It's time to start popping corks. Serve with champagne and other sparkling wines, big reds, port, sherry, ice wines or other dessert wines. Though beers and big reds can be divine, a lush, round Condrieu, reminiscent of peaches and white flowers, works with the salted-caramel flavors and firm, crystalline texture of the cheese. They tend to be creamy and fairly mild in flavor. Hi Elsa, I corrected the recipe to show that you put the pepper in with the second half of the sugar and salt. Get fresh recipes, cooking tips, deal alerts, and more! A strong and spicy blue cheese from Northern Spain that is made from unpasteurized cow's milk, but can also be blended with sheep and goat's milk. Wines, too, vary in acidity, sweetness, body, and structure. I ordered the the steak frites for my main entree. There's Champagne, of course, and let's seewhat else? Any of these would make a great addition to your holiday cheese board. Kim and Lauren are the mother-daughter team behind Something New For Dinner. Once formed into a wheel, the cheese is pierced to bring oxygen in and allow the cultures to thrive and develop flavor. Why it works:If there was ever a cheese that called for beer, its this pungent favorite. Whether youre looking for wine and cheese board pairings for a party or putting a wedge of cheese out for a simple snack, figuring out which wine to sip can be tricky. Dry traditional method sparkling wine like Champagne or Cava would be a great match too. This past week The lady received several new cheeses for the holidays and one of those is Cambozola Black Label from the German Kaserei which also makes the Blue Label Cambozola and the Champignon Mushroom Brie. Moscato dAsti goes particularly well with some of the funkier cheeses you might sip with port or other fortified wine, like a creamy blue Cambozola or Gorgonzola. There are two types, dolce (sweet) and piccante (hot). This creamy and slightly sweet cheese is made from grass fed cow's milk. Making The Stuffed Dates. With a creamy mouthfeel laced with the delicate crystalline texture of a light blue cheese, Cambozola is a crowd-pleasing chameleon of the cheese plate and charcuterie board. Let cool. Young wines are fresh and spirited, with lively aromas and bright flavors of fruits, flowers, citrus, herbs, or spice. Parmigiano-Reggiano is arguably the most versatile cheese to pair with wine. Blue cheese pairs beautifully with honey, dried fruit, apple or pear slices, figs and walnuts. Marble and Solid Acacia Wood All-In-One Lazy Susan Cheese Board (14 Piece Set), Welcome to winemag.com! Either splurge on fancy cheese paper or use waxed or parchment paper for optimal cheese storage. Sciurus carolinensis tartare with the Cambozola might be an interesting culinary delight. A bold and spicy cave-aged Spanish blue that has been made for hundred's of years in the town of Valdeon. In addition to drying and concentrating the cheese, age also introduces new flavors. Theyre funkier than bloomy cheeses, with gamy, often pleasantly pungent notes. There are some general guidelines that experts keep in mind when they search for good wine-cheese pairings. A mild, triple-cream Danish cheese that like cambozola, is a good starter blue cheese. Streaked sporadically throughout the inside of the cheese are blue veins produced using similar cultures to a Gorgonzola, albeit with a much milder flavour. The fruitier, darker ros wines, like those made from syrah grapes, like a firmer, bolder cheese. Forget serving squishy white bread and saltines. Serve with a substantial wheat cracker and apples or grapes. Add 1/8 of a teaspoon of nutmeg and stir. But so do nuts (e.g. Its a lovely wine with floral aromas and spice, and just enough acid to make it super food-friendly and an excellent counterpart to many different cheeses. Top a steak, burger, or grilled . Cook until the beef is just browned. The bubbles in sparkling wines pose a nice counterpoint to a rich cheese, scrubbing your tongue clean and making you want another bite. Add milk and simmer, stirring frequently, until absorbed. Port is a classic wine pairing with Gorgonzola. They're also great with dense, salty Italian cheeses like . Shaved Fennel, Carrots and Pecorino. 6. Resist the urge to store leftovers in sealed, air-tight containers letting the cheese breathe is essential to maintain its aroma and texture. Whether the wine hails from New Zealand, California or Washington State, think of that freshness when looking to pair it with cheese. The Lady had some recipes for various hors doeuvre using the mini version of the Cambozola instead of a wedge from a wheel. Wine and cheese have been paired together for centuries, but not every wine goes with every cheese. Still, that doesnt mean you cant be more daring with your pairing. Green salads. Meg Houston Maker is an award-winning wine writer who travels extensively to taste with producers, hear their stories, and see firsthand what links them to their land. Why it works:Aged Parmigiano is a nutty, nuanced, hard cheese with a distinct crumble, and the mouthwatering fruit of Chianti balances its salty richness. We've received your email address, and soon you will start getting exclusive offers and news from Wine Enthusiast. A firm but buttery Manchego matches syrahs tannins, as do salty hard cheeses like cheddar, Edam and Parmesan. Theyre not aged and have a mild, slightly tangy flavor. On those days you feel like wine with your salad, reach for Ros. Whether French Champagne , domestic sparkling wine, Italian Prosecco or Spanish cava, thanks to their effervescence, high acidity and toasty, nutty flavors, theyre all perfect food wines. Choose lighter wines if the cheese is young, if aged go for the more full bodied wines. If youd like to add another element to your lavish spread, Cambozola is also an excellent melting cheese for cooking, lending a gilded backbone to superlativegrilled cheesesandwiches,mashed potatoesormacaroni and cheese. Simply start with pitted dates, cut a slit in each, and fill each with about half a teaspoon of crumbled blue cheese. . Dry or off-dry riesling (you might see Kabinett on the label) go with the most cheeses, from asiago to Colby, Monterey Jack, Havarti and most cheddars. Tannic red wines are terrific with rich, aged cheeses, because their tannins literally bind to protein and fat, cleaning your palate after each bite. When its time to serve, make sure you have the best wine glasses on hand. If you know your wine well and simply want a good match, consider these suggestions: Cabernet Sauvignon: Pair it with cheddar, Colby, gouda or Roquefort. Sample Wine Pairing Menu. Thread one each of the ingredients onto wooden skewers. It is sometimes referred to as "blue brie" and is a good starter for those just learning about blue cheese. They need medium-bodied whites, fruity reds, vintage sparkling wine, and aperitif wines that offer a balance between acidity, fruit, and tannin. Restrained, dry, light-bodied Sauvignon Blanc (Sancerre), Dry, young Riesling, dry Chenin Blanc (Vouvray), Grner Veltliner, Aged Hunter Valley Semillon or textured white Rhne varieties (Marsanne and Roussanne, specifically Chteauneuf-du-Pape Blanc) for ripe, pungent cheese, Dry and light-bodied wines that are young, fruity and unoaked (Pinot Noir, Dolcetto, Barbera, Gamay, Cabernet Franc from the Loire, Bonarda, Menca, Zweigelt), Dry, traditional-method sparkling wines (brut Franciacorta, brut California bottlings), Dry and off-dry, unoaked white wines (Gewurztaminer and Pinot Gris from Alsace, Chenin Blanc from the Loire), Dry, structured whites (Marsanne and Roussanne, mature Hunter Valley Semillon, Riesling from Clare or Eden Valley, Australia) for ripe, pungent cheese, Epoisses and Chambertin (said to be a favorite of Napoleon), Dry, white wines with a touch of oak (Chardonnay, Pinot Gris, Rioja), Gutsy, rustic, crunchy wines without much oak (Ctes de Rhne, Corbires, St-Chinian, Chianti, Menca, young Bordeaux blends), Vintage traditional-method sparkling wines (Champagne, Franciacorta) for younger cheese, Bold wines with some age (Nebbiolo, Sangiovese, Aglianico, Rioja or Bordeaux blends from cooler climates like Bordeaux or Margaret River). Pairing wine and cheese is harder than you'd think. Served with a 2009 Cuvee des Moulins Bales Sancerre. [CDATA[ If you are serving a single cheese platter, with various types of cheese, quarter pound portions, or even 2-ounces portions will do, depending on how many you are serving. In Alsace, look for ones labeled "Vendanges Tardive. Like cheeses, these wines tend to be more complex and savory than their younger counterparts. Wines with apple, berry, stone fruit, tropical, melon, or citrus flavors work best. Cheers! A typically medium to light-bodied wine, pinot noir can be earthy and savory, as well as fruity with cherry and berry flavors. Of course, you are encouraged to try these out. Some are fairly pungent and salty. It's fun to open a range of bottles to sample with your cheese assortment, but if you must pour a single wine with a mixed plate of cheeses, try Riesling, especially off-dry. Cambozolas charcuterie pairing potential is endless, and you can find more great combinationshere. Wine: Cabernet Sauvignon, Bordeaux, Burgundy, and Chardonnay. Even an earthy Camembert goes quite well with this sweeter wine. Be advised the pepper will smoke so keep your fan on and stir continually until the sugar has caramelized. A cheese's texture, saltiness, and pungency also influence a wine pairing, as do the wine's structure and sweetness. But like with any food and wine pairing, its not impossible! Melt it into grilled cheese sandwiches with apple or top a burger. Light-bodied, dry, unoaked Chardonnay (Chablis). Hard: The product of aging, these are quite firm and break into crumbles or shards. Meg is a certified specialist of wine and a member of the Circle of Wine Writers. A lighter, acidic wine pairs well. Known as "The King of Cheese" or "English parmesan," this excellent cow's milk cheese has been made in the town of Stilton since the 1800's. The wine is low in alcohol, but its acidity, sweetness, tropical fruits, and mineral backbone let it partner broadly. Fresh and soft cheeses love crisp whites, dry ross, sparkling wines, dry aperitif wines, and light-bodied reds with low tannins. Serving Suggestions: Serve with fresh fruit, especially pears, and crackers or crusty bread. A mild, creamy cow's milk cheese that combines the flavor of a blue cheese with a camembert-like texture. Cheeses: Aged Cheddar, Cheshire, Comt, aged Gruyre, aged Gouda, Pecorino, Manchego, Asiago, Parmigiano ReggianoPair with: Aged white Burgundy or Bordeaux, white Rhne blends, sweet Riesling, Viognier, vintage Champagne, Vin Jaune, red Burgundy, red Bordeaux, Cabernet Sauvignon, Barolo, Barbaresco, Nebbiolo, Petite Sirah, California red blends, red Rhne blends, Zinfandel, red Port, Tawny Port, Madeira, Sauternes, Oloroso sherry. There is an incredible variety within the category from sharp, hard and crumbly to mellow, creamy and salty. Harder cheeses love full-bodied whites and tannic reds. The coarser bubbles make a great companion for the ultra silky butteriness. Mary likes a cold soup made with Cambozola and Pears. It is wrapped in sycamore or oak leaves. Washed-rind cheeses like poisses earn a funky, bacon-y redolence that you either love or hate. we respect your privacy and take protecting it seriously, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window), Willamette Valley Cheese Company's Brindisi Fontina, What Cheeses and Foods Go With Beer? Make sure youve got the right cutting implement to help keep the cheese neat when serving: Cambozolas clingy texture demands a serrated knife edge (if you own a fancy two-pronged cheese knife, nows the time to break it out). GET EMAILS WITH LATEST RECIPES + COOKING TIPS. As a rule, look for reds that are fruitier and/or spicy in style and have a good level of acidity. Sparkling wines, from dry to sweet, almost always work well, too. POV: You're up late enjoying a glass of your favorite wine. Some cheeses like Gouda are semi-soft in younger styles, while when aged, their texture turns hard. Cabernet sauvignon is one of the most recognized styles of red wine. But also in the main course or as a companion to an aperitif like champagne, there are many possibilities to integrate cheese into your meal. This makes it the perfect accompaniment for dessert. rack or cellar. Prices as marked; discounts vary across products. Fortunately, a few basic guidelines will bring match-making success, and by midnight your cheese . Why it works:Fresh ricotta by itself would be obliterated by the Port. Sparkling water or carbonated citrus-based beverages would have much of the same palate cleansing effect. Young fresh cheeses have a high water content and a milky and delicate texture. Set your cheeses out three hours before serving. We may earn a commission for purchases made through our links. Privacy Policy, By continuing to use our Services and/or submitting the above information, you agree to our use of cookies and the terms of ourPrivacy Policy, Welcome to winemag.com! Havarti, Gruyere and even Gorgonzola make nice pairings, too. If you're not serving right away, cover and refrigerate. pear or quince). Languedoc-Roussillon Wine Tour - May 2023; Rhne Wine Tour - June 2023 (SOLD OUT) Champagne Wine Tour - June 2023 (SOLD OUT) Loire Wine Tour - June 2023 (SOLD OUT) Bourgogne Wine Tour - Oct 2023 (SOLD OUT) Alsace Wine Tour - Oct 2023; Bordeaux Wine Tour - Oct 2023 (SOLD OUT) Intensive Bourgogne ML week in Beaune (Nov.5-10, 2023) It is a rich and creamy Camembert-type cheese with a bloomy white rind. The salt in the cheese heightens the perception of sweetness in the wine, so a wine that's already headed in that direction makes for a breezy pairing. Older cheeses like Gruyre and Emmental acquire nutty flavors. A blue cheese is made with blue mold cultures. The old adage of taking your cheese out of the fridge a half hour before serving holds true here as well: serving Cambozola at room temperature allows its aroma and the silken texture to shine. It's dry with a delicate body, but its floral aromas will waft ethereally above the savory notes of all of the cheeses. Manchego, a hard Spanish sheep's milk cheese, is great with both Sherry and buxom, grippy Monastrell from southern Spain. // Does Tommy Lee Speak Greek, Articles C