While cheese and wine are often considered a perfect duo, not all wines complement dairy products equally. Red wines, particularly those aged in oak barrels, contain tannins that do not harmonize well with cheese. Instead, white wine is a more suitable pairing, as it lacks tannins and aligns better with the creamy texture and flavors of cheese.
According to Swiss wine expert Alexandre Centeleghe, the best approach is to match similar aromas. Since cheese has no tannins, red wine often creates a discordant taste experience. Regina Benecke, a cheese sommelier, suggests selecting cheese and wine from the same region to ensure a perfect balance of minerality. Mild cheeses pair well with fruity or sparkling wines, while stronger cheeses require sweeter or more alcoholic options to achieve harmony.
However, an alternative pairing that may surprise many is coffee. Barista Andrea Borrelli highlights how cheese can complement coffee just as well as it does wine, making it a unique substitute for dessert. A strong cheese pairs well with a robust coffee, while a mild coffee enhances the flavors of a delicate cheese. For instance, a Colombian or Guatemalan espresso with a balanced intensity is an excellent match for goat’s milk cheese, mimicking the smoothness of a latte macchiato or cappuccino.
When selecting coffee beans for cheese pairings, single-origin varieties are preferable to blended options. A 100% Arabica from Peru, with its medium roast and chocolate notes, pairs well with Gruyère or blue cheese, enhancing their rich flavors. To fully enjoy the complexity of cheese, it should be allowed to breathe before serving. Removing cheese from the fridge about 30 minutes before consumption allows it to develop its aromas and textures.
Proper storage is crucial to preserving the quality of cheese. Ideally, it should be kept in a cheese bell jar within the fridge to maintain its freshness. If unavailable, placing cheese in the vegetable drawer wrapped in special cheese paper or pricked cling film helps prevent drying while allowing it to breathe. Adding an apple alongside the cheese can help retain moisture, making it taste as though it has just emerged from a Swiss cellar.
Given the pronounced flavors of Swiss cheeses such as Appenzeller, Emmentaler, and Gruyère, experts recommend avoiding chutneys or other overpowering condiments. Instead, appreciating the natural depth of flavor in cheese, whether paired with a fine coffee or the right wine, offers the best tasting experience.
READ MORE: