Wine and Cheese

Wine and cheese: a match made in flavor heaven

Wine and cheese are both incredible on their own. But together, this dynamic duo reaches new heights of flavor thrills. Picking perfect pairs, however, can be a challenge for anyone who's not a sommelier or cheese expert. And there's some risk involved – who wants to ruin a wine and cheese party by unwittingly destroying the buttery goodness of a chardonnay with a wrong cheese pairing.

A good wine and cheese pairing is magic, opening the door to a whole new world of flavor that doesn't exist in the wine or cheese alone. This, my friend, is what we call the Holy Grail of wine and cheese. And we're about to hand you the treasure map.

Tips for pairing wine and cheese

You picked up some great cheese for a wine and cheese get-together, and now you're strolling the aisles of your local wine vendor wondering how you'll ever choose a good wine pairing from scores of varieties and hundreds of vineyards.

Here are a few tips to keep in mind:

• Match the intensity of the wine and cheese. If you remember nothing else from our conversation, this tip will serve you well. The delicacy of a mascarpone or fresh mozzarella cheese would be completely lost in a glass of a big and tannic cabernet sauvignon.
• Consider textures. A good wine and cheese pairing can complement or contrast textures. For example, a creamy cheese likes a buttery wine, while a rich soft-ripened cheese contrasts nicely with the crisp bubbles of cava or champagne.
• Bridge the flavor with food. Fruit, nuts, and charcuterie can help to bridge flavors and add even more interest to your wine and cheese pairing.
• Salty cheese likes sweet wine. The high salt in cheeses such as an aged gouda, feta, blue cheese, or hard grana is beautifully balanced by a sweet wine, increasing the enjoyment of the sweetness of the wine.
• When in doubt, go firm and nutty. A firm, nutty cheese is one of the safest bets when pairing. The cheese will have enough subtlety to complement delicate whites, while the tannins in red wine will be well-balanced by the fat content of the cheese. Swiss cheese, gouda, and emmenthaler are all good bets.

You get the wine, we got the cheese

In the great wine and cheese party of life, Wisconsin will always volunteer to bring the cheese. For one thing, we have more than 600 varieties to choose from – twice as many as any other state. And while our hometown humbleness might cause us to put our hands in our pockets and sort of look at the ground when we say it, our cheese has won more awards than any other state or country in the world.

In part, it's because we have the only Master Cheesemaker program in the world aside from the one in Switzerland. And we're the only state that requires cheesemakers to have a license – not just anyone can curdle milk in Wisconsin.

But really, it comes down to this: Wisconsin is a place where an entire state is dedicated to making the tastiest, highest-quality cheese on the planet. It's why they call us cheese heads. And it's why we're your best bet for pairing cheese with wine. Or pasta. Or charcuterie. Aw heck, you name it, we've got a cheese that'll go great with it.