The number of varieties of cheese in the world is stunning. While red wines are a suitable accompaniment to most of them, other drinks also deserve a place next to the cheese plate.
So, if you are looking for the perfect combination of cheese and alcohol at the Puninwine shop champagne and do not want to limit yourself to red wine, we recommend that you pay attention to drinks such as:
Rosé wines have a very delicate bouquet, which means that the appetizer should be the same. It is believed that the ideal pair for these drinks will be fresh cheeses — Mozzarella, Ricotta, or Feta. They can be served as an appetizer or combined with vegetables in a canapé. Delicate rosé wines are also paired with noble cheeses made from goat’s or sheep’s milk — Chèvre or Sainte-Maure, for example. A high-strength drink can be served with Maasdam.
When it comes to sparkling wines, there is no better appetizer than cheese. And there are so many flavor combinations. The main rule to follow is that the sweeter the drink, the spicier the cheese. But the nuances dictate the type of wine.
Sparkling paired with Camembert is a win-win option. Brie and goat cheese go well with prickly bruts. But Cheddar with its bright taste will emphasize in a favorable light the bouquet of aged sparkling. Sweet wines (such as Asti or Muscat) make a good pair with blue cheeses. Making a cheese plate: how do they eat cheese with wine?
So, our wine has already reached the ideal temperature, and the right cheese is waiting in the wings. What’s next? It’s time to start decorating the cheese plate. You can assemble a cheese plate in different ways. But there are basic rules:
It is better if you immediately think over the “theme” of the plate. For instance, it can be only French, Italian, or Swiss cheeses. But then the wine should also match the choice of appetizer — ideally, from the same region.
It is more convenient to cut cheeses — usually, these are medium-sized cubes or thin slices. But they can also be served whole. This will make the party much more interesting — the guests will cut their own cheese. In this case, the plate will have to be supplemented with special knives.
Before serving the table, don’t forget to take the cheese out of the refrigerator 1-2 hours before serving.
The amount of cheese is calculated according to such a norm — 40-60 g per person. Don’t go overboard when putting together a snack for guests. It is believed that no more than seven varieties of cheese should be present on the plate.
The main appetizer for wine is best accompanied by other products. Cheese is “friends” with crackers, toasts, airy bread, nuts, dried fruits, fruit jams, pears, grapes, figs, olives, and honey.
An appetizer in the form of slices is not the only option for serving cheese with wine. You can also make fondue. This is melted cheese (usually a mixture of 2 or more varieties) served in a caquelon, a special pot on a burner to maintain temperature.
Fondue is complemented with a baguette, meat, vegetables, or even fruits — the appetizer pieces are dipped in the cheese mass and eaten in this form. To choose cheese for fondue, focus on what kind of wine will accompany the dish.