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Hunt Country Wine |
Cheese Pairing Suggestions |
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Cabernet Franc |
Blue*, Brie (mild)*, Camembert*, Cheddar (sharp)*, Emmenthaler, Fontina, Havarti, Port Salut*, Raclette |
|
Cayuga White |
Bergenost*, Brick, Caraway, Muenster* |
|
Champagne Chardonnay |
Brie (rich), Camembert, Cheddar (mild)*, Colby*, Edam, Gouda* |
|
Chardonnay |
Bel Paese, Brick, Brie (rich), Cheddar (mild)*, Gruyere, Parmigiano (Parmesan), Provolone*, Scamorza |
|
Classic Red |
Asiago, Brie (mild)*, Cheddar (strong)*, Emmenthaler, Feta, Jarlsberg, Mozzarella, Muenster*, Provolone*, Raclette, Scamorza |
|
Cream Sherry |
Blue*, Brie (rich), Roquefort, Stilton |
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Dry Riesling |
Bergenost*, Cheshire, Colby*, Edam, Gouda*, Monterey Jack*, Swiss* |
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Foxy Lady White |
Cream cheese |
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Hunters Red |
Bergenost* |
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Late Harvest Vignoles |
Blue*, Gorgonzola, Roquefort, Stilton |
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Ruby Port |
Blue*, Roquefort, Stilton |
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Semi-Dry Riesling |
Bergenost*, Cheshire, Chèvre, Edam, Gouda*, Monterey Jack*, Swiss* |
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Seyval Blanc |
Bergenost*, Bombel/Babybel, Camembert*, Cheddar (sharp)*, Chèvre, Derby, Gloucester, Gruyère, Jarlsberg, Mozzarella, Neufchâtel |
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Vidal Blanc Ice Wine |
Blue*, Roquefort, Stilton |
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Vignoles |
Bergenost*, Boursin, Caraway, Chèvre, Monterey Jack*, Scamorza, Swiss* |
Which Wine for my Cheese?
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Cheese |
Origin |
Type |
Hunt Country Wine Pairing Suggestions |
|
Asiago |
Italy |
hard |
Classic Red |
|
Bel Paese |
Italy |
semi-soft |
Chardonnay |
|
Bergenost* |
Norway |
semi-soft |
Dry Riesling, Semi-Dry Riesling, Seyval Blanc, Vignoles, Cayuga White, Hunters Red |
|
Blue* |
various |
semi-hard |
Ruby Port, Cream Sherry, Late Harvest Vignoles, Vidal Blanc Ice Wine, Cabernet Franc (especially for Danish Blue) |
|
Bombel, Babybel |
France |
soft |
Seyval Blanc |
|
Boursin |
France |
soft |
Vignoles |
|
Brick |
US |
semi-hard |
Chardonnay, Cayuga White |
|
Brie, mild* |
France |
soft |
Cabernet Franc, Classic Red |
|
Brie, rich |
France |
soft |
Champagne Chardonnay, Chardonnay, Cream Sherry |
|
Camembert* |
France |
soft |
Cabernet Franc, Seyval Blanc, Champagne Chardonnay |
|
Caraway |
various |
semi-hard |
Vignoles, Cayuga White |
|
Cheddar, mild* |
England, US |
semi-hard |
Champagne Chardonnay, Chardonnay |
|
Cheddar, sharp* |
England, US |
semi-hard |
Cabernet Franc, Classic Red, Seyval Blanc |
|
Cheshire |
England |
semi-hard |
Dry Riesling, Semi-Dry Riesling |
|
Chèvre (goat cheese) |
France, others |
semi-soft or semi-hard |
Vignoles, Semi-Dry Riesling, Seyval Blanc |
|
Colby* |
US |
semi-soft |
Dry Riesling, Champagne Chardonnay |
|
Cream cheese |
US, others |
soft |
Foxy Lady White |
|
Derby |
England |
hard |
Seyval Blanc |
|
Edam |
Holland |
hard |
Dry Riesling, Semi-Dry Riesling, Champagne Chardonnay |
|
Emmenthaler |
Switzerland |
hard |
Classic Red, Cabernet Franc |
|
Feta |
Greek |
soft |
Classic Red |
|
Fontina |
Denmark, Italy |
semi-soft |
Cabernet Franc |
|
Gloucester |
England |
semi-hard |
Seyval Blanc |
|
Gorgonzola |
Italy |
soft |
Late Harvest Vignoles |
|
Gouda* |
Holland |
semi-hard |
Dry Riesling, Semi-Dry Riesling, Champagne Chardonnay |
|
Gruyère |
Switzerland |
hard |
Chardonnay, Seyval Blanc |
|
Havarti |
Denmark |
semi-soft |
Cabernet Franc |
|
Jarlsberg |
Norway |
hard |
Classic Red, Seyval Blanc |
|
Monterey Jack* |
US |
semi-hard |
Dry Riesling, Semi-Dry Riesling, Vignoles |
|
Mozzarella |
Italy |
soft |
Classic Red, Seyval Blanc |
|
Muenster* |
France, Germany |
soft |
Classic Red, Cayuga White |
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Neufchâtel |
France |
soft |
Seyval Blanc |
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Parmigiano (Parmesan) |
Italy |
hard |
Chardonnay |
|
Port Salut* |
France, Denmark |
semi-soft |
Cabernet Franc |
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Provolone* |
Italy |
semi-hard |
Chardonnay, Classic Red |
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Raclette |
Switzerland |
hard |
Classic Red, Cabernet Franc |
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Roquefort |
France |
semi-hard |
Ruby Port, Cream Sherry, Last Harvest Vignoles, Vidal Blanc Ice Wine |
|
Scamorza |
Italy |
soft |
Vignoles, Classic Red, Chardonnay |
|
Stilton |
England |
semi-hard |
Ruby Port, Cream Sherry, Late Harvest Vignoles, Vidal Blanc Ice Wine |
|
Swiss* |
Switzerland |
hard |
Dry Riesling, Semi-Dry Riesling, Vignoles |
Suggestions for Serving
- Allow cheese to come up to room temperature prior to serving.
- Try breads or crackers from the cheese's country of origin, for example:
- Sliced baguette for French cheeses
- Wedges of toasted pita for Feta
- Stoned Wheat thins or Water crackers for harder English cheeses (including Cheddar)
- In a pinch, Melba toast is wonderful. Or you can just toast slices of a thicker, home-style white or wheat bread, trim the crust and cut into squares!
- Display your cheeses on an attractive cheeseboard or platter
- Large wedges of a few cheeses are usually preferable to small chunks of many varieties
- Include a knife for each cheese; pre-cut especially hard cheeses
- Little cards that identify the cheeses are a nice touch
