If you start out with a sharp cheese, your taste buds will be overwhelmed, and you might miss out on the underlying flavors of any mild cheese you eat afterwards. Make sure that you use a different knife for different types of cheese so that you don’t mix flavors. [2] X Research source
Take hard cheeses, such as Cheddar, out of the fridge an hour to an hour and a half before serving/eating. Take soft, creamy cheeses, such as Brie, out of the fridge two to three hours before serving/eating. Take fresh cheeses, such as cottage cheese, out of the fridge 30 minutes before serving/eating.
Examples of soft and fresh cheeses include Brie, Brillat-Savarin, Bûcheron, Burrata, Camembert, Chèvre, Crottin, Feta, Halloumi, Mozzarella, and Ricotta. Wines that go will with soft and fresh cheeses include Albariño, Beaujolais, Cava, Chablis, Chardonnay (unoaked), Champagne, Chenin Blanc, Fino sherry, Gewürztraminer, Grüner Veltliner,Lambrusco, Moscato, Pinot Grigio, Pinot Gris, Provençal rosé, Riesling (dry to sweet), Sauvignon Blanc, and White Port.
Examples of semi-hard and medium-aged cheeses include Edam, Emmental, Gruyère, Havarti, Jarlsberg, Manchego, Monterey Jack, Tomme d’Alsace, and young Cheddar. Wines that go well with semi-hard and medium-aged cheeses include Amontillado sherry, Barbera, Beaujolais, Champagne, Chardonnay, Dolcetto, Gewürztraminer, Merlot, Pinot Blanc, Pinot Noir, red Burgundy, Riesling (off-dry), Tawny Port (young), white Bordeaux, white Burgundy, white Rhône blends, Viognier, vintage Port, and Zinfandel.
Examples of hard, aged cheeses include Aged Cheddar, Asiago, Cheshire, Comté, aged Gouda, aged Gruyère, Manchego, Parmigiano Reggiano, and Pecorino. Wines that go well with of hard, ages cheeses include Aged white Burgundy or Bordeaux, Barbaresco, Barolo, Cabernet Sauvignon, California red blends, Madeira, Nebbiolo, Oloroso sherry, Petite Sirah, red Burgundy, red Bordeaux, red Port, red Rhône blends, Sauternes, sweet Riesling, Tawny Port, white Rhône blends, Viognier, Vin Jaune, vintage Champagne, and Zinfandel.
Examples of blue cheeses include Bleu d’Auvergne, Cambozola, Gorgonzola, Roquefort, and Stilton. Wines that go well with blue cheese include Banyuls, Oloroso sherry, red Port, Recioto, Sauternes, Tawny Port, and Tokaji.
Alsatian Gewürztraminer Champagne Riesling, especially off-dry Sparkling wines, from dry to sweet
Try dried fruit with hard cheeses, such as apricots, cherries, and figs. Try fresh fruit with fresh cheeses, such as apples, dates, figs, apricots, and plums.
A soft, creamy cheese, such as Brie. A nutty, textured cheese, such as Comté. A dry, hard, aged goat cheese.
Bake wedges for 5 to 7 minutes. [11] X Research source Bake wheels for 8 to 10 minutes. Be aware that some ovens are more powerful then others, and can over or under bake your cheese[12] X Research source
Scrambled eggs and omelets Baked potatoes and mashed potatoes French fries (with Cheddar and bacon bits) Tortilla chips (Mexican cheese blend with sour cream and salsa) Salads (Caesar salad pairs well with Parmesan)
If you see any crackers or fruit served alongside the cheeses, don’t hesitate to pluck a few up and drop them onto your plate.
