Cheese and wine are a classic duo – but with so many styles of cheese, each with its own texture, flavour, and intensity, knowing what wine to pour can be tricky. This guide breaks it down by cheese style and type, to help you build a better cheese board or plan a tasting that actually works.
Soft and Bloomy Cheeses
Brie
Rich, creamy, and mild, Brie pairs beautifully with wines that refresh the palate. A crisp unoaked Chardonnay brings citrusy lift, while Champagne or traditional-method sparkling wine cuts through the creaminess with bubbles and acidity.
Camembert
Slightly earthier than Brie, Camembert works well with both whites and light reds. Try a Sauvignon Blanc for a fresh, herbal contrast or a Beaujolais for a juicy red that won’t overpower the cheese’s delicate funk.
Goat Cheese (Chèvre)
Tangy and often herbaceous, goat cheese is a natural partner for Sauvignon Blanc, especially from the Loire Valley. The wine’s zesty acidity balances the cheese’s sharpness. For a red option, a light Pinot Noir or a dry rosé also work well.
Fresh Cheeses
Ricotta
Mild and fresh, ricotta goes well with light whites like Pinot Grigio or Vermentino. If you’re serving it in a dessert, a lightly sparkling wine like Prosecco is a perfect match.
Mascarpone
Luxuriously rich, mascarpone pairs well with sweet wines, especially Moscato d’Asti or Sauternes when served in desserts like tiramisu.
Mozzarella
Fresh mozzarella and burrata are soft and milky, and pair best with crisp whites. Vermentino, Falanghina, or a light Chardonnay work well, especially alongside tomato and basil in a Caprese salad. For a red pairing, Chianti complements it nicely in cooked dishes like pizza or lasagna.
Burrata
Richer and creamier than mozzarella, burrata has a delicate outer shell with a luscious, stracciatella-filled centre. It pairs beautifully with crisp, Mediterranean whites like Vermentino or Falanghina, or a dry Chenin Blanc. If served with tomatoes or grilled vegetables, try a dry rosé or a chilled light red like Frappato.
Feta
Salty and tangy, feta pairs wonderfully with Assyrtiko, a crisp Greek white with citrus and minerality. If you’re serving it with roasted vegetables or grains, a light Pinot Noir can also work.
Semi-Hard Cheeses
Gruyère
Nutty, creamy, and slightly sweet, Gruyère loves an oaked Chardonnay for a rich match, or a dry Riesling for something more refreshing. A light Pinot Noir also works, especially with aged Gruyère.
Emmental
With its gentle nutty flavour, Emmental is lovely with a dry Riesling or a soft, fruity Pinot Noir.
Comté
Aged and complex, Comté pairs beautifully with white Burgundy, a Vin Jaune from the Jura, or even a Merlot with soft tannins and fruit.
Cheddar
Sharp, aged Cheddar needs structure and Cabernet Sauvignon is a classic pairing. Zinfandel is another great option, especially with smoked or spicy Cheddar. Younger Cheddars can work with Chardonnay or Syrah.
Gouda
Nutty and slightly caramelised, Gouda pairs beautifully with Merlot or Chardonnay. For aged Gouda, try a Malbec or a Zinfandel.
Edam
Mild and a little salty, Edam matches nicely with an off-dry Riesling or a light-bodied Pinot Noir.
Fontina
Creamy and nutty, Fontina is a classic match for Barbera, a soft and juicy Italian red. An unoaked Chardonnay also pairs well.
Provolone
With its slight tang and occasional smokiness, Provolone is great with a rustic Chianti or medium-bodied Sangiovese.
Havarti
Mild and buttery, Havarti pairs easily with a slightly sweet Gewürztraminer or a clean Pinot Grigio.
Monterey Jack
Creamy and mild, it works well with soft Chardonnay, and for contrast, a fruit-forward Zinfandel adds a nice lift.
Hard Cheeses
Parmesan (Parmigiano-Reggiano)
Salty, umami-packed and granular, Parmesan pairs beautifully with Chianti or Barolo – both offer enough acidity and tannin to stand up to its bold flavour. For contrast, try Prosecco – the bubbles cleanse and refresh.
Pecorino Romano
Firm and salty, this sheep’s milk cheese shines with Montepulciano d’Abruzzo, Chianti, or a crisp, citrusy Vermentino.
Asiago
Nutty and savoury, Asiago works with a smooth Pinot Noir or a zingy Sauvignon Blanc.
Manchego
Spain’s most famous cheese is nutty and firm, and loves a young Tempranillo – a classic pairing. For something different, try Fino Sherry or Amontillado, especially with older Manchego.
Blue Cheeses
Roquefort
Salty, tangy and intense, Roquefort pairs best with Sauternes or other late-harvest sweet wines. Port is also a beautiful match – rich, sweet and bold enough to hold its own.
Gorgonzola
Dolce (creamy) styles match well with Moscato or Sauternes, while the more intense Piccante style can handle Cabernet Sauvignon, Zinfandel, or a spicy Dolcetto.
Stilton
A British classic that pairs perfectly with Port or Madeira. The contrast of sweet and savoury is hard to beat.
Danish Blue (Danablu)
Sharp and salty, this works well with a late-harvest Riesling or a nutty Oloroso Sherry.
Cabrales
Powerfully pungent, this Spanish blue pairs best with Pedro Ximénez sherry or a rich, sweet Port.
Maytag Blu
Creamy and tangy, Maytag Blue can go bold with Zinfandel, or sweet with a Sauternes.
Washed-Rind Cheeses
Morbier
This semi-soft cheese from France is known for the distinctive line of ash running through its centre. With its earthy aroma and smooth, slightly nutty flavour, Morbier pairs well with Jura whites like Savagnin or Chardonnay, or a light red such as Poulsard or Trousseau. These wines complement its rustic character without overpowering it.
Époisses, Taleggio, Munster, Limburger
These pungent cheeses are creamy, savoury, and famous for their smell. Pair them with aromatic whites like Gewürztraminer, Pinot Gris, or Savagnin from the Jura. These wines offer floral, spicy, and mineral notes that hold up to the cheese’s intensity without clashing.
Smoked Cheeses
Smoked Gouda, Smoked Cheddar, Scamorza Affumicata
Smoked cheeses offer toasty, earthy flavours that shine with bold reds like Syrah, Tempranillo, or Cabernet Franc. These wines echo the cheese’s depth while adding fruit and spice.
Spreadable Cheeses
Boursin, Cream Cheese, Spreads
Soft, mild cheeses benefit from aromatic, refreshing wines. Try Chenin Blanc, off-dry Riesling, or lightly sparkling Prosecco. The wines cut through creaminess while adding zest.
Grilled and Cooked Cheeses
Halloumi, Scamorza, Paneer
These cheeses are often served warm, grilled or pan-fried. Their firm, salty character pairs well with zippy whites like Assyrtiko, Txakoli, or dry rosé. These wines refresh the palate and elevate the savoury char.
