Food and Wine Pairing : A Sensory Experience

Cheese Categories 277

Table 12.4 Firm Cheese Examples

Type

Milk Used

and Color

Components, Texture,

and Flavor Wine Suggestions

Cantal

(France)

Cow’s

Light yellow

Mild to sharp with a slight nutty

flavor. Hard texture.

Red French Burgundy, Oregon Pinot Noir.

Cheddar

(England)

Cow’s

White to

medium yellow

/orange

Hard texture, mild to sharp. Mild: Champagne, other sparkling wines,

Chardonnay.

Sharp: dark beer, Cabernet Sauvignon, Cabernet/

Shiraz blend, Rioja, Ruby, Tawny, or Vintage Port,

Sauvignon Blanc.

Cheshire

(England)

Cow’s

Light to

medium

yellow,

sometimes

with blue

marbling

Hard texture and mellow to piquant.

Tangy with a crumbly texture.

Riesling, ale, Cabernet Sauvignon.

Double

Gloucester

(England)

Cow’s

Yellow/orange

Firm texture. Smooth, creamy, and

full-flavored.

Ice wines, other syrupy dessert wines.

Emmenthal

(Switzerland)

Cow’s

Pale yellow

Hard texture, mild flavor, smooth,

slightly sweet and nutty.

Beaujolais, Chaˆteauneuf-du-Pape.

Gjetost

(Norway)

Cow’s or

goat’s

Pale brown

Hard texture, slightly tangy, sweetish,

buttery, and caramelly.

Lightly oaked Chardonnay.

Gouda Cow’s

Pale yellow

Firm texture, smooth, mild, creamy,

and slightly nutty.

Riesling ice wine, late-harvest dessert wines,

older Cabernet Sauvignon and Zinfandel.

Gruye`re

(Switzerland)

Cow’s

Pale yellow or

tan

Hard texture, full-flavored, with sweet

nuttiness.

Coˆtes du Rhoˆne, Syrah, Champagne, Fino Sherry,

Chardonnay, Sauvignon Blanc.

Jarlsberg Cow’s

Pale yellow

Hard texture, sharp and nutty flavor. Light reds such as Lemberger, a variety of

whites.

Manchego

(Spain)

Sheep’s

Light yellow

Elastic to hard texture. Mellow but

persistent.

Older Spanish Ribera del Duero, Amontillado

Sherry, Rioja, Merlot.

Provolone

(Italy)

Cow’s

Pale yellow or

brown

Elastic to hard, salty, mild to sharp

flavor. May be smoked.

Chianti, Chianti Riserva, Syrah, Barolo,

Chardonnay.

Zamarano

(Spain)

Sheep’s

Yellow interior

Firm to hard texture, nutty and

flavorful.

Aged Sherry, Rioja, Sangria.

tency, the cheeses in this group have a tendency to coat the mouth. The classic match for
these cheeses is Champagne. The high acidity and bubbles in Champagne refresh the palate
and cut through the fat of these cheeses. In addition to Champagne and other sparklers,
these cheeses can be successfully matched with regional red wines and some dessert wines.

Firm Cheeses This category of cheese is probably the most wine-friendly. Similar to
classic wine styles, these cheeses generally have subtlety, a refined texture, and a pleasant,
lingering finish (persistence). They vary in their degree of mildness or sharpness depending