Patrick Oconnell
The perfect beverage to accompany cheese is a topic of much debate, with many factors influencing the optimal pairing. The famous wine and cheese partnership is a classic for good reason, with red wine being the drink most people instinctively turn to. However, white wine, beer, cider, and even non-alcoholic beverages can also be excellent choices. The key is to either match or contrast the flavours of the cheese, and factors such as region and beverage type can play a role in creating the perfect pairing.
| Characteristics | Values |
|---|---|
| Beverage | Cider, Beer, Brandy, White Wine, Red Wine, Champagne, Sparkling Wine, Grape Juice, Coffee, Tea, Whisky, Sake, Ale |
| Cheese | Cheddar, Parmigiano Reggiano, Blue Cheese, Montagnolo Affine, Cambozola, Mimolette, Gouda, Brie, Camembert, Baby Swiss, Comte, Epoisse |
| Other factors | Carbonation, sweetness, tanginess, creaminess, saltiness, fattiness, fruitiness, nuttiness, butteriness, earthiness, sourness, spiciness |
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What You'll Learn
Wine: the famous cheese partner, but which wine?
Wine and cheese is a classic combination, but choosing the right wine to complement your cheese can be a daunting task. The basic principle of pairing remains the same no matter what you're working with: you can either match what's going on in the cheese or go for a contrast.
When it comes to wine, most people naturally opt for red. Soft, ripe, and mellow reds without powerful angular tannins that will clash with stronger cheeses are a good choice. Rioja is a reliable go-to, as are younger Spanish reds such as Gran Cerdo. French Malbec is another attractive, easygoing option. If you're serving an older bottle of wine, it's best to serve it with meat or game rather than cheese, unless it's already open.
However, white wine can also work well with cheese. The orchard fruit flavours of apple and pear in white wine pair well with goat's cheese and sauvignon blanc, as well as cheddar (try Chardonnay) and other hard British territorial cheeses such as Caerphilly, Cheshire, and Single and Double Gloucester. White wine can also work with softer cheeses like Bix and St Jude, and try a deliciously soft, appley blend of sauvignon and semillon with bloomy soft cheeses like Montagnolo Affine and Cambozola.
If you're serving sparkling wine or champagne, these pair well with triple-cream soft cheeses like brie, Camembert, and Baby Swiss, bringing out their fruitiness and freshness.
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Beer: a natural partner, but cider is even better
When it comes to cheese, most people think of wine as its natural partner. However, beer is also a friend to many foods, so why not pair it with cheese? Beer or brandy, for example, is used to wash certain cheeses, such as Epoisse. A Belgium beer is a good match for Mimolette, and beer is also great with a ploughman's lunch, which usually includes cheese.
But cider is an even better partner for cheese. Cider and cheddar are a well-matched pair, probably because they are both fermented and compliment each other in terms of tanginess. Cider is also a good match for aged gouda. With its refreshing, bubbly taste, cider acts as a great palate cleanser in between bites of cheese. Most ciders are fruity and slightly sweet, which is why they complement opposing notes, like those found in mature cheese. This is especially true for thick, rich cheeses. The carbonation in cider helps cut through the fattiness and high salt content of a rich cheese, which balances out the flavour.
If you're not a fan of wine or cider, there are many other drink options that work well with cheese. Hard cheeses, for instance, are easy to match with drinks because they all suit a medium-bodied red wine, but they also go well with a berry-based mocktail. Coffee is the perfect counterbalance to a creamy cheese, and if you take your coffee with cream and sugar, the richness and sweetness of the beverage pair well with a triple-cream, soft-ripened cheese. Tea is another option, especially a heavier tea like an aged Oolong or Pu'er, a fermented tea from China's Yunnan Province.
For those who want an alcoholic drink with their cheese, champagne (or another sparkling wine) is a good match for triple-cream soft cheeses like brie, Camembert, and Baby Swiss. Whiskey is another option, although the high alcohol content can sometimes overwhelm the cheese.
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Coffee: a perfect counterbalance to creamy cheese
Coffee and cheese may not be a classic combination, but it is a truly delicious one. Coffee is the perfect counterbalance to creamy cheese. The key to a successful pairing is to consider the similarities and differences in flavour profiles.
Coffee contains tannins, which cut through the fat and richness of creamy cheese. A good example is a hot beverage with Comté, which amplifies the browned-butter, toasted-nut notes of the cheese. If you take your coffee with cream and sugar, the richness and sweetness of the beverage pair well with a triple-cream, soft-ripened cheese like Cowgirl Creamery's Mt. Tam or Brillat-Savarin. For black coffee drinkers, a rich cheese will complement the bitterness of the coffee.
When pairing coffee and cheese, it is important to consider the acidity and bitterness of each. The bitterness of coffee is caused by caffeine, while the saltiness of cheese is caused by chloride. When paired, the caffeine in the coffee helps to cut through the richness of the cheese, while the chloride in the cheese mellows out the bitterness of the coffee. Similarly, the acidity of the coffee can help to balance out the sweetness of the cheese, while the sweetness of the cheese can smooth out the acidity of the coffee. A Kenyan coffee, with its bright and clean flavour profile, is an ideal match for a bold, sharp, and fruity Gruyere. Honduran coffees, with their medium-bodied and punchy acidity, are complemented by the saltiness of cheese.
It is also important to consider the texture of the cheese. Fat in cheese tastes complex, and the aftertaste lingers. A good pairing will balance the sweetness and acidity of the coffee with the saltiness of the cheese. For instance, the higher levels of bitterness and flavour intensity of medium and darker-roast profiles complement blue cheese and harder, drier, and sweeter cheeses like Parmesan, Gruyère, and Lincolnshire Poacher. Milk-based coffees with creamy textures and caramel and fruit flavour notes go well with Gouda and Vintage Red Leicester. Espresso blends and coffees with darker roast profiles tend to stand up well to more pungent and assertive cheeses. An aged Gouda has a sweetness that complements the bittersweet chocolate notes in an espresso blend.
The best way to learn how to pair coffee and cheese is to experiment. There are no right or wrong answers, and the most important thing is to find combinations that you enjoy.
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Tea: a refreshing alternative to whiskey
While wine is widely considered the best beverage to pair with cheese, whiskey and beer pairings are also becoming increasingly popular. However, if you're looking for a refreshing alternative to whiskey, tea is a great option!
Tea is more refreshing than whiskey, and its natural tannins can provide a similar pleasant astringency to that of barrel-aged whiskey or a good red wine. When pairing tea with cheese, it's important to choose a heavier tea that can hold its own, such as an aged Oolong or Pu'er, a fermented tea from China's Yunnan Province. These teas have enough depth of flavour to stand up to the richness of cheese.
Tea can also be used as a base for creating complex and sophisticated mocktails, which can be a great alternative to alcoholic drinks. For example, combining ginger ale with a concentrated shot of Wuyi oolong tea and garnishing it with a cinnamon stick or fresh-grated nutmeg creates a drink known as "Dark & Not Too Stormy." Alternatively, for a refreshing option on a warm day, blend chilled green tea with whiskey. The soft, grassy flavours of green tea complement the floral and herbaceous notes of Irish whiskey.
While tea can be a wonderful alternative to whiskey when paired with cheese, it's important to note that the key to a perfect pairing lies in choosing the right drinks to complement the cheeses offered. Therefore, it may be worth experimenting with different teas and whiskeys to find the combinations that suit your taste preferences.
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Non-alcoholic: from grape juice to Peruvian chicha morada
When it comes to non-alcoholic beverages that pair well with cheese, there are several options to consider. Here are some ideas to elevate your cheese-tasting experience:
Grape Juice
A glass of sparkling grape juice can be a delightful non-alcoholic option to pair with cheese. Its sweetness and fruity notes can complement the savoury flavours of the cheese, offering a refreshing contrast.
Herbal Tea
Herbal teas, such as lavender lemonade, can be an excellent choice to accompany fresh goat cheese or young goat Gouda. The herbal notes and subtle sweetness of the tea can enhance the creamy, nutty flavours of the cheese.
Coffee
For coffee enthusiasts, a steaming cup of strong coffee can be the perfect match for certain cheeses. For example, Comte cheese, a French variety with a nutty flavour, pairs beautifully with coffee. The toasted fruity notes of the cheese complement the creaminess of the coffee, creating a delightful sensory experience.
Chicha Morada
Chicha morada, a traditional Peruvian beverage made from purple corn, is a unique and colourful choice to pair with cheese. Its sweet and tangy flavour, blended with pineapple and various spices, pairs exceptionally well with strong blues, cheddar, and salty Gouda.
Fermented Tea
If you appreciate the complex flavours of whiskey, you might enjoy exploring fermented teas, such as Pu'er tea from China's Yunnan Province or Korean barley tea. These teas offer a distinct flavour profile that can stand up to stronger cheeses, providing a refreshing alternative to alcoholic beverages.
Hot Chocolate
For a comforting pairing, consider combining your favourite cheese with a cup of hot chocolate. Blue cheese and drinking chocolate create an unexpected yet delightful duo, offering a contrast of piquant and sweet flavours. Thicken the hot chocolate for a richer experience or reduce the liquid for a more indulgent treat.
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Frequently asked questions
Tea, coffee, fermented tea from China's Yunnan Province, and hot chocolate are some non-alcoholic drinks that go well with cheese.
Wine is widely considered to be the best pairing with cheese.
Red wines, white wines, sparkling wines, and champagne are all good pairings with cheese.
Some specific wine and cheese pairings include:
- Rioja and cheddar
- Chardonnay and cheddar
- Champagne and brie
- Sauvignon Blanc and goat cheese
- Chianti and Parmigiano Reggiano
Hard cheeses are easy to drink match and go well with medium-bodied red wines, sparkling wines, sherry, and non-alcoholic drinks like a Berry Blast mocktail.
