Check out our round-up of cheeses and wines that should be paired with them.
If you’re anything like me, you’re the odd one out at the table who goes for the cheese platter after dinner when everyone else orders a sweet dessert. Even self-professed cheese lovers, however, need a bit of help when it comes to the perfect accompaniment to their selection of coagulated dairy. So if you want to Brie the one who slices a better Cheddar, it’s a Gouda idea to check out this How to Eat guide.
Too cheesy? Let’s get on with it then.
Creamy, mild cheeses
For creamy Brie cheeses, such as this Brillat-Savarin, for example, earthy flavours like mushrooms will add dimension and a touch of umami to the cheese, while an elegant Champagne will cut through the richness but still balance its creaminess.
In the video: Brillat Savarin and black truffle with Champagne Blanc des Millénaires 1995.
Creamy, complex cheeses
For a soft goat cheese with rind – yes, you’re supposed to eat it too – the nutty flavour profile of the cheese and slight ashiness of the rind don’t need much accompaniment except perhaps bread or toast. The fruitiness of a good Sancerre will complement the cheese without distracting from it.
In the video: Rouelle Cendrée with Sancerre Clos la Neore 2014 Edmond Vatan
Semi-hard, nutty cheeses
When you have a beautifully matured cheese like this three-year-old Comte, you don’t mess around. You can either get a bit fancy like we did and eat it with some white wine jelly, or go full-on fancypants with a Vin Jaune 1964 Bourdy (we weren’t allowed to open the bottle, unfortunately), which offsets the woodiness of the cheese with a lovely freshness.
In the video: Comte aged 3 years with Vin Jaune 1964 Bourdy
Love it or hate it, a good blue cheese is a force to be reckoned with. The Fourme d’Ambert isn’t quite your go-to Stilton, perhaps, but it does have the pungency and character, only much creamier. A nice mature port will complement the umami richness with a punch of sweetness and spice.
In the video: Fourme d’Ambert with Port Warre’s 1970 (Thongue)
Soft, spicy cheeses
A spicy goat cheese like the Picodon we tried goes well with an elegant, ripe wine with a touch of toastiness, like a Roc d’Anglade White 2011. This wine also works with a younger Picodon, which has a fresh rather than spicy profile.
Mild sheep’s milk cheeses
A good sheep’s – or ewe’s – milk cheese is firm, creamy, mild but sometimes has a bit of a kick, like the Ossau Iraty we tried. A sweet, spicy wine like a Chateau Musar rounds off the flavour profile nicely.
By: Jacqueline Tsang
Source: South China Morning Post