Wine is the perfect partner for cheese

Wine is the perfect partner to cheese. Red fruity wines are often paired with cheeses but there are a lot more delicious combinations to discover.

The basic wine and cheese pairings are as follows:
Goats’ Cheeses - Sauvignon Blanc
Mild Cheeses - Gamay, Chenin
Medium Cheeses - Pinot Noir, Merlot
Strong Cheeses - Cabernet Sauvignon, Syrah (Shiraz), Grenache

A basic rule of thumb is to use wines that come from the same area as the cheese. For example, pairing Loire Valley wines with goats’ cheeses or Normandy cider with Camembert.

Here are our recommendations for wine and cheese pairings:

- Beaufort: Chablis.
- Bergerin: Graves.
- Bleu d’Auvergne: Sauternes, Maury or Rivesaltes.
- Brie: Beaujolais (Mâcon), Saint Julien, Bourgogne, Bordeaux or Côtes du Rhône.
- Brin de Paille: Bourgogne (light), Beaujolais.
- Camembert: Bordeaux, Saint Emilion, Saint Estèphe, Sancerre or why not try it with Cider.
- Cantal: Condrieu, Côtes d’Auvergne, Châteaugay.
- Chaource: Champagne Rosé, Côteaux Champonois, Irancy, Sancerre.
- Comté: Vin de Paille, Côtes du Jura.
- Corsica: Château Chalon, Arbois jaune.
- Edam: Côte du Rhône, Bordeaux, Bourgogne or strong beer.
- Emmental: Vin de Savoie, Givry, Rully or Mercurey, or why not try it with a lager for something a bit different.
- Feta: Rosé.
- Fourme d’Ambert: Sauternes moelleux, Chenain white, Vouvray mellow.
- Goats’ cheese: Sauvignon Blanc or Chardonnay
- Gorgonzola: Red wine in general.
- Gouda: Strong beer and Red wines.
- La Brique: White or Rosé wines from Auvergne, Beaujolais or Roannes.
- Lou Pérac: Saint Chinian.
- Munster Gerome: Pinot Gris d’Alsace.
- Ossau-Iraty: Bordeaux Graves or Jurançon moelleux.
- Parmigiano Reggiano: Cabernet.
- Petit Livarot: Pinot Gris d’Alsace (as white wine) or Pomerol Jeune (as red wine).
- Pont l’Evêque: Condrieu.
- Raclette: Vin de Savoie, Hautes Côtes de Beaune.
- Reblochon: Vin de Savoie
- Ricotta: Muscadet, Sauvignon Blanc.
- Roquefort: Sauternes, full-bodied wine from the Loire, Berjerac, Jurançon, Banyuls or Muscat. Even a port is an excellent match.
- Saint Nectaire: Crozes, Hermitage, Bordeaux, Saint Estèphe, Pouilly.
- Saint Paulin: Light Bordeaux.

Johanes W.
Classic Fine Foods Indonesia

A Cheese

ABONDANCE
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AISY CENDRE
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AOSTANO
Cheese from aostano, similar to fontina, with typical,full,decisive aroma.

AOSTA VALLEY FROMADZO
Skimmed milk cheese, also available in a version flavored with herbs or aromatic sheeds.

ASIAGO d'ALLEVO (DOP)
The traditional asiago, made from skimmed nilk & aged for over 6 months. A Seasoned, piquant,flavorful cheese.

ASIAGO PRESSATO (DOP)
Modern asiago, made with whole mlik & aged for 2 months. A full, mild, buttery flavour.

B Cheese

BANON
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BELL PAESSE:
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BITTO (DOP)
A wonder of the valtellina area, produced only 1 montain pastures, with asmall grafting of goat's milk in the cow's milk base.

BLEU DE AUVERGNE
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BLUE CASTELLO
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BOURSAULT
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BOURSIN - Garlic&Herb
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BOURSIN - PEPPER
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BRANZI
Cow's milk, A Specialty of Val Brembana. Available in the dairy product or in a very limited mountain pasture version. Aged for approximately 3 months.

BRIE
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BRIE DE MEAUX
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BRILAT SAVARIN
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BUTTER
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C Cheese

CABRALEZ
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CACIOCAVALLO (DOP)
One of the most typical spun pastes of the italian south: It's rather spicey, particularly if aged.

CAMBOZOLA
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CAMEMBERT
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CAMEMBERT CALVADOZ
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CANTAL
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CAPRICE
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CHABICHOU
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CHAOURCE
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CHAUMES
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CHEDDAR
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CHESSIRE
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COMTE
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COULOMIERS
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CROTTIN (Goat Cheese)
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D Cheese

DOUBLE GLOUCESTER
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E Cheese

EDAM
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EMMENTAL
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EPOISSES
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F Cheese

FETA
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FIORE SARDO
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FLEUR DU MARQUIS
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FONTAL
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FONTINA
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FOURME D'AMBERT
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G Cheese

GORGONZOLA
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GOUDA
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GRANA PADANO - Grated
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GRUYERE
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H Cheese

HAVARTI
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HALLOUMI
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I Cheese

J Cheese

JARLSBERG
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K Cheese

L Cheese

LIVAROT
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LEYDEN
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M Cheese

MANCHEGO
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MASCARPONE
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MIMOLETTE
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MORBIER
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MOZARELLA - Block
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MOZARELLA - Fresh
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N Cheese

NEUFCHATELL - HEART
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O Cheese

P Cheese

PECORINO ROMANO (DOP)
Skimmed Sheep's milk. An Aged Pecorino Romano has a hearty, piquant taste. It's well suited for grating.

PONT EVEQUE
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Q Cheese

R Cheese

RABIOLA
Whole cow's,sheep's & goat's milk. A range of assorted products from a mixed-milk base (Cow-sheep or cos-sheep-goat's), The aging period is very short, the soft or semi-liquid center picks up a fragrance from the moldy rind, which is perfectly edible.

RICOTA ROMAMA
The Classic ricotta : Mild, grainy, incredibly fresh, to be eaten as is, or with condiments.

S Cheese

T Cheese

TOMA BRUSCA
Skimmed cow's milk. Produced with sour milk, which gives it its characteristic slightly tart taste, heightened,through aging, which may take over a year.

U Cheese

V Cheese

W Cheese

X Cheese

Y Cheese

Z Cheese