Cheese And Drink Pairing: The Perfect Match

When it comes to drinks to pair with cheese, wine is the traditional choice. However, there are many other drinks that can complement a cheese board, from cocktails to non-alcoholic options. The key to a successful pairing is to either match or contrast the flavours and characteristics of the cheese. For example, a soft, ripe red wine pairs well with stronger cheeses, while a crisp white wine or lager complements mild and creamy cheeses. Gin and tonic is another versatile option, pairing well with soft and creamy cheeses like brie, as well as blue cheeses, where the gin brings out the floral notes. For those who prefer non-alcoholic drinks, tea, coffee, and even hot chocolate can be excellent choices to accompany a cheese board.

Beer and cheese

A good starting point is to match the intensity of the beer with the intensity of the cheese. Light beers go well with mild, creamy cheeses, while strong, rich cheeses pair better with heavier beers. For example, a simple, slightly hoppy lager or a straightforward pale ale is a good match for many cheeses and won't overwhelm lighter flavours. On the other hand, strong, rich cheeses like blue cheese can stand up to heavy, high-alcohol beers. Beers with high alcohol content generally pair better with aged cheeses, rather than milder varieties.

Different types of cheese also pair well with specific styles of beer. Citrusy beers, for instance, complement the flavours of goat cheese, while amber ales go well with Gouda. Whiskey is also a good match for aged cheddars and blue cheeses, so a beer with whiskey notes could be a good pairing for these cheeses.

When creating a cheese board, you may want to serve one drink that pairs well with all the cheeses, or you may prefer to offer a different drink for each type of cheese. If you're serving multiple beers with multiple cheeses, consider the order in which you'll serve them, starting with something light and moving on to richer, stronger flavours.

Cider and cheese

When pairing cider and cheese, it's important to consider the different varieties of both. For example, a full-bodied Cheddar pairs well with a slightly fuller, richer-tasting cider. The carbonation in cider helps to cut through the fat and salt of Cheddar, refreshing the palate for the next bite. A Welsh cider, such as the Vilberie from Monmouthshire, is a great choice to pair with Cheddar.

Rind cheeses, such as Camembert, also go well with aged farmhouse ciders. The tart, earthy flavours of a cider like Perry's Barn Owl work wonderfully with the complex, pungent character of rind cheeses.

For goat cheeses, a dry cider or perry is a good choice. These ciders have tannic qualities that help to cut through the protein and butterfat in goat cheese. Hogan's Dry Bottled Cider, for example, is a dry cider with a fruity aroma that would complement goat cheese nicely.

Sweeter ciders, such as those made in the eastern counties of England, pair well with blue cheese. The salty-sweet combination of a cider like Kentish Pip Skylark and a blue cheese is a delightful contrast.

Ultimately, the best cider and cheese pairings come down to personal preference and experimentation. Trying different combinations can be a fun way to discover new favourites and impress your friends.

Tea and cheese

When pairing tea and cheese, it is important to match "like with like". This means that robust teas should be matched with strongly-flavoured cheeses, while delicate teas are best suited to lighter, smoother cheeses. Another guideline to follow is that sweeter teas (like those with fruity or floral notes) complement saltier cheeses, and teas that are high in tannins pair well with creamy cheeses.

• Black Tea: Black teas are high in tannins and have bold, robust flavours. They pair well with rich and creamy Camembert, smoked Gouda, or mild blue cheese. Darjeeling tea, often called the "Champagne of tea", is especially good with creamy cow's milk cheeses.
• Green Tea: Green tea has fewer tannins and a lighter flavour profile due to its lower oxidation levels compared to black tea. It complements fresh goat cheeses, Brie, and semi-soft cheeses like Muenster.
• White Tea: White teas are minimally processed and similar to light white wines such as Sauvignon Blanc. They pair well with Alpine-style cheeses like Fontina and Gruyere.
• Pu-erh Tea: This fermented tea has distinct aromas of smoke, leather, or earth. It stands up well to aged Goudas and soft, pungent cheeses.
• Herbal Tea: With herbal tea, it's best to pay attention to the individual flavours of the ingredients, which may include fruits, flowers, leaves, barks, and roots. Tart, fruity herbal teas go well with mild creamy cheeses, while floral or mint teas will complement fresh soft cheeses.
• Oolong Tea: Oolong teas can vary in flavour, but generally have a complex, smooth, and slightly sweet taste with a floral aroma. They pair well with nutty, semi-hard cheeses like Gruyere or Comte.
• Lapsang Souchong: This smoked black tea has a strong, smoky flavour that goes well with smoked cheeses.
• Earl Grey: The bergamot notes in Earl Grey complement the flavours of herbed chevré.

Coffee and cheese

When pairing coffee and cheese, it's important that neither should overpower the other. A good rule of thumb is to match light cheeses with light coffee and heavy cheeses with heavy coffee. For example, a medium-bodied, mild coffee (from El Salvador, Honduras, or Guatemala) pairs well with a delicate, mild cheese. On the other hand, espresso blends and coffees with darker roast profiles tend to stand up well to more pungent and assertive cheeses.

• A bright, fruity Kenyan coffee pairs well with sharp, mature cheddar. The spice in the cheese collides with the fruity acidity of the coffee, resulting in a harmonious blend.
• A full-bodied, fruity Colombian coffee is an excellent counterpart to creamy, fatty brie. The coffee doesn't reinforce the nuttiness of the brie, but as the coffee loses a little acidity, the cheese turns it into a pleasant sweetness.
• Aged gouda has a sweetness that complements the bittersweet chocolate notes in an espresso blend.
• A sheep's milk blue cheese topped with a honey-hazelnut caramel drizzle pairs exceptionally well with espresso.
• Ricotta, a slightly sweet Italian cheese, is like pairing a bowl of cream with coffee. Top the ricotta with honey or chocolate shavings, or spread it on toast with jam, for an even more dessert-like experience.
• For a unique twist, try coffee with a cheese coated in coffee grounds, such as Barley Buzzed, made by Beehive Cheese Co.

Fruit juice and cheese

While wine is widely considered to be cheese's best friend, there are many other drinks that can be paired with cheese, including fruit juice.

Fruit juice is a great non-alcoholic alternative to wine for cheese pairings. Grape, apple, pear, and pomegranate juices are all popular choices, and you can even dilute the juice with sparkling water to get a more tart flavor. If you want to get fancy, you can try a sparkling version of apple or grape juice, or go for a bottle of Martinelli's pear juice for a fancier date night.

For those who like their drinks on the sweeter side, a thicker, darker drinking chocolate can make a "fudgy blue cheese" have a long, lovely, lingering minty finish. The contrast of piquant and sweet makes for an underrated pairing.

If you're looking for something lighter, an adult spin on a childhood favorite could be lavender lemonade without too much sugar, paired with a fresh goat cheese. The herbal flavors in the lemonade play off the herbal flavors in the goat's milk, while the rich flavors of the cheese create a matching and contrasting effect with the lemonade.

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