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Beyond Brie A Cheesemaker

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  Published in Food and Wine on Tuesday, August 19th 2025 at 14:16 GMT by Phil Bruner
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s Guide to Perfect Wine Pairings

For many, cheese and wine are a match made in heaven. But navigating the vast world of both can feel overwhelming. Do you pair a robust Cabernet Sauvignon with sharp cheddar or a delicate Pinot Grigio with creamy goat cheese? To demystify the process, Yahoo Lifestyle recently spoke with Jasper Hill Farm cheesemaker Andy Hayes, who offered invaluable insights into creating harmonious pairings. The result is a surprisingly accessible guide that moves beyond simple assumptions and encourages experimentation.

Hayes emphasizes that while there are general rules of thumb, personal preference reigns supreme. “Ultimately,” he says, "the best pairing is the one you enjoy most." However, understanding the underlying principles can significantly elevate your cheese and wine experience. The key lies in considering texture, intensity, and flavor profiles – both in the cheese and the wine.

Understanding Cheese Categories & Their Wine Companions:

Hayes breaks down cheese into broad categories, each with its own ideal wine pairings:

• Fresh Cheeses (Mozzarella, Ricotta, Goat Cheese): These delicate cheeses are characterized by their high moisture content and mild flavor. They require wines that won’t overpower them. Hayes recommends lighter-bodied white wines like Pinot Grigio, Sauvignon Blanc, or even a dry sparkling wine like Prosecco. The acidity in these wines cuts through the creaminess of the cheese while complementing its subtle tang. He specifically praises Loire Valley goat cheeses paired with Sancerre (a crisp Sauvignon Blanc).

• Soft-Ripened Cheeses (Brie, Camembert): These creamy, buttery cheeses benefit from wines that offer a touch more complexity but still maintain balance. Hayes suggests Chardonnay (especially unoaked or lightly oaked versions), Pinot Noir, or even a dry rosé. The fruitiness of the wine complements the richness of the cheese without clashing. He notes that a richer Brie might handle a slightly fuller-bodied Chardonnay with subtle oak influence.

• Semi-Hard Cheeses (Cheddar, Gouda): This is where things get more interesting. Cheddar, in particular, offers a wide range of flavors depending on age and origin. A mild cheddar pairs well with a crisp apple cider or a lighter-bodied red like Beaujolais. As the cheddar ages and becomes sharper, it can handle bolder wines like Cabernet Sauvignon, Merlot, or even an aged Tawny Port. Gouda, similarly, ranges from young and creamy to old and crystalline, requiring different wine companions. Younger Gouda benefits from Pinot Noir or a Riesling, while older Gouda can stand up to a robust Shiraz or Zinfandel.

• Hard Cheeses (Parmesan, Gruyere): These cheeses are known for their nutty, savory flavors and firm texture. They demand wines with enough body and complexity to match. Hayes suggests Italian reds like Chianti Classico or Barolo for Parmesan, and a full-bodied Chardonnay or even a dry Sherry for Gruyere. The key is to find a wine that can stand up to the cheese’s intensity without being overshadowed.

• Blue Cheeses (Roquefort, Gorgonzola): These pungent cheeses are often considered the most challenging to pair. Their salty, earthy flavors require wines with sweetness and acidity to balance them out. Hayes recommends Sauternes or other sweet dessert wines like Tokaji. The sweetness of these wines contrasts beautifully with the saltiness of the blue cheese, creating a truly decadent pairing. He also suggests a Tawny Port as an alternative.

Beyond the Basics: Considering Regional Pairings & Experimentation:

Hayes encourages exploring regional pairings – matching cheeses and wines from the same area. For example, pairing French goat cheese with a Sancerre or English cheddar with a full-bodied red from Yorkshire. This often results in harmonious combinations due to shared terroir and traditional practices.

He also stresses the importance of experimentation. Don't be afraid to break the rules and try unexpected pairings. “The best way to learn is by tasting,” Hayes says. He suggests starting with familiar flavors and gradually expanding your palate. Consider the intensity of both the cheese and wine, aiming for a balance where neither overpowers the other.

Specific Recommendations from Andy Hayes:

• Jasper Hill Farm’s Cabot Clothbound Cheddar & Cabernet Sauvignon: A classic pairing that showcases the boldness of both.
• Vermont Creamery Goat Cheese & Sancerre: A quintessential French-inspired combination.
• Parmigiano Reggiano & Chianti Classico: An Italian masterpiece.
• Roquefort & Sauternes: The ultimate sweet and savory indulgence. Ultimately, Andy Hayes’s advice boils down to a simple truth: there's no single "right" way to pair cheese and wine. It's about exploring flavors, trusting your instincts, and enjoying the process of discovery. So, grab a selection of cheeses, open a bottle of wine, and embark on your own personalized journey through the delicious world of pairings. You might just surprise yourself with what you find.