Cheese & Wine

🧀 Fresh & Soft Cheeses

• Goat Cheese (e.g. chèvre)→ Sauvignon Blanc – zesty acidity matches the tang and creaminess

• Mozzarella / Burrata→ Prosecco or Pinot Grigio – light and refreshing with milky cheeses

• Ricotta (fresh)→ Dry Riesling – floral and citrus notes cut through the richness

🧀 Bloomy Rind Cheeses (e.g. Brie, Camembert)

• Brie de Meaux→ Chardonnay (preferably oaked) – buttery on buttery; a classic French match

• Camembert→ Pinot Noir – earthiness of both cheese and wine creates synergy

🧀 Washed Rind Cheeses

• Taleggio / Époisses / Munster→ Gewürztraminer – aromatic and slightly sweet to balance strong funk

• Reblochon→ Jura white (Savagnin or Chardonnay) – nutty, oxidative notes meet creamy intensity

🧀 Semi-Hard & Alpine Cheeses

• Comté / Gruyère / Beaufort→ Vin Jaune or White Burgundy – savoury, nutty, and aged notes complement each other

• Appenzeller→ Riesling (off-dry) – bright enough to cut through richness, slight sweetness to enhance umami

🧀 Hard Cheeses

• Parmigiano Reggiano→ Chianti Classico – salty and umami with structured acidity and red fruit

• Cheddar (aged)→ Cabernet Sauvignon or Malbec – bold and tannic meets crumbly intensity

• Manchego→ Tempranillo / Rioja – Spain’s iconic duo; nutty and savoury with aged red

🧀 Blue Cheeses

• Roquefort / Gorgonzola / Stilton→ Sauternes or Port – sweet wine balances intense salt and pungency

• Blue Castello→ Late Harvest Riesling – luscious and fragrant