| A cheese course is about observing and enjoying | | | | or washed with liquor such as wine, beer or a |
| contrasting and complementary flavors. For a | | | | spirits. It's this brining process that gives the |
| foolproof gourmet cheese course, select 3 - 5 | | | | cheese an aromatic quality. Almost all have orange |
| cheeses that vary in texture and flavor. Add | | | | or reddish hued rinds. Not mild and not sharp, |
| some crusty bread, fresh or dried fruit, olives and | | | | washed rind cheeses are full-flavored. Give |
| nuts and voila! Remember, wines are meant to | | | | Taleggio, Drunken Goat, and Epoisses a taste. |
| cleanse the palate, wash away the tongue-coating | | | | Beverage Pairings - The fruity and tannic flavors |
| richness of the cheese and prepare your mouth | | | | of red wines work well with the stronger flavors |
| for the next delicious bite. It's important that your | | | | of washed rind cheeses. Try Italian reds such as |
| selections don't overwhelm the cheese and vice | | | | Barolo and Brunello di Montalcino with Taleggio, a |
| versa. Essentially, you'll want to match wine and | | | | Spanish Rioja with the Drunken Goat and a |
| cheese of the same intensity level. Just | | | | Cabernet Sauvignon with Epoisses. |
| remember "like for like". | | | | Semisoft - These supple cheeses are rich, |
| Take a look at the gourmet cheese categories | | | | creamy with stronger flavors. Fontina is herbal |
| and wine recommendations below for guidance. | | | | and nutty while Morbier offers sweetness with |
| You'll see how easy it is to serve an elegant wine | | | | greater pungency. |
| and cheese course. For best results, just add | | | | Beverage Pairings - Sample these with light and |
| friends and family. | | | | fruity reds such as a Pinot Noir or fruity whites |
| Fresh - These cheeses are not aged and usually | | | | such as Sancerre. |
| are white and light in flavor, smooth and | | | | Firm - Typically, firm cheeses are still pliable and |
| sometimes tangy. Try chevre (goat cheese), feta | | | | packed with flavor. The best are a bit crumbly |
| and smoked mozzarella. | | | | and aged for robust, nutty goodness. Cheddar, |
| Beverage Pairings - Acidic white wines stand up to | | | | Gouda and Gruyere are crowd pleasers. |
| the tang and milky flavors of fresh cheese. Try a | | | | Beverage Pairings - A pint of English ale is the |
| Viognier or a lightly oaked Chardonnay with | | | | traditional beverage of choice for Cheddar but a |
| French goat cheese, Boutari (a white Greek wine | | | | Sauvignon Blanc is complex enough to |
| produced on the island of Santorini) with Greek | | | | complement. Gouda is great with a Syrah/Shiraz |
| Feta and Pinot Grigio with mozzarella. | | | | and drink Beaujolais with Gruyere. |
| Bloomy - Encased in a whitish, edible rind, bloomy | | | | Hard - Hard cheeses are dry, crumbly and aged |
| gourmet cheeses are often velvety, gooey with | | | | for intensity. Piave, Parmigiano-Reggiano and Aged |
| a mild flavor. Add Brie, Camembert or | | | | Comte boast salty, caramelized, nutty flavors. |
| Pierre-Robert to the cheese board for a decadent | | | | Beverage Pairings - You'll find hearty wines can |
| treat. | | | | hold their own against these cheeses. Try a |
| Beverage Pairings - Seek out a carbonated | | | | Barbera or Chianti with the Piave and Parmigiano |
| beverage to refresh the mouth from the rich and | | | | and Merlot with the Comte. |
| creamy flavors. Traditionally, bloomy cheeses are | | | | Blue - The bluish-green veins give blue cheese its |
| served with French Champagne but also try Cava | | | | punch. Listed from strong to strongest in |
| from Spain and Prosecco from Italy. | | | | pungency are creamy Gorgonzola, nutty Stilton |
| Washed Rind - During the aging process, | | | | and salty Roquefort. |
| washed-rind cheeses are usually bathed in a brine | | | | |