Wine and cheese pairing chart
Every cheese below is matched to a wine style based on its scored flavor and texture — sharp and aged toward bold reds, creamy toward sparkling, pungent blues toward sweet wines, mild and fresh toward crisp whites.
| Cheese | Pair with | Why |
|---|---|---|
| Abbaye de Belloc | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 5) wants a structured red to match it |
| Idiazabal cheese | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it |
| Manchego | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it |
| Pag cheese | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it |
| Pecorino | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 8) wants a structured red to match it |
| Pecorino Romano | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 9) wants a structured red to match it |
| Pecorino Sardo | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 6) wants a structured red to match it |
| Roncal cheese | a bold Spanish red like Tempranillo (Rioja) | a salty, sharp sheep's-milk cheese (sharpness 7) wants a structured red to match it |
| Brunost | a crisp Sauvignon Blanc, ideally Sancerre | the wine's zippy acidity mirrors the bright goat's-milk tang |
| Boursin cheese | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it |
| Brie | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it |
| Brillat-Savarin cheese | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it |
| Buffalo mozzarella | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it |
| Burrata | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it |
| Camembert | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it |
| Chaource cheese | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it |
| Coulommiers cheese | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it |
| Cream Cheese | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it |
| Mascarpone | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (10) instead of getting lost in it |
| Neufchâtel | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it |
| Pélardon | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it |
| Quark | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it |
| Ricotta | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it |
| Sainte-Maure de Touraine | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it |
| Selles-sur-Cher cheese | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it |
| Stracchino | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (8) instead of getting lost in it |
| The Laughing Cow | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (9) instead of getting lost in it |
| Valençay | a dry sparkling wine or Champagne (or a light Pinot Noir) | the bubbles and acidity cut through its high creaminess (6) instead of getting lost in it |
| Cheddar | a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port | tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) |
| Cotija | a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port | tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) |
| Grana Padano | a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port | tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 8) |
| Gruyère | a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port | tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) |
| Kefalotyri | a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port | tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 7) |
| Parmigiano-Reggiano | a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port | tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 9) |
| Sbrinz | a full-bodied red like Cabernet Sauvignon; for the sharpest, a Tawny Port | tannins (or, for the sharpest examples, Port's sweetness) stand up to the sharp, aged flavor (sharpness 8) |
| Caciocavallo | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it |
| Cottage Cheese | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it |
| Kasseri | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it |
| Korbáčik | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it |
| Leipäjuusto | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it |
| Minas cheese | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it |
| Mizithra | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it |
| Mozzarella | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it |
| Paneer | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it |
| Panela | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 4) wants a light pour that won't overwhelm it |
| Provolone | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 5) wants a light pour that won't overwhelm it |
| Scamorza | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it |
| Tvorog | a light Italian white like Pinot Grigio, or Prosecco for something sweeter | a mild, milky cheese (creaminess 6) wants a light pour that won't overwhelm it |
| Feta | a light, mineral white like Assyrtiko or a dry rosé | sheep's milk brings a lanolin richness that a mineral, high-acid white keeps in check |
| Oscypek | a light, mineral white like Assyrtiko or a dry rosé | sheep's milk brings a lanolin richness that a mineral, high-acid white keeps in check |
| Abondance | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Asiago | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered |
| Babybel | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Bel Paese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Bra cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Caerphilly cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Cheshire Cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Colby | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Comté cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered |
| Danbo | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Double Gloucester cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Dunlop cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Edam | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Emmental | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Esrom | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Fontina | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Gouda | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Graviera | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Halloumi | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Havarti | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Herrgårdsost | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Leerdammer | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Leyden cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Mahón cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered |
| Monterey Jack | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Morbier | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Muenster | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Port Salut | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Raclette du Valais | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Red Leicester | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered |
| Salers | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered |
| São Jorge cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 6) is best met halfway, not overpowered |
| Tête de Moine | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Tilsit cheese | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 5) is best met halfway, not overpowered |
| Tomme de Savoie | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 4) is best met halfway, not overpowered |
| Wensleydale | a medium-bodied red like Merlot, or an unoaked Chardonnay | a milder semi-hard cheese (sharpness 3) is best met halfway, not overpowered |
| Bleu d'Auvergne | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (8) and salty intensity need a sweet wine to counterbalance rather than compete |
| Cabrales cheese | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete |
| Cambozola | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (5) and salty intensity need a sweet wine to counterbalance rather than compete |
| Danish Blue | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete |
| Époisses | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete |
| Fourme d'Ambert | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (7) and salty intensity need a sweet wine to counterbalance rather than compete |
| Gorgonzola | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete |
| Limburger | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (10) and salty intensity need a sweet wine to counterbalance rather than compete |
| Livarot | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete |
| Maroilles | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete |
| Roquefort cheese | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete |
| Shropshire Blue | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (8) and salty intensity need a sweet wine to counterbalance rather than compete |
| Stilton cheese | a sweet wine like Port, Sauternes, or a late-harvest Riesling | its pungency (9) and salty intensity need a sweet wine to counterbalance rather than compete |
| American Cheese | a versatile, fruit-forward red like Beaujolais, or an off-dry white | an easygoing, crowd-pleasing cheese calls for an equally flexible, easygoing pour |
| Appenzeller cheese | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) |
| Langres cheese | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) |
| Munster | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) |
| Picodon | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) |
| Pont-l'Évêque | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) |
| Reblochon | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 5) |
| Taleggio | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 7) |
| Vacherin Mont-d'Or | an aromatic white like Gewürztraminer or dry Riesling | an aromatic white has enough perfume and body to stand up to the funky, pungent rind (pungency 6) |