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
