Bushra Griffith
Combining cheeses is a delicate art that involves balancing flavour intensity and texture. The perfect pairing amplifies the flavours and textures of both elements, creating a sensory experience that is more than the sum of its parts. When it comes to cheese pairings, one plus one can equal three. While there are many possible combinations, some classic pairings include Gruyère and blue cheese, white and yellow cheddar, or Monterey Jack with milk chocolate. One rule of thumb is to pair cheeses with foods and beverages from the same region, as they often complement each other beautifully. For example, a Tuscan cheese pairs well with other Italian favourites like wine and meats, while a Spanish cheese might be enjoyed with jamón Ibérico and Manzanilla olives. Another tip is to pair cheeses with accompaniments that mirror their flavours or create interesting contrasts, such as a sharp cheddar with a fruity wine or a sweet dessert wine with a funky cheese. Ultimately, the best cheese pairings are those that enhance and elevate the flavours and textures of each component.
| Characteristics | Values |
|---|---|
| Heritage Type | Cheeses from the same region often pair well together. For example, Tuscan cheese goes well with other Italian favourites. |
| Flavour Profile | Different but complementary flavour combinations work best. For example, sweet and salty or sweet and spicy. |
| Bridging Flavours | Use a complementary third element to tie two flavours together. For example, honey with cheese and jam. |
| Texture | The texture of cheese is as important as taste when combining cheeses. For example, the easy-melting quality of Gruyere can complement harder cheeses like cheddar. |
| Intensity | Pair cheese with beverages or food that have a similar flavour intensity. For example, sharp and savoury aged cheddar goes well with a fruity wine. |
| Opposites Attract | Sometimes contrast, more than similarity, is what makes a pairing work. For example, a funky, aromatic cheese can be well matched with something sweet. |
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What You'll Learn
Cheese and wine pairings
When pairing cheese and wine, there are several considerations to keep in mind, such as texture, acidity, fat, and tannin. The pairing possibilities are endless, but here are some classic combinations to get you started:
Pinot Noir and Gruyère
The ever-present red berry fruit of a Pinot Noir is the perfect match for the nutty flavours found in a medium-firm cheese like Gruyère. Both the wine and the cheese have just the right amount of aroma and complexity without overpowering each other.
Provence Rosé and Havarti
The crisp, red fruit and mellow flavour of a Provence Rosé is gracefully complemented by the smooth, soft texture of Havarti cheese. The steely minerality of the wine also creates an excellent contrast with the cheese.
Port and Blue Stilton
The complex character of a pungent and salty Blue Stilton beautifully matches an older, sweeter Port. Remember: the sweeter the wine, the stinkier the cheese.
Chardonnay and Aged Parmesan
A Chardonnay pairs well with an aged parmesan. White wines, which are lower in tannins, generally go well with lighter cheeses as well as some dry, sharp varieties.
Sauternes and Roquefort
Sauternes, a sweet white wine, pairs well with the funky Roquefort, a type of blue cheese. Sweet wines generally go well with unique, eclectic cheeses.
Champagne and Brie
Champagne's bright acidity and lively bubbles cut through the rich creaminess of Brie, creating a delightful contrast. The bubbles and acidity of the Champagne also help to cleanse the palate.
When pairing cheese and wine, it is also good to keep in mind that "'what grows together goes together'. Knowing the geographical location of both the cheeses and wines can be advantageous as food and drink produced in the same area usually pair well together. For example, a Tuscan cheese goes well with other Italian favourites like wines and meats.
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Cheese and chocolate pairings
Chocolate and cheese may seem like an unusual combination, but they are surprisingly compatible. The best pairings depend on personal taste, but there are some popular combinations to try.
A classic pairing is dark chocolate and sharp cheddar. The deep, rich bite of the cheddar is highlighted by the chocolate, while the cheese shines a light on the earthy, bitter taste of the chocolate. This creates a bold and satisfying experience.
Milk chocolate goes well with cream cheese, as seen in chocolate chip cheesecake and cream cheese brownies. Blue cheese is also a notable pairing with milk chocolate, especially in bonbons, creating a salty, sweet, crunchy, soft, berry, and barnyardy flavour.
For a more unusual pairing, try a Colombian Hot Chocolate with a slice of Camembert. The hot chocolate will melt the cheese, and the cheese will absorb the flavours of the cocoa. This results in a rich drink with a cheesy surprise at the bottom, which can be scooped up with toasted bread.
When creating a cheese and chocolate pairing, it is recommended to experiment with contrasting textures. For example, a creamy, smooth chocolate with a crumbly, aged cheese, or a crunchy, nutty chocolate with a soft, creamy cheese. Accompaniments such as fresh fruits, nuts, crackers, and bread can also enhance the pairing.
Some other suggested pairings include:
- Comte, Gruyere, or Beaufort with 75% to 85% cocoa chocolate
- Blue cheese with dark chocolate truffles
- Aged goat cheese with spicy dark chocolate
- Medium-aged Gouda with 75% to 85% cocoa chocolate
- Brie with milk or dark chocolate
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Cheese and fruit pairings
When creating a cheese platter, it is important to understand how to pair cheese with fruit to amplify its flavour and improve the eating experience. A general rule of thumb is that sweet, succulent fruit works wonderfully with a rich and savoury cheese assortment, and the flavour contrast itself brings out the best in both.
Fresh fruit matches fresh cheese (soft, high-moisture cheeses without rinds, such as ricotta or chèvre). Sugar loves mould (like bloomy rind, washed rind, wrinkly rind, blue cheese). Balance intensities and seek out complementary flavours (especially for semi-hard cheese). Use fatty flavours to soften dry textures (as with hard cheese).
Some specific examples of fruit and cheese pairings include:
- Apples and Asian pears with young cow's milk cheese like brie
- Sheep's milk cheese with astringent, tannic fruits like persimmons
- Goat cheese with candied citrus peel, lemon curd, or tart fresh fruit like raspberries and blackberries
- Stone fruit with bloomy-rind and washed-rind cheeses
- Quince and Manchego, as they are from the same region
- Pear and blue cheese
- Strawberries and goat cheese
- Apples and cheddar
When in doubt, remember that "what grows together goes together". Knowing the geographical location of the cheese and fruits you wish to pair is advantageous as what is grown and produced in the same area usually pairs well together.
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Cheese and nuts pairings
Nuts and cheese are natural allies, especially at a wine and cheese tasting. When pairing nuts and cheese, you are looking for one of two things: complement or contrast. The crunch of nuts is a tasty contrast to the creaminess of the cheese.
- Raw pecans sprinkled on top of brie for a combo of crunchy and creamy.
- Walnuts have a smooth texture that goes great with goat cheese. Drizzle a little honey on top to give the combo a sweeter, milder taste.
- Almonds and harder aged cheeses are an unbeatable afternoon snack, especially with slices of crisp apple. Raw and roasted almonds are good with most cheeses, or try slivered almonds sprinkled on top of a soft cheese.
- Marcona almonds, a Spanish variety, pair well with any Spanish cheese.
- Pecans complement the smooth and slightly sweet flavour of gouda cheese. The creamy texture of gouda, combined with the crunch of pecans, creates a delightful contrast.
- The bold and pungent flavour of blue cheese pairs remarkably well with the sweet and nutty taste of pecans.
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Different cheeses that go well together
When it comes to cheese, there are endless combinations of pairings that work well together. The key to pairing cheeses is to find combinations where both elements complement and elevate each other. This can be achieved through similar flavours, contrasting flavours, or complementary textures. Here are some examples of different cheeses that go well together:
White Cheddar and Yellow Cheddar
The combination of white and yellow cheddar cheeses offers a balance of flavours and textures. White cheddar is naturally coloured and has a sharper, more intense flavour profile. On the other hand, yellow cheddar, which gets its colour from annatto, a type of tree bark, tends to have a milder and slightly sweeter taste. Together, they create a dynamic duo that adds depth and variety to dishes like grilled cheese or quesadillas.
Gruyere and Blue Cheese
Gruyere, known for its smooth meltability and mild flavour, pairs surprisingly well with blue cheese, a strong and pungent variety. The creaminess of Gruyere balances the boldness of blue cheese, creating a unique and intriguing flavour profile. This combination showcases how contrasting flavours can enhance each other when paired together.
Parmesan and Cheddar
The pairing of Parmesan and cheddar brings together the best of both worlds in terms of texture and taste. Parmesan, known for its hard and grainy texture, adds a salty and nutty kick to dishes without overwhelming the other flavours. When combined with cheddar, which has a smoother and creamier texture, the result is a delightful blend of sharpness and nuttiness. This pairing is versatile and can be used in various dishes, from sauces to lasagnas.
Manchego and Jamón Serrano
This pairing exemplifies the adage, "what grows together, goes together." Manchego, a sheep's milk cheese from Spain, is known for its nutty and buttery flavour. When paired with Jamón Serrano, a type of dry-cured Spanish ham, the combination is exquisite. The saltiness of the ham complements the sweetness of the cheese, creating a harmonious flavour profile that showcases the best of Spanish cuisine.
Monterey Jack and Milk Chocolate
Monterey Jack, a creamy and mild cheese, pairs exceptionally well with milk chocolate. The soft and supple texture of both elements creates a harmonious pairing that delights the senses. This classic combination showcases how similar textures and flavours can enhance each other, creating a decadent and indulgent taste experience.
These are just a few examples of different cheeses that go well together. Experimenting with various combinations can lead to delightful discoveries, as the art of pairing cheeses is a journey of exploration and sensory delight.
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Frequently asked questions
There are many good cheese combinations, including Gruyere and blue cheese, white and yellow cheddar, Gruyere, Parmesan, and Provolone. Some people also like to add a touch of freshly ground nutmeg to their cheese sauces.
The goal of pairing cheese is to find combinations where both elements enhance each other. When pairing cheese, you should consider the flavour intensity of the cheese and the texture of the cheese. For example, a sharp and savory aged cheddar goes well with a fruity wine or a fruit compote.
When pairing wine and cheese, you should pair them with equal intensity based on the wine's percentage of alcohol by volume (ABV). For example, a Pinot Noir pairs well with aged cheeses that have a more intense flavour. White wines do well with lighter cheeses, and a Chardonnay goes well with either an aged Parmesan or a creamy Colby jack.
Some good cheese and food pairings include apricots, pistachios, and a mild nutty cheese such as Gruyere, Toscano, or Fontina. Fresh mozzarella is great with grilled peaches, and dessert-friendly cheeses like ricotta or mascarpone go well with fresh apricot.
