Some cheeses like Gouda are semi-soft in younger styles, while when aged, their texture turns hard. The Sauvignon Blanc shares that big personality, as well as tangy, grassy flavors. Here are a few other notes to keep in mind: Watch those tannins. Wine. Or try late-harvest wines that aren't too high in alcohol. I also heard The Lady tell The Man that this cheese is a favorite of her friend Mary, who is observed by a dozen felines outside of the Capital Quadrant. Why it works:Aged Parmigiano is a nutty, nuanced, hard cheese with a distinct crumble, and the mouthwatering fruit of Chianti balances its salty richness. Add 1/8 of a teaspoon of nutmeg and stir. FOOD NETWORK is a trademark of Discovery or its subsidiaries and affiliates, used under license. 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. Smooth, creamy and delicious, it also freezes well. Blue cheese pairs beautifully with honey, dried fruit, apple or pear slices, figs and walnuts. Sprinkle half the sugar over the walnuts and stir until sugar dissolves. A bold and spicy cave-aged Spanish blue that has been made for hundred's of years in the town of Valdeon. pecan or almond) or seasonal fruits (e.g. With a flourish you top the platter with fruits and nuts just as the doorbell rings. Many are excellent to melt and perfect to slice. A light and fruity pinot noir also stands up well to Combozola, a creamier mild blue cheese. Youll want to sip this alongside an equally big and bold cheese like aged cheddar, or blue cheeses like Gorgonzola and Roquefort. All of cheese-dom lies along a continuum from fresh through hard-aged. 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. We can readily see how young cheeses might partner best with wines that are juicy, fruity, fresh and spiritedsparkling wines, crisp whites, dry ross, and reds with good acidity and sprightly fruit. Wines and cheeses from the same region usually go well together. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Set your cheeses out three hours before serving. //

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