Andy Montoya
Washed rind cheeses, known for their pungent aroma and rich, creamy texture, are a bold and flavorful addition to any cheese board. When pairing these cheeses, it’s essential to balance their intensity with complementary flavors. Robust, full-bodied red wines, such as Pinot Noir or Syrah, often harmonize beautifully with their earthy and savory notes. For a non-alcoholic option, a crisp, tart apple cider or a dark, malty beer can also enhance their complexity. On the food side, pairing washed rind cheeses with sweet and tangy accompaniments like fresh or dried fruits, honey, or chutneys can create a delightful contrast, while crusty bread or crackers provide a textural counterpoint. Nuts, particularly walnuts or pecans, add a crunchy element that complements the cheese’s creamy mouthfeel, making for a well-rounded and satisfying pairing.
| Characteristics | Values |
|---|---|
| Wine Pairings | Bold, fruity reds (e.g., Pinot Noir, Syrah, Zinfandel); Sweet whites (e.g., Riesling, Gewürztraminer); Sparkling wines (e.g., Champagne, Prosecco) |
| Beer Pairings | Dark ales, stouts, Belgian-style beers, and IPAs |
| Fruit Pairings | Fresh or dried fruits (e.g., apples, pears, figs, grapes) |
| Nut Pairings | Walnuts, almonds, hazelnuts |
| Bread Pairings | Crusty bread, sourdough, baguettes |
| Condiment Pairings | Honey, chutneys, mustard, pickled vegetables |
| Meat Pairings | Cured meats (e.g., prosciutto, salami) |
| Texture Contrast | Crisp or crunchy elements (e.g., crackers, nuts, fresh vegetables) |
| Flavor Balance | Sweet, acidic, or savory elements to complement the cheese's richness |
| Serving Temperature | Cheese should be served at room temperature for optimal flavor |
| Regional Pairings | Pair with local wines, beers, or produce for authenticity |
| Intensity Matching | Pair with equally bold flavors to avoid overpowering the cheese |
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What You'll Learn
- Fruits: Pair with ripe pears, apples, or figs for a sweet, juicy contrast to the cheese’s funk
- Wines: Bold reds like Syrah or Pinot Noir complement the rich, earthy flavors of washed rind cheeses
- Breads: Crusty sourdough or rye bread enhances texture and balances the cheese’s creamy, pungent profile
- Charcuterie: Cured meats like salami or prosciutto add savory depth to the cheese’s robust flavor
- Pickles: Cornichons or pickled vegetables cut through the richness, adding a tangy, refreshing element
Fruits: Pair with ripe pears, apples, or figs for a sweet, juicy contrast to the cheese’s funk
Ripe pears, apples, or figs offer a sweet, juicy counterpoint to the bold, earthy funk of washed rind cheeses. Their natural sugars and crisp textures create a dynamic interplay that elevates both elements. Pears, especially varieties like Bosc or Anjou, provide a buttery smoothness that tempers the cheese’s intensity. Apples, such as Honeycrisp or Pink Lady, add a refreshing snap and acidity that cuts through the richness. Figs, whether fresh or dried, bring a honeyed depth that complements the cheese’s savory notes. This pairing isn’t just about contrast—it’s about harmony, where the fruit’s sweetness enhances the cheese’s complexity without overwhelming it.
To maximize this pairing, consider the ripeness of the fruit. Overly firm pears or apples may lack the sweetness needed to balance the cheese, while overly soft fruit can become mushy and lose its structural integrity. Aim for fruit that yields slightly to pressure but retains its shape. For figs, fresh ones should be plump and fragrant, while dried figs should be tender but not sticky. Serve the fruit at room temperature to ensure their flavors are fully expressed, and slice them just before serving to preserve their texture and juiciness.
The quantity and presentation matter, too. A single slice of pear or apple per bite of cheese is often sufficient, allowing the flavors to mingle without one dominating the other. Figs, being denser, can be served in smaller portions—think halves or quarters. Arrange the fruit and cheese on a board with a simple, neutral backdrop like a wooden platter or slate slab. This not only looks appealing but also encourages guests to experiment with different combinations. Add a drizzle of honey or a sprinkle of sea salt to enhance the pairing further, though this is optional and depends on personal preference.
For a more structured experience, consider creating a guided tasting. Start with a mild washed rind cheese like Taleggio paired with a crisp apple, then progress to a stronger option like Époisses with a ripe pear. Finish with a robust cheese like Munster and a sweet fig to showcase the full spectrum of flavors. This approach not only educates the palate but also turns the pairing into a memorable sensory journey. Whether for a casual gathering or a formal event, this fruit-and-cheese combination is versatile, accessible, and always impressive.
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Wines: Bold reds like Syrah or Pinot Noir complement the rich, earthy flavors of washed rind cheeses
Washed rind cheeses, with their pungent aromas and creamy textures, demand a wine pairing that can stand up to their intensity. Bold reds like Syrah or Pinot Noir are ideal candidates, as their robust flavors and structured tannins complement the rich, earthy notes of these cheeses. Syrah, with its dark fruit and peppery undertones, mirrors the complexity of a washed rind cheese, while Pinot Noir’s bright acidity and red fruit profiles cut through the cheese’s richness without overwhelming it.
To maximize this pairing, consider the age and origin of both the cheese and wine. A younger, funkier washed rind cheese pairs beautifully with a New World Syrah from Australia or California, where the wine’s boldness matches the cheese’s assertive character. For a more nuanced experience, an aged French Pinot Noir from Burgundy can elevate a milder, creamier washed rind cheese, such as Époisses, by highlighting its subtle umami and nutty flavors. Serve the wine slightly below room temperature (around 60–65°F) to ensure its flavors remain balanced and not overly alcoholic.
When crafting a cheese board, arrange the washed rind cheese as the centerpiece, surrounded by complementary elements like crusty bread, fresh figs, or a drizzle of honey. Pour a 5-ounce serving of the chosen wine to allow for multiple tastings without overpowering the palate. Encourage guests to take alternating bites and sips, noting how the wine’s acidity and tannins cleanse the palate, preparing it for the next bite of cheese.
A cautionary note: avoid overly oaked or high-alcohol wines, as they can clash with the cheese’s delicate nuances. Instead, opt for wines with moderate oak influence and alcohol levels around 13–14% ABV. This ensures the pairing remains harmonious, allowing both the cheese and wine to shine without one dominating the other.
In conclusion, pairing bold reds like Syrah or Pinot Noir with washed rind cheeses is a masterful way to enhance the dining experience. By considering the specific characteristics of both the cheese and wine, you can create a pairing that is both complementary and memorable. Whether for a casual gathering or a sophisticated dinner party, this combination is sure to impress even the most discerning palates.
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Breads: Crusty sourdough or rye bread enhances texture and balances the cheese’s creamy, pungent profile
The robust, earthy character of washed rind cheeses demands a bread that can stand up to its intensity. Crusty sourdough or rye bread fits this bill perfectly, offering a textural contrast that elevates the eating experience. The chewy, resilient crumb of sourdough or the dense, slightly sweet profile of rye provides a satisfying counterpoint to the cheese's creamy interior and pungent aroma. This pairing isn’t just about taste—it’s about creating a sensory dialogue where each element enhances the other.
To maximize this synergy, consider the age and moisture level of your cheese. Younger, softer washed rinds pair well with a tangier, more acidic sourdough, as the brightness cuts through the richness. For older, funkier varieties, a darker rye with its malty undertones complements the deeper flavors without overwhelming them. Slice the bread thick enough to handle the cheese’s oozing texture but thin enough to avoid dominating the bite.
Practical tip: Toast the bread lightly to enhance its crunch and release aromatic compounds that further balance the cheese’s pungency. Avoid over-toasting, as it can make the bread too hard and detract from the creamy mouthfeel of the cheese. For a more indulgent experience, drizzle the bread with a touch of honey or spread a thin layer of whole-grain mustard to introduce subtle sweetness or sharpness, depending on your preference.
When serving, arrange the bread and cheese thoughtfully. A rustic wooden board with a simple knife encourages guests to assemble their own pairings, fostering interaction and personalization. Add a few pickled vegetables or fresh grapes to the board for acidity and freshness, which can further temper the cheese’s intensity. This approach turns a simple pairing into a dynamic, multi-layered tasting experience.
In conclusion, crusty sourdough or rye bread isn’t just a vehicle for washed rind cheese—it’s a partner in crime. By balancing texture, flavor, and aroma, these breads transform a good pairing into a great one. Whether you’re hosting a cheese board night or enjoying a quiet evening, this combination ensures every bite is as memorable as the last.
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Charcuterie: Cured meats like salami or prosciutto add savory depth to the cheese’s robust flavor
Washed rind cheeses, with their bold, earthy flavors and creamy textures, demand companions that can stand up to their intensity. Charcuterie, particularly cured meats like salami and prosciutto, offers a perfect counterpoint. The savory, umami-rich profile of these meats enhances the cheese’s robustness without overwhelming it, creating a harmonious balance on the palate. This pairing isn’t just about taste—it’s about texture, too. The slight chewiness of salami or the delicate melt of prosciutto contrasts beautifully with the soft, often gooey interior of a washed rind cheese, making each bite a multi-sensory experience.
To maximize this pairing, consider the curing process of the meat. Prosciutto, aged for at least 12 months, brings a sweet, nutty flavor that complements the funkiness of cheeses like Époisses or Taleggio. Salami, with its spicier, garlic-infused profile, pairs well with milder washed rinds like Reblochon. For a more adventurous combination, try a pepper-coated salami with a stronger cheese like Munster—the heat of the pepper cuts through the richness, creating a dynamic interplay. Aim for a 1:1 ratio of cheese to meat by weight to ensure neither element dominates the pairing.
When assembling your board, think about visual and textural layering. Slice prosciutto into thin, foldable pieces to contrast with the cheese’s spreadable consistency. Salami, on the other hand, can be cut into thicker rounds or sticks to provide a satisfying bite. Arrange the meats and cheese in alternating clusters, allowing guests to easily create their own pairings. Add a drizzle of honey or a sprinkle of sea salt over the prosciutto to highlight its natural sweetness, or pair salami with a dollop of whole-grain mustard to accentuate its spiciness.
For a practical tip, serve the charcuterie at room temperature to unlock the full flavor profiles of both the meat and cheese. Cold temperatures mute flavors, so remove the items from the refrigerator 30–45 minutes before serving. If you’re pairing with wine, opt for a full-bodied red like Syrah or a crisp, fruity white like Riesling to complement the savory depth of the cured meats and the cheese’s robust character. This thoughtful approach transforms a simple pairing into an elevated tasting experience.
Finally, don’t overlook the role of acidity in balancing this rich combination. Add a small dish of cornichons or pickled onions to the board—their tangy crunch will cleanse the palate between bites, ensuring the flavors of the cheese and charcuterie remain distinct and vibrant. This pairing isn’t just about indulgence; it’s about creating a rhythm of flavors that keeps the experience engaging from start to finish. With the right cured meats and a few strategic additions, washed rind cheeses find their perfect match in charcuterie.
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Pickles: Cornichons or pickled vegetables cut through the richness, adding a tangy, refreshing element
The bold, unctuous character of washed rind cheeses demands a counterpoint—a bright, acidic foil to balance their intense, earthy flavors. Enter pickles: cornichons or pickled vegetables, whose tangy, briny snap cuts through richness like a knife. This pairing isn’t just a suggestion; it’s a strategic move, a culinary equilibrium that elevates both elements. The acidity of pickles refreshes the palate, while their crunch contrasts the cheese’s creamy texture, creating a dynamic interplay that keeps each bite interesting.
Consider the cornichon, a tiny gherkin pickle with a tart, vinegary edge. Its size makes it an ideal companion for a single bite of cheese, ensuring the flavors meld without overwhelming. For a heartier pairing, turn to larger pickled vegetables like carrots, cauliflower, or beets. These offer a more substantial texture and a nuanced sweetness that complements the cheese’s funk. The key is moderation: too much pickle can dominate, while too little fails to provide the necessary contrast. Aim for a 1:1 ratio by volume—enough pickle to cleanse the palate but not overshadow the cheese.
From a practical standpoint, the pairing works across age groups and occasions. For children or those new to washed rind cheeses, pickles can temper the cheese’s intensity, making it more approachable. At a dinner party, serve a platter of assorted pickles alongside a selection of washed rinds like Époisses or Taleggio, allowing guests to experiment with combinations. For a casual snack, spear a cornichon with a cube of cheese on a toothpick for a ready-to-eat bite. The versatility of pickles makes them an indispensable tool in any cheese pairing arsenal.
The science behind this pairing lies in the interplay of fat and acid. Washed rind cheeses are high in fat, which coats the mouth and lingers. Pickles, rich in acetic acid, break down fats and reset the palate, enhancing the overall tasting experience. This principle isn’t limited to cheese—it’s why fried foods are often served with lemon wedges or why a squeeze of lime brightens a rich curry. Applying this logic to cheese boards ensures a harmonious, satisfying progression of flavors.
In conclusion, pickles aren’t just a garnish; they’re a transformative element when paired with washed rind cheeses. Whether you opt for the delicate cornichon or a robust pickled vegetable, their tangy, refreshing nature provides the perfect counterbalance to the cheese’s richness. By understanding the role of acidity and texture, you can craft pairings that are both thoughtful and delicious, turning a simple cheese board into a masterclass in flavor dynamics.
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Frequently asked questions
Washed rind cheeses pair well with bold, fruity wines like Pinot Noir, Gewürztraminer, or a full-bodied Chardonnay to complement their earthy and pungent flavors.
Yes, washed rind cheeses go great with beer, especially darker styles like stouts, porters, or Belgian ales, which balance the cheese's richness and funkiness.
Try pairing washed rind cheese with sweet, juicy fruits like pears, apples, or grapes to contrast the cheese's strong, savory flavors.
Yes, nuts like walnuts or almonds and charcuterie such as prosciutto or salami enhance the cheese's earthy and meaty undertones.
A crusty baguette, sourdough, or rye bread pairs well with washed rind cheese, providing a sturdy texture to balance its creamy interior.
