I Love A Good Cheese And Wine Charcuterie Board


by abrownblogger

I couldn’t resist re-posting this article about pairing wine and cheese.  Take a look:


“Wine and cheese pairing possibilities are endless and I love to have cheese and wine charcuterie boards during the summer when friends and I get together. Simple but very engaging during those chat sessions.

A tip I learned last summer is choosing summer fruits and garden veggies to build your central structure, peaches, plums and other stone fruit make a lovely board along side the various cheeses. The best in fall/winter are grapes and dried fruit.

Wine and cheese are culinary pleasures, and finding the perfect match can be a delicious and fun. There are a number of considerations, such as texture, acidity, fat and tannin. Never serve cold cheese, always serve soft & creamy cheese. Mozzarella pairs well with olive oil, prosciutto, tomatoes, Italian cured meats, and olives. Parmigiano Reggiano famous Italian cheese is known for its sharp, nutty flavor.

Fresh: Soft and rindless, these can be made with cow, goat or sheep milk. They’re not aged and have a mild, slightly tangy flavor. While a log of bright white goat cheese is iconic, the category also includes farmer’s cheese, ricotta and others that come in tubs.

Bloomy: These are named for the bloom of white mold on the outside. They tend to be the richest and creamiest type of cheese, with a soft, spreadable texture. The rind is edible, and it has a stronger, funkier flavor than the interior.

Washed Rind: A bath in brine, beer or wine produces a distinct orange rind. They’re rich and creamy, and they can be soft or semi-soft in texture. They’re funkier than bloomy cheeses, with gamy, often pleasantly pungent notes.

Semi-Soft: They’re not spreadable, nor do they break in shards like a hard cheese. They tend to be creamy and fairly mild in flavor. Many are excellent to melt and perfect to slice. Some cheeses like Gouda are semi-soft in younger styles, while when aged, their texture turns hard.

Hard: The product of aging, these are quite firm and break into crumbles or shards. They tend to have nutty and complex savory notes. Some are fairly pungent and salty.

Blue: Veins of blue mold run through these. They can be soft and creamy, or semi-soft and crumbly. Some are sweeter and milder, but all pack a good deal of sharpness and tang.

Wines That Go With Gouda:

Cabernet Sauvignon. Cabernet Sauvignon, commonly called the “King of Red Wine Grapes,” pairs well with Gouda cheese as its high tannin content holds up well to aged Goudas.

Pinot Grigio. Pinot Grigio, a light wine, pairs well with a young Gouda:

  • Chardonnay
  • Pinot Noir
  • Beaujolais
  • Riesling.

So create or have a charcuterie board party where everyone can come together and create the perfect charcuterie for your gathering.”

Author: Dennis Hickey

There are no limits to success to those who never stop learning. Learning will also nourish your personal growth. I hope you enjoy this website and visit often so you keep learning and growing too!