| Whether you are hosting a sophisticated soiree or | | | | produced on the island of Santorini) with Greek |
| a casual get-together, your mission is to provide | | | | Feta and Pinot Grigio with mozzarella. |
| your guests with warm hospitality, lively | | | | Bloomy Encased in a whitish, edible rind, bloomy |
| conversation and a delectable spread of food and | | | | gourmet cheeses are often velvety, gooey with |
| drink. Whether the menu is complicated or simple | | | | a mild flavor. Add Brie, Camembert or |
| it better be delicious. Serving a sumptuous | | | | Pierre-Robert to the cheese board for a decadent |
| gourmet cheese course is perfect as a starter or | | | | treat. |
| centerpiece of the meal. Not only is the | | | | Beverage Pairings Seek out a carbonated |
| preparation simple (no cooking!) but more | | | | beverage to refresh the mouth from the rich and |
| importantly, your guests will enjoy discovering and | | | | creamy flavors. Traditionally, bloomy cheeses are |
| savoring new favorites. But what about selecting | | | | served with French Champagne but also try Cava |
| the right wines? Sure, you want to impress with | | | | from Spain and Prosecco from Italy. |
| the appropriate pairings but the overwhelming | | | | Washed Rind During the aging process, |
| selections of wine and cheese can make your | | | | washed-rind cheeses are usually bathed in a brine |
| head spin. Relax. There are no hard and fast rules | | | | or washed with liquor such as wine, beer or a |
| when it comes to choosing the right combinations | | | | spirits. Its this brining process that gives the |
| of cheese and wine. Just keep in mind a few | | | | cheese an aromatic quality. Almost all have orange |
| simple considerations. | | | | or reddish hued rinds. Not mild and not sharp, |
| A cheese course is about observing and enjoying | | | | washed rind cheeses are full-flavored. Give |
| contrasting and complementary flavors. For a | | | | Taleggio, Drunken Goat, and Epoisses a taste. |
| foolproof gourmet cheese course, select 3 5 | | | | Beverage Pairings The fruity and tannic flavors of |
| cheeses that vary in texture and flavor. Add | | | | red wines work well with the stronger flavors of |
| some crusty bread, fresh or dried fruit, olives and | | | | washed rind cheeses. Try Italian reds such as |
| nuts and voila! | | | | Barolo and Brunello di Montalcino with Taleggio, a |
| Remember, wines are meant to cleanse the | | | | Spanish Rioja with the Drunken Goat and a |
| palate, wash away the tongue-coating richness of | | | | Cabernet Sauvignon with Epoisses. |
| the cheese and prepare your mouth for the next | | | | Semisoft These supple cheeses are rich, creamy |
| delicious bite. Its important that your selections | | | | with stronger flavors. Fontina is herbal and nutty |
| dont overwhelm the cheese and vice versa. | | | | while Morbier offers sweetness with greater |
| Essentially, youll want to match wine and cheese | | | | pungency. |
| of the same intensity level. Just remember like | | | | Beverage Pairings - Sample these with light and |
| for like. | | | | fruity reds such as a Pinot Noir or fruity whites |
| Take a look at the gourmet cheese categories | | | | such as Sancerre. |
| and wine recommendations below for guidance. | | | | Firm Typically, firm cheeses are still pliable and |
| Youll see how easy it is to serve an elegant wine | | | | packed with flavor. The best are a bit crumbly |
| and cheese course. For best results, just add | | | | and aged for robust, nutty goodness. Cheddar, |
| friends and family. | | | | Gouda and Gruyere are crowd pleasers. |
| Fresh These cheeses are not aged and usually | | | | Beverage Pairings - A pint of English ale is the |
| are white and light in flavor, smooth and | | | | traditional beverage of choice for Cheddar but a |
| sometimes tangy. Try chevre (goat cheese), feta | | | | Sauvignon Blanc is complex enough to |
| and smoked mozzarella. | | | | complement. Gouda is great with a Syrah/Shiraz |
| Beverage Pairings Acidic white wines stand up to | | | | and drink Beaujolais with Gruyere. |
| the tang and milky flavors of fresh cheese. Try a | | | | Hard Hard cheeses are dry, crumbly and aged for |
| Viognier or a lightly oaked Chardonnay with | | | | intensity. Piave, Parmigiano-Reggiano and Aged |
| French goat cheese, Boutari (a white Greek wine | | | | Comte boast salty, caramelized, nutty flavors. |