Editor’s Note: This is the second in a series of cheese related guest posts from Antonelli’s Cheese Shop in Austin, Texas.
In our (ongoing) journey to learn about cheese, we developed and adapted a list of styles of cheese based on other cheese experts, authors, shops, and our personal experiences. Because one of our goals is to make cheese-buying approachable and accessible, we enjoy educating customers about these types of cheese, as well as their distinguishing characteristics like flavor profiles. Below you will find the list we have on our wall. We’ve added suggested pairing advice; however, these are just general suggestions and we can always match specific items.
The most important rule of thumb is to love the cheese and love the pairing. Next, you’re looking for items that complement each other, or are a good contrast to one another (i.e., think salty with sweet, or keeping earthy cheese with an oaky wine). The trick is to not let the either item overpower the other (so be careful with those big reds!).
| Styles | Flavors | Examples | Beer | Wine |
| Fresh | Mild, Milky, Tangy | Mozzarella, Feta, Chevre, Ricotta, Fromage Blanc | Lambic | White – Light, citrusy, crisp, refreshing (Muscadet, Pinot Grigio) |
| Soft-Ripened/Bloomy-Rind | Creamy, Mushroomy, Buttery | Brie de Meaux, Camembert, Bonne Bouche | Belgian Witbier and German Hefeweizen, Biere Brut | Anything Bubbly (Champagne, Prosecco) |
| Washed-Rind | Meaty, Creamy, Truffle | Taleggio, Red Hawk, Epoisses | Pale Ale and IPA | Blush Rose, Aromatized Wine (Vermouth) |
| Semi-Soft | Cool cellars, wet hay | Tomme Crayeuse,Appalachian | Saison and American Blonde Ale | Unoaked earthy whites (Vouvray, Macons or Rhone varietals) |
| Firm | Grassy, fruity, nutty, brown butter | Pondhopper, Clothbound Cheddar, Landaff | German Pilsner, Tripel, | Red – light to medium body, ashy, grape (Pinot Noir, Rioja, Beaujolais) and Rich Oaked White wines (New World Chardonnay, oaked Sauvignon Blanc) |
| Hard | Almond, salty, caramel, pineapple | Parmigiano-Reggiano, Dante, Dry Jack, 12 month Manchego | Tripel, Belgian Strong Ale, Bock | Red – Full bodied, dark fruit, earthy, spicy, rich (Cabernet Sauvignon, Merlot, Barolo) |
| Blue | Acidic, peppery, minerally | Gorgonzola, Roquefort, Rogue River Blue | Porter, Stout, Brown Ale | Port, Sherry, Ice Wine |
Cheese Pairings
Instead of composing a cheese board, consider a mini-pairing to kick off your evening. For each of the suggested ideas below, it’s probably best to choose no more than three options. Trust us, after the third drink, the party has certainly begun and your guests will likely have little attention span for tastings!
• Cheese and Wine
- Bloomy Rinds with Bubbly Drinks like Prosecco or Champagne
- Firm to Hard Cheeses with Reds like a Pinot Noir or bolder Cabernet.
- Blues with Port, Sherry, or other Dessert Wines
• Cheese and Beer
- Fresh & Bloomy Rinds: Lambic or Wheat Beers
- Semi-Soft cow’s milk cheeses with Saisons or American Blond Ales
- Firm to Hard cheeses with Belgian Strong Ales or Dopplebocks
- Blues with Porter, Stouts or Brown Ales
• Other Pairing Ideas
- Cheese and Chocolate
- Cheese and Tea/Coffee
- Cheese and Bourbon
- Cheese and Italian Sodas
Thanks again Antonelli’s and photographer Brian Birzer