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Cheese and Accompaniments

Cheese Pairings

Many of these accompaniments work with a number of cheeses. The idea is to present a cheese with one or two accompaniments, such as jams or honeys, toasted nuts, fresh or dried fruit, and little toasts, and expand to include additional cheeses and a larger board.

Cheese Type

Varieties

Serve With 

Wine Pairing

Cut With  

 

Fresh, unripened   

Cream cheese, Ricotta, Mozzarella, Mascarpone, Fresh goat, Burrata Honey, chutneys, and jams; Fruits: berries, pears, figs, apples, grapes, dried cherries; Toasted nut breads
Viognier,
Vermentino
 Spreader

Fresh, ripened

Chèvre, Crottins, Humboldt Fog Grapes, apricots, figs, berries; Toasted grainy breads
Rosé 
Beaujolais
Lager
Pinot Grigio
Dolcetto
 Spreader

 

Bloomy rind

  Brie, 
 Camembert,
 St. André
Grapes, apricots, plums; Chutneys; Olive tapenades
Sourdough bread
French Chardonnay 
Sparkling wine 
Pale ale
  Knife or
  spreader

 

Semisoft: firm with a natural rind, aged a minimum of 60 days     

   Gouda,
   Monterey
   Jack, Bel
   Paese,
   Fontina,
   Taleggio
Tomatoes, apples, Pickled vegetables, Toasted nuts (Taleggio pairs wellwith honey)
Beaujolais
Spanish Riojas,
Riesling
Viognier
Tokay d’Alsace
   Sharp
   knife
   or slicer
Hard: aged over 60 days
   Cheddars,
   Manchego
   Pecorino
   Toscano,
   Parmesan
Apples, pears, fruit jams, hot pepper marmalade; Toasted nuts, dates, dried figs
Chianti,
Rosso di   Montepulciano,
Cider,
Dark ale,
Sparkling wine (with Parmesan)
  Knife or
  wedge;
  use a
 vegetable
  peeler
  for long,
  wide
  shavings

Washed or brushed rind

   Epoisses
   Morbier
Prosciutto, pickled vegetables, fruit spreads
    Sangiovese,
    Barolo,
    Dark ale
  Sharp
  knife
Blue
  Roquefort
  Rosenberg
  Gorgonzola
Dates, figs, honey, walnuts, arugula, walnut wheat toasts
Shiraz,
Gewürztraminer,
Port
  Knife or
  cheese
  scoop

More About Cheese, Please!

For more information about cheese, we recommend reading:

  • The Vermont Cheese Book, by Ellen Ecker Ogden
  • Cheese Essentials, The All American Cheese and Wine Book, and The New American Cheese, all by Laura Werlin
  • Cheese & Wine: A Guide to Selecting, Pairing, and Enjoying, by Janet Fletcher and Victoria Pearson
 

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