Cheese and wine - a match made in heaven!
This week The Enthusiasts! are exploring wine and cheese pairings.
Some Initial Thoughts
While I think you can never go seriously wrong pairing wine with cheese, if you put some thought into the pairing, the results can be great! Some initial tips include:
- Explore a single region. Food and wine typically goes well together if it is from the same region.
- Sample the cheese and the wine if you can.
- Choose handcrafted or artisanal cheeses when possible. They may be more expensive, but you definitely get your moneys worth.
- White wines tend to go better with cheese due to lack of tannins
- If you really want red, go with a light bodied or older vintage red wine.
The Cheese Making Process
It is unknown where cheese making first started, however it was already popular throughout Europe by the time of the Roman Empire. Cheese has been produced in American since the early 17th century when the Puritans traveled to the new world. Traditionally, cheese making in America occurred on family farms. The women of the household were responsible for producing cheese. Over time, farm families with struggling crops realized that the land may be better suited with raising grazing animals.
With the turn of the modern era, producers turned to factory production. The first factory for industrial production of cheese opened in Switzerland in 1815. However, the first large scale production occurred in New York in 1851, where a dairy farmer utilized an assembly-line production system with neighboring farms. Factory made cheese eventually overtook traditional cheese making in World War II era.
While most Americans today buy mostly processed cheese, artisan cheese is going in popularity.
Awesome Wine and Cheese Pairings
Some general tips to live by include:
- Pair like with like, generally big wines go with big cheeses and light wine with light cheese. Further, wine and cheese made in the same region is definitely meant to be;
- Pair creamy with tannins, as creamy, smooth cheese offset the harshness of a tannic wine;
- Blend complementary flavors, for example the sharp flavor of blue cheese balances the sweetness of dessert wines.
Aged Cheddar Cheese with a Bold Red Wine.
Cheese: Aged cheddar cheese is firm and crumbly with a classic sharp flavor. It is made with cow's milk and typically made in the United States and England.
Wine: Suggested red wine pairings include: Syrah, Petite Syrah or Zinfandel.
Enhancements: This pairing would go well multigrain bread, whole grain mustard or even a drizzle of honey.
Fresh Goat Cheese with a Light Dry Wine.
Cheese: Goat cheese is earthy, spreadable, mild with a slight tang. Made with goat's milk (duh!) and produced in France and the United States.
Wine: Suggested white wine pairings include: Beaujolais, dry sparkling wine or sauvignon blanc.
Enhancements: If you are up for it, grape jelly should taste great with goat cheese. However, if you are not up for the challenge, fresh or dried figs, dates, apples or pears also pairs nicely with goat cheese.
Blue Cheese with a Rich Red Wine.
Cheese: Blue cheese is soft and crumbly with a tangy, peppery flavor. Made with cow's milk and produced in the United States.
Wine: Suggested wine pairings include: Cabernet sauvignon or syrah.
Enhancements: The strong flavors of blue cheese goes well with apricots, citrus fruits, fresh dates, walnuts or dried fruits.
Aged Gouda Cheese with a Medium to Full Bodied Red.
Cheese: Hard, with a nutty caramel flavor, aged Gouda retains a creamy texture and may end with a hint of butterscotch. Made with cow's milk and produced in Holland.
Wine: Suggested wine pairings with pinot noir, cabernet sauvignon or zinfandel.
Enhancements: Gouda goes will with apples or even a dark roast coffee.
Parmigiano-Reggiano with a Light to Medium Bodied Red.
Cheese: This cheese is known for its nutty, tangy flavor and a hard, edible rind. When cut the cheese is crumbly. Made with cow's milk and produced in Italy. Further, its production requires a mandatory 12 month maturity.
Wine: Suggested wine pairings include chianti classico or merlot.
Enhancements: This cheese pairs well with fresh figs or melon.
Manchego Cheese with a Fruity Spanish Wine.
Cheese: This cheese is firm, with a mellow buttery and nutty flavor with a hint of salt. Made with sheep's milk and produced in Spain (named after the fields of La Mancha where the sheep graze).
Wine: Suggested wine pairings include sherry, rioja or spanish sparkling wines.
Enhancements: Manchego can pass as both an appetizer when paired with olives, baguette slices and cured meats, or as a dessert when paired almonds, honey or orange preserves.
Brie with a Red or White Wine.
Cheese: This cheese is creamy, with a buttery and slightly tangy flavor and wonderful when served at room temperature or heated. Made with cow's milk and produced in France. To boost the flavor, the rind is intended to be eaten together with the soft cheese.
Wine: Suggested wine pairings include pouilly-fuisse, cotes du rhone or bordeaux.
Enhancements: Brie pairs perfectly with almonds, pecans, strawberries and raspberries.
Pecorino Romano with a Bold Italian Red.
Cheese: This cheese is hard, sharp, aromatic and distinctive. Made with sheep's milk and produced in Italy. Fun fact - pecora is the Italian word for sheep.
Wine: Suggested wine pairings include barolo, gatinara or barbaresco.
Enhancements: Traditionally, Pecorino Romano with rustic style bread.
Roquefort Cheese with a French Red or White.
Cheese: This cheese is creamy, rich with a slightly salty flavor. Made with sheep's milk and produced in France.
Wine: Suggested wine pairings include vouvray, french red burgundy or cotes du rhone.
Enhancements: Try this wine with walnuts or spiced nuts.
Other Great Pairings: The list of great wine and cheese pairings goes on and on, but here are some final ones to note: Scamorza Cheese with a Fruity or Floral White; Fresh Mozzarella Cheese with an Italian Red; Gruyere with a Crisp Wine (Riesling, Sauvignon Blance or Cotes du Rhone); Marscarpone with an Italian White. Thanks to this great BHG website in support of this post.
For those of you in the NYC Area, my favorite cheese stores include:
- Murray's Cheese Shop. Murray's is the powerhouse in the city for me. If there is something specific or exotic that you are looking for, you will likely find it there.
- Bedford Cheese Shop. What I love about Bedford is the staff, they are super friendly and willing to suggest something new to try.
- Whole Foods/Trade Joe's. While I try to only shout out smaller local businesses in my posts, I cannot knock these two giants. Whole Foods has a lot of selection and a knowledgeable staff. TJs has a decent selection and definitely the best prices.
- Beecher's Handmade Cheese. Beecher's make much of their cheese on the premises - which is awesome. Beecher's also has a wine bar downstairs where you can enjoy some wine with their freshly made cheese - even more awesome!
Now get out there and taste some wine and cheese!
Cheers!
