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Which cheese do you serve with wine?
Cheese can be served at wine tastings to neutralise the taste buds. For this purpose, it should be a mild semi-hard or hard cheese that does not have too strong a flavour of its own, for example young or middle-aged Appenzeller, Edam, Emmental, Gouda, Tilsiter or Leerdammer.
If the cheese is to be served as part of a menu as a separate course that the wine is to accompany, the choice depends on the wine. In general, residual and noble sweet wines harmonise well with cheese - whether fresh, soft, hard or blue cheese, whether from cow, goat or sheep. The higher the alcohol content of the wine, the stronger the cheese may (and should) be. Red wines that are to go with cheese may be fruit-intensive and spicy, but should not have too much tannin. White wines should have rather little acidity, but may also be aromatic (keyword: bouquet grape varieties) and gladly more mature.