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The Big Cheese A - M
The Big Cheese: A to M
Pairing wine and cheese is classic. Making the right choices can be daunting given the array of cheese and wine produced throughout the world. Here, we try to make this choice easier by providing some basic concepts to guide you in your wine and cheese pairings. Please note, the cheese from any given region pairs well with wine from that particular region. This is due to the fact that both wine and cheese, well- made, reflect the terroir from which they were produced.
Wine and cheese both have enormous ranges of aromas and flavors, some bold and others subtle. The idea in pairing the two, is to bring those subtle flavors and aromas to the forefront, thereby openning up an entirely new world of aroma and taste. This is achieved by focusing on the elements of cheese and wine that work together to provide balance. When pairing wine and cheese:
- Match the Body (In cheese, the body equals the fat. In wine, the body equals the alcohol content. Heavily-bodied cheese pairs with Full-bodied wine)
- Pair the Complexity (A complex wine or cheese starts out one way, transforms into something else, and then becomes something you never expected. Match complex with complex and simple with simple)
- Balance the primary flavors (Avoid pairing tannin with salt. Pair full-bodied, tannic wine with robust, sweet, medium-aged cheeses. In contrast, Acidic wines will open your palate and make sweet and salty flavors rounder and fuller.)
Keeping these concepts in mind, and after consulting The Big Cheese chart, making this classic pairing should be less daunting. Enjoy!
| Cheese | Aroma | Mouthfeel | Flavors | Wine Pairings |
| Appenzeller (Switzerland):A semi-hard, brushed rind madefrom raw cow's milk. | Fruity, nutty, sweet, spicy | Smooth, clean | Light fruit, tangy, nutty, long finish |
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| Ardrahan (Ireland):A semi-soft, washed rind made from cow's milk. | Very pungent, earthy, and salty | Creamy. and full coating | Savory, smoky, and milky |
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| Asiago (Italy): A semi-soft to hard made from cow's milk. | Milky to spicy | Creamy to granular | Lactic, tangy, citrus, salty |
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| Banon (France): A soft, leaf-wrapped made from cow's, goat's, or sheep's milk . |
Fresh, herbal | Creamy, smooth | Tangy, citrus, grassy |
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| Beaufort (France): A semi-hard, brushed rind made from raw cow's milk. | Mildly sweet and fruity | Light, creamy, smooth | Lactic, sweet and fruity |
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| Beecher's Flagship (America):A semi-hard, Cheddar made from cow's milk. | Milky, tangy, spicy | Creamy, smooth | Sweet, tangy, lactic, salty |
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| Beemster X.O. (U.S. and Holland): A wax-coated Gouda made from cow's milk. |
Nutty, sweet, spicy, candy | Crumbly, granular, thick | Sweet, tangy, nutty, caramel, butterscotch |
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| Besace de Berger (France): A soft, ash-coated made from goat's milk. | Light tang | Smooth, flaky, and creamy | Goat butter, grassy, tangy, and creamy |
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| Bethmal ( France): A semi-sweet, washed rind made from raw goat's or cow's milk. | Light pungency | Smooth, soft | Creamy with a surprising rustic tang |
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| Bianco Sottobosco (Italy): A semi-hard, natural rind made from cow's milk. | Earthy, buttery, truffles | Dry, crumbly, then soft | Mushrooms, truffles, cream, butter |
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| Black Diamond Cheddar (Canada): A semi-hard, cheddar made from cow's milk. | Sharp and lactic | Crumbly then creamy | Milky, salty, sharp |
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| Bocconcini di Pura Capra (Italy): A soft, natural rind made from goat's milk. | Slight tang | Smooth, light | Light cream and delightful tang |
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| Brebiou (France): A soft, natural rind made from sheep's milk. | Light cream | Very smooth, gentle coating | Nutty whipped cream |
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| Brie De Meaux (France): A soft, bloomy rind made from cow's milk. | Sharp, pungent, spicy, mushroom | Creamy, smooth, coating | Lactic, beefy, salty, pungent, mushroom |
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| Brillat Savarin (France): A soft, bloomy rind made from cow's milk. | Light, pungent and salty | Silky and light | Whipped cream with a delightful kick |
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| Brin d'Amour (France): A semi-soft, herb-coated made from raw sheep's milk. | Herbal, lactic | Smooth, creamy, lightly coating | Herbs, butter, salt, cream |
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| Bucheret (America): A soft, bloomy rind made from goat's milk. | Light tang | Smooth, light | Cream, butter, lemony tang, light fruit |
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| Bucheron (France): A soft, bloomy rind made from goat's milk. | Light tang | Smooth, light | Cream, butter, lemony tang, light fruit |
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| Buratta (America):A fresh, soft made from cow's milk. | Mild, sweet | Very creamy | Rich cream, sweet, very mild pungency |
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| Buttermilk Blue (America): A semi-soft, blue made from cow's milk. | Sharp, piquant, and tangy | Crumbly then creamy | Sharp fruit, salty |
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| Cabot Vintage Cheddar (America): A semi-hard Cheddar made from cow's milk. | Sharp, tangy, fruity | Crumbly then creamy | Milky, fruity, spicy, and sharp |
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| Cadi Urgelia (Spain): A semi-soft, washed rind made from cow's milk. | Salty, mildly pungent | Smooth, clean | Lightly pungent, roasted tomatoes with salt |
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| Camembert de Normandie (France): A soft, bloomy rind made from cow's milk. | Mushrooms, garlic, and truffle | Smooth, creamy, lightly coating | Mild with hint of mushroom, earthiness |
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| Camembert, Camellia (America): A soft, bloomy rind made from goat's milk. | Mushrooms, sweet tang | Smooth, clean | Mild, light tang |
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| Cantal (France): A semi-hard, natural rind made from raw cow's milk. | Milky, sweet, light | Smooth to crumbly, light | Mild and complex, sweet, milky, citrus, fruit |
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| Capricho de Cabra (Spain): A soft, fresh made from goat's milk. | Bright, fresh, tangy | Crumbly then tangy | Bright, lemony, tangy, creamy |
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| Capricious (America): A hard made from goat's milk. | Tangy, earthy | Creamy, coating | Rustic tang and earthiness, bold |
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| Carmody (America): A semi-soft, wax-coated made from cow's milk. | Light butter, hint of lemon | Creamy, soft | Light cream, slight lemon tang |
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| Carmody Reserve (America): A semi-soft, wax-coated made from raw cow's milk. | Butter and cream | Creamy | Sweet, slightly tangy, almost effervescent, and nutty |
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| Cashel Blue (Ireland): A semi-soft blue made from cow's milk. | Sharp, saline | Light cream | Butter, cream, piquant blue |
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| Cabichou (France): A semi-soft, ladled made from goat's milk. | Mild, nutty, sweet | Very cream,light | Light milk, bright tang, bright butter |
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| Chaource (France): A soft, bloomy rind made from cow's milk. | Mild pungency, tangy | Light and creamy | Creamy tang, mild pungency, light mushroom, and earthiness |
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| Chesire (England): A semi-hard, bandage wrapped made from cow's milk. | Tangy and salty | Crumbly, light | Lactic, tangy, mild |
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| Chevrot (France):A soft, natural rind made from goat's milk. | Bright, light spice, milky | Light, crumbly, smooth | Sweet tang, light cream, lemon, bright |
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| Chipotle Cheddar (America): A semi-hard Cheddar made from cow's milk. | Spicy, milky | Light, Crumbly | Spicy, roasted, cream |
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| Coeur dy Berry (France): A soft, fresh, and ash-coated made from goat's milk. | Slight tang | Very creamy | Lactic tang, hint of grass and citrus |
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| Colby (America): A semi-soft, pressed made from cow's milk. | Mild cheese | Crumbly, then creamy | Milky, sweet, salty |
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| Comte (France): A semi-hard, natural rind made from raw cow's milk. | Spicy, fruity, full aroma | Creamy, sometimes crumbly, smooth, mild coating | Fruit, salt, nuts, lemon, grass |
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| Cone de Port Aubry (France): A soft, bloomy, mold-ripened made from goat's milk. | Herbal, tangy | Silky | Cream, sweet milk, citrus tang, hint of grass |
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| Constant Bliss (America):A soft, triple-cream bloomy rind made from raw cow's milk. | Sharp, full | Silky | Sharp, almost tannic at times, with whipped cream |
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| Cream Cheese Various Countries): A fresh made from cow's milk. | Mild, sweet | Mildly coating | Sweet cream |
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| Cr`eme Fraiche (Various Countries): A fresh made from cow's milk. | Mild, sweet | Mildly coating | Sweet cream |
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| Crottin de Chavignol (France):A soft, natural rind made from goat's milk. | Bright, light | Flaky, then creamy and lightly coating | Tang, sharpness, then creamy bright and lemony |
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| runken Goat Spain): A semi-soft, wine washed made from goat's milk. | Light tang, clean | Smooth, creamy | Light tang, creamy, hint of wine |
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| Durrus (Ireland): A semi-soft, washed rind made from raw cow's milk. | Light fruit, some pungency | Smooth and light | Sweet and tangy with a hint of fermented fruit |
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| Emmental (Switzerland): A semi-hard, wax-coated made from cow's milk. | Light spice, fruit, cooked milk | Smooth, no coating, light | Mild fruitiness, light tang, mild cream |
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| English Sage Derby (England): A semi-hard, Cheddar, with dried sage made from cow's milk. | Creamy, sharp, herbal | Smooth | Sharp Cheddar with mild sage |
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| Epoisse (France): A soft, washed rind made with cow's milk. | Very pungent, earthy, and salty | Very smooth, creamy, lightly coating | Transformative, spicy and salty to creamy fruit and nuts |
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| Ewe-F-O (America): A rubbed made from sheep's milk. | Nutty and sweet | Creamy and oily | Roasted nuts, rich butter |
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| Explorateur (France): A soft, bloomy rind made from cow's milk. | Sharp, pungent, milky | Silky | Rich ice cream with an end kick |
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| Feta (Various Countries): A fresh, brine cured made from sheep's and goat's milk. | Salty, sharp | Crumbly | Salty, tang,creamy |
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| Fiore Sardo (Sardinia): A semi-hard, natural, or wax-coated made from sheep's milk. | Sharp, milky, hint of herbs | Creamy and buttery | Milky, fruity, warm nuts, and melted butter |
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| Fiscalini Bandage-Wrapped Cheddar (America): A semi-hard, bandage wrapped made from cow's milk. | Sharp, fruity, tang | Crumbly, creamy, and smooth | Rich, tangy Cheddar with long butter notes |
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| Fiscalini San Joaquin Gold (America): A semi-hard, natural rind made from raw cow's milk. | Sharp, salty, fruity | Dry, granular | Rich, salty, long finish of fruits and nuts |
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| Fleur Verte (France): A soft, fresh made from goat's milk. | Light, tangy, herbal, peppery | Creamy, clean | Herbal, pepper lemony tang |
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| Fog Lights (America): A soft, bloomy, ash rind made from goat's milk. | Light tangy | Creamy, clean | Bright, cream, slightly herbal |
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| Fontina d'Aosta (Italy):A semi-hard, brushed rind made from cow's milk. | Pungent spiciness, light fruit | Supple | Bright earthiness, fruit, somewhat heady |
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| Fourme d'Ambert (France): A semi-soft blue made from cow's milk. | Mildly pungent, earthiness | Smooth, light granularity | Bright, sharp blue with creaminess |
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| Fresh Ch`evre(Various countries): A soft, fresh made from goat's milk. | Light farmyard and tang | Smooth and creamy | Bright, sharp, citrus |
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| Fromage d'Affinois (France):A soft, bloomy rind made from cow's milk. | Tangy, milky | Silky | Whipped cream and fresh mushrooms |
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| Gariotin (France):A soft, natural rind made from goat's milk. | Pungent farmyard | Flaky, then creamy and lightly coating | Light farmyard, earthiness, citrus, and salt |
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| Garrotxa (Spain):A semi-soft, mold rind made from goat's milk. | Earthy and light | Creamy, slightly crumbly | Subtle mushrooms, hint of tang, full roundness |
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| Gjetost (Norway): A semi-hard, whey made from Carmelized Whey. | Sweet, toasted | Sticky | Caramel, toasted milk |
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| Gorgonzola (Italy):A semi-soft, blue made from cow's milk. | Assertive, earthy, pungent | Creamy, with light granularity | Tangy, earthy, spicy, and very full |
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| Gorgonzola, Dolce Latte (Italy):A semi-soft blue made from cow's milk. | Assertive, earthy sweetness | Very creamy, light crunch, light coating | Sweet, earthy, spicy |
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| Grafton Cheddar (America): A semi-hard, Cheddar made from cow's milk. | Sharp, lactic, hint of citrus | Crumbly, then creamy | Sharp Cheddar, spicy, lactic, full-flavored |
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| Grana Padano (Italy):A natural rind, Grana made from raw cow's milk. | Mild, salty | Granular | Salt, fruit, sharp, and flavorful |
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| Graviera Fresca (Mt. Vikos, Crete): A semi-hard made from sheep's and goat's milk. | Mild and tangy | Very smooth and creamy | Sweet, tangy, nutty, and buttery |
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| Gruyere (Switzerland): A semi-hard, brushed rind made from raw cow's milk. | Nuts and fruit | Smooth, lightly coating | Roasted nuts, ripe fruit, rich butter, very complex |
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| Gubbeen (Ireland):A semi-soft, washed rind made from cow's milk. | Light pungent and salty | Smooth, light with some cream coating | Fruity, robust, earthy, and pungent |
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| Haloumi(Greece):A semi-soft, pasta filata made from sheep's milk. | Mild | Rubbery, light | Nutty and buttery |
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| Harley Farms Ch`evre (America):A fresh, smooth made from goat's milk. | Fresh, herbal | Creamy and smooth | Lemony tang, herbal, floral |
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| Havarti (Various Countries):A semi-soft, rindless made from cow's milk. | Light and acidic | Rubbery, light | Mild, slightly tangy, milky |
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| Hoja Santa( America):A soft, leaf-wrapped made from goat's milk. | Minty, tangy | Creamy | Mint, sassafrass, lemony tang |
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| Humbolt Fog (America): A soft, bloomy ash rind made from goat's milk. | Light farmyard and tang | Creamy and smooth | Cream, sweet lemon, and long finish |
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| Iberico (Spain): A semi-hard made from cow's, goat's, and sheep's milk. | Light, sweet, mild | Light cream | Gentle mix of sweet, cream, nuts, butter |
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| Ibores (Spain): A semi-hard, spice rubbed made from goat's milk. | Piquant and spicy | Smooth and creamy | Salty, tangy, light citrus, and spice |
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| Idiazabal(Spain):A semi-hard, rubbed or wax-coated made from raw sheep's milk. | Smokey tang | Crumbly, creamy, lightly oily | Smoky; spicy;tang, followed by nuts and butter |
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| Jarlsberg(Various Countries):A semi-soft, pressed made from cow's milk. | Fruity | Rubbery, light | Fruity, light and lactic |
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| Keen's Cheddar (England):A semi-hard, bandage wrapped made from raw cow's milk. | Sharp, musty, earthy | Crumbly, then creamy | Sharp Cheddar, rich butter, hint of blue, and long finish |
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| La Tur (Italy): A soft, natural rind made from cow's, goat's, and sheep's milk. | Light pungency | Very creamy | Piquant, complex, tangy, lactic, salty |
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| Laguiole(France):A semi-hard, natural rind made from raw cow's milk. | Bright, grassy, hints of milky citrus | Crumbly, lightly coating | Unusual blend of cream and citrus; bright, delicate, and long finish of light butter |
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| Lancashire (England):A semi-hard, bandage wrapped made from raw cow's milk. | Light sharpness, hint of cream | Light and crumbly | Creamy tang with milk and mild nut tones |
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| Le Roule(France):A soft, herb coated made from cow's milk. | Light, herbal | Creamy | Sweet, herbal |
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| L'Edel de Cleron(France):A soft, bloomy made from cow's milk. | Mushrooms, cream | Smooth, sometimes chalky | Light earthy mushrooms and whipped cream |
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| Leyden(Holland): A semi-soft, Gouda made from cow's milk. | Spicy, mildly pungent | Smooth, lightly coating | Caraway, cumin, vegetables, cream |
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| Lighthouse Blue Brie (Australia):A semi-soft, blue made from cow's milk. |
Full, musty, mushroomy | Very creamy | Rich, creamy, tangy, and flavorful |
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| Lincolnshire Poacher(England):A semi-hard, bandage wrapped made from cow's milk. | Mild | Creamy | Mild fruit, grass, butter |
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| Lingot( France):A soft, natural rind made from goat's milk. | Pungent farmyard | Very creamy | Lactic, nutty, and tangy |
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| Livarot (France):A soft, washed rind made from cow's milk. | Spicy and pungent | Smooth and creamy to rubbery | Mild to strong, beefy and nutty mushrooms |
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| Mahon (Spain):A semi-hard, bandage wrapped made from cow's milk. | Saffron, light tangy pungency | Smooth and lightly coating | Bright, nutty, rich milk, with a definite tang |
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| Majorero (Spain):A semi-soft rindless made from goat's milk. | Light tang | Smooth and clean | Long, complex taste. light at first, opens to light nuts, hints of milk, sweetness |
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| Manchego (Spain):A semi-hard, rubbed or wax coated made from goat's milk. | Nutty, buttery, almost sweet | Rich and creamy | Heavy butter, hazelnuts, sun-ripened fruit |
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| Maroilles (France):A semi-soft, washed rind made from cow's milk. | Pungent, salty, with hints of farmyard | Smooth, coating and creamy | Salty, creamy, pungent |
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| Mascarpone (Italy): A soft, fresh made from cow's milk. | Mild | Silky and creamy | Sweet cream with a light kick |
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| Maytag Blue(America): A semi-soft, blue made from cow's milk. | Sharp | Creamy | Piquant, tangy, sharp |
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| Midnight Moon (America):A wax-coated Gouda made from goat's milk. | Clean and nutty | Very creamy | Nuts, fresh butter, bright citrus, followed by tang |
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| Mimolette (France):A natural rind made from cow's milk. | Very subtle aromas | Almost dry, slightly granular | Salt, sharpness, and hints of bold cream and fruit |
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| Mobay (America):A semi-soft, natural rind made from goat's and sheep's milk. | Light, nutty | Creamy | Tang, nuts,butter, light |
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| Montasio(Italy):A semi-soft, soft ripened made from cow's milk. | Mild and sweet | Light | Light tang with tones of butterscotch |
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| Montbriac(France): A soft, ash coated made from cow's milk. | Mild, earthy | Light and creamy | Subtle and lightly flavorful with cream, salt, and skight earthiness |
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| Monte Enebro(Spain): A soft, bloomy ash rind made from goat's milk. | Sharp, piquant, and tangy | Very smooth, light cream | Salty, tangy, and bright |
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| Monteray Jack(America): A semi-soft, pressed made from cow's milk. | Mild | Slightly rubbery | Sweet, creamy, light |
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| Montgomery's Cheddar (England): A semi-hard, bandage wrapped made from raw cow's milk. | Full, musty, mushroomy | Crumbly, then creamy | Nutty, buttery, not terribly sharp, full-flavored cheddar |
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| Morbier( France): A semi-soft, washed rind made from cow's milk. | Light pungency and straw | Smooth, creamy, light | Light apricot and hint of cashews, salty, and bright |
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| Mozzarella di Bufala (Italy): A soft, fresh made from water buffalo's and/or cow's milk. | Fresh, slightly slaty from brine | Very creamy, light | Light and creamy |
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| Mozzarella, Fresh (Various countries): A soft, fresh made from cow's milk. | Fresh, slightly salty from brine | Very creamy, light | Light and creamy |
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| Mt. Tam(America):A soft, bloomy rind made from cow's milk. | Heady, mushroom,grass | Very creamy | Rich mushroom, butter, and cream |
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| Muenster, Alsace (France):A soft, washed rind made from cow's milk. | Lightly pungent and salty | Very creamy and smooth | Fruit, nuts, salt, and cream with a hint of pungency |
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| Myzithra(Greece):A hard, pressed whey curd made from sheep's milk. | Mild, salty | Dry, crumbly | Salty, bright |
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