Cheese and Wine

We all need to eat to survive, however I think we can all agree that there’s a profound beauty in the finding perfect blend of the right flavours. Different tastes identifying themselves individually but somehow still creating something unique - Sweet and salty, hard and soft, creamy and fruity, light and heavy. The moment two opposing flavours meet in your mouth and they’re no longer just themselves, they’re something brand new. Chef Remy was right when he said, “Good food is like music you can taste (and) color you can smell.” When the right pairing is found, its magic.

As a sugar addicted high schooler, I remember mixing Oreo Cakesters with Spicy Doritos and being convinced that I’d discovered a new delicacy. Despite my friends thinking I was a lunatic, I knew that the combination of the two was more than just the sum of their parts. As I’ve grown, so to have my tastes. I switched the sweets out for new notes; intoxicatingly subtle hints of wood, cherry and green apple mixed just right with it’s perfect soft or hard, stinky or fresh partner. There’s nothing better than the right wine and cheese combination. If you’re keen on an easy way to dip your toes into the world of wine and cheese, read on and I’ll explain a few of my favourite combinations that won’t be too difficult to find online or in your local supermarket!

Hard Cheeses

Dairy Australia "Hard Cheese Styles & Selection"

Hard Cheeses are usually firm but can be broken off into pieces easily with your hands. Two well known hard cheeses are cheddar and parmesan. They get better with age and tend to be salty and nutty. I love having these kinds of cheeses with something fruity when matured, but sparkling when not. The easiest combination of cheese you can try is an Ale that’s at least 5% with whatever medium cheddar lives in your fridge. If you tend to favour your cheese a little more mature, I’d suggest having it with some good old Christmas Port!

Semi-Soft Cheese

The Guardian - ARGARET PROUSE: Enjoy a variety of semi-soft cheeses

These don’t quite break apart when you bend them but also aren’t quite spreadable. They tend to be more creamy and buttery. My favourite’s Gouda, not just for the iconic reference from the *groundbreaking* Amanda Bynes flick ‘She’s the man’. Since this cheese tends to be more mild, it’s great with a good punchy, full bodied red like Shiraz. A classic but slightly unknown semi soft pairing to try is Gruyère and Vin Jaune for its rare notes of curry, citrus and nut.

Blue Cheese

Maximilian Stock Ltd. / Getty Images

Blue cheese like Stilton and Gorgonzola, have gotten a bad rep over the years because of their stinky smells and veined, mouldy appearances. However, if you give them a chance they always impress with their creamy consistency and tangy essence. Since this cheese tends to be punchy, they go batter with sweet wines for instance like a good Port again goes great with Stilton. Another good pairing is Gorgonzola with a fruity, light Moscato.

Fresh Cheese

Food and Home - Guide To Fresh Cheese & 8 ways to Serve it

Fresh Cheese is unique because it isn’t matured. They’re usually made with cow, goat or sheep milk. They can be spongy like Mozzarella or salty and creamy like Feta. Mozzarella goes great with Pinot as it’s young, fresh and firm, but I suggest having it alongside some slow roasted or oil soaked tomatoes and antipasti! A fresh cheese like Feta would be better paired with a medium bodied off-dry Gewürztraminer, as it goes perfectly with the saltiness of the feta.

Bloomy Cheese

Serious Eats -All About Bloomy Cheese

This Cheese tends to be creamy and is known as the most rich type of all. They usually have a firm and funkier rind surrounding them that make them look soft of like little armadillos. These are my favourites and include Brie and Camembert. These are celebration cheeses, better with sparkling, dry wines like Champagne and Chardonnay. Brie is also really good with a fruity red Pinot Noir.