the Cheese Board!
Cheese and Wine seem to have a particular affinity for each other. In fact, when paired together they tend to compliment each other's greatest qualities. Simple pairing methods range from matching a favorite wine with a favorite cheese to simply sticking to wines and cheeses that are produced in the same region. A little thought and creativity can go a long way to enhance the experience.
Cheeses can be classified in a number of ways. One method is to break them down by texture, from very soft to hard. Another is by the nature of the rind, or crust. The rind controls the amount of air that moves into the cheese and the amount of water that progresses out of it. Cheeses can also be classified by the type of milk from whence it came: cow, ewe, or goat.
Below is an alphabetical listing of cheeses that are commonly matched with wine as well as Wine Spectator menus that use that cheese. Click on a cheese and see our wine pairing suggestion as well as a brief description of its typical characteristics. Or click on the menu and see some suggestions for using the cheese in a meal.
Remember: these are only suggestions...
|Crottin de Chavignol|
|Fresh Goat Cheese||October 1998|
|Tomme de Savoie||June 1998