WineSquire.com Squire Notes

Cheese
By Kathy Kongelbak

For each breed of animal, what, when, and where they're allowed to eat greatly influences the cheesemaker's decisions as to what starter culture & molds to use; also, how the cheese will be aged. Cheesemaker's are true Artisans, and many cheeses can be great works of art, either served on their own, or as offered here, matched with a few appropriate wines.

Asiago (ah-zee-AH-goh): Italy
Cow’s milk, firm, mild and lactic.
Dolcetto or Chianti Classico.

Brie (Bree): France
Cow’s milk. Soft. Buttery and nutty.
Sancerre, Muscat or Champagne.

Cabrales (Ka-BRAH-lays): Spain
Blend of cow, goat and sheep milk. Soft. Crumbly and tangy.
Hard Cider, Tawny Port or Cream Sherry.

Camembert (kam-um-BARE): France
Cow’s milk. Soft. Wild mushrooms and butter.
Champagne or Viognier.

Cheddar (CHEH-der): England
Cow’s milk. Firm. Sharp and salty, gets spicier with age.
(The older the cheddar the older the wine.)
Californian Cabernet Sauvignon, Bordeaux or Rioja.

Chevre (Shev): France
Goat’s milk. Creamy. Buttery and tangy.
Sancerre or white Bordeaux.

Comte (cone-TAY): France
Cow’s milk. Medium-firm. Nutty and fruity.
Bordeaux or Cotes du Rhone.

Explorateur (ex-plore-ah-TOOR): France
Cow’s milk. Soft. Big and rich.
Riesling or Viognier.

Fontina (fawn-TEE-nah): Italy
Cow’s milk. Firm. Herbaceous and delicate.
California Merlot.

Gouda (Goo-da): Holland
Cow’s milk. Hard. Nuts and caramel.
Cabernet Sauvignon or Zinfandel.
(Really old Gouda can work with port too!)

Gruyere (gree-AIR): Switzerland
Cow’s milk. Firm. Mild and nutty.
Jacquére or Pinot Noir.

Humboldt Fog: California
Goat’s milk. Soft. Creamy and divine.
Pouilly-Fume or Sauvignon Blanc.

Mahon (Ma-HONE): Spain
Cow’s milk. Firm. Tangy and sharp.
Acidic whites or sherry.

Majorero (Ma-ho-RARE-ro): Spain
Goat’s milk. Firm. Fresh, rich and savory.
Any medium-bodied red.

Manchego (Mahn-CHAY-go): Spain
Sheep’s milk. Firm. Rich and complex.
Try with fino sherry or red Rioja.

Maytag Blue: Iowa
Cow’s milk. Soft. Tangy and peppery.
Californian Pinot Noir.

Montasio (moh-TAH-zee-yoh): Italy
Cow’s milk, firm, mild and rustic.
Merlot from Friuli.

Monterey Jack (dry): California
Cow’s milk. Hard. Full bodied and tangy.
Merlot from Washington or California.

Morbier (MORE-bee-yay): France
Cow’s milk. Semisoft. Nuts, fruit and fresh hay.
Lighter Pinot Noir or Beaujolais.

Munster (MUN-ster): France
Cow’s milk. Firm. Extreme flavors, beefy.
Gewürztraminer!

Parmigiano-Reggiano: Italy
(par-mee-JAH-noh-rehJAH-noh)
Cow’s milk. Firm. Mellow and nutty.
Barolo or a Super Tuscan.

Reblochon (ruh-bloe-SHAW): France
Cow’s milk. Soft. Sweet and nutty.
Dry Riesling or Jacquére.

Roquefort (roke-FORE): France
Sheep’s milk. Creamy. Rich and assertive.
Sauternes!

Stilton (STILL-tun): England
Cow’s milk. Firm (slightly crumbly). Assertive and salty.
Ruby or Tawny ports.

Taleggio (tah-LEDGE-oh): Italy
Cow’s milk. Soft. Slightly salty and cheesy.
Pedro Ximenez Sherry, dry Rose’.

Tetilla (Teh-TEE-ya): Spain
Cow’s milk. Creamy. Mild and fresh.
Cava or Fino Sherry.

Tomme de Savoie (TUM-duh-sav-WAH): France
Cow’s milk. Medium. Heady and floral.
Pinot noir, red Burgundy or white Savoie.

Zamorano (Za-more-AHN-oh): Spain
Sheep’s milk. Firm. Rich and slightly salty.
Sauvignon Blanc.

* Soft cheese works best with Champagne or aromatic whites such as: Jacquére, Viognier or Riesling.

* Most often you are better off with a white wine over red and a sweeter one than a dry white at that.

Often, serving just one or two cheeses works best when pairing with wine. If you’re interested in creating a cheese tray, may I suggest that you try serving at least one of each: creamy, soft and firm, in some combination of both cow and goat. Then add a sheep’s milk and/or an "extreme" cheese.

Be sure to offer: Almonds, grapes, golden raisins, pears, fresh figs, dried fruits such as apricots or figs. A few brioche, and some water crackers. For an added delight...

• Pour fancy honeys on creamy cheese.
• Try Quince paste on the brioche.
• Olives and cured meats with medium to firm cheese.
  

Cheese and Wine pairing is an art form as well, there are no "strict" rules. So have some fun with your selections... It's just food after all!

Kathy Kongelbak is a Contributor to WineSquire.com

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