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Wine And Cheese Pairing Guide

Learn success wine and cheese pairings. Leave your comments on what has worked well for you and what has not.

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Click the cheese name to learn more about the cheese and to view wine and fruit pairing suggestions as well as recipes. Click the wine name to view more information about the wine.

Cheese	Country	Type	Wine
Ardrahan	Ireland		Pinot Noir, Chianti, Sangiovese
Asiago	Italy	Hard	Bardolino
Azeitao	Portugal	Soft	Tempranillo
Banon	France	Soft	Chenin Blanc, Bordeaux
Bel Paese	Italy	Semi-soft	Chardonnay
Baby Swiss	U.S.	Semi-soft	Asti Spumante
Blue	Varied	Hard	Tawny Port, Madeira, Sherry
Blue Castello	Denmark	Soft	Chenin Blanc, Sauvignon Blanc
Boschetto al Tartufo Bianchetto	Italy	Soft	Barolo, Sangiovese
Boursin	France	Soft	Gewürztraminer
Brick	U.S.	Semi-hard	Chardonnay
Brie	France	Soft	Champagne, Sweet Sherry, Merlot
Bucheron	France	Soft	Chardonnay, Sauvignon Blanc
Camembert	France	Soft	Cabernet, Chenin Blanc
Cambozola	Bavaria.	Soft-ripened	Chardonnay
Cheddar,mild	England	Semi-hard	Champagne, Chardonnay
Cheddar, sharp	England	Semi-hard	Cabernet, Rioja, Sauvignon Blanc
Cheshire	England	Semi-hard	Riesling
Chevre	France	Semi-hard	Gewürztraminer, Champagne
Colby	U.S.	Semi-soft	Riesling, Champagne
Cotija	Mexico	Semi-Hard	Chardonnay, Riesling
Cream Cheese	U.S./varied	Soft	White Zinfandel
Crème fraiche	France	Soft	Dessert wine
Danish Blue	Denmark	Semi-hard	Cabernet
Derby	England	Hard	Chenin Blanc, Sauvignon Blanc
Double Gloucester	England	Semi-hard	Sancerre
Dry Jack	U.S.	Hard	Sancerre
Edam	Holland	Hard	Riesling, Dry Champagne, Pinot Noir
Emmentaler	Switzerland	Hard	Beaujolais, Châteauneuf-du-Pape
Feta	Greece	Soft	Beaujolais
Fontina	Denmark, Italy	Semi-soft	Barolo, Barbaresco, Nebbiolo
Fresh Mozzarella	Italy	Soft	Light Reds, Whites
Garrotxa	Spain		Merlot, Gewürztraminer
Goat Cheese	France/varied	Soft	Sancerre, Vouvray
Gorgonzola	Italy	Soft	Sauternes - Bordeaux
Gouda	Holland	Semi-hard	Riesling, Champagne
Graddost	Sweden	Semi-hard	Chenin Blanc, Sauvignon Blanc
Grafton Village Cheddar	U.S. Vermont	Hard	Cabernet, Rioja, Sauvignon Blanc
Grana Padano	Italy	Hard	Barolo, Barbaresco, Brunello di Montalcino
Gruyere	Switzerland	Hard	Chardonnay, Sauvignon Blanc
Havarti	Denmark	Semi-soft	Bordeaux, Rioja
Humbolt Fog, Goat Cheese	U.S., California	Natural Rind	California or Australian Chardonnay
Jarlsberg	Norway	Hard	Light Reds, Whites
Kasseri	Greece	Semi-soft	Light Reds, Whites
Limburger	Belgium	Soft	Beer
Madrigal Baby Swiss	France	Semi-soft	Fruity Reds & Whites
Manchego	Spain	Hard	Rioja, Ribera del Duero, Merlot
Mascarpone	Italy	Soft	Sweet, Dessert Wines
Maytag Blue	U.S.	Semi-hard	Light Reds, Whites
Mini Babybel	France/U.S.		Whites
Monterey Jack	U.S.	Semi-hard	Riesling
Morbier	France	Semi-soft	Fleurie, Beaujolais
Mozzarella Bufala	Italy	Soft	Chianti
Muenster	France	Soft	Beaujolais, Zinfandel
Neufchatel	France, U.S.	Soft	Sauvignon Blanc, Sancerre
Panela	Mexico	Semi-hard	Chardonnay, Riesling
Parmigiano- Reggiano	Italy	Hard	Chardonnay
Pave Affinois	France	Soft	Sauvignon Blanc, Sancerre
Pecorino	Italy	Hard	Chianti Riserva
Pecorino Romano	Italy	Hard	Chianti Riserva
Port Salut	France / Denmark	Semi-Soft	Chinon, Bourgueil
Provolone	Italy	Semi-hard	Chardonnay, Chianti Riserva, Barolo
Raclette	France	Hard	Beaujolais
Roncal	Spain	Hard	Syrah, Tempranillo
Roquefort	France	Semi-hard	Tawny Port
Smoked Gouda	Holland	Hard	Reds or White
Sonoma Jack	U.S.	Semi-hard	Sauvignon Blanc
St Andre	France	Soft	Fruity Rose
Stilton	England	Semi-hard	Port
Swiss	U.S.	Hard	Gewürztraminer
Teleme	U.S.	Soft	Sauvignon Blanc, Sancerre,
Tillamook Cheddar	U.S.	Hard	Fruity wines, dark beer
Wensleydale	England	Hard	Gewürztraminer, Chardonnay
Zamarano	Spain	Hard	Rioja, Aged Spanish Sherry, Sangria

Contribute

Maso Canali

1/26/2010

An excellent guide! If I might be so bold as to add, blue-veined cheeses are an acquired taste, but I can’t get enough of them – the richness is quite satisfying. I usually introduce friends to this obsession with the help of wine, though: A good Pinot Grigio (gotta get a word in about Maso Canali, since I represent them) can help enhance the experience for cheese newbs, especially those who find the moist sharpness of a good cambozola a little off-putting. The dryness of the wine has a way of cutting right through the new, potentially unpleasant flavors and accentuating the most accessible ones.

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