Cheese and wine is one of the great pairings, but it is easy to overthink. A few simple principles cover most situations, and some classic matches are hard to beat. This guide sets out how to pair cheese and wine with confidence, from crisp whites to rich reds and sweet dessert wines, so any board comes together well. The cheeses mentioned sit within the European cheese selection in the shop.
A few simple principles
Match intensity, so a delicate cheese goes with a lighter wine and a powerful cheese with a bolder one. Look for balance, since acidity and sweetness in the wine cut through the fat and salt of the cheese. And when in doubt, pair by region, as cheeses and wines from the same place often grew up together and suit each other.
White wine, the safe bet
Whites are often a better cheese partner than reds, because their acidity refreshes the palate. A crisp dry white suits fresh and goat cheeses, while a fuller white matches nutty Alpine cheeses such as Gruyere and Comte.
Red wine matches
Reds work best with firm, savoury cheeses. A medium bodied red suits aged cheddar and hard Italian cheeses, while a bold red can stand up to a mature, salty cheese. Very tannic reds can clash with soft or blue cheeses, so tread carefully there.
Blue cheese and sweet wine
The classic pairing for a blue cheese is a sweet wine. The sweetness balances the salty, peppery blue, which is why Stilton and port, or Roquefort and Sauternes, are such famous matches. A drizzle of honey plays the same role for a table without alcohol.
Building a simple board
For an easy crowd pleaser, offer one fresh or soft cheese, one firm nutty cheese and one blue, then pour a crisp white and a medium red so guests can explore. Add bread, fruit and nuts, and serve everything at room temperature. See our guide notes on a cheese platter for building the board itself.
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