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<\/p>\nThere are honestly few things in the world that marry better than cheese and wine. Meghan and Harry? Try a rich, nutty Grana Padano followed by a swirl of MCC \u2013 now that\u2019s true love if you ask us. Not too sure which cheeses and wines are a match made in heaven? We\u2019ve put together a simple guide to cheese and wine pairing to help you get started.<\/p>\n
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We categorise the different types of cheeses and examples you\u2019ll find at your local stores, as well as provide some insights into which wines pair well with each.<\/p>\n
Named for the bloom of white mould on the outside, these are your light, subtle and creamy cheeses. Bloomy cheeses have a mild and buttery flavour and are characterised by their soft, creamy centres. These babies need light, dry wines that soften the rich, buttery flavours.<\/p>\n
Examples:<\/strong> Camembert & Brie<\/p>\n White wine pairing: Brut MCC\/Champagne<\/a><\/strong>, light-bodied unwooded Chardonnay<\/a><\/strong> and dry Chenin Blanc<\/a><\/strong>. Semi-hard cheeses are firm yet springy in texture and encompass a blend of tangy and savoury flavours. These guys are usually aged anywhere between one to six months, and because of this relatively short maturing stage, they are fairly mild in flavour and aroma.<\/p>\n Examples:<\/strong> Cheddar, Gouda, Emmental, Boerenkaas, Provolone, Edam and Gruyere.<\/p>\n White wine pairing:<\/strong> Dry white wines that are slightly wooded like Chardonnay These cheeses are dense, firm and savoury and exhibit nutty and browned-butter flavours. They characteristically have deep flavours and finish with a sharp aftertaste. A well-matured hard cheese will display a crystalised and granular texture as seen with perfectly matured Parmigiano-Reggiano.<\/p>\n Examples:<\/strong> Pecorino, Parmigiano-Reggiano and Grana-Padano<\/p>\n White wine pairings:<\/strong> Vintage MCC\/Champagne These guys are classified by their classic blue mouldy exterior and quintessential stinky odour. The reason these cheeses have such a pungent smell and flavour is from the bacteria that\u2019s worked its way down through the cheese. Although these cheeses can be pretty funky, they contain complex salty, nutty and creamy flavours that are really easy to appreciate once you get past the smell.<\/p>\n Examples:<\/strong> Roquefort, Stilton, Gorgonzola and Saint Agur.<\/p>\n
\nRed wine pairing:<\/strong> Dry, light-bodied reds such as Pinot Noir.<\/p>\n
\nSemi-hard Coming-of-age Cheeses<\/h4>\n
\nRed wine pairing:<\/strong> Sharp, punchy reds like Pinotage<\/a><\/strong> and Merlot<\/a><\/strong>.<\/p>\n![\"Cheese](\"https:\/\/test10.co.za\/C\/wp-content\/uploads\/2019\/02\/Cheese-and-Wine-1x6.jpg\")
<\/h4>\nHard Aged Cheeses<\/h4>\n
\nRed wine pairings:<\/strong> Bold, mature reds like Cabernet Sauvignon<\/a><\/strong>, Merlot and Malbec.<\/p>\n
\nBlue Cheeses<\/h4>\n