalcino and Grana Padano
• Vermentino and Fiore Sardo
• Monastrell and Tomme or Blaufränkisch and Abbaye de Belloc
• Malbec and Aged Gouda

Fruit

Apples

A classic combination, apples go well with a variety of cheeses including cheddar, gouda, manchego, brie, and honeycrisp. If you have a more tart apple, pair it with a gouda cheese. If your apples are a bit sweeter, you may want to go with a more mild cheese, like cheddar. Pretty much any type of apple will do, but it's best to use something with a nice balance of sweetness and tartness. Fuji apples work well.

Berries

Blackberries go well with cotija or aged cheddar. Cranberries pair nicely with mozzarella or manchego. Raspberries complement cream cheese or grilled muenster/baby Swiss cheese. Strawberries are a good match with fontina or ricotta.

Figs

Figs are delicious with blue cheese or smoked gouda. The mild fig flavour tones down the slightly overwhelming smokiness of the gouda, while the sourness of the cheese brings out the complexity of the fig.

Grapes

Grapes pair well with red wax gouda, cheddar, or gorgonzola. They give a nice natural sweetness and crunch to complement the creaminess of the cheese.

Pears

Pears are similar to apples in that they are wonderful accompaniments to cheese. Pears have such a mild flavour that the cheese can be the star. Pears pair well with brie, blue cheese, manchego, pecorino romano, or camembert.

Peaches

Peaches are a good match with burrata or mozzarella. To really bring out the flavour of a peach, try grilling half a peach before laying a thin slice of cold mozzarella cheese directly on it.

Other Fruits

Other fruits that go well with cheese include oranges, apricots, cherries, and dried fruit such as raisins and dates.

Nuts

Almonds

Almonds are a versatile nut that can be paired with both mild and aged cheeses. They are especially good with Swiss cheese, which is why they often appear together in cheese spreads. Almonds are also a great pairing for harder, aged cheeses like Cheddar. The sharp, tangy profile of Cheddar pairs wonderfully with the nuttiness of almonds, creating a bold and satisfying combination. To enhance the experience, try sprinkling the almonds with smoked paprika or chilli powder. Marcona almonds, a Spanish variety, are another type of almond that pairs well with any Spanish cheese. They can be roasted plain or with added spices like rosemary or curry.

Cashews

Creamy and buttery cashews are a perfect match for tangy blue cheese. The smooth texture of cashews provides a delightful contrast to the bold, pungent flavours of blue cheese. Cashews also pair well with milder, creamy cheeses such as Brie or Camembert. The richness of the cashews beautifully complements the smooth and velvety texture of these soft cheeses. For those who enjoy contrasting flavours, cashews can also be paired with salty, tangy cheeses like feta or goat cheese.

Pistachios

Pistachios, with their vibrant colour and rich flavour, bring a delightful contrast to both fresh and sharp cheeses. They are an excellent match for Parmesan, with the salty and sharp profile of the cheese complementing the buttery taste of pistachios. The robust flavour of Parmesan adds depth to the nuttiness of pistachios, resulting in a savoury and flavourful combination. Pistachios are also a great choice for chèvre and super-creamy soft cheeses like feta, providing a lovely contrast to their creamy and tangy qualities.

Pecans

Pecans have a natural sweetness that complements the saltiness of most cheeses. Their rich, buttery flavour is the perfect foil for salty cheeses, and they add a crunchy texture. Pecans pair well with Gouda, a smooth and slightly sweet cheese. The creamy texture of Gouda, combined with the crunch of pecans, creates a delightful contrast. Pecans also complement Brie, especially when spiced or honey-roasted. The sweet condiments typically paired with Brie, such as honey or spicy-sweet pepper jelly, further enhance the pecan pairing.

Walnuts

Walnuts have a rich and slightly bitter flavour profile, making them a versatile nut for pairing with various cheeses. Their earthy flavour and drier texture make them an excellent garnish for aged cheeses like Cheddar. Walnuts also pair well with sheep's milk cheeses like Petite Basque and Pecorino Ginepro. For a sweeter combination, drizzle honey over the walnuts and serve them with blue cheese such as Gorgonzola or Roquefort.

Chocolate

When pairing chocolate and cheese, it is recommended to either match the flavour profiles of the two, or to contrast them so that neither the chocolate nor the cheese is overwhelmed by the other. For example, a chocolate with nutty notes could be paired with a similarly nutty, firm, aged cheese, while a creamy blue cheese could be paired with a dark, slightly metallic chocolate.

• Blue cheese and dark chocolate: The strong flavour of blue cheese is a good match for dark chocolate. The fatty acids in the cheese cut through the bitterness of the chocolate, enhancing its deep vanilla notes.
• Goat's cheese and milk chocolate: Goat's cheese is often mild and mixed with other flavours. Its intense flavour can stand up to the sweetness of milk chocolate.
• Cheddar cheese and chocolate with nuts: Cheddar is often described as "nutty", so it pairs well with nutty chocolate.
• Brie cheese and fruit-filled chocolate: Brie is a good match for super-sweet chocolate as it is a creamy cheese that commonly pairs well with fruits.
• Coffee-flavoured chocolate and Gouda cheese: The bitterness of coffee-flavoured chocolate is a nice pairing with the sweetness of Gouda.
• Spicy cheese and orange dark chocolate: A "like with like" pairing, in which the flavours complement each other. For example, a cheese infused with Jamaican Jerk seasoning pairs well with the fruity, citrusy notes in the chocolate.
• Peppercorn-studded cheese and sea salt dark chocolate: The peppercorns in the cheese interact with the sea salt in the chocolate to create a "salt and pepper" flavour combination.
• Alpine-style cheese and peanut butter truffles: Alpine cheeses have nutty notes, so they are amplified by pairing them with nut-infused treats.

Meat

When it comes to cured meats and cheeses, the general principle is that "opposites attract". Cured meats are full of fat, protein, and salt, just like cheese, so pairing them with caution is essential. Here are some specific recommendations for meat and cheese combinations:

Salami and Gouda

Salami, a cured sausage with a complex combination of spicy, sweet, hot, herby, and savoury flavours, pairs well with Gouda. Gouda is a semi-hard Dutch cheese that comes in various flavours, including aged, smoky, spice-infused, and herb-flecked varieties. The sweetness and nuttiness of Gouda complement the savoury and spicy notes of salami.

Prosciutto and Swiss Cheese

Prosciutto, a dry-cured ham known for its delicate sweetness and saltiness, pairs well with Swiss cheese. Opt for a sharper, extra sharp-aged Swiss cheese to create a delicious meat-and-cheese roll-up or sandwich.

Prosciutto and Parmesan

The rich, tangy, nutty, sharp, and fruity qualities of Parmesan cheese shine when paired with prosciutto. The salty-sweet prosciutto balances the strong umami profile of the cheese. For the best experience, serve the prosciutto in extra-thin slices to let it slowly melt on your tongue.

Pepper Jack and Ground Beef

For a hearty appetizer, combine Pepper Jack cheese with ground beef to make a beef queso dip. The bold flavour of Pepper Jack gives the beef a nice tang, creating a super-gooey cheese sauce perfect for dipping or pouring over other dishes.

Soppressata and Havarti

Soppressata, an Italian dry-cured pork salami seasoned with salt, dried chilli, black peppercorns, and red wine, pairs well with Havarti cheese. Havarti is a semi-soft cow's cheese with a buttery aroma and a creamy, smooth texture. Its butteriness enhances the herbs and spices in the soppressata.

Monterey Jack and Salami

Monterey Jack, a mild and buttery cheese with a slight tang and excellent melting properties, pairs well with salami. This combination is versatile and can be enjoyed on its own, on a cracker, or grilled in a tortilla.

Frequently asked questions