Cheese & Wine Pairings – Semi-Soft Cheeses

This post will discuss pairings that go well with semi-soft cheeses. As I mentioned in my earlier posts on the history of wine and cheese as well as types of cheeses and pairings for soft fresh cheeses and soft ripened cheeses, I’ve relied on the U.S. Dairy Export Council for their research and expertise. However, the Hill Team is enjoying testing their recommendations.

The “Cheese & Wine Appreciation Guide,” distributed by the U.S. Dairy Export Council provides a helpful guide for this effort. As my other posts were paraphrased and quoted, from this wonder source, this one will do the same.

Milk Brick, Muenster, Farmers Cheese, Butterkase and Italian Style Fontina pair well with Light/Medium Bodied Whites such as Gewuztamier, Riesling, Muller-Thurgau, Sylvaner, Vidal Blanc, Rkatsiteli, Seyval Blanc and Semillion/Sauvignon Blanc Blends.

Good accompaniments for these are red or green grapes, tart apples such as Granny Smith and McIntosh and plain buttery or wheat crackers.

Havarti, Monterey Jack, Swedish Style Fontina, Asadero and Bel Paese pair well with Medium/Full Bodied Whites such as Pinot Gris/Grigio, Pinot Blanc, Sauvignon Blanc and Viognier. They also pair well with Light Bodied Reds like Beaujolais Nouveau, Marechal Foch, Napa Gamay and Pinot Noir.

Good accompaniments for these are what are listed above as well as pears, stone fruits like nectarines, apricots or peaches. Full flavored breads including rye, herbed and multi-grain are suggested.

If you take a Havarti and Sauvignon Blanc, you discover the rich, creamy Havarti served on a flat bread and followed by a light, fruit Sauvignon Blanc works well. The richness of the Havarti is contrasted nicely by the crisp acidity in the Sauvignon Blanc.

I especially enjoy the tartness of apples served with this.

Cheers!

Author: Maralyn

Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.