Whether you’re sipping a crisp Chianti or buttery Chardonnay, here are some general rules of thumb when choosing a cheese to match:
Younger cheeses go well with crisper, lighter wines.
Spread goat cheese from Westfield Farm in Hubbardston, MA, on crostini with fresh herbs and pair it with Sauvignon Blanc or Unoaked Chardonnay.
Enjoy Roche Bros. own handmade fresh mozzarella or Vermont Farmstead Lille with a light red, such as Beaujolais, or a dry rose.
Sweet, creamy cheeses pair best with white.
Match a creamy ricotta, such as the hand dipped-creation from Narragansett Creamery, with something light and sweet, such as Riesling, or a sparkling Prosecco.
If you’re stirring the sweet mascarpone from Vermont Creamery into your pasta sauce or serving it on top of fresh berries for dessert, pair it with a Pinot Blanc or a Moscato D’Asti.
Semi-aged and medium hard cheeses match nicely with fruity reds and medium-bodied white wines.
Serve Grey Barn Prufrock, a pungent, slightly salty, washed rind cheese, with fruity red Zinfandel or a medium-bodied, lightly oaked Chardonnay.
Melt a semi-hard jack style cheese, such as Evelyn’s Jack from Taylor Brothers Farm in Meriden, NH, on toast triangles and serve them as an appetizer with a sparkling Cava.
Hard aged and blue cheeses work well with full-bodied red wines or aromatic whites.
For the nights you’re cooking with cheddar, including any of the Sharp Cheddars from Cabot Creamery’s Founders Collection, pour a glass of Cabernet Sauvignon or a Gewürztraminer.
And salty, pungent blue cheese, such as Great Hill Creamery’s Blue, gets some balance from a sweet Riesling.