Which cheese should we choose for our favorite wine?

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Which cheese should we choose for our favorite wine?
Which cheese should we choose for our favorite wine?

Wine is one of the most refined and liked drinks for millennia! If it's your favorite and most of all - if you prefer it for your parties or family gatherings with friends, you would probably like to know which types of cheese go well with the different ones fault!

We all know that cheese is the most suitable "companion" of wine delights, so get to know the ideal combinations between cheese and wine to deliver to loved ones and yourself maximum pleasure from consuming your favorite drink!

Blue Cheese

Blue cheeses can be made from cow's, goat's or sheep's milk. During the ripening process, special noble blue or green molds are added to them, which help them to obtain their specific aroma and unforgettable taste. Usually, with time, blue cheeses intensify their taste and smell, so it is good to consider their age when consuming.

Because of their strong, s alty and sharp taste, blue cheeses pair very well with dessert wines, whose sweetness balances the spiciness of blue cheese very well. Such wines are port, shirah, also some types of rosé. California Cabernet is also a very good option, as well as Cabernet Sauvignon and Sauvignon Blanc.

Note: In some cases, when the blue cheese is too sharp in taste, there is a danger of affecting the sauvignon blanc and spoiling its taste and aroma qualities, so it is best to be combined mainly with red dessert wines, according to experts.

Brie cheese

Bree is made from raw or pasteurized skimmed cow's milk. It is of French origin, as its name suggests. It is characterized by a soft, creamy texture with a thin, edible shell. Often this type of cheese is also seasoned with various herbs, olives or garlic. It is good to consume it at its peak of ripeness to feel all the aromas and specifics of the texture.

It is extremely suitable for sparkling wines - all types of champagne wine, naturally carbonated and slightly fizzy options. Varieties from France, Spain or California are most recommended.


Fresh mozzarella cheese used to be made from buffalo milk, but recently it is mostly made from cows. It is found in many different shapes, usually oval mouth-watering soft pieces. Very suitable for salads made with tomatoes and olives, such as Caprese salad. Basil as an addition gives an even richer taste to the mozzarella. It is characterized by a creamy, fine and soft texture, with a minimal s alty taste.

Combinations with dry wines are recommended, such as Sancerre - a dry wine from the Loire region of France, as well as Sauvignon Blanc.

Note: Lovers of the explosion of sweet-s alty flavors should keep in mind that the soft cheese can be served drizzled with jam or honey in combination with your favorite dry wine.


Parmesan is made from skimmed or partially skimmed cow's milk. It is a dry, hard-to-chew cheese if eaten in large slices. Therefore, it is often used grated in cooking. It has a strong and sharp taste.

Pairs very well with Chianti wine as well as sweet red wines from the Tuscany region of Italy. Brunello di Montalcino is a type of Italian red wine that usually needs about 10 years to reach its peak of taste and is quite expensive, but the parmesan combination is worth trying!


Pecorino is also a type of Italian cheese, but the specific thing about it is that it is made from sheep's milk. Aging and ripening pecorino is difficult and happens quite slowly. But the result is more than satisfactory. The taste of this type of cheese is unforgettable!

Pecorino goes very well with red wines with a higher percentage of alcohol. Its taste allows for richer wines with a dense texture.

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