You say cheese, we say wine: our cheese and wine pairing suggestions

FRESH AND SOFT CHEESES

Flavours range from tangy to mild, matching well with crisp, fruity, light-bodied wines with citrusy or tropical flavours. Avoid wines that are high in tannins.

The cheese: Brie, Camembert, chèvre (goat’s cheese), Brillat-Savarin, crottin.

The wine: Riesling, Sauvignon Blanc, Chardonnay, Champagne.

Try the caramelised figs with Brie recipe here.

SEMI-HARD AND MEDIUM-AGED CHEESE

Firm in texture and strong in flavour, these cheeses need medium-bodied, well-balanced wines. Try sparkling whites, apéritif whites and fruity reds.

The cheese: Cantal, Comté and French Emmenthal.

The wine: Chardonnay, white Burgundy, white Bordeaux, Champagne, red Burgundy, Pinot Noir.

Try the apple-caramelised crepes with shaved Emmenthal and fresh figs recipe here.

BLUE CHEESE

Bold, full-flavoured cheeses with prominent salty and savoury flavours like these need bold, slightly sweet wines to match.

The cheese: Roquefort and Cambozola.

The wine: White Burgundy or Bordeaux, Viognier, white Rhône blends, Zinfandel, red Port.

Try the Blue cheese Waldorf salad recipe here.

HARD, AGED CHEESE

Nutty, salty flavours are complemented by full-bodied whites, tannic reds and sweet Ports.

The cheese: Aged Cantal, tomme de Savoie, French raclette.

The wine: Aged white Burgundy or Bordeaux, Riesling, Champagne, red Burgundy, red Port.

Try the ricotta and pistachio whip with syrup-drenched mulberries recipe here.

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