Brie and Camembert
Look for something fresh, bright, and highly carbonated to cut the creamy richness of Brie, Camembert, or triple-cream style cheeses.
Beer: Belgian Blond Ale, Kolsch
Wine: Chardonnay, Champagne
Clothbound English-style Cheddar
For classic Clothbound, English-style Cheddars with earthy undertones, look for the yin or yang. Hoppy bitters and dryness, like an IPA and Cabernet or sweet, warm flavors of Ruby Port or Cider.
Beer: Pale Ale, IPA, Dry Cider
Wine: Cabernet, Ruby Port
Chèvre and Fresh Cheeses
Clean citrus and fruit flavors of a Witbier, Lambic, or Sauvignon Blanc resonate very well with the similar flavors in a fresh goat cheese.
Beer: Belgian Witbier, Lambics
Wine: Sauvignon Blanc
Gouda and Gruyere
When thinking about Gouda, especially Aged Gouda, look for beverages that share the caramel flavor notes of the cheese.
Beer: Malty Bocks, Nut-Brown Ales, Porters
Wine: Amarone, Shiraz, Zinfandel
Parmigiano-Reggiano and Grana Padano
Parmigiano-Reggiano is one of the world’s most umami-dense foods, so you’re looking for big flavors, like ales, stouts, and Italian reds, especially when on the drier side. Roasty flavors balance all that mouth-filling flavor.
Beer: Amber Ale, India Pale Ale, Stouts
Wine: Barbera, Barolo, Lambrusco
Stilton and Roquefort
A rich, sweet, deeply caramel beer or wine is an amazing classic pairing that provides flavor contrast with the tangy funk of Blues and Roquefort.
Beer: Barleywine Style Ale, Stout
Wine: Port, semi-dry Riesling
It is always a party in our Cheese Department, so don’t be left standing alone – come join the fun!