What types of cheeses go well with white wine?

Answer 1

what type of white wine? This weekend I had an italian cheese called tagallio with a fig preserve which went very well with a white bordeaux.

I find french goat cheeses go well with a white burg that has more minerally tastes to it.

Answer 2

Aged Provolone:

Wine Affinities: Sweeter-styles wines, such as Port, Amarone, Sauternes and Eiswein.

Swiss & Gruyère:

Wine Affinities: Riesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Beaujolais, Pinot Noir, Merlot.

Brie & Camembert:

Wine Affinities: Sparkling wines, Chardonnay, Beaujolais , Pinot Noir, Madeira

Gouda & Edam:
Wine Affinities: Riesling, Sauvignon Blanc, Pinot Gris, Pinot Blanc, Beaujolais and some lighter-styled Chardonnay.

Monterey Jack & Muenster:

Wine Affinities: Riesling, Sauvignon Blanc, Pinot Blanc, Chardonnay, Beaujolais, Pinot Noir, Merlot.

Aged Cheddar:

Wine Affinities: Riesling, Sauvignon Blanc, Pinot Gris, Merlot, Cabernet Sauvignon, Sauternes, Port, Madeira , Rich Sherry.

Blue & Gorgonzola:

Wine Affinities: Red or white sweet wines, fruity red wines (Amarone, Port).

Brick:

Wine Affinities: Mild Brick - fruity red or white wines. Aged Brick - Riesling, Sauvignon Blanc, Chardonnay, Beaujolais , Pinot Noir, Merlot.

Aged Asiago & Parmesan:

Wine Affinities: Chardonnay, Riesling, Sauvignon Blanc, Pinot Blanc , Burgundy, Merlot, Bolcetto, Barbera.

Answer 3

What type of white?

If it's a mild fruity type of white like a pinot grigio or a sauvignon blanc, then keep to fairly mild cheeses, like maybe a regular swiss, port salud, chevre, brie.

If it's a smokey white like chardonnay or a sharper one like chablis, then go with cheeses that have more but not powerful flavor; emmenthaler, edam, gouda, mild cheddar, and the like.

Your more potent cheeses--bleu, rocquefort, keflatori, feta, sharp cheddar, and so forth--ought to be served with a hearty red.

Answer 4

I love Sancerrre (Sauvignon Blanc) with goat cheeses (Chevre), Puligny Montrachet (Chardonnay) with soft-rind cheeses (brie, camembert) and Alsatian whites (dry Riesling, Pinot Blanc) with washed rind types (Port Salut, Boursin). With smoked cheeses nothing is yummier than an off-dry Riesling.
Saltier, more pungent cheeses (cheddar, aged gouda, Italian cheeses) want a young red.

Answer 5

sharp (or smoked) cheeses are extra beneficial than the tasteless ones (alongside with mozzarella, cottage, creme cheese, etc...). i admire Gorgonzola 8on stable bread), smoked mozzarella, Parmesan (chunks), feta (cut back into squares and with olives), Asiago (with some olive oil poured over it and with some overwhelmed pepperncino on it too). undergo in innovations once you serve cheese you serve / style contained in here order: flow from bland / straight forward to sharp.

Answer 6

Velveeta and Cheese Whiz go well with any wine.

Answer 7

my husband and I are Pinot Grigio and brie fans! sweet and creamy!!