The only way to lose weight is to check it as airline baggage. Peggy Ryan
Wine and Cheese Pairings
Taste is a somewhat subjective and personal experience. When it comes to wine and cheese pairings, there are no hard and fast rules. Experimentation, creativity, and your unique taste should play a large role in deciding how to combine specific wines and cheeses. There are some pairings that are generally universally acceptable.
Graddost is a mild soft cheese from Sweden. It's slight nuttiness and tanginess pairs nicely with a Chenin Blanc. Chenin Blanc is a delicate wine made in the Loire Valley in France. The two tastes go very well together.
Bel Paese is a fine Italian cheese made in the Lombardy region. It is a semi-soft, creamy cheese that complements a good Chardonnay. The cheese has a nice milky aroma that blends nicely with the buttery flavor of the white Chardonnay.
Wensleydale is a pale yellow cheese hailing from Wales. This cheese originated with Cistercian monks in the 11th century. Gewrztraminer goes very well with Wensleydale. Gewrztraminer is a wonderful dry white wine from Alsace and pairs well with Wensleydale cheese.
Zamarono cheese comes from Spain. This nutty cheese is made from unpasteurized Churra sheep's milk. Try pairing Zamarono cheese with wine made from Tempranillo grapes. The Spanish wine goes well with Zamarono.
Another great cheese to try is Havarti. Havarti is a semi-soft Danish cheese with a surprisingly intense flavor. Bordeaux is a lovely wine from France. Havarti and Bordeaux go great together.
Gouda is a well-known Dutch cheese. Made from cow's milk, Gouda gets it's distinctive taste partly from being soaked in a brine solution. Gouda pairs well with dry German Rieslings. These two taste great on their own but are exceptional when paired together.
Emmentaler is a mature medium hard pale cheese. It is aged for at least four months and has a mild taste that is good on crackers and cheese dishes. Emmentaler's pair well with a fun nice Beaujolais from Burgundy.
Cambozola is a smooth and creamy cheese. With streaks and flecks of blue, Cambozola has a nice mild flavor. This cow's milk cheese is a fine companion to Sauvignon Blanc. The herbaceous taste in the Sauvignon Blanc complements the soft blue flavor of the Cambozola.
Cheshire cheese is a strong dense cheese that originated in England during the 12th century. This cheese is semi-hard and crumbly. There are three varieties, red white and blue veined. No matter which type you choose, Cheshire pairs very well with Champagne.
As you can see cheese and wine are perfect partners. I highly encourage you to experiment and have fun with combining the two together. There are endless possibilities and you should experience them for yourself.
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