Cheese etiquette is one of those things everyone thinks they understand, right up until someone cuts a Brie like a birthday cake and the room goes quiet. Cheese has been eaten communally for thousands of years, which means it has quietly accumulated a set of social rules. Some are practical. Some are cultural. Some exist purely to stop chaos.

This is not about being snobbish. It is about respecting the cheese, the cheesemaker, and the people you are sharing it with. Cheese etiquette, at its best, makes cheese taste better. At its worst, it prevents arguments at dinner parties.

So here it is. Cheese etiquette 101. No wigs. No monocles. Just common sense, science, and a little restraint.

Why cheese even has etiquette

Cheese is one of the few foods that sits at the intersection of agriculture, microbiology, craft, and ritual. It is made slowly, often by hand, and eaten slowly, often together. That alone invites rules.

But there is also a very practical reason. Cheese is alive, or at least biologically active. Temperature matters. Moisture matters. Exposure matters. How you cut and serve a cheese affects how it dries out, oxidises, or collapses.

In other words, bad etiquette is not just rude. It can actively ruin the cheese.

Start with temperature (the most ignored rule)

Cold cheese is quiet cheese. Warm cheese speaks.

Most cheeses should be served at room temperature. Not “just pulled from the fridge and sweating nervously,” but properly tempered. This allows fats to soften, aromas to volatilise, and textures to relax.

As a rough guide:

• Soft cheeses need about 30 minutes out of the fridge
• Semi-hard cheeses need 45–60 minutes
• Hard cheeses can go even longer without harm

There are exceptions, but if a cheese feels fridge-cold to the touch, it is not ready. Serving cheese cold mutes flavour and exaggerates acidity and salt. It is the fastest way to make an extraordinary cheese taste ordinary.

Etiquette here is simple. Plan ahead. Cheese rewards foresight.

The order matters (yes, really)

Cheese has a tasting order for the same reason wine does. Strong flavours overwhelm delicate ones. Texture builds matter. Fatigue is real.

A classic progression looks like this:

1. Fresh cheeses
2. Bloomy rinds
3. Washed rinds
4. Semi-hard cheeses
5. Hard aged cheeses
6. Blue cheeses

This is not arbitrary. It follows increasing intensity of flavour, aroma, and salt. Jumping straight into a blue and then back to a fresh goat cheese is like brushing your teeth halfway through dessert.

On a shared board, etiquette means respecting the flow. If someone has arranged the cheeses in a deliberate order, follow it. They are trying to help you.

Cut the cheese properly (this is where most crimes happen)

Different cheeses are shaped differently for a reason. The goal is always the same: each person should get a fair share of rind and paste.

Wheels and wedges

For round cheeses, cut from the centre outward, like slicing a cake. Do not decapitate the nose of a wedge and leave the rest drying out. That pointed end is meant to be shared, not stolen.

Logs

Slice straight across. Every piece should include some rind. That rind is part of the flavour and texture, not decorative packaging.

Squares and rectangles

Cut diagonally from corner to corner, then continue parallel. This preserves balance and structure.

Bad cutting is not just selfish. It changes how the remaining cheese ages on the board. Etiquette, again, protects quality.

One knife per cheese (and why it matters)

Cross-contamination is real. Blue mould spores are enthusiastic travellers. Washed rind bacteria are even more sociable.

Using the same knife for multiple cheeses can transfer moulds, aromas, and moisture. It can also create some truly strange flavour combinations, none of them intentional.

Proper etiquette means:

• One knife per cheese, ideally suited to its texture
• If knives are limited, wipe thoroughly between cheeses
• Never drag blue cheese through a fresh cheese

This is not preciousness. It is basic microbiology.

Hands off the rind (mostly)

Rinds are edible in many cases, but they are not handles. Touching the cut face of cheese warms it, oils it, and leaves behind whatever your hands have recently encountered.

Use the knife. Or a pick. Or ask the host.

There are exceptions. Alpine-style cheeses and very hard cheeses are more forgiving. But soft cheeses especially suffer from excessive handling. Etiquette here overlaps neatly with hygiene.

Bread is a vehicle, not a shovel

Bread exists to support cheese, not to compete with it. Thick slabs of bread overwhelm delicate textures and flavours. They also encourage overloading, which turns a tasting into a construction project.

Break bread into bite-sized pieces. Add cheese thoughtfully. Eat in balance.

Crackers should be neutral. This is not the moment for rosemary, charcoal, or aggressively seeded chaos. Let the cheese do the talking.

Condiments are optional, not compulsory

Chutneys, jams, honey, and fruit can elevate cheese beautifully. They can also flatten it.

A good rule is to taste the cheese alone first. Then decide if it wants company. Some cheeses shine with sweetness. Others are deeply offended by it.

Etiquette means not drowning cheese before understanding it. A spoonful of quince paste is an accent, not a blanket.

Wine pairing etiquette (less is more)

Wine and cheese pairings are famously misunderstood. Big red wines and cheese often fight rather than flirt. Tannins and fat can clash, leaving bitterness behind.

Better matches tend to be:

• White wines with good acidity
• Sparkling wines
• Light reds with low tannin
• Fortified wines with blue cheeses

But etiquette is not about rules. It is about generosity. Offer choices. Do not insist someone must love your pairing. Taste is personal.

Also, water on the table is not an insult. It is a kindness.

Know when to stop talking

This may be the most important rule.

Cheese invites commentary, but it does not require a lecture. Pointing out flavours is helpful. Dominating the conversation is not. Give people space to taste, think, and react.

If someone says they like a cheese, that is enough. They do not need correcting, educating, or gently guided toward a more “accurate” experience.

Etiquette is hospitality. Not performance.

Cultural context matters

Cheese etiquette is not universal. In France, cheese often appears after the main course, before dessert. In Italy, it may be integrated throughout the meal. And in the UK, it might replace dessert entirely.

In some cultures, eating the rind is expected. In others, it is politely avoided. In some places, cheese is eaten with the hands. In others, always with cutlery.

Good etiquette means observing before acting. Follow the lead of the table you are at, not the rules you brought with you.

Hosting with confidence

If you are the one serving cheese, your role is not to impress. It is to make people comfortable.

Label the cheeses if you can. Mention milk type for allergies. Offer a rough tasting order without enforcing it. Provide enough knives, napkins, and space.

And most importantly, relax. Cheese responds badly to stress.

The one rule that beats all others

Do not police joy.

If someone loves a combination you would never choose, let them. If someone cuts imperfectly but with enthusiasm, guide gently or not at all. Cheese is food, not a test.

Etiquette exists to support pleasure, not suppress it.

Final thoughts

Cheese etiquette is really just applied empathy. It is about thinking ahead, sharing fairly, and respecting both the product and the people around it.

Get the basics right. Temperature. Cutting. Order. Clean tools. After that, trust your instincts and enjoy the moment.

Because at the end of the day, the best cheese etiquette is making sure everyone leaves the table happy, satisfied, and just a little bit tempted to go back for more.

Want more cheese science (and fewer cheese crimes)?

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Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Cheese Etiquette 101 (How Not to be *That* Person at the Cheese Board) appeared first on Cheese Scientist.

SEE ALSO: How Camembert became a food icon around the world →

Tips for pairing Camembert with drinks

Before I go into specific pairings, let’s have a quick look at some ground rules. Of course, pairings can be subjective, but there are some principles that can help you choose your drinks to enjoy with Camembert cheese.

1. Balance the richness: Camembert is creamy and rich, so pair it with drinks that have good acidity or bubbles. This helps cleanse your palate between bites.
2. Match flavours: Complement earthy, mushroom-like notes in the cheese with drinks that have fruity or herbal undertones. Avoid overpowering flavours that might mask the cheese’s subtleties.
3. Consider texture: Light, crisp drinks contrast nicely with Camembert’s soft, buttery texture. A refreshing drink enhances the eating experience.
4. Sweet and savoury: Off-dry or semi-sweet wines balance the cheese’s savoury flavours, while dry drinks refresh your palate.
5. Experiment: Try different pairings to see what suits your taste. A range of alcoholic and non-alcoholic drinks can bring out different aspects of Camembert.

Best drinks to serve with Camembert cheese

Now that I’ve got the basics out of the way, let’s take a look at my 10 best drinks to pair with Camembert.

1. Champagne or Sparkling Wine

One of the most classic pairings for Camembert is Champagne. The lightness and bubbles of Champagne balance out the creamy richness of the cheese. The wine’s bright acidity cuts through the buttery texture of Camembert, refreshing your palate between bites.

The fruity and slightly toasty notes in Champagne, such as apple and citrus, also complement the mushroomy flavour of the cheese rind. If Champagne is too pricey, a sparkling wine like Prosecco or Cava works just as well. Their crisp bubbles create the same contrast and add a touch of elegance to the pairing.

This combination is perfect for celebrations or indulgent cheese boards.

2. Sauvignon Blanc

Sauvignon Blanc, with its crisp acidity and zesty citrus notes, is a fantastic white wine to pair with Camembert. The wine’s refreshing quality helps cut through the cheese’s richness, while its green apple and herbaceous flavours complement the earthiness of the cheese.

This wine also has a slightly grassy note, which pairs well with the savoury, mushroomy flavours of Camembert’s rind. A chilled glass of Sauvignon Blanc alongside a soft wedge of Camembert is a refreshing and balanced pairing, ideal for summer gatherings or light meals.

3. Chardonnay

Chardonnay, particularly the oaked variety, is another excellent choice for pairing with Camembert. An oaked Chardonnay has a rich, buttery texture that mirrors the creaminess of the cheese. The wine’s flavours of vanilla, toasted oak and ripe apple enhance the mild yet earthy tones of the cheese.

For a fresher option, try an unoaked Chardonnay. It will have bright acidity and notes of citrus and green apple that balance Camembert’s buttery texture while adding a crisp finish to each bite. Whether you prefer an oaked or unoaked version, Chardonnay and Camembert make a luxurious pairing, perfect for a dinner party or special occasion.

4. Dry Cider

Cider is one of the most natural pairings for Camembert, especially considering both originate from the Normandy region of France. A crisp, dry cider brings a refreshing contrast to the rich, creamy cheese. The slightly sweet and tart flavour of cider cuts through the fattiness of the Camembert, while the apple notes enhance the earthy undertones of the cheese.

Sparkling cider adds a fun, effervescent element, making it even more refreshing, while a still cider provides a more subtle pairing. This combination is perfect for a rustic picnic or a cosy evening with a cheese platter.

5. Pilsner

For beer lovers, a light pilsner is a fantastic pairing with Camembert. The crisp, clean flavour of a pilsner complements the cheese’s creamy texture without overpowering it. The gentle bitterness of the beer cuts through the richness of the Camembert, while the carbonation adds a refreshing contrast to the soft cheese.

Pilsners often have floral or grassy notes that work well with the earthy flavour of Camembert’s rind. This pairing is great for a casual meal or picnic, offering a light and satisfying balance of flavours.

6. Pale Ale

If you’re after a beer with a bit more complexity, a pale ale is a great match for Camembert. Pale ales have a slightly more robust flavour than pilsners, with a gentle bitterness from the hops that complements the richness of the cheese. The hoppy, citrusy notes in a pale ale contrast with the creamy texture of Camembert, while the beer’s malt backbone provides a balancing sweetness.

This combination works well if you enjoy a bolder flavour profile and is perfect for a relaxed evening at home with a cheeseboard.

7. Riesling

Riesling is a versatile wine that pairs beautifully with Camembert, particularly the off-dry or semi-sweet varieties. The wine’s sweetness contrasts with the cheese’s savoury, mushroomy flavours, while its bright acidity cuts through the rich texture.

Riesling’s notes of peach, apricot and floral hints add a touch of sweetness that enhances the creaminess of the cheese. Whether you’re serving a younger, milder Camembert or a more mature, earthy version, Riesling brings out the best in the cheese.

This pairing is perfect for an indulgent cheeseboard or a light afternoon snack.

8. Apple Juice (Non-Alcoholic)

For a non-alcoholic option, apple juice is an excellent choice to pair with Camembert. The natural sweetness and slight tartness of apple juice create a refreshing contrast to the creamy, earthy cheese. The crisp, fruity flavour of the juice enhances the cheese’s buttery texture, making for a balanced and enjoyable combination.

Opt for fresh, cold-pressed apple juice for the best experience, as it retains more of the apple’s natural flavour and acidity. This pairing is ideal for family gatherings or when you want a non-alcoholic alternative that still elevates the cheese.

9. Cranberry Juice (Non-Alcoholic)

Cranberry juice offers a tart, refreshing contrast to the rich, creamy texture of Camembert. Its bright acidity cuts through the fat of the cheese, while the bold, fruity flavour provides a delightful contrast to the earthy, mushroomy notes of the rind.

For those who prefer a sweeter option, cranberry juice blends that include apple or grape can soften the tartness, making the pairing even more enjoyable. This non-alcoholic option is perfect for casual meals or as part of a festive cheeseboard.

10. Herbal Infusions (Non-Alcoholic)

Finally, herbal infusions, especially chamomile or mint, makes for a soothing and refreshing pairing with Camembert. Chamomile tea, with its light, floral notes and apple-like sweetness, brings out the mild, buttery flavour of the cheese. The warmth of the tea enhances the cheese’s creamy texture, while the floral notes complement the earthiness of the rind.

On the other hand, mint tea, with its refreshing coolness, contrasts beautifully with the rich, creamy cheese, cleansing the palate after each bite. This pairing is ideal for a relaxing afternoon or evening, offering a non-alcoholic option that’s light and satisfying.

Conclusion

Camembert’s rich, creamy texture and earthy flavour make it a versatile cheese that pairs beautifully with a wide range of beverages. Whether you prefer a crisp glass of Champagne, a refreshing cider or a soothing cup of herbal tea, the right drink can elevate your cheese experience.

The beauty of Camembert is its ability to work with both alcoholic and non-alcoholic drinks, making it perfect for all occasions. From the elegance of Sauvignon Blanc to the simple pleasure of apple juice, there’s a pairing here for every palate.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Drinks Pairings for Camembert (Alcoholic & Non-Alcoholic) appeared first on Cheese Scientist.

SEE ALSO: My complete guide to assembling the ultimate cheese platter for any type of gathering →

In this guide, we’ll walk you through everything you need to know to create a stunning fall cheese platter that not only tastes incredible but also captures the essence of the season. From choosing the right cheeses and accompaniments to arranging everything like a pro, let’s dive into the art of crafting a fall-inspired masterpiece.

Selecting the cheeses

The cheese is, of course, the star of your platter, so you’ll want to choose a variety of flavours, textures and milk types to create a balanced and intriguing spread. For a fall theme, think about cheeses that offer warmth, richness and depth—flavours that evoke the coziness of the season.

Soft cheeses

Soft cheeses are creamy, luscious and approachable, making them a must-have on any cheese platter. For fall, opt for cheeses that are particularly rich or tangy.

• Brie or Camembert: These buttery French classics are perfect for fall. Brie has a mild, creamy flavour, while Camembert tends to be slightly more pungent. Warm them up in the oven for a few minutes for an extra gooey texture that pairs wonderfully with seasonal fruits and nuts.
• Goat Cheese: A fresh chèvre offers a tangy, bright contrast to the richer cheeses on the board. You can roll it in herbs or chopped nuts for a more festive presentation. For a fall twist, try a fig or honey-drizzled goat cheese.

Semi-soft cheeses

Semi-soft cheeses are versatile and offer a variety of flavour profiles that can range from mild to bold.

• Taleggio: This Italian washed rind cheese is earthy and creamy with a slight nuttiness, making it a great addition to a fall cheese board. It pairs well with roasted mushrooms, nuts and hearty breads.
• Havarti: Havarti is mild, buttery and slightly tangy. Look for dill or caraway varieties to add an herbaceous note to your platter.

Aged cheeses

Aged cheeses bring a deeper, more intense flavour profile to the platter, perfect for the cooler months when we crave heartier flavours.

• Aged Gouda: A rich, caramel-like flavour with a crumbly texture, Aged Gouda is an excellent fall cheese. Its caramel-like sweetness pairs beautifully with dried fruits, such as apricots and figs, as well as crunchy nuts.
• Cheddar: Extra Mature Cheddar, especially when aged for two or more years, has a rich, tangy bite that complements the sweet and savory elements of a fall platter. A Smoked Cheddar can also add a nice, warming note.
• Manchego: This Spanish sheep’s milk cheese has a firm texture and a sweet, nutty flavour that works well with fall accompaniments. It’s a great bridge between milder cheeses and more robust ones.

Blue cheeses

Blue cheeses are bold, spicy and full of character. They can be divisive, but for those who enjoy them, they add an unmistakable richness to a cheese board.

• Roquefort: Known for its creamy texture and wild, tangy flavour, Roquefort is a strong blue cheese that pairs beautifully with honey, pears and nuts. It’s an excellent choice for those who appreciate the intense flavours of blue cheeses.
• Gorgonzola Dolce: For a milder blue cheese option, Gorgonzola Dolce offers a creamier, less aggressive profile. Its sweetness pairs well with figs, walnuts, and spiced jams.
• Shropshire Blue: What better colour than a splash of orange to celebrate the season. This mild British blue is another great gateway blue cheese.

Seasonal accompaniments

A cheese platter is only as good as its accompaniments, and fall provides a wealth of ingredients that can elevate your board. The goal is to balance sweet, savory, crunchy and creamy textures to create a dynamic and satisfying experience.

Fruits

Autumn brings an abundance of ripe fruits that complement the richness of the cheeses. Opt for a mix of fresh and dried fruits to add sweetness and visual appeal to your platter.

• Figs: Fresh figs are a classic pairing for cheese, especially for soft cheeses like Brie or Cambozola. Their natural sweetness and slightly jammy texture are perfect for fall.
• Pears: Crisp and juicy pears are a versatile choice that can pair well with almost any cheese. Try slicing them thinly and arranging them alongside your cheeses for a refreshing bite.
• Apples: Tart, crisp apples like Granny Smiths or sweet Honeycrisp varieties are an excellent addition to a fall cheese board. Their crunchy texture provides a nice contrast to soft and creamy cheeses.
• Grapes: Red or black grapes offer a juicy sweetness that balances out stronger cheeses like Roquefort or Extra Mature Cheddar.
• Dried Apricots and Figs: Dried fruits bring a concentrated sweetness that pairs well with aged cheeses like Gouda or Manchego.

Nuts and seeds

Nuts and seeds add a crunchy element to your cheese platter and pair beautifully with both cheeses and fruits. For fall, consider toasting your nuts with warm spices like cinnamon or nutmeg.

• Pecans: Toasted pecans, especially if they’re glazed with a touch of honey or maple syrup, are a perfect autumnal treat.
• Walnuts: Raw or candied walnuts bring a rich, earthy flavour that complements blue cheeses or a triple cream delight like Brillat-Savarin.
• Pumpkin Seeds: Roasted pumpkin seeds, lightly salted, are a seasonal touch that adds crunch and a bit of saltiness to the mix.

Jams, honey and chutneys

To add an extra layer of flavour to your platter, include some sweet and savory spreads that enhance the taste of your cheeses.

• Fig Jam: Sweet and slightly tangy, fig jam is a perfect match for Brie, goat cheese or Manchego.
• Apple Butter: This spiced spread brings all the warmth of fall in one bite. It pairs especially well with Cheddar or aged Gouda.
• Honey: A drizzle of honey is a simple yet luxurious addition to a cheese board. It works beautifully with blue cheeses and soft goat cheese.
• Chutneys: Spiced fruit chutneys, like apple or pear chutney, add a savory-sweet element that pairs well with aged cheeses.

Crackers and bread

The base for your cheeses and accompaniments should be sturdy enough to hold everything together while also offering a neutral flavour that lets the other ingredients shine.

• Rustic Breads: A crusty baguette or a dense whole grain bread is perfect for soft cheeses like Brie or Mont d’Or.
• Seeded Crackers: Look for crackers with a bit of texture and flavour, like those made with seeds or whole grains. These provide a great crunch and work well with creamy cheeses.
• Gluten-Free Options: If you’re catering to a gluten-free crowd, include rice crackers or gluten-free seeded crackers, which offer a satisfying crunch without overpowering the flavours of the cheeses.

Pairing with beverages

Of course, no cheese platter is complete without the right drinks to accompany it. Since fall is a season of cozy, warming flavours, think about beverages that complement the rich, creamy and nutty notes of your cheeses.

Wine pairings

• Red Wines: Rich reds like Merlot, Cabernet Sauvignon or a bold Zinfandel are ideal for pairing with aged cheeses like Cheddar or Gruyère. Their tannins balance the fattiness of the cheese while the fruit flavours enhance the sweet accompaniments.
• White Wines: A crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs well with softer cheeses like goat cheese or a double cream Brie. The acidity of the wine cuts through the richness of the cheese, creating a refreshing contrast.
• Rosé: For a versatile option, a dry rosé can work with a variety of cheeses, offering a balance of fruitiness and acidity that complements both soft and aged varieties.

Cider and beer pairings

• Hard Cider: Fall is cider season, and the crisp, slightly sweet flavour of hard cider pairs beautifully with many cheeses. Try a dry apple or pear cider with a Camembert.
• Craft Beers: For a more robust pairing, consider offering craft beers like a nutty brown ale, a rich stout or a spiced pumpkin beer. These pair well with the hearty flavours of fall cheeses like aged Gruyère or Comté.

Presentation and arrangement of the platter

Finally, the presentation of your cheese platter should reflect the beauty and abundance of the season. Use natural elements like wooden boards, slate platters or marble to create a rustic yet elegant look.

Step-by-step arrangement

1. Start with the Cheese: Place your cheeses first, spacing them evenly around the board. Leave space for slicing and serving. If you’re using a round board, place the largest cheese at the center.
2. Add Fruits and Accompaniments: Arrange the fresh and dried fruits around the cheeses, clustering them together for a more abundant look.
3. Nuts and Seeds: Scatter small piles of nuts and seeds in any gaps on the board. You want the platter to feel full and inviting.
4. Crackers and Bread: Place the crackers and slices of bread around the edges of the board, allowing them to frame the cheeses and other accompaniments. If you have different types of crackers or bread, arrange them in separate areas to make it easy for guests to mix and match.

5. Jams, Honey and Chutneys: If you’re using small bowls or ramekins for spreads, place them on the board next to cheeses that pair well with them. Make sure to include small spoons or knives for easy serving.
6. Garnish for a Fall Touch: To make the platter even more festive, consider adding some seasonal garnishes like fresh rosemary sprigs, edible flowers or even small pumpkins or gourds placed around the edges of the board for decoration. You could also use fresh herbs, such as thyme or sage, which not only add color but also complement the flavours of fall.
7. Finish with Labels: If you’re hosting a larger gathering and want to impress your guests, consider labeling the cheeses and accompaniments. This can be done with small handwritten tags or chalkboard signs, which also adds a rustic touch.

Final tips for a memorable fall cheese platter

Now that you have all the components ready, here are a few tips to ensure your fall cheese platter is a hit:

• Serve at Room Temperature: Cheese tastes best when served at room temperature. Take your cheeses out of the fridge about 30-60 minutes before serving. This will allow the flavours to fully develop and offer the best texture.
• Keep Balance in Mind: Try to maintain a balance of flavours and textures on the board. For example, pair strong cheeses with mild ones and sweet accompaniments with savory elements. This will create a well-rounded platter that appeals to a variety of tastes.
• Consider Dietary Restrictions: If you’re serving a crowd, consider offering a mix of dairy and non-dairy cheeses, or gluten-free crackers, to cater to different dietary preferences. There are excellent plant-based cheese options available that can easily be incorporated into your fall platter without sacrificing flavour or texture.
• Replenish as Needed: If you’re hosting a longer event, make sure to replenish your platter as guests enjoy it. Keep extra fruits, nuts and crackers nearby so the board always looks abundant and inviting.

Some great fall cheese platter ideas

To help you envision the ultimate fall cheese platter, here are a few themed ideas that you can use for inspiration:

Cozy Autumn Night Platter

• Cheeses: Brie, Aged Gouda, Gruyère, Shropshire Blue
• Fruits: Sliced Honeycrisp apples, dried apricots, fresh figs
• Accompaniments: Candied pecans, pumpkin seeds, fig jam, honey
• Crackers and Bread: Rustic baguette slices, seeded crackers
• Beverages: Hard apple cider, Merlot

This platter is perfect for a cozy evening with friends, filled with warm flavours and contrasting textures. The gooey Brie pairs beautifully with the honey and apples, while the Gruyère and Shropshire Blue balance the sweetness of the fig jam and dried fruits.

Harvest Festival Platter

• Cheeses: Manchego, Camembert, Taleggio, Roquefort
• Fruits: Pear slices, grapes, dried figs
• Accompaniments: Roasted almonds, pumpkin butter, chutney
• Crackers and Bread: Whole-grain bread, oat crackers
• Beverages: Zinfandel, Chardonnay

This platter features a great mix of nutty, creamy and bold cheeses, paired with hearty fall fruits and chutneys. The addition of pumpkin butter adds a true seasonal touch, and the whole-grain bread enhances the rustic, harvest feel.

Thanksgiving Cheese Board

• Cheeses: Fresh Goat Cheese, Smoked Cheddar, Aged Gouda, Gorgonzola Dolce
• Fruits: Cranberries, apples, dried apricots
• Accompaniments: Candied walnuts, cranberry chutney, spiced pecans, honey
• Crackers and Bread: Cornbread crisps, sourdough bread
• Beverages: Sparkling rosé, hard pear cider

A great option for a Thanksgiving gathering, this platter combines classic holiday flavours with an array of delicious cheeses. Smoked Cheddar and spiced nuts give a hint of the fall holiday spirit, while the tartness of cranberry chutney pairs well with a tangy goat cheese.

Conclusion

Creating the ultimate fall cheese platter is all about embracing the flavours of the season and presenting them in a way that feels both abundant and inviting. With a thoughtful selection of cheeses, seasonal accompaniments like apples, figs, nuts, and spiced jams, and the perfect beverage pairings, your fall cheese platter will become the centerpiece of any gathering.

Not only does a well-curated cheese board provide a delicious variety of flavours and textures, but it also offers an opportunity to showcase the beauty of fall’s harvest. Whether you’re hosting a casual get-together, a festive holiday dinner, or simply indulging in a quiet evening at home, a fall cheese platter brings warmth, comfort, and a touch of elegance to your table.

So, gather your favorite cheeses, grab some seasonal fruits, and start building your ultimate fall cheese platter!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How to Make the Ultimate Fall Cheese Platter (Seasonal Pairings) appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to pairing cheese with alcoholic beverages →

Understanding Oktoberfest beers

At Oktoberfest, the beer selection is traditionally limited to six Munich breweries, each offering their own unique beers. These are five of the most popular ones. 

• Märzen: A malty, amber lager that is the traditional beer of Oktoberfest. 
• Festbier: A lighter, more modern version of Märzen, with a slightly hoppier and crisper profile. 
• Helles Lager: A pale, refreshing lager with a mild maltiness. 
• Dunkel: A dark lager with rich malt flavours, hints of chocolate and caramel. 
• Weissbier: A light and fruity wheat beer with notes of banana and clove. 

These beers are brewed according to the Reinheitsgebot, the German Beer Purity Law, and can only be brewed within the city limits of Munich to be served at Oktoberfest. 

Traditional breweries at Oktoberfest

Let’s take a look at the six historic Munich breweries that provide the festival’s signature beers. 

Augustiner Bräu

As Munich’s oldest brewery, Augustiner Bräu has been crafting beer since 1328. Their Oktoberfest offering, a 6.2% Märzen, is famed for its rich, malty flavour. 

Traditionally, they serve this beer straight from wooden barrels, giving it an authentic touch. 

Hacker-Pschorr

With origins dating back to 1417, Hacker-Pschorr is a beloved brand known for its 6.0% Oktoberfest Märzen.  

At Oktoberfest, this brewery offers a delightful taste of Munich’s brewing heritage with its traditional swing-top bottles. 

Hofbräu München

Founded in 1589 as a ducal brewery, Hofbräu München is renowned worldwide.  

Their 6.2% Oktoberfest Märzen is one of the festival’s strongest beers, offering bold flavours that have captivated beer lovers for centuries. 

Löwenbräu München

A staple since the 14th century, Löwenbräu is famous for its iconic roaring lion and its 6.1% Oktoberfest Märzen. This beer boasts a robust character and a rich history that embodies the spirit of Munich. 

Paulaner Brauerei München

The “youngest” of the bunch, Paulaner was established in 1634 by monks.  

Their 6.0% Oktoberfest Märzen is a testament to centuries of brewing excellence, with a smooth, malty profile that delights festival-goers year after year. 

Spaten

Founded in 1397, Spaten introduced the world to “Münchner Hell” (Munich Pale). Their 5.9% Oktoberfest Märzen is a classic choice, celebrated for its crisp and refreshing taste that has stood the test of time. 

Together, these six breweries uphold the tradition of brewing Oktoberfest beer exclusively in Munich.

Cheese and beer pairing basics

Pairing cheese and beer is both an art and a science. Here are a few tips to keep in mind: 

• Match Intensity: Pair strong cheeses with robust beers. 
• Contrast Flavours: Use a hoppy beer to balance the richness of creamy cheeses. 
• Complementary Tastes: Look for flavour notes in beer that echo the cheese. 

Best cheese and beer pairings for Oktoberfest

With these guidelines in mind, let’s explore some mouthwatering pairings! 

1. Augustiner Märzen and Aged Gouda

Our first pairing brings together Munich’s oldest brewery and one of my favourite aged hard cheeses. 

Augustiner’s Märzen is renowned for its malty sweetness and rich amber colour, offering a toasty finish that celebrates its legacy as Munich’s oldest brewery. And a mature Gouda develops a nutty, caramel-like flavour with a firm texture. 

The malty richness of Augustiner Märzen complements the nutty complexity of aged Gouda, creating a playful interplay of sweet and savoury notes. 

2. Hacker-Pschorr Märzen and Alpkäse

Hacker-Pschorr’s Märzen is smooth and balanced, with a slightly sweet finish that speaks to centuries of brewing excellence. And my recommended cheese pairing is the local Alpkäse. 

Alpkäse is a firm, nutty mountain cheese with a rich semi-hard texture, often made in the Alpine regions of Germany, Austria and Switzerland. 

This pairing works because the smooth, malt-forward flavours of Hacker-Pschorr Märzen enhance the nutty and rich profile of Alpkäse. Besides, this combination offers a delicious blend of creamy and malty flavours that perfectly complement each other. 

3. Hofbräu Oktoberfestbier and Appenzeller

Our next beer is Hofbräu’s Oktoberfestbier. This beer is robust and full-bodied, with a touch of sweetness and a bold character. 

Therefore, it pairs beautifully with an equally robust mountain cheese, Appenzeller. Appenzeller is a semi-hard Swiss cheese with a unique herbal and spicy flavour profile. 

The herbal notes in Appenzeller complement Hofbräu’s robust flavours, balancing the beer’s boldness with the cheese’s complexities. 

4. Löwenbräu Märzen and Gruyère

Staying with a Swiss pairing, we bring you Löwenbräu’s Märzen and Gruyère. This Märzen offers a rich malt profile with a hint of bitterness. And, as you would know, Gruyère is known for its nutty and slightly salty taste with a creamy texture. 

We love this pairing because the nutty flavours of Gruyère perfectly balance Löwenbräu’s malty sweetness. 

5. Paulaner Märzen and Limburger

And we’re back to Germany with a spectacular monastic pairing. 

Paulaner’s Märzen is smooth, malty, and slightly sweet, and is the result of a rich history of monastic brewing. As for the cheese, Limburger is a monastic washed rind that has a pronounced yeasty aroma and a meaty flavour. 

In addition to their common origins, the beer and cheese’s flavours contrast playfully. 

6. Spaten Oktoberfestbier and Aged Cheddar

Moving on to more gentle flavours, Spaten’s Oktoberfestbier is crisp and refreshing, with a subtle malt profile. And a mature Cheddar brings a tangy slightly sour flavour to the board. 

When brought together, the crisp, clean finish of Spaten Oktoberfestbier cuts through the tanginess of Cheddar, enhancing both the beer’s refreshment and the cheese’s boldness. 

7. Dunkel and Cambozola

Now this has got to be one of my favourite beer and cheese pairings period! 

Dunkel, a traditional dark lager, is rich with dark malt flavours and hints of chocolate and caramel. Staying in Bavaria, Cambozola is a creamy, mild blue cheese with a hint of sweetness. 

The rich, sweet maltiness of Dunkel complements the creamy texture and subtle blue flavour of Cambozola. Moreover, the hints of chocolate and caramel in the beer enhance the cheese’s mild tanginess.  

8. Weissbier and Havarti

Weissbier is a light and fruity wheat beer, with notes of banana and clove. For this beer, a love a mild and buttery Havarti from Denmark. 

The fruity notes in Weissbier complement the creamy tang of Havarti, creating a lively and refreshing combination. 

9. Festbier and Alp Blossom Cheese

Next, we have one of Germany’s most famous cheese exports, Alp Blossom. 

Festbier is lighter and hoppier than traditional Märzen, with a crisp, refreshing finish. And Alp Blossom is a semi-hard cheese with a wildflower rind and nutty, herbal flavours. 

The floral and herbal notes of Alp Blossom beautifully enhance the crisp, hoppy characteristics of Festbier. Undoubtedly, this pairing brings out the cheese’s nutty complexities and balances them with the beer’s refreshing qualities. 

As a bonus, the cheese’s spectacular rind creates a vibrant and aromatic combination perfect for celebrating Oktoberfest. 

10. Helles Lager and Butterkäse

Finally, I have another 100% German pairing for you. 

Helles Lager is pale, refreshing, and slightly malty and is a staple of Munich’s beer culture. And Butterkäse is a mild, creamy and buttery German cheese, with a smooth texture. 

The reason why this works is because the light, refreshing profile of Helles Lager matches perfectly with the creamy, buttery texture of Butterkäse.  

Furthermore, the mild flavours of both the beer and the cheese create a subtle, smooth pairing that’s ideal for a relaxing Oktoberfest experience. 

Tips for hosting an Oktoberfest cheese and beer tasting

Setting the Scene: Embrace the Oktoberfest spirit with Bavarian decorations and traditional music. 

Serving Suggestions: Present cheese and beer pairings on wooden boards with labels for each selection. 

Tasting Tips: Encourage guests to explore flavours, take notes and discuss their experiences. It’s all about having fun and discovering new favourites! 

Conclusion

Cheese and beer are truly a match made in heaven, especially during Oktoberfest. With these pairings, you can elevate your festival experience and impress your guests with your newfound knowledge.  

So grab your stein and cheese knife, and let the festivities begin! Prost!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Best Cheese & Beer Pairings for Oktoberfest (German & Foreign) appeared first on Cheese Scientist.

Rationale for Cheese Pairings

The rationale behind cheese pairings lies in the principle that certain flavours complement or contrast with each other. Pairing a cheese with an alcoholic beverage that shares similar flavours will create a complementary pairing. And pairing a cheese with a beverage that has contrasting flavours will create a contrasting pairing.

Additionally, the acidity and fat content of the cheese can affect the taste of the beverage, and vice versa.

In this blog post, we will explore the most iconic cheese and alcoholic beverage pairings. I will also explain the reasons behind why these pairings work so well.

Best cheese & alcohol pairings

Without further ado, let’s delve into the most iconic cheese and booze matches of all time.

Brie & Champagne

Brie originates from France and is known for its mild, buttery flavour with hints of mushroom.

Champagne features vibrant acidity, fine bubbles, and flavours ranging from citrus and green apple to brioche and nuts.

The effervescence and acidity of Champagne cut through the rich, creamy texture of Brie. Thus cleansing the palate and enhancing the cheese’s subtle flavours.

Furthermore, the yeastiness and toasty notes of Champagne complement the buttery and earthy qualities of Brie. As a result, this creates a sophisticated and balanced pairing.

On a side note, Champagne pairs wonderfully with a number of creamy cheeses. Explore this pairing with triple cream cheeses like Brillat Savarin and Délice de Bourgogne.

Camembert & Cider

Camembert has a soft, bloomy rind and a robust, earthy flavour. Normandy cider, also from the same region, is made from apples and can be either dry or slightly sweet.

The crisp acidity and effervescent qualities of Normandy cider cut through the richness of the Camembert. Moreover, the apple flavours complement the buttery, earthy notes of the cheese.

This regional cheese and pairing highlights the terroir and creates a balanced, delightful experience for the palate.

Cheddar (Aged) & Scotch Whisky

Aged Cheddar and Scotch whisky form a harmonious pairing due to their contrasting flavours and textures.

Aged Cheddar, known for its nuttiness, and occasional crystalline texture, contrasts beautifully with the rich, nuanced profiles of Scotch whisky. The whisky’s characteristics can be smoky and peaty or fruity and spicy. Either way, it enhances different aspects of the cheese, creating a dynamic tasting experience.

When pairing, opt for a well-aged Cheddar to ensure it has developed complex flavours that can stand up to the robustness of Scotch.

Consider matching the intensity of both the cheese and the whisky to balance their flavours effectively. Serve the Cheddar at room temperature to allow its flavours to fully unfold. And enjoy the whisky neat or with a splash of water to release its aromas and complexities.

You can read more about cheese and whisky pairings in this dedicated post here.

Epoisses & Marc de Bourgogne

Époisses is known for its pungent aroma and creamy texture. Its flavours are rich and complex, with savoury, meaty, and slightly sweet notes that intensify as it ripens.

The cheese is washed with Marc de Bourgogne, a pomace brandy made from grape skins, seeds, and stems leftover from winemaking. So, it is the natural candidate for this cheese and alcohol pairing.

Marc de Bourgogne is a robust and aromatic spirit with flavours of dried fruit, nuts, and a hint of spice.

When paired with Époisses, the brandy’s complexity enhances the cheese’s savoury and nutty notes. Additionally, its fruity and spicy undertones complement the creamy texture and tanginess of the cheese.

To enjoy this pairing, serve the Époisses at room temperature to allow its flavours to fully develop. Pair it with a small amount of Marc de Bourgogne served neat or slightly chilled. And allow each sip to cleanse the palate and prepare it for another bite of cheese.

This combination is perfect for those who wish to explore the regional specialties of Burgundy.

Feta & Assyrtiko

Feta has a crumbly texture and a tangy, salty flavour profile with hints of acidity. Assyrtiko is a dry white wine grape variety primarily grown on the Greek island of Santorini. It is known for its crisp acidity, citrus notes and minerality.

The bright acidity and citrus flavours of Assyrtiko wine complement the tanginess and saltiness of Feta cheese. The wine’s refreshing qualities help balance the cheese’s richness and enhance its flavours.

Undoubtedly, this pairing highlights the regional flavours of Greece. When enjoying this pairing, consider adding fresh fruits, olives, and crusty bread. This will create a Mediterranean-inspired tasting experience that showcases the best of Greek cuisine.

Fresh Chèvre & Sauvignon Blanc

Complementary pairings do not get much better than this!

Fresh Chèvre is known for its tangy, citrusy flavours and delicate texture. Sauvignon Blanc typically exhibits vibrant acidity with flavours of citrus (like grapefruit and lemon), tropical fruits and sometimes herbal notes.

The crisp acidity and fruity profile of Sauvignon Blanc complement the tanginess and freshness of Chèvre cheese. Besides, the wine’s citrusy notes harmonize with the cheese’s natural flavours, creating a refreshing and balanced pairing.

The acidity in Sauvignon Blanc also helps cleanse the palate after each mouthful of cheese. Unsurprisingly, this classic pairing is popular in the Loire Valley where both Sauvignon Blanc wine and Chèvre cheese are produced.

Gouda (Aged) & Stout

Aged Gouda is known for its firm crystalline texture and complex flavours ranging from nutty and caramel-like. And stout is a dark beer with a roasted malt flavour profile. Its flavour can include notes of coffee, chocolate, and sometimes even hints of caramel or toffee.

The nuttiness and caramel notes in aged Gouda harmonize with the roasted malt flavours in Stout. The beer’s roasted coffee and chocolate notes can bring out the sweetness and depth of the cheese.

Both aged Gouda and Stout are known for their bold flavours and complexities. When paired together, they can enhance each other without overwhelming the palate. The beer’s bitterness can also balance the cheese’s richness.

To enjoy this pairing, serve the aged Gouda at room temperature. And pair it with a well-chilled Stout to emphasize its refreshing qualities.

You can learn more about cheese and beer pairings here.

Manchego & Rioja

Manchego has a buttery and slightly tangy flavour with a firm texture. Rioja, a renowned wine region in Spain, produces red wines that are typically made from the Tempranillo grape.

These wines often exhibit flavours of ripe red berries, spice, and earthy notes. Consequently, Rioja complements the nutty and savoury qualities of Manchego.

The wine’s acidity and tannin structure balance the richness of the cheese. As a result, Rioja is a classic and harmonious pairing choice for Manchego.

Parmigiano Reggiano & Barolo

Parmigiano Reggiano is a hard, granular cheese from Italy with a rich, nutty flavour and a slightly salty, crystalline texture.

On the other hand, Barolo is made from the Nebbiolo grape and is known for its complex flavours of red fruits, roses, tar, and earthy notes, along with firm tannins and high acidity.

The umami and nutty characteristics of Parmigiano Reggiano complement the bold, tannic structure of Barolo. Besides, the wine’s acidity cuts through the cheese’s richness and saltiness.

Raclette & Gewürztraminer

Raclette is a semi-hard cheese with a creamy texture and a savoury, slightly nutty flavour. It is known for its ability to melt beautifully, making it ideal for dishes where it’s melted and scraped over potatoes, vegetables, or meats.

The classic pair is Gewürztraminer which exhibits pronounced floral, spice, and tropical fruit notes. The wine’s aromatic intensity and slight sweetness complement the richness and nuttiness of Raclette cheese.

Together, Gewürztraminer and Raclette create a delightful contrast of flavours and textures. This classic and enjoyable pairing is, especially when served with traditional accompaniments like potatoes, cornichons and charcuterie.

Roquefort & Sauternes

Roquefort is made from sheep’s milk and has a creamy texture with strong, pungent flavours and a distinctive blue veining.

Its most iconic pairing is with Sauternes, a famous sweet white wine from the Bordeaux region. Sauternes is known for its rich, honeyed sweetness and flavours of apricot, peach, and tropical fruits, balanced by bright acidity.

The intense, salty, and tangy flavours of Roquefort are beautifully complemented by the luscious sweetness and acidity of Sauternes. The wine’s sweetness contrasts with the cheese’s saltiness. And its acidity cuts through the creaminess, creating a harmonious and indulgent pairing.

Stilton & Port

Finally, we have one of the most iconic contrasting cheese and alcohol pairings.

Stilton is known for its rich, creamy texture and strong, tangy flavour with a hint of nuttiness. Port, a fortified wine from Portugal, is sweet, rich, and full-bodied, often with flavours of dark berries, plums, and spices.

The sweetness and robust character of Port balance the intense flavours and saltiness of Stilton. Moreover, the wine’s acidity and tannins help cleanse the palate. This classic combination creates a harmonious and indulgent pairing, perfect for a sophisticated cheese course or dessert.

Conclusion

Thank you for reading my blog post on the most iconic cheese and alcohol pairings. As you can see, there is a rationale to choosing the correct pairs.

But, having said that, pairing experiences are very personal and subjective. So, a good place to start is with your favourite cheese. And experiment with different pairings.

What’s your go-to cheese and booze pairing? Let me know in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 12 Most Iconic Cheese & Alcohol Pairings of All Time appeared first on Cheese Scientist.

Different types of red wine  

Before we delve into the nuances of pairing, let’s explore the diverse spectrum of red wines. From the bold richness of Cabernet Sauvignon to the earthy elegance of Pinot Noir, red wines encompass a plethora of flavours and aromas.  

The complexity of red wines arises from factors such as grape variety, region, and ageing process. Without a doubt, this variety presents a tantalising canvas upon which cheese pairings can be artfully crafted. 

The rationale for cheese pairings 

 The magic of pairing red wine with cheese lies in the interplay between the two. Complementary pairings, where the flavours of wine and cheese enhance each other, create a seamless tasting experience. 

On the other hand, contrasting pairings, where the wine’s acidity or tannins cut through the richness of the cheese, create an exciting juxtaposition of tastes. This dynamic interplay ensures that each bite and sip accentuate the other’s unique characteristics. 

Cheeses that shine with red wine 

Certain cheeses have an innate ability to shine when paired with red wine. Because of the qualities that tannins bring to red wine, robust aged cheeses tend to fare better.  

For example, a vintage Cheddar harmonises with the boldness of Cabernet Sauvignon. Additionally, the nutty profile of Gouda finds its match in the earthy tones of Pinot Noir. 

Types of cheese to avoid with red wine 

As much as some cheeses thrive in the company of red wine, others clash due to their intrinsic characteristics. One type of cheese that should never be paired with red wine is soft white mould cheese. Some examples of this category include Brie and Camembert. 

The reason for this is that the tannins in red wine often overpower the subtle qualities in the cheese. Furthermore, the saltiness in those cheeses can enhance the bitter notes in the wine and make them quite unpleasant. 

You can read more about the science behind why soft cheeses and red wine clash in our dedicated post here.  

Should you have red wine with blue cheese? 

One category is cheese that polarises red wine afficionados is blue cheese. While some blue cheeses can pair reasonably well with sweeter red wines, most of them can overpower and clash. As a result, you may miss out on some of the more subtle characteristics in both the wine and the cheese. 

Best red wines to pair with cheese

Now that we’ve got the basics out of the way, let’s delve into the best red wines to pair with cheese. To further emphasise the adventure element of this post, we’ve separated the red wines by country and region. 

France

Of course, we begin our journey in France. Some great local cheeses to pair with red wine include aged mountain-style classics like Comté, Beaufort and Ossau-Iraty.  

1. Moulis-en-Médoc (Bordeaux) 

Nestled in the prestigious Médoc region of Bordeaux, Moulis-en-Médoc is a small yet revered appellation. Its vineyards are enriched by the gravelly soils that characterise the Médoc terroir, fostering the growth of exceptional grape varietals. 

Moulis-en-Médoc wines exude an enticing bouquet of dark berries, cassis, and cigar box, harmonising with subtle hints of cedar and tobacco. The fragrance encapsulates the essence of the region’s maritime climate, a delicate interplay between the Gironde estuary and the Atlantic Ocean. 

On the palate, Moulis-en-Médoc unveils a symphony of flavours, with ripe black fruits taking the lead. Structured and elegant, these wines often display refined tannins that provide a lingering structure.  

Moulis-en-Médoc wines strike a balance between the power of nearby Pauillac and the finesse of Margaux, offering a unique tasting experience that captures the soul of Bordeaux’s Left Bank. 

2. Saint-Amour (Beaujolais) 

Next, we have Saint-Amour, a jewel in the crown of Beaujolais. This celebrated red wine bears the name of a Roman soldier who converted to Christianity, embodying the appellation’s romantic allure. This northernmost Cru of Beaujolais is known for its rolling hills and granite soils, which contribute to the creation of elegant wines. 

Without a doubt, Saint-Amour wines enchant the senses with their vibrant red fruit aromas, including cherries and strawberries, coupled with delicate floral notes of violets. The terroir’s influence is evident in the captivating bouquet, reflecting the granite-rich soils that lend a distinct minerality. 

On the palate, Saint-Amour wines are characterised by their supple texture and lively acidity. The red fruit character persists, accompanied by subtle nuances of spice and anise. These wines embody the spirit of romance, evoking a sense of joy and celebration with each sip. 

3. Clos de Vougeot (Burgundy)

Situated in the heart of Burgundy’s Côte de Nuits, Clos de Vougeot stands as a testament to the region’s winemaking heritage. This walled vineyard, originally built by Cistercian monks, is famed for producing wines of exceptional quality and longevity. 

On the nose, Clos de Vougeot wines unveil a complex aromatic profile, encompassing red and black fruit notes like raspberries, blackberries and cherries. A symphony of earthiness, truffle and subtle floral tones adds layers of intrigue to the bouquet, a true reflection of the diverse terroir. 

Moreover, Clos de Vougeot wines embody the elegance of Burgundy, with refined tannins and vibrant acidity. The fruit flavours persist, often accompanied by nuances of forest floor and spice. These wines exhibit depth and structure, inviting connoisseurs to uncover the layers of sophistication within each bottle. 

4. Châteauneuf-du-Pape (Rhône Valley) 

Our final French red wine for cheese is the celebrated Châteauneuf-du-Pape. Nestled in the heart of Provence, the Rhône Valley is renowned for crafting powerful and distinctive red wines that embody centuries of winemaking heritage. 

This red wine’s bouquet is a symphony of ripe red fruits, with luscious raspberries and black cherries leading the way. Mixed in with the fruitiness are enchanting notes of herbs, such as thyme and rosemary, infusing the wine with a sense of Provence’s fragrant landscape. 

Moreover, this wine’s core is a melange of rich red fruit flavours, where raspberries, strawberries, and plums converge in harmonious delight. Hints of warm spices, like black pepper and cloves, add depth and complexity. And silky tannins create an opulent texture, while a touch of earthiness pays homage to the region’s diverse soils. 

Italy

We continue our exploration of Europe’s Old World in Italy. Some of the best local cheeses to pair with red wine include aged Parmigiano Reggiano, Pecorino and Grana Padano.  

5. Barolo (Piedmont) 

Our first Italian red wine is Barolo. Often referred to as the “Wine of Kings”, Barolo hails from the Piedmont region of northern Italy. Nestled among the Langhe hills, Barolo’s vineyards benefit from the region’s unique microclimate, shaping the wine’s distinctive character. 

Indeed, Barolo wines captivate the senses with their intoxicating aromas of roses, violets and red cherries. Hints of truffle, tar and dried herbs add complexity to the bouquet, a reflection of the Nebbiolo grape’s interaction with the local terroir. 

In addition to this, Barolo expresses a symphony of flavours that harmonise with its aromatic profile. Firm tannins and high acidity frame the wine’s essence, allowing red fruit notes to dance alongside earthy undertones.  

With age, Barolo transforms, revealing tertiary flavours of leather, tobacco, and forest floor, offering a journey of taste that is both profound and captivating. 

6. Chianti (Tuscany) 

Chianti, a quintessential Italian red, hails from the picturesque hills of Tuscany. The region’s gentle climate and limestone-rich soils create an ideal environment for the Sangiovese grape, the heart and soul of Chianti. 

Certainly, Chianti wines greet the nose with inviting aromas of red cherries, raspberries, and Tuscan herbs. Floral notes of violet and subtle spices contribute to the wine’s aromatic allure, evoking the beauty of the Italian countryside. 

Finally, Chianti showcases a lively character, often marked by bright acidity and balanced tannins. The red fruit flavours persist, accompanied by hints of leather and tobacco. Chianti’s versatility allows it to accompany a wide range of foods, making it a cherished companion at Italian tables and beyond. 

7. Amarone della Valpolicella (Veneto)

Representing Veneto, we bring you Amarone della Valpolicella. This traditional red wine finds its roots in the hills surrounding Verona. Amarone della Valpolicella emerges through the ancient “appassimento” technique, where grapes are dried before fermentation, resulting in a wine of unparalleled richness. 

Undoubtedly, Amarone wines captivate the senses with an opulent bouquet of dried cherries, raisins, and plums. Intriguing notes of dark chocolate, tobacco, and exotic spices mingle, revealing the wine’s complex personality shaped by the drying process.  

Besides, Amarone embraces the drinker with its full-bodied richness and velvety texture. The concentrated fruit flavours, reminiscent of dried fruits and jam, interweave with nuances of leather and balsamic.  

Amarone’s intense character is balanced by a touch of sweetness and well-integrated tannins, creating a symphony of taste that lingers long after the last sip. This Venetian masterpiece is a testament to the profound craftsmanship that transforms grapes into an elixir of depth and allure. 

Spain

We are now on the Iberian Peninsula to discover Spain’s best red wines to pair with cheese. Some excellent matured Spanish cheeses to try out include Manchego, Mahón and Idiazabal. 

8. Rioja Oriental (La Rioja)

Rioja Oriental, also known as Rioja Baja, is the easternmost sub-region within the Rioja appellation of Spain. Characterised by a warmer and drier climate, Rioja Oriental produces wines with a distinct personality shaped by its unique terroir. 

Rioja Oriental wines enchant with an inviting aroma of ripe red fruits, such as strawberries and cherries. Sun-kissed notes of plum and fig mingle with subtle hints of spice and Mediterranean herbs, reflecting the region’s warmer climate. 

On the palate, this Rioja showcases a robust character and generous flavours. The wine’s full body and velvety tannins frame the rich fruit profile, often accompanied by touches of vanilla and sweet spices.  

Without a doubt, this Spanish red wine embodies the region’s vibrant spirit and offer a unique perspective on Rioja’s diverse terroirs. 

9. Tempranillo (Ebro & Duero River Valleys, Central Plateau)

You can’t discuss Spanish red wines without bringing up Tempranillo. The noble grape of Spain finds its roots in the Iberian Peninsula. This versatile varietal thrives across Spain’s diverse regions, but it reaches its pinnacle in iconic appellations like Ribera del Duero. 

On the nose, Tempranillo wines enchant with their bouquet of red and black fruits, ranging from strawberries to blackberries. Aromas of plum, tobacco, and vanilla intertwine, reflecting the grape’s ability to express the terroir and winemaker’s touch. 

Moreover, Tempranillo showcases its medium to full body and vibrant acidity. The wine’s supple tannins provide a structured foundation for flavours of ripe fruit, often accented by nuances of earthiness and spices. Tempranillo’s adaptability yields an array of styles, from youthful and fruit-forward to elegantly aged Reservas and Gran Reservas. 

10. Priorat (Catalonia)

We wrap up our tour of Spain in Priorat, a region nestled in Catalonia. This proud region produces wines of exceptional depth and intensity. Its rugged landscape, characterised by slate soils known as “licorella,” imparts a distinctive mark on the wines grown here. 

Priorat wines exude a captivating aroma of dark cherries, blackberries and licorice. Floral notes of violet and thyme intertwine with mineral undertones, offering a sensory journey through the region’s terroir. 

On the palate, Priorat showcases its bold character and concentrated nature. The wine’s ripe fruit flavours mingle with smoky, earthy nuances and hints of spice. Robust tannins and vibrant acidity create a structure that promises longevity.  

Priorat’s wines are a testament to the enduring spirit of Catalonia, capturing both the untamed landscape and the winemaking passion that defines the region. 

Portugal

Our next stop is also on the Iberian Peninsula. Indeed, Portugal is one of the most underrated red wine destinations in western Europe. Some great local cheeses to pair with red wine include São Jorge and the soft washed rinds Azeitão and Serra de Estrela. 

11. Touriga Nacional (Lisbon)

Touriga Nacional, hailed as Portugal’s noble grape, is a revered varietal with its roots deeply embedded in the country’s winemaking heritage. Native to Portugal, it thrives in various regions across the country, playing a pivotal role in the production of high-quality red wines. 

Certainly, Touriga Nacional is known for its captivating aromatic profile. The grape’s bouquet exudes intense floral notes, particularly violets, which add an alluring and perfumed dimension to the wines. Alongside the floral elegance, hints of dark berries and spices often intertwine, creating a complex olfactory experience that mirrors the diverse terroirs in which it grows. 

Furthermore, this red’s flavours are a delightful amalgamation of dark fruits, such as blackberries and plums, accompanied by undertones of herbs and spices. Firm yet refined tannins contribute to the wine’s balanced texture, while the varietal’s natural acidity adds vibrancy to its character.  

12. Tinto Alentejo (Alentejo)

Our second Portuguese red wine to pair with cheese is Tinto Alentejo. Also known as Alentejo Red, this wine is a testament to the rugged beauty of the Alentejo region in southern Portugal. Undoubtedly, it embodies the warmth of the Mediterranean climate and the essence of the vast landscapes that stretch across the region. 

Tinto Alentejo wines offer an aromatic journey through the sun-soaked hills. The bouquet often features ripe red and dark fruit notes, such as blackberries and plums, mingling with hints of Mediterranean herbs. Its aroma reflects the region’s sun-kissed vineyards and the diverse influences of the Alentejo’s microclimates. 

On the palate, Tinto Alentejo presents a full-bodied and generous profile. The wines exhibit the richness of their fruit, with flavours of black cherries and berries taking the lead. Velvety tannins provide a smooth texture, while a touch of spice and earthiness adds complexity to the wines. 

Greece

Our final destination in Europe is Greece. Given the landscape and Mediterranean climate, it should come as no surprise that this region produces some of Europe’s best red wines. And some great local cheeses to pair include Graviera Naxos, Metsovone and Kefalotyri. Let’s have a look at the best Greek red wines to pair with cheese.

13. Agiorgitiko (Nemea)

Agiorgitiko, often referred to as “St. George’s grape”, finds its home in the Nemea region of the Peloponnese in Greece. The region’s diverse microclimates and soils contribute to the versatility and depth of Agiorgitiko wines. 

Certainly, Agiorgitiko wines enchant with their aromatic profile of red fruit, including cherries and berries, accented by floral notes of roses and violets. Subtle hints of Mediterranean herbs and spices add complexity, echoing the diverse terroirs of Nemea. 

As for flavour, Agiorgitiko wines are often medium to full-bodied, with velvety tannins that provide a smooth texture. Red fruit flavours persist, accompanied by nuances of herbs and gentle spice. Agiorgitiko’s versatility shines in both fresh and fruity styles, as well as more structured and age-worthy expressions, reflecting the artistry of Nemea’s winemakers. 

14. Xinomavro (Naoussa & Amyndeon)

Next, we have Xinomavro. Often dubbed “the Greek Nebbiolo”, Xinomavro thrives in the northern regions of Naoussa and Amyndeon. Its name translates to “acid-black”, capturing the grape’s high acidity and dark skins. 

Greece’s Xinomavro wines offer an aromatic journey through red fruits like cherries and cranberries, accompanied by savoury and herbal notes. Hints of tomato, olives, and spices create a complex aroma profile that reflects the grape’s interaction with the Macedonian terroir. 

On the palate, Xinomavro often exhibit vibrant acidity, firm tannins, and a range of flavours from red fruits to earthy and herbal undertones. With time, Xinomavro’s personality evolves, unveiling layers of complexity, dried fruit, and a unique character that showcases both tradition and innovation in Greek winemaking. 

New Zealand 

We start our exploration of the southern hemisphere vineyards in New Zealand. New Zealand is renowned for its exceptional white wines, particularly Sauvignon Blanc, but it also produces some notable red wines that have gained recognition on the global stage.  

Some great local cheeses to try out with a glass of red wine include Mahoe’s Very Old Edam and Whitestone’s Aged Airedale. 

15. Church Road Grand Reserve Syrah (Hawke’s Bay)

Church Road Grand Reserve Syrah originates from the Hawke’s Bay region in New Zealand. Hawke’s Bay is known for its warm climate and diverse terroirs, which contribute to the production of high-quality red wines. 

This Syrah enchants with its aromatic bouquet of dark berries, including blackberries and blueberries. Notes of cracked black pepper and exotic spices add complexity, reflecting the varietal’s signature character. And hints of violet and subtle oak nuances further enhance the wine’s aromatic allure. 

As for flavour, ripe fruit flavours shine through, complemented by a touch of earthiness and smoky undertones. The wine’s velvety tannins and balanced acidity create a harmonious texture, while the spice notes linger on the finish. 

16. Marisco Vineyards Pinot Noir (Marlborough)

Next, we have Marisco Vineyards Pinot Noir. New Zealand’s Marlborough region is renowned for its Sauvignon Blanc but is also increasingly gaining recognition for its Pinot Noir production. The cool climate and unique soils of Marlborough contribute to the wine’s distinctive character. 

Undoubtedly, this Pinot Noir delights the senses with its aromatic complexity. Bright red fruit aromas of cherries and raspberries are layered with floral notes of violets. Finally, subtle hints of forest floor and delicate spice add intrigue, showcasing the nuances of Marlborough’s terroir. 

On the palate, Marisco Vineyards Pinot Noir reveals a refined and expressive character. The wine’s red fruit flavours shine, supported by a gentle undercurrent of earthiness and a touch of cocoa. Silky tannins and vibrant acidity create a balanced structure that enhances the wine’s elegance.  

Australia 

Australia is renowned for its diverse and high-quality wines, including a range of exceptional red wines. Some of the most famous Australian red wines come from South Australia and Victoria. And they showcase the country’s winemaking prowess. 

Some great Australian cheeses to pair with a local red include Monforte from South Australia and Mepunga Gruyère from Victoria’s Great Ocean Road. 

17. Penfolds Grange Shiraz (Barossa Valley)

Often referred to as Australia’s most iconic wine, Penfolds Grange is a legendary Shiraz that has achieved international acclaim. This iconic wine from the Barossa Valley has left an indelible mark on the world of Australian winemaking, representing a blend of tradition and innovation. 

The aromatic journey of Penfolds Grange Shiraz is a sensory marvel. A symphony of blackberries, dark cherries and plums unfolds on the nose, interwoven with elegant hints of eucalyptus, cedar and spice. These complex aromas reflect the meticulous craftsmanship that goes into every bottle. 

On the palate, Penfolds Grange boasts a luxurious fusion of dark fruits, such as blackcurrants and mulberries, complemented by layers of cocoa, vanilla and a touch of leather. Silky tannins and a balanced structure frame the opulent flavours, leading to a crescendo of a lingering finish. 

18. Yarra Yering Dry Red No. 1 (Yarra Valley)

Yarra Yering Dry Red No. 1 emerges from the enchanting Yarra Valley in Victoria. Crafted by blending Cabernet Sauvignon, Merlot and Malbec, this wine epitomises the elegance and finesse that the Yarra Valley is known for. 

The aromas of Yarra Yering Dry Red No. 1 unfold like a delicate tapestry of red fruit. Cherries and plums dance gracefully with floral notes, showcasing the wine’s vibrancy and aromatic charm. Subtle hints of earthiness and a touch of oak create an inviting and layered aromatic profile. 

Moreover, flavours of red currants, raspberries and hints of blackberries intertwine seamlessly with nuanced herbal undertones. The refined structure and polished tannins provide a backdrop for the wine’s intricate flavours to unfold, while a whisper of spice adds an intriguing depth.  

South Africa 

South Africa’s wine industry has gained international recognition for producing a diverse range of high-quality red wines. Some of the celebrated local red wines highlight the quality of the local Cabernet Sauvignon and Syrah grapes. 

19. Kanonkop Paul Sauer (Stellenbosch)

We start our African adventures in the renowned Stellenbosch region in South Africa, known for its rich winemaking heritage. This region is home to Kanonkop Paul Sauer, a Bordeaux-style blend that pays homage to the estate’s commitment to crafting exceptional wines. 

Without a doubt, the aromatic journey of Kanonkop Paul Sauer is a symphony of dark fruit and aromatic intrigue. Blackcurrants, plums and cassis take centre stage, enveloped by subtle hints of tobacco, cedar and graphite. These complex aromas weave a tapestry of elegance and depth, reflecting the vineyard’s connection to the soil and the meticulous winemaking process. 

On the palate, Kanonkop Paul Sauer showcases the dark fruit flavours hinted at on the nose, intertwined with notes of blackberries and red cherries. Layers of cocoa, spices, and a touch of earthiness provide depth and complexity. The wine’s structure is defined by refined tannins and a balanced acidity, leading to a lingering finish. 

20. Boekenhoutskloof Syrah (Franschhoek Valley)

Our second South African red wine emerges from the picturesque Franschhoek Valley in South Africa. Boekenhoutskloof Syrah exemplifies the winery’s dedication to producing expressive and distinctive Syrah wines that showcase the diversity of the terroir. 

The aromas of Boekenhoutskloof Syrah unfold like a captivating tale of the landscape. Intense blackberry and plum notes shine through, complemented by alluring hints of violets, black pepper and subtle smokiness.   

Furthermore, the wine’s flavours echo the dark fruit aromas, with an added layer of spices and a touch of charred oak. Velvety tannins create a plush texture, while a distinctive mineral quality adds dimension.  

Argentina

Argentina is renowned for its bold and flavourful red wines, particularly those made from the Malbec grape variety. The country’s unique terroir, high-altitude vineyards, and winemaking expertise have led to the production of some internationally acclaimed red wines. 

21. Terrazas de los Andes Malbec (Mendoza)

Terrazas de los Andes Malbec originates from the high-altitude vineyards nestled within the majestic Andes Mountains in Mendoza. This wine captures the essence of its unique terroir, where the combination of elevation, sunlight, and cool nights creates an ideal environment for cultivating exceptional Malbec. 

On the nose, this Malbec offers an enticing bouquet of dark fruits, with blackberries and plums leading the way. A touch of red fruit, like raspberries, adds vibrancy. Intertwined with the fruitiness are hints of violets, creating an alluring floral layer. Subtle notes of spices, such as black pepper and a touch of cocoa, contribute to the wine’s complexity. 

Additionally, this red wine’s flavour profile mirrors the dark fruit aromas, with juicy black cherries, ripe plums, and a dash of blueberries creating a harmonious blend of sweetness and richness. Silky tannins create a velvety texture, while well-integrated oak notes provide a delicate smokiness and hints of vanilla. The wine’s finish is marked by a lingering echo of fruit and a touch of spice.  

Chile

Similarly to Argentina, Chile’s red wines celebrate its mountainous landscapes. However, Carmenère is considered Chile’s signature grape variety, as the country is one of the few places where it thrives. 

22. Château Los Boldos Carmenère (Colchagua Valley)

The Château Los Boldos Carmenère originates from the renowned Colchagua Valley in Chile, a region celebrated for producing exceptional wines. The winery’s commitment to sustainability and respect for the land is reflected in this Carmenère, which encapsulates the essence of its unique terroir. 

Certainly, aromatic intrigue beckons with every pour of Château Los Boldos. The wine’s bouquet is a harmonious blend of dark fruits, where plums and blackberries take the lead. Intertwined with the fruitiness are notes of green bell pepper, showcasing the Carmenère grape’s signature herbaceous character. Subtle hints of spices, reminiscent of black pepper, lend complexity to the aroma profile.  

On the palate, this Carmenère offers flavours that echo the dark fruit aromas, with luscious black cherries, a touch of cassis and a hint of dark chocolate. Silky tannins contribute to a velvety texture, while carefully integrated oak nuances introduce delicate smokiness and a gentle touch of vanilla. The wine’s finish is a harmonious blend of fruit and spices, leaving a lasting impression. 

United States of America

Further north, the United States is home to a wide range of diverse wine regions, each producing unique and high-quality red wines. From California’s Napa Valley to Oregon’s Willamette Valley, here are some of the best red wines to pair with cheese. 

23. Inglenook Cabernet Sauvignon (Napa Valley California)

Inglenook Cabernet Sauvignon is born from the revered Napa Valley, a region synonymous with world-class Cabernet Sauvignon wines. The estate’s historical significance and commitment to excellence contribute to wines that embody Napa’s winemaking legacy. 

This red wine’s bouquet is an enchanting interplay of dark fruits, with blackberries and cassis leading the way. Hints of cedar, tobacco, and a touch of vanilla add layers of complexity, evoking the essence of the oak ageing process. 

As for flavour, Inglenook Cabernet Sauvignon mirrors the aroma profile. Indeed, ripe black cherries, plums and a touch of blackcurrant create a lavish tapestry of richness. Velvety tannins provide structure, while a subtle earthy undertone adds depth. The wine’s finish is marked by a harmonious balance of fruit and oak, leaving a lasting impression of Napa’s elegance. 

24. A. Rafanelli Zinfandel (Sonoma County California)

A. Rafanelli Zinfandel originates from Sonoma County in California, a region known for producing bold and vibrant Zinfandel wines. The estate’s dedication to crafting exceptional wines, coupled with Sonoma’s diverse microclimates, contributes to the wine’s distinctive character. 

The aromatic journey of A. Rafanelli Zinfandel is a celebration of Sonoma’s vitality. The wine’s bouquet offers a fusion of dark fruit aromas, with blackberries and brambly raspberries taking centre stage. Hints of black pepper, spices, and a touch of vanilla create an enticing layer of complexity. 

Moreover, this red’s flavours mirror the dark fruit aromas, with bold black cherry, ripe plum, and a touch of dark chocolate. Robust tannins provide structure, while the wine’s vibrant acidity contributes to its liveliness. The finish is powerful and lingering, leaving an impression of Sonoma’s zestful character. 

25. Elk Cove Reserve Pinot Noir (Willamette Valley Oregon)

Moving north we find ourselves in Oregon. Elk Cove Reserve Pinot Noir hails from the picturesque Willamette Valley, a region celebrated for producing exceptional Pinot Noir wines.   

The aromatic profile of Elk Cove Reserve Pinot Noir is an ode to the cool-climate elegance of the Willamette Valley. The wine exudes red fruit aromas, with raspberries and cranberries taking the lead. Intertwined with the fruitiness are floral notes, such as violets, creating an ethereal and delicate layer. 

On the palate, Elk Cove Reserve Pinot Noir offers a harmonious representation of Oregon’s terroir. Its flavours echo the red fruit aromas, with vibrant red cherries, hints of pomegranate and a touch of baking spices. Silky tannins contribute to a refined texture, while a refreshing acidity adds vibrancy. The wine’s finish is graceful, leaving a lingering impression of finesse. 

Conclusion: some red wines pair wonderfully with some cheeses  

The art of pairing red wine with cheese is a journey that unveils the intricate dance of flavours and aromas. Whether you prefer complementary or contrasting combinations, the world of red wine and cheese offers a treasure trove of sensory experiences waiting to be explored.  

As you embark on this culinary adventure, remember that there’s no definitive rulebook – experimentation and enjoyment are the keys to discovering your personal palate’s perfect pairing.  

What’s your favourite red wine to pair with cheese? Let us know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 25 Best Red Wines to Pair with Cheese (Old & New World) appeared first on Cheese Scientist.

SEE ALSO: The Cheese Scientist’s ultimate guide to pairing whisky with cheese → 

What is Saint Patrick’s Day?

Saint Patrick’s Day is a cultural and religious holiday that is celebrated annually on March 17th. It honours the patron saint of Ireland, Saint Patrick, who is credited with bringing Christianity to Ireland in the 5th century. The holiday has been celebrated for over 1,000 years and has become a symbol of Irish heritage and culture around the world. 

Traditionally, Saint Patrick’s Day is celebrated with religious ceremonies and church services, but it has also become a secular celebration of Irish culture. The holiday is associated with green colour, which is believed to symbolize Ireland and is also the colour of spring. Many people wear green clothing or accessories, such as shamrocks or green hats, to show their support for the holiday. 

Saint Patrick’s Day is also associated with parades, which are held in many cities and towns around the world. In addition to parades, Saint Patrick’s Day is celebrated with traditional Irish food and drinks, such as corned beef and cabbage, Irish stew, and green beer. And since we’re all about cheese, March 17th is the perfect day to enjoy Ireland’s finest cheese paired with Irish beer. 

The rationale for cheese and beverage pairings

The pairing of cheese with alcoholic beverages is a practice that has a long history and is based on the idea that certain flavours and textures in food can be enhanced or balanced by the right type of drink. Let’s have a look at some of the basics. 

Complementary flavours

Firstly, certain beverages and cheese complement each other by enhancing each other’s flavours. For example, the bitterness of a dry gin can augment a pressed cheese that has been washed in a gin solution during ageing. 

Contrasting flavours

On the other hand, pairing food and drinks with contrasting flavours can create a harmonious balance. For example, a dark chocolatey beer can help to balance the spiciness of a blue cheese. 

Mouthfeel

Moreover, the texture and mouthfeel of food and drink can play a role in how well they pair. For example, a sparkling wine can help break up the richness of a triple cream soft cheese. 

Aroma

Finally, the aroma of cheese and drink can also play a role in pairing. Aromatic beverages, such as a sweet white wine, can enhance the aroma of certain cheeses and bring out subtle flavours that may not have been noticeable before. 

Ultimately, the preferences when pairing cheese with alcoholic beverages can be deeply personal. But if you follow the above guidelines (even loosely), you will give yourself a great framework to experiment with.

Best Irish cheese & beer pairings

Now that we’ve got this out of the way, let’s have a look at our top 7 Irish cheese and beer pairings. 

Wicklow Bán X Irish Wheat Beer

Wicklow Farmhouse Cheese is a family artisan cheesemaker based in County Wicklow. And their soft white mould double Brie, Wicklow Bán is one of the most popular soft cheeses in Ireland. Aged for a minimum of five weeks, this soft cheese is creamy and buttery with a touch of mushroom. 

The creamy aroma and flavour of Wicklow Bán will pair playfully with the crisp citrusy and banana notes of an Irish wheat beer, such as Guiness Irish Wheat. 

Saint Tola X Irish IPA

Saint Tola is a well-known brand of goat cheese from Ireland. The cheese is made from the milk of pasture-fed Irish goats and is known for its creamy, tangy, and slightly salty flavour. Moreover, Saint Tola comes in a variety of styles, including plain, ash-coated, and herb-encrusted. 

Undoubtedly, the tangy and slightly grassy flavour of St. Tola goat cheese pairs well with a crisp and clean Irish IPA, such as Galway Bay Brewery’s Full Sail IPA. 

Gubbeen X Irish Double IPA

Gubbeen is a washed rind cow’s milk cheese made by the Ferguson family in County Cork. It has a slightly earthy and nutty flavour combined with a creamy texture. On their farm, Gubbeen Cheese Dairy only make one cheese. And they use the milk of their own herd of Friesian cows. 

The earthy aroma and flavour of Gubbeen pairs well with the pine and citrus notes in the Irish Double India Pale Ale from Galway Bay Brewery: Of Foam and Fury. 

Ardrahan Cheese X Native Irish Saison

Ardrahan is a soft washed rind cheese made in County Cork, Ireland. Since the early 1980’s, the Burns family have been making this iconic Irish cheese using the pasteurised milk of Friesian cows. During maturation, they wash each wheel in a brine solution which creates the sticky orange rind. And a yeasty aroma and meaty flavour in the cheese. 

Due to its rich aroma and flavour, you will want a complementary pairing with an equally robust beer. Our pick of the lot here is Black Donkey Brewing’s Savage Underworld. Indeed, its aromas of candied citrus and yeast and flavours of wild spice will knock your socks off! And this highly carbonated Saison will perfectly cut through the richness of the cheese. 

Cashel Blue X Irish Brown Ale

Cashel Blue is a cow’s milk blue cheese made by Cashel Farmhouse Cheesemakers in County Tipperary, Ireland. Made with pasteurised cow’s milk and thistle rennet, the wheels of cheese are then matured for up to six months. Undoubtedly, Cashel Blue truly comes into its own at three months when its texture breaks down and its flavour is richer and fuller with a touch of spice. 

A nutty and malty Brown Ale, with its roasted coffee and toffee flavours, will contrast beautifully with this Irish blue. Any Irish Brown Ale would work wonders but our top pick if Dec’s Brown Ale from McGargles.  

Vintage Dubliner X Irish Dry Stout

Hailing from Country Cork, Dubliner might just be the quintessential Irish cheese. Aged for over 12 months, wheels of Dubliner develop a granular texture and a sweet and nutty flavour. Around Ireland, this cheese is marketed under the Kerrygold label. And you will find it in any grocery store. 

What better pair for Ireland’s most famous cheese than Ireland’s most famous beer. Indeed, we can’t look past a Guinness Stout here. The Stout’s roasted coffee and chocolate notes will bounce off the richness of the cheese and send you to heaven! 

Cahill’s Porter Cheese X Irish Porter

We couldn’t do a cheese and bear pairing list without including at least one cheese that is made with beer! I’m talking to you Cahill’s Porter Cheese. Cahill’s Porter Cheese is an Irish cheese made from cow’s milk that is infused with a dark and malty Porter Beer. The cheese is known for its marbled paste and distinct flavour which is a combination of the tanginess of the cheese and the richness of the beer. 

Now, it goes without saying that you will want to pair this with an Irish Porter. And the one we recommend is Guinness’s West Indies Porter. The smooth sweet chocolate flavours from cheese and beer simply make the perfect pair. 

Conclusion: Celebrate Ireland on St Pat’s Day

Thank you for reading our post on pairing Irish cheeses with beer. Ultimately, the preferences when pairing cheese with alcoholic beverages can be deeply personal. But if you follow the above guidelines (even loosely), you will give yourself a great framework to experiment with.  

Now tell me, did I leave out your favourite Irish cheese? Drop me a comment below to share how you like to pair it. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 7 Irish Cheese & Beer Pairings for Saint Patrick’s Day appeared first on Cheese Scientist.

SEE ALSO: Our complete guide to red wine and cheese pairings from around the world →

History of winemaking in France

In the sun-kissed vineyards of France, where time seems to slow down, the story of winemaking unfolds like a cherished epic. Dating back to the Roman era, France’s winemaking history is a fascinating tale of passion, innovation and enduring tradition.

Ancient beginnings: Romans and vineyards

The earliest archaeological evidence of winemaking in southern France is dated 425 BCE. When the ancient Romans arrived in the 2nd century BCE, they recognised the fertile soils and favourable climate of Gaul (ancient France). Under their guise, winemaking thrived in the region.

They cultivated vines and built the foundations for what would become the world’s most celebrated wine industry. Over time, the art of winemaking began to take root, intertwining with the cultural fabric of the land. 

Medieval monasteries: Guardians of knowledge

During the medieval period, winemaking knowledge found sanctuary within the walls of monasteries. Monks meticulously studied the nuances of different grape varieties, terroirs and techniques, refining the art of winemaking. 

These devout scholars became the custodians of valuable viticultural knowledge. And they preserved and passed down the secrets of grape cultivation and wine production through generations. 

Renaissance and royal patronage: A taste for excellence

With the Renaissance came a renewed interest in refinement and excellence. French wines found favour among royalty and aristocrats, leading to the establishment of vineyards in regions such as Bordeaux, Burgundy and Champagne.  

The royal courts of France embraced wines as a symbol of luxury and sophistication, fostering a culture of appreciation that endures to this day. 

Phylloxera crisis and modern revival: Rising from ashes

The late 19th century posed a significant challenge to French winemakers: the invasion of phylloxera, a devastating vineyard pest. Vast vineyards were destroyed, and the industry faced a crisis.  

However, the resilience of French winemakers prevailed. Through rigorous scientific research and grafting techniques, the vineyards were slowly resurrected. And this led to a modern era of winemaking marked by innovation, quality, and global recognition.  

Today’s legacy: Diversity and excellence

In the 21st century, French winemaking stands as a beacon of diversity and excellence. From the iconic vineyards of Bordeaux to the lesser-known gems of Corsica, France continues to produce wines that captivate the senses.  

The country’s winemakers embrace both tradition and craft wines that reflect the unique terroirs and grape varieties of each region. 

France’s famous red wine regions

Before we delve into the best French red wines to pair with cheese, let’s embark on a scenic tour. As you will see, each region tells a unique story, weaving together the elements of soil, climate and tradition.

1. Bordeaux: The grandeur of blends

Nestled along the Garonne River in the southwest, Bordeaux is synonymous with grandeur. Here, classic blends steal the show, combining Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec.  

Bordeaux wines are often structured, elegant and complex, reflecting the diverse terroirs of the region. From the gravelly soils of Médoc to the clay-rich plains of Pomerol, Bordeaux wines range from bold and tannic to soft and approachable. 

2. Burgundy: Where Pinot Noir reigns supreme

In the eastern part of France lies Burgundy, a region celebrated for its exquisite Pinot Noir wines. Here, the terroir is incredibly diverse, with each vineyard plot, or “climat“, imparting its unique character to the wines.  

Undoubtedly, Burgundy Pinot Noirs are known for their elegance, finesse and aromatic complexity. Some spectacular examples include the earthy Gevrey-Chambertin and the velvety Vosne-Romanée.

3. Rhône Valley: Spice, warmth and diversity

Stretching from the south of France to the northern reaches of the Alps, we find the Rhône Valley. As a matter of fact, the region is divided into two main sub-regions: the Northern Rhône and the Southern Rhône. While the former is known for its Syrah-based wines, the latter celebrates Grenache grapes.

Northern Rhône wines, such as those from Côte-Rôtie, boast bold flavours of dark fruit, pepper and spice. In contrast, southern wines from Châteauneuf-du-Pape are rich, warm and often blended with an array of grape varieties. Of course, those red wines all pair wonderfully with cheese.

4. Languedoc-Roussillon: A Mediterranean affair

Along the sun-kissed Mediterranean coast, Languedoc-Roussillon offers a diverse array of red wines. In fact, this region is characterised by a Mediterranean climate, which imparts warmth and richness to the wines.  

Languedoc reds, made from varieties like Syrah, Grenache and Carignan, are often bold, fruit-forward, and wonderfully expressive. From the rugged terrains of Corbières to the coastal vineyards of Fitou, Languedoc-Roussillon wines are a testament to the region’s vibrant spirit.

5. Beaujolais: Joyful Gamay wines

Nestled to the south of Burgundy, Beaujolais produces wine primarily using the Gamay grape. Since the hallmark of Beaujolais wines is their vibrant fruitiness, they are approachable and perfect for casual gatherings.  

The region is renowned for its Beaujolais Nouveau, a young, fresh wine released just weeks after the harvest. On the other hand, Beaujolais Crus hail from specific villages and offer a more complex and structured profile.  

From the floral notes of Fleurie to the robust character of Morgon, Beaujolais wines are a celebration of youthful exuberance and finesse. And the latter will be making an appearance further down in our list of the best French red wines to pair with cheese.

6. Sud-Ouest: Diversity in every sip

Sud-Ouest, or Southwest France, is a treasure trove of unique and diverse red wines. From the robust and tannic Madiran wines, made primarily from the Tannat grape, to the lush and fruity Malbec-based wines of Cahors, Sud-Ouest showcases a kaleidoscope of flavours.  

The region also produces delightful reds from indigenous grapes like Duras and Fer Servadou, adding a touch of rustic charm to the wines. Whether you’re savouring the richness of a Cahors wine or the spicy notes of a Gaillac red, Sud-Ouest offers a delightful array of red wine experiences. 

7. Corsica: Island elegance

Off the southeastern coast of France lies the enchanting island of Corsica. The “Île de Beauté” is home to vineyards that are kissed by the Mediterranean sun and caressed by sea breezes. Presently, Corsican red wines are predominantly crafted from Niellucciu and Sciaccarellu grapes. Without a doubt, they embody the essence of the island’s rugged beauty. 

These wines often exhibit bright red fruit flavours, herbal nuances and a subtle minerality. Corsican reds are versatile, pairing wonderfully with both soft and hard cheeses, making them a delightful choice for any cheese lover’s palate. 

In the heart of these regions, amidst rolling hills and ancient vineyards, the soul of French winemaking comes alive. Each region, with its distinct grape varieties and winemaking techniques, adds a vibrant chapter to the grand narrative of French red wines.

The art of pairing red wine with cheese

Before we get to our list of the best French red wines to pair with cheese, let’s touch on the theory of pairing. There’s an undeniable magic in finding the perfect balance between the nuanced notes of a well-aged red and the creamy, savoury richness of cheese. 

When done right, this culinary harmony elevates both the wine and the cheese, creating a symphony of tastes on your tongue. 

Complementary complexity

One of the beauties of pairing red wine with cheese lies in their complementary complexity. The tannins in red wine, especially in varieties like Cabernet Sauvignon or Syrah, soften when met with the fats in cheese, creating a smoother, more rounded taste.  

Moreover, the wine’s fruitiness can enhance the cheese’s flavours. From the mild sweetness of a young Gouda to the robustness of a Beaufort, a perfect pairing can create an explosion of taste in every bite. 

Balancing act

Achieving the perfect pairing is akin to a delicate balancing act. Soft cheeses, like Brie or Brillat-Savarin, find their match in subtle white and sparkling wines, where the wine’s acidity cuts through the richness. Hence, subtle soft cheeses tend to not pair well with red wines. 

However, robust cheeses like aged Comté or Gruyère, harmonise beautifully with bold, full-bodied red wines like Merlot or Cabernet Sauvignon. The reason for this is their intense flavours which can stand up to the cheese’s strength. 

Personal exploration

The beauty of pairing red wine with cheese is its subjective nature. There are no strict rules; rather, it’s an invitation to explore and trust your taste buds. Don’t hesitate to experiment – try contrasting textures and flavours, and don’t shy away from unconventional pairings.  

Perhaps a smoky blue cheese with a velvety Malbec, or a tangy goat cheese with a spicy Shiraz? The possibilities are as endless as the varieties of wine and cheese themselves. 

Best French red wines to serve with cheese

Pairing red wine with cheese is an art, and when it comes to selecting the right wine from specific regions, the choices are as diverse as the French countryside itself.  

Here, we present a curated selection of two exceptional red wines from each of France’s renowned regions, perfectly matched with an array of cheeses. 

1. Bordeaux

Château Margaux (Margaux): This elegant Bordeaux has refined tannins and notes of blackcurrant and violets. Consequently, it harmonises beautifully with the creamy textures of Saint-Nectaire, enhancing its buttery undertones. 

Château Haut-Brion (Pessac-Léognan): A distinguished wine with layers of complexity, this Bordeaux pairs splendidly with Maroilles. Indeed, the wine’s robust character complements the boldness of the washed rind cheese, creating a delightful pairing. 

2. Burgundy

Domaine de la Romanée-Conti (Vosne-Romanée): Known as the king of Burgundy, this Pinot Noir is a match made in heaven with goat cheeses like Picodon. Its velvety texture and red berry notes accentuate the creaminess of the cheese, resulting in a luxurious pairing experience. 

Louis Jadot Beaune 1er Cru (Beaune): With its fruity aromas and spicy notes, this Burgundy red shines when paired with Epoisses. Effectively, the wine’s robust qualities match the equally robust aroma and meaty flavour of this soft washed rind cheese. 

3. Rhône Valley

E. Guigal Côte-Rôtie (Côte-Rôtie): Next, we have a Syrah-based wine boasting dark fruit flavours and a hint of spice. It finds its match in the playful Saint-Marcellin. The wine’s depth complements the cheese’s complexity, resulting in a bold and unforgettable pairing. 

Château de Beaucastel Châteauneuf-du-Pape (Châteauneuf-du-Pape): A blend of various grapes, this wine pairs exquisitely with a Tomme de Chèvre or Brebis. Its ripe fruit notes and hints of garrigue bring out the subtle earthy flavours of the cheese, creating a memorable combination. 

4. Languedoc-Roussillon

Domaine Gauby Côtes du Roussillon Villages (Côtes du Roussillon Villages): This robust red, with its dark berry notes and hints of spice, is a delightful partner for the Basque cheese, Ossau-Iraty. Since the wine’s depth complements the cheese’s complexity, the pairing delivers a harmonious balance of flavours. 

Château Puech-Haut Saint-Drezery (Languedoc): Paired with Tomme de Savoie, this wine, characterised by its red fruit aromas and velvety texture, creates a delightful contrast. The cheese’s mildness allows the wine’s subtle nuances to shine, creating an elegant pairing. 

5. Beaujolais

Jean Foillard Morgon ‘Cote Du Py’ (Morgon): This Gamay-based wine, bursting with red fruit flavours and a touch of floral notes, pairs wonderfully with Camembert. The wine’s brightness cuts through the cheese’s richness, creating a balanced and refreshing pairing. 

Château des Jacques Moulin-à-Vent (Moulin-à-Vent): With its structure and depth, this wine complements the earthy notes of Savoie’s Reblochon. The wine’s cherry undertones accentuate the cheese’s flavours, resulting in a delightful fusion of tastes. 

6. Sud-Ouest 

Château Montus Madiran (Madiran): Known for its powerful tannins and black fruit notes, this wine pairs exquisitely with Pont-l’Évêque. As the wine’s robust character stands up to the cheese’s intensity, they make a bold and memorable pairing. 

Domaine du Cros Marcillac (Marcillac): Paired with Roquefort, this wine, characterised by its vibrant acidity and red berry flavours, offers a delightful contrast. Indeed, the cheese’s saltiness is beautifully balanced by the wine’s fruity sweetness, resulting in a harmonious combination. 

7. Corsica

Clos Canarelli Corse Figari (Figari): This Corsican red, boasting flavours of dark cherries and Mediterranean herbs, pairs splendidly with Tomme de Brebis from the island. The wine’s herbal notes complement the cheese’s earthy flavours, creating a delightful union of tastes. 

Domaine Comte Abbatucci Ajaccio Faustine (Ajaccio): With its floral aromas and red berry notes, this wine finds a perfect match in Corsican washed rind cheeses like A Filetta. The wine’s freshness accentuates the cheese’s creamy texture, resulting in a refreshing and elegant pairing. 

These handpicked wines, each representing the essence of its region, offer a gastronomic experience that celebrates the diversity and richness of French winemaking.  

Conclusion

As we conclude our journey through the vineyards and cheese cellars of France, we raise our glasses to the delightful art of pairing red wines and cheese. In this culinary adventure, we’ve explored the diverse terroirs of Bordeaux, the joyful elegance of Beaujolais, the rustic charm of Sud-Ouest,and so much more. 

The heart of this exploration lies not just in the extraordinary flavours but in the stories these wines and cheeses tell—the tales of passionate winemakers, the whisper of centuries-old traditions, and the unique terroirs that shape each bottle and wheel. 

So, whether you’re indulging in the luxurious combination of Château Margaux and Saint-Nectaire, experiencing the playful dance of Beaujolais with Camembert, remember that the essence of this pairing journey lies in your own exploration. Don’t be afraid to try new combinations, to trust your taste buds, and to celebrate the delightful surprises that come with each sip and bite. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 14 Best French Red Wines to Pair with Cheese (By Region) appeared first on Cheese Scientist.

SEE ALSO: The ultimate list of red wines to pair with cheese →

Is it whisky or whiskey?

Before we get into the nitty-gritty of this pairing guide, let’s clear up one little bit of vocabulary. One of the most common questions I get regarding whisky relates to the spelling of the word. Is it whisky or whiskey?

Well, they are both actually correct. As a matter of fact, the spelling varies depending on where you are. In Ireland and the USA, whiskey is spelt with an e between the k and the y. However, in Scotland, Canada and most of the rest of the world, this much-loved spirit is called whisky.

Now that we’ve got this out of the way, let’s delve into our pairing guide. We’ve included Scotch whiskies, Irish whiskies and American bourbons as well as some more leftfield options.

Soft white mould cheese

Let’s start with one of the most popular categories of cheeses, soft cheeses with a white mould rind. Some characteristic aromas in this type of cheese are mushroom, yeast and forest floor. And on the palate, some of the notes you might expect include hazelnuts, butter, cream and mushroom. 

The subtleness of a soft cheese like Brie de Meaux means that a big powerful whisky won’t work here. Hence, a fragrant Glenmorangie 18 Year Old is our suggestion. The palate of honey, dates and fresh figs and the long, sweet and nutty finish really makes this the perfect pairing for Brie.

As for goat’s cheeses, Crottin de Chavignol and Sainte-Maure-de-Touraine often display creamy and nutty characteristics. As a result, they make a great pairing with the deliciously rich chocolate flavours with raisins and a touch of orange that comes from the sherry and bourbon seasoned oak casks in Macallan 15 Year Old Fine Oak.

Another two spectacular whiskies you can pair with soft white mould cheeses are Aberlour 12 Year Old and Auchroisk 10 Year Old.

Soft washed rind cheese

While the aroma of soft washed rind cheeses tends to be very strong and yeasty, their flavour is often more subtle and delicate. Expect fruity, brothy and meaty notes with most soft, washed rind cheeses.

Without a doubt, France’s Epoisses is one of the most famous washed rind cheeses. Since it packs quite a punch, you will want an equally robust whisky to pair it with. With its heavily spiced and aromatic palate, Compass Box’s Spice Tree is the perfect blended malt whisky to enjoy this cheese with.

But not all washed rind cheeses are this intense. Indeed, Mont d’Or is a much milder cheese with sweet and fruity qualities. The fruity and woody Royal Lochnagar 16 Year Old brings out the best qualities in this famous cheese. Add in its barley sugar creaminess and oaky dryness and you’ve got yourself quite a spectacular pairing.

Finally, another two whiskies worth trying with soft washed rind cheeses are Ardberg Wee Beastie and Four Roses Small Batch Select.

Pressed uncooked cheese

Pressed uncooked cheeses might just be the most diverse category yet. Indeed, within this class, you will find cheeses with a range of textures and flavours. However, the one thing that unites them is that the makers mechanically press their uncooked cheese to expel moisture.

One such cheese is Gouda which might just be the Netherlands’ most famous export. And our number one recommended whisky to pair with Gouda is Maker’s Mark Cask Strength. This bourbon from Kentucky has a creamy and rounded palate with rich caramel and cinnamon notes. Overall, those qualities make it a perfect complement to the sweetness of a matured Gouda.

The second cheese we’ve got in this category is actually the most popular cheese around the world. A matured Cheddar will display savoury flavours with a touch of sourness. Because of this, a whisky like Dalmore 15 Year Old will provide the perfect contrast with its long fruity aftertaste with hints of coffee.

Another two whiskies that pair really well with hard pressed uncooked cheeses are Balvenie Caribbean Cask 14 Year Old and Northern Ireland’s Bushmills Black Bush.

Pressed cooked cheese

Pressed cooked cheeses are actually very similar to the category we’ve just covered. The only difference is that their curds are heated/cooked during production. As a result, these cheeses tend to have a much firmer texture. Once again, the aroma and flavour can be quite diverse within the class but often include fruity and lactic notes.

Italy’s most famous cheese, Parmigiano Reggiano, falls under this category. And, we’re going for a new world pairing here that will blow your mind! Nikka 12 Year Old from Japan has dark chocolate and fruitcake flavours that will augment the fruity and nutty qualities in the hard cheese.

A second left field pairing here is Switzerland’s Gruyère with a rye whisky from Kentucky, Woodford Reserve Rye. This whisky’s full-bodied flavour with hints of spice and earthiness make it an ideal partner for the rich and complex Gruyère.

And the final two whiskies on our list for pressed cooked cheeses are Scotland’s Scapa Skiren and Ardberg 10 Year Old.

Blue cheese

Finally, let’s have a look at my personal favourite, blue. Blue cheeses can have a range of textures from semi-soft to hard and their flavour intensity can vary from mild (Gorgonzola Dolce) to spicy (Roquefort). 

The milder sweet flavours in Gorgonzola Dolce will pair beautifully with plum and dark berry qualities in a bourbon such as Kentucky’s Angel’s Envy. Indeed, the two complement and augment each other. 

On the other hand, the spiciness and tanginess of a robust blue such as Roquefort will work perfectly with a big smoky whisky Talisker 18 Year Old. Overall, you will want a complex whisky to match the complexity of most blue cheeses. 

To wrap up, we’ve got two final whiskies for you to try with blue cheese: Highland Park 18 Year Old and Glenfarclas 15 Year Old.

Take your cheese pairings to new heights

So there you have it! You’re now ready to organise your own cheese and whisky pairing. In this article, we’ve given you four suggested pairings for each type of cheese. You can use this as a guide but, in reality, pairings really come down to personal preference. So, feel free to experiment beyond those whiskies.

Is there a particular pairing that you have tried and loved? We’d love to hear from you. Please leave us a comment below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Cheese & Whisky Pairings appeared first on Cheese Scientist.