The Perfect Cheese And Sherry Pairing: A Guide

Sherry and cheese are a match made in heaven. Sherry is a fortified wine from the Jerez region of southwestern Spain, and its subtle complexities of flavour and aroma can be overwhelmed by certain foods. However, when paired with the right cheese, shry can create a magical sensation that is greater than the sum of its parts. The key to a successful pairing is to identify complementary and contrasting flavours that partner with different cheeses. With its diverse range of styles, from light and dry to rich and sweet, there is always a suitable sherry to accompany your cheese course.

Fino and mild hard cheeses

Fino Sherry is a light-coloured, bracingly sharp, sea-scented white with bright, refreshing acidity. It is fresh and dry, and although it is the perfect aperitif to have before a meal, its complex palette of aromas also make it the king of food and wine pairings.

When pairing cheese with Fino Sherry, think "fresh"! The recommended cheeses to pair with Fino include mild hard cheeses with a salty tang, such as young Manchego, mild to medium Cheddar, Cheshire, and Feta. A light smoke also works well, such as San Simon d'Acosta, a semi-cured smoked cow's milk cheese from Galicia. Burrata, mozzarella, and feta are also good choices to complement Fino.

Fino Sherry is produced when a "flor" or film of indigenous yeast develops on the surface of the wine in the barrel, preventing oxidation. This "veil" partly protects the wine from oxygen and adds its own particular tang to the wine. The result is a light-coloured, sharp, and salty wine with a sea breeze-like quality. The saltiness of the cheese and the saltiness of the wine complement each other, creating a harmonious pairing.

When pairing Fino and mild hard cheeses, consider the following tips:

• Look for cheeses with a decent salty tang to complement the Fino, but avoid anything too complex as it may overpower the wine.
• Young Manchego, mild to medium Cheddar, and Cheshire are specifically recommended by the Sherry Council and experts.
• A light smoke can also work well with Fino, such as San Simon d'Acosta, a semi-cured smoked cow's milk cheese from Galicia.
• Other fresh cheeses that go well with Fino include burrata, mozzarella, and feta.
• To enhance the pairing, add some complementary flavours such as tomato slices, olives, nuts, and a drizzle of olive oil.

Amontillado and earthy flavours

Amontillado is a versatile type of sherry that can be paired with several earthy flavours. It is an older form of Fino, with more nutty aromas. It is described as being halfway between Fino and Oloroso in terms of flavour.

Amontillado is the master pairing for tricky earthy flavours like mushrooms, artichokes, asparagus, and truffles. It also goes well with rice dishes like paella or risotto, and albóndigas (meatballs in tomato sauce).

When it comes to cheese, Amontillado is a good match for earthy flavours. It pairs well with cheeses that have a barnyard or farmyard taste, such as Brie, Caerphilly, soft, gooey goat's cheese, and Torta del Casar, an ewe's milk cheese from Extremadura that is almost liquid.

Anything with truffle involved is a winner, too. Stronger smoke flavours also work with Amontillado, so a smoked cheese can be a good addition to the cheese board.

For a genius pairing, wine writer and consultant Amaia Soto recommends Amontillado with Comté, a somewhat heartier cheese.

Palo Cortado and umami flavours

Palo Cortado is a rare variety of sherry that is initially aged under flor to become a fino or amontillado but then loses its veil of flor and begins to age oxidatively as an oloroso. This results in a wine with some of the richness of oloroso and some of the crispness of amontillado. It has the robustness of an oloroso in the mouth and pairs well with sharp, tangy flavours.

When it comes to cheese, Palo Cortado pairs well with some of the less feisty Parmesans and Idiazabal, a ewe's milk cheese from the Basque Country. The resinous notes of Palo Cortado also pair fantastically with the earthier, farmyard flavours of goat's cheeses such as Tronchón from Aragón and French Chabis. Palo Cortado also pairs fantastically with truffled cheeses.

Umami is often described as the fifth taste, alongside sweet, sour, salty, and bitter. It is characterized by its savoury, rich, and mouthwatering qualities, adding depth and complexity to various dishes. Umami taste perception is closely associated with the presence of glutamate, a type of amino acid. Glutamate is naturally present in many foods and is responsible for the savoury and satisfying sensation we experience when consuming umami-rich dishes.

Umami-rich foods include meat, fish, aged cheeses, tomatoes, mushrooms, soy sauce, and seaweed. When it comes to cheese, aged cheeses like parmesan and cheddar are known for their umami flavour.

Combining umami-rich foods with Palo Cortado can create a complex and nuanced flavour profile. The savoury and rich qualities of umami can enhance the robustness of Palo Cortado, while the acidity of the sherry can balance the richness of umami-forward foods.

Oloroso and robust cheeses

Oloroso, a fragrant, oxidatively aged sherry, has a rich mouthfeel and a complex aromatic signature. It is a robust sherry that pairs beautifully with strong, mature, and robust cheeses. Its versatility is surprising, as it complements both eye-wateringly sharp hard cheeses and medium-strength blues.

When it comes to specific cheese recommendations, experts suggest pairing Oloroso with mature Cheddar, very mature Manchego, and medium-strength blues such as Gorgonzola. The salty and tangy flavours of these cheeses are enhanced by the rich, nutty, and slightly sweet notes of Oloroso. The sharpness of these cheeses cuts through the sweetness of the sherry, creating a delightful contrast.

For those who enjoy sweeter notes in their cheese, Oloroso also pairs well with Ermesenda, a cow's milk cheese from Catalunya that offers a unique combination of sharpness and sweetness. Another excellent option is Payoyo, a cheese made with a mix of goat's and ewe's milk in Andalucía, which is a classic pairing for this sherry.

If you're looking for a truly mature and smoky experience, Prima Donna, a very mature Gouda, is an ideal pairing. This Dutch cheese combines the sharpness of Parmesan with a hint of sweetness and a touch of smoke. The result is a flavour profile that beautifully complements the rich and nutty characteristics of Oloroso.

Pedro Ximenez and salty blue cheeses

Sherry and cheese is a match made in heaven. Sherry, a fortified wine from the Jerez region of Southwestern Spain, is a versatile drink that pairs well with a variety of cheeses. One such pairing is Pedro Ximenez (PX) and salty blue cheeses.

Pedro Ximenez is a seriously sweet sherry with a dark, almost opaque colour and a velvety, toasty, honeyed taste. It is made from overripe grapes that are dried in the sun like raisins. The sweetness of Pedro Ximenez is a perfect counterpoint to salty and bold blue cheeses. The salt and cream in the cheese allow you to taste the acid in the wine. The cheese also tones down the cloying sweetness of the sherry, making the pairing greater than the sum of its parts.

When it comes to blue cheese, the rule of thumb is: the bluer and stinkier, the better. The super blues that pair well with Pedro Ximenez include Roquefort, Stilton, and Lanark Blue. These rich, salty blues are a classic pairing with the sweet sherry. The salty, tangy flavours of the cheese are balanced by the sweetness of the wine, creating a delightful sensory experience.

For those who enjoy a more mild blue cheese, Perl Las, a Welsh blue cheese with a creamy, gently salty taste, is a superb pairing with Pedro Ximenez. The golden-coloured cheese has a salty flavour that grows stronger with maturity, making it a perfect match for the sweetness of the sherry.

In addition to blue cheeses, other salty and bold cheeses can complement Pedro Ximenez. Aged, salty cows' and sheep's milk cheeses, such as mature Gruyère or Comté, can also be paired with this sweet sherry. The grassiness of these cheeses is enhanced when paired with Pedro Ximenez, creating a green, celery leaf flavour note.

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