Looking for new ideas to pair with your cheeses? Speciality Food invites you to discover 100 perfect pairings, revealed by cheese experts.

A Gallus with a Côtes-du-Rhône, a Brightwell Ash with a dry Bacchus, a Munster with a Gewurztraminer, a Brie with a Chardonnay or a Crottin with a Sauvignon Blanc: the benefits of pairing cheeses and wines have long been explored, and the list of 100 perfect pairing tips proposed by the professionals interviewed by the British magazine Speciality Food is full of references on the subject. Along the way, however, you'll also come across some more original pairing suggestions.

Let's be clear: cheese doesn't just go well with wine, it also goes well with...

  • Other spirits or liqueurs (e.g. Northern Ireland's Ballylisk Triple Rose with Dunville's PX 10-year-old Single Malt, Munster with Ryokucha green tea plum liqueur).
  • Honey (e.g. Cheddar with Summerhill lavender honey, Manchego with anchovies and honey)
  • Chocolate (e.g. a Délice de Bourgogne with dark Colombian chocolate, a chocolate beer stout with Blackmount goat's cheese)
  • Jams and fruit jellies (e.g. Gloucester with blood orange marmalade, Comté or Manchego with quince jam)
  • Coffee (e.g. a VSOP Gouda with an espresso)...

There's a lot more to discover in this article, which is as stimulating for the intellect as it is for the taste buds, and will certainly remind visitors to the last Cheese and Dairy Products Show of the many tasting workshops dedicated to pairing flavours: Champagne and cheese (with Faustine and Marc Konrat), gin and cheese (with François Robin), olives and cheese (with France Olive)...

The ‘art of pairing’ is also reflected in our latest white paper (in French), “Carnet de route fromager”, which suggests some daring combinations.