There is also a Cambozola Cream Spread for bread and crackers. The unassuming interior yields a rustic French farmhouse ambience. Older cheeses like Gruyre and Emmental acquire nutty flavors. For more comprehensive / specific expert advice try the award winning, Bars in the home offer enthusiasts a host of conveniences. Were talking about red zinfandel, not the sweeter pink wine. Blue: Veins of blue mold run through these. Generally speaking, the lighter wines, like Ina Gartens favorite ros or those from Provence, are a nice accompaniment to fresh cheeses like creamy burrata, chevre and even a smooth Havarti. Sparkling wines, from dry to sweet, almost always work well, too. Unless you're slathering it on a cracker as a sneaky snack the chances are you . In general, you don't need much. Tannic red wines are terrific with rich, aged cheeses, because their tannins literally bind to protein and fat, cleaning your palate after each bite. Most malbec comes from Argentina, but the grape itself is also used in many Bordeaux blends. Why it works:The tang and crystalline crunch of Cheddar combine magically with the cassis and tobacco notes of a good Bordeaux, especially a gravelly textured Cab-Merlot blend from Graves. Cheers! What wine goes best with all those cheeses? Please contact us here to work with us. Add interesting textures and a variety of salty, sour and sweet elements such as tiny cornichons, jams or fruit spreads, mustard and honey for drizzling. Like cheeses, wines also run the gamut from delicate to bold, and their depth and complexity can correlate with their age, too. If you know your wine well and simply want a good match, consider these suggestions: Cabernet Sauvignon: Pair it with cheddar, Colby, gouda or Roquefort. The cultures added during the cheese-making process form a bloomy white exterior and creamy inside as the cheese ages. Or maybe you're having a casual wine tasting evening with friends. Look for textural contrasts between cheese and wine: Fresh, lighter cheeses go well with crisp, lighter wines; heavier, dense cheeses like bigger and bolder wines. I am slightly allergic to the mold in blue cheese, but will happily sacrifice a scratchy throat to indulge in this treat. The fruitier, darker ros wines, like those made from syrah grapes, like a firmer, bolder cheese. That's why Camembert and Champagne are a classic combination. Cheeses vary in moisture content, fat content, texture, flavor. There is a blue cheese out there for you! Cheeses vary in moisture content, fat content, texture, flavor. What grows together goes together. Wine & food pairing chart of charts / home wine bars guide. Wines, too, vary in acidity, sweetness, body, and structure. Share a photo and tag us @somethingnewfordinner we can't wait to see what you've made! document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Check out my latest nature-centric photography collection & fine-art prints. This chart was compiled from many other food and wine pairing charts to. Think aged cheddar or Gouda. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. Theyre not aged and have a mild, slightly tangy flavor. Like cheeses, these wines tend to be more complex and savory than their younger counterparts. Thanks to its plush, silky texture and lush red fruit flavors, merlot goes well with just about everything: The bold sharpness of cheddar; smooth Havarti; and a mild nutty Swiss. Blue cheeses develop pungency from the mold in their veins. This wine has some gusto! Sciurus carolinensis tartare with the Cambozola might be an interesting culinary delight. Though beers and big reds can be divine, a lush, round Condrieu, reminiscent of peaches and white flowers, works with the salted-caramel flavors and firm, crystalline texture of the cheese. Young fresh cheeses have a high water content and a milky and delicate texture. The fizzy dark brew can stand up to the stink of the cheese. This makes it the perfect accompaniment for dessert. Serve it at room temperature with baguette, honey, jam, savory charcuterie or fresh figs. They need medium-bodied whites, fruity reds, vintage sparkling wine, and aperitif wines that offer a balance between acidity, fruit, and tannin. Wine: Cabernet Sauvignon, Bordeaux, Burgundy, and Chardonnay. Cheeses: Havarti, Edam, Emmental, Gruyre, Jarlsberg, young Cheddar, Monterey Jack, Manchego, Tomme d'AlsacePair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhne blends, Riesling (off-dry), Gewrztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry, Stinky cheeses call for light-bodied wines with demure aromatics that complement rather than compete.Cheeses: poisses, Taleggio, MorbierPair with: Gewrztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir, Blue cheeses need wines with both oomph and sweetness to balance their bold flavors and usually very salty, savory body.Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, Bleu d'AuvergnePair with: red Port, Tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji. The best place for your Cambozola is the vented airiness of your refrigerators vegetable crisper, which allows circulation around the cheese (just be sure not to pile bags of onions or heavy, cheese-flattening produce on top of it by mistake). The interior of the cheese should be creamy white or yellow, with blue veins running throughout. When in doubt, try to imagine which food would pair best with a cheese, and let that guide you toward a wine. Instead, serve fresh-baked crusty bread and the best artisanal crackers you can find. Do not Sell or Share My Personal Information. Serving a triple crme cheese like Brillat-Savarin? A strong and spicy blue cheese from Northern Spain that is made from unpasteurized cow's milk, but can also be blended with sheep and goat's milk. Parmigiano-Reggiano is arguably the most versatile cheese to pair with wine. // ]]>. Selecting the right beverage for your cheese speciality is an art in itself. Wine pairings: Chardonnay, Merlot, Rose. All Rights Reserved. The luscious palate-coating creaminess of Cambozola pairs well with a wide variety of textures and flavours, depending on which side of its double identity you want to take centre stage. we respect your privacy and take protecting it seriously, Click to share on Facebook (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on LinkedIn (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Reddit (Opens in new window), Willamette Valley Cheese Company's Brindisi Fontina, What Cheeses and Foods Go With Beer? A light and fruity pinot noir also stands up well to Combozola, a creamier mild blue cheese. Whether youre new to the world of blue cheese or youre looking for fresh charcuterie board inspiration, a little extra knowledge about Cambozola can go a long way when serving read on for our best tips on buying, storing, and pairing to take your charcuterie board to the next level. Advice From a Cheese Master: How to Buy, Store and Eat Cheese. Once you get your cheese home, a little bit of care will really help in preserving the delicate flavours and textures so that it can shine on your charcuterie board. Chardonnay varies greatly from region to region and winemaker, but two most common styles youll find are oaked and unoaked wines. You dont need to poke at the cheese to check maturity: in fact, soft-ripened cheese matures from the outside inwards, so a yielding exterior isnt a good indicator of the cheeses core. Why it works:If there was ever a cheese that called for beer, its this pungent favorite. pecan or almond) or seasonal fruits (e.g. goaty, goats cheese is easy to pair with other wines. Meg is a certified specialist of wine and a member of the Circle of Wine Writers. A cheese's texture, saltiness, and pungency also influence a wine pairing, as do the wine's structure and sweetness. Wine and cheese pairing possibilities are endless. That's because there isn't just one kind of wine and one kind of cheese. The Main Course Why it works:An unexpected match of oft-maligned West Coast favorites, their shared creaminess lets other qualities take center stage, like the wines apple-like fruit and the cheeses spicy complexity. Taste of Home is America's #1 cooking magazine. At the end of the pattern, add a piece of salami and then repeat with the second set of ingredients in the same order. It has been produced in Allgu, a region in the south of Germany, for four decades and is a classic soft ripened triple-cream cheese. Its a lovely wine with floral aromas and spice, and just enough acid to make it super food-friendly and an excellent counterpart to many different cheeses. Swipe up to get the full guide on Cambozola cheese wine pairing and what else to serve with it. Serve with champagne and other sparkling wines, big reds, port, sherry, ice wines or other dessert wines. [CDATA[ Who chooses the bottle to match your meals? Turn off the heat. Blue cheese is a nice addition to a mixed cheese platter, particularly if you are serving 4-5 cheeses, it is nice to have one blue cheese. . bouillabaise. Sweet dried fruits are wonderful with salty cheeses like Stilton. Cheeses: Ricotta, Mozzarella, Burrata, Chvre, Feta, Halloumi, Brie, Camembert, Brillat-Savarin, Crottin, BcheronPair with: Riesling (dry to sweet), Gewrztraminer, Moscato, Champagne, Cava, Chablis, Chenin Blanc, Pinot Gris, Pinot Grigio, Albario, Grner Veltliner, unoaked Chardonnay, Sauvignon Blanc, Provenal ros, Beaujolais, Lambrusco, White Port, Fino sherry. My review is based on their enthusiastic enjoyment of this cheese. Alternative Cheeses: Gorgonzola Dolce, Cashel Blue, Roquefort, Cambozola Wine pairings: dry Chenin Blanc, sparkling Chenin Blanc, dry Ros Additional pairings for the cheese, outside of this . Pairing wine and cheese is harder than you'd think. Because it comes in a wide range of styles, from dry and crisp to viscous and sweet, it goes the extra mile to pair with various cheeses. Think about serving this with cheeses like Asiago, mozzarella or even creamy burrata. With a creamy mouthfeel laced with the delicate crystalline texture of a light blue cheese, Cambozola is a crowd-pleasing chameleon of the cheese plate and charcuterie board. Once formed into a wheel, the cheese is pierced to bring oxygen in and allow the cultures to thrive and develop flavor. The word Cambozola is a portmanteau of Camembert and Gorgonzola. . It's dry with a delicate body, but its floral aromas will waft ethereally above the savory notes of all of the cheeses. The recipe below is one of the easiest ways to do stuffed dates. But you dont have to stop at the blues. Amuse Bouche of Manchego Stuffed Fried Olives. Red Burgundy's a natural with poisses, a creamy cow's milk cheese whose rind is washed with a brandy made from Burgundian grape skins. There's a reason we adorn cheese plates with fresh fruits, dried fruits, and nuts. Feel free to mix up the order. Let cool. Not every wine goes equally well with every cheese and vice versa. Favored for its rich, velvety fruit and big inky color, its often thought of as a meat wine, but there are plenty of cheeses that go with it, too. Cambozola Cambozola, Prosciutto And Fig Wine Pairings Muscat Suggest another wine varietal that pairs well with Gorgonzola And Cambozola Your Blog or Website link with more details on this food and wine matching (optional) Find recipes for Gorgonzola And Cambozola Food and Wine Pairing Quick Reference Chart Fresh and soft cheeses love crisp whites, dry ross, sparkling wines, dry aperitif wines, and light-bodied reds with low tannins. Peppery and smoky, with lots of blueberry and plum flavors, syrah originally hailed from Frances Rhone Valley but is now widely made in Australia (known as shiraz), the U.S. and Chile. . Drier bubbly, like brut Champagne, cuts through the creaminess of Brie wonderfully, and matches aged cheeses from France and Switzerland, like Comte and Gruyere, particularly well. Look for textural contrasts between cheese and wine: Fresh, lighter cheeses go well with crisp, lighter wines; heavier, dense cheeses like bigger and bolder wines. A lighter, acidic wine pairs well. These cheeses are often quite pungent and tend to have a strong . : definitely maybe. GET EMAILS WITH LATEST RECIPES + COOKING TIPS. Sweet wines beautifully balance the saltiest cheeses like hard Grana, blue cheese, aged Gouda, or feta. Moscato dAsti goes particularly well with some of the funkier cheeses you might sip with port or other fortified wine, like a creamy blue Cambozola or Gorgonzola. From fruity to sweet to nutty to tannic, these same pairing principles apply to wines, too. Following this old adage, French goat cheese from the Loire is gorgeous with Loire Sancerre; the grassy, minerally qualities of the wine perfectly complement these flavors in the cheese. 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