Dry January is the perfect time to experiment with non-alcoholic pairings for your favourite cheeses. While wine often steals the spotlight, there are many creative alternatives that can enhance the flavour of cheese just as well. Let’s explore some of the best non-alcoholic pairings to try this month.
SEE ALSO: The art of pairing cheese with drinks with some iconic examples →
The art of pairing: contrasting vs complementing
When pairing cheese with non-alcoholic beverages, there are two main approaches: contrasting and complementing. Both can elevate your tasting experience, but they rely on different principles.
Contrasting flavours
Contrasting pairings highlight opposing flavours that balance each other. For example:
- Rich and creamy cheeses like Brie or Camembert pair beautifully with tangy beverages like kombucha or sparkling water with lemon. The acidity cuts through the richness, cleansing the palate.
- Salty cheeses like Feta or blue cheeses shine when paired with sweet drinks like apple cider or cranberry juice. The sweetness tempers the saltiness, creating harmony.
Contrast works best when you want to explore dynamic and bold flavour interactions.
Complementing flavours
Complementing pairings focus on beverages that mirror the cheese’s characteristics. For instance:
- Nutty cheeses like Gruyère or aged Gouda pair well with beverages like rooibos tea or non-alcoholic beer, which share warm, toasty notes.
- Fresh and tangy cheeses like goat cheese pair beautifully with light, citrus-infused sparkling water, enhancing their bright, zesty qualities.
Complementary pairings create a seamless, cohesive flavour profile that feels natural and satisfying.
With the some ground rules out of the way, let’s dive into the best non-alcoholic pairings for cheese.
Herbal teas
Herbal teas like chamomile, mint or rooibos offer subtle, soothing flavours. These teas have delicate yet complex notes that don’t overpower the cheese.
- Chamomile tea has a natural sweetness and floral undertone that pairs beautifully with creamy cheeses like Brie or Camembert. It softens the richness of the cheese while adding a subtle aromatic layer.
- Mint tea is refreshing and works particularly well with salty cheeses like Feta and Halloumi. The cool, clean flavour of the tea balances the saltiness and cleanses the palate.
- Rooibos tea has warm, earthy, and slightly nutty tones that complement nutty cheeses such as Gruyère. The tea’s smooth finish enhances the cheese’s depth.
Sparkling water with fruit
Infused sparkling water provides refreshing acidity to cut through rich cheeses. The carbonation also adds a textural element, cleansing the palate between bites.
- Add slices of citrus, berries or cucumber to sparkling water for a custom pairing. The bright acidity from citrus pairs well with tangy goat cheese, while cucumber’s freshness complements the mild creaminess of Havarti. The bubbles ensure that each bite feels light and enjoyable.
Kombucha
Kombucha’s tangy, effervescent character makes it a great match for cheese. Its acidity cuts through the fat, while its fruity or spicy notes add complexity.
- Fruity kombuchas, like raspberry or mango, pair beautifully with bloomy rind cheeses such as Camembert or Brie. The fruitiness mirrors the cheese’s creamy sweetness, while the acidity balances its richness.
- Spicier kombuchas, like ginger or chai-flavoured varieties, work well with aged Cheddar. The spice adds a kick that contrasts the cheese’s savoury and umami notes.
Apple cider
Non-alcoholic apple cider—whether sweet or dry—offers a wonderful balance of sweetness and acidity, making it a versatile cheese pairing.
- Sweet cider pairs exceptionally well with salty blue cheeses like Rogue River Blue and Roquefort. The cider’s sweetness tempers the saltiness, creating a harmonious flavour contrast.
- Dry, crisp cider complements milder cheeses, allowing the subtle flavours of the cheese to shine while adding a refreshing finish.
Hot chocolate
For a comforting treat, pair hot chocolate with aged Gouda or Gruyère. The creamy chocolate accentuates the cheese’s nutty and caramelised notes, creating a luxurious experience.
- Add a pinch of chilli to the hot chocolate for a spicy twist. This pairs well with the bold nuttiness of aged Gouda, adding warmth and depth to each bite.
Fresh juices
Vegetable and fruit juices can complement cheese flavours by adding sweetness, acidity or earthy tones.
- Carrot juice has a natural sweetness and earthiness that pairs well with fresh, tangy goat cheese. The juice’s bright orange hue also makes for a visually appealing pairing.
- Cranberry juice is tart and slightly sweet, which enhances the creaminess of Brie. Its acidity adds a refreshing contrast to the cheese’s buttery texture.
- Tomato juice, with a splash of Tabasco or a hint of celery salt, complements hard, salty cheeses like Parmesan. The umami notes in the juice mirror the cheese’s savoury depth.
Non-alcoholic wine and beer
Many brands now offer excellent alcohol-free wines and beers, designed to pair with food just as their alcoholic counterparts do.
- A non-alcoholic sparkling wine pairs perfectly with creamy cheeses like Camembert or a triple cream Brie. The bubbles cut through the richness, while the wine’s acidity highlights the cheese’s delicate flavours.
- Non-alcoholic hoppy beers have a bitter edge that enhances nutty cheeses like Comté. The beer’s slight sweetness and carbonation provide balance.
Coffee
Coffee’s roasted, slightly bitter flavours make it a surprisingly good match for cheese.
- A medium-roast coffee pairs well with an aged cheese like Manchego. The coffee’s caramel notes highlight the cheese’s nutty and savoury qualities.
- For a sweeter option, try a latte with Norwegian Brunost. The creamy coffee complements the cheese’s sweet caramel notes for a comforting pairing.
Chai
My final recommendation for non-alcoholic pairings for cheese comes from south Asia. Chai’s spicy, aromatic profile pairs well with cheeses that have mild or creamy flavours.
- Pair chai with Paneer for a traditional match. The warming spices enhance the cheese’s mild, milky taste.
- Chai also works well with a creamy Havarti, as the spices add depth to the cheese’s mild sweetness.
A healthy start to the new year
Looking for more ways to enjoy cheese during your health-focused January? Don’t miss our blog post on healthy cheeses for New Year’s resolutions. It highlights cheeses that fit into a balanced diet without compromising flavour.
Conclusion
Dry January doesn’t mean compromising on serving delicious and exciting drinks with your favourite cheeses. These non-alcoholic pairings for cheese let you explore exciting combinations while keeping it alcohol-free.
Which pairing will you try first? Let me know in the comments!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
