Cheese - About 8 to 12 oz. of cheese per person for the event and at least 1 to 2 oz. serving of each different cheese per person.

Wine - 750ml (about 24 oz.) = 4 to 6 glasses.

Serving Suggestions - Many cheeses taste better close to or at room temperature. Pull these cheeses out of the refrigerator an hour or so before serving.

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Texture - The softer the cheese the more it coats the mouth, blocking many wine sensations. Solution - White wines tend to have more refreshing acidity and therefore a more appropriate cleansing effect on soft or creamy cheeses.

Sweetness - Some mild cheeses taste slightly sweet and make dry wines seem acidic, tart and devoid of fruit. This happens whenever a food is perceived to be sweeter than a wine. Solution - In general, semi-dry and sweet wines are more versatile with cheeses than are dry wines.

Flavors - Very ripe, spicy or pungent cheeses have overpowering flavors might overpower most wines.
Solution - Strong cheeses require strong wines. Red wines (packed with fruit, acidity and flavor), sweet or aromatic whites and fortified wines like ports and sherries have the best chance with extreme flavors.

Summary - Mild hard cheeses match a wider range of wines than do soft, ripe or mature cheeses. Overall, white wines go better with cheese than red wines. Furthermore, sweeter whites tend to be more versatile than drier whites. The more tannic the red the harder the cheese needs to be.

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Cheese - Blue cheeses - One classic wine pairing is Stilton with Port because the strength of the cheese can hold its own against the sweetness and high alcohol content of the wine.

If the Blue Cheese is only mildly salty or tangy, select a Port style that is only moderately sweet.

If Port is not your thing, then select any dessert wine including a Cream Sherry or Muscatel. Sparkling wines go well because the acidity and bubbles lift the richness and saltiness of the blue cheese. Dry white wines work well with blue cheeses such as a Chenin Blanc because of its fruitiness.

I do not suggest and red wines to match with blue cheese. The creaminess in the cheese, along with the pungent aromas, flavors, and salt tend to make red wine taste excessively bitter.

Cheese - Brie & Camembert - French–type cheeses, very similar in taste and texture. Camembert has slightly lower fat and a little more moisture, but in taste it is quite the same as Brie. Of the two, Brie is the most widely known cheese. Camembert has not gained as much popularity, except with cheese lovers. Pairs well with sparkling wines and fruity reds such as Pinot Noir.

Cheese - Cheddar - A cheese originally from Great Britain, Cheddar is now made all over the world. In the U.S., three general types of Cheddar are produced -- Mild Cheddar, usually aged one to three months; Medium Cheddar, generally aged for three to six months; and Aged Cheddar, typically aged six months or more. Cheddar is one of the most popular table cheeses in the world, and is used for a wide range of purposes. Tastes best with rich red wines like Merlot, Cabernet Sauvignon and Zinfandel.

Cheese - Colby - Named after Colby Wisconsin, the town of its origin, Colby is now primarily made in New Zealand. This moist cheese lacks the sharpness of cheddar and needs a mild companion. Pairs well with fruity red wines such as Pinot Noir.

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Cheese - Emmentaler - This is the original Swiss cheese, Switzerland's most famous contribution to the cheese world. Like Domestic Swiss, Emmentaler is faintly sweet, fruity, or nutty, with a more pronounced flavor than most other Swiss-type cheeses. Serve with fruity reds such as Gamay Beaujolais. The quality of Emmentaler can be judged by the size of the holes. The best varieties will have eyes that are larger than other Swiss-type cheese, varying in size from a cherry to a walnut. Like Domestic Swiss, Emmentaler is extremely versatile, used for both eating and cooking. It makes wonderful appetizers and sandwiches, and is ideal for sauces, in cooked dishes, and melted for cheese fondue. Best with sweet wines like Gewurstraminer, Riesling, Chenin Blanc or Rosé or White Zinfandel.

Cheese - Feta - A Greek-style cheese. It is sometimes called "pickled cheese" because it is cured in a brine solution.

Cheese - Extra Firm cheeses - Extra Firm Cheeses like Parmesan and Romano have the least residual moisture of any fresh cheese. A couple days after they are placed into molds, they are salted in brine, and left to mature for 2 to 7 years. Not coincidentally, extra firm cheeses have a sharp, salty flavor and have become the topping of choice for many chefs. Extra Firm cheeses pair well with medium to full-bodied wines.

Cheese - Firm cheeses - Firm Cheeses retain little moisture from their milk beginnings. After their curds are removed from the whey, firm cheeses are drained and heated again to evaporate excess moisture. Next, they are wrapped in cloth and stored anywhere from 2 to 18 months. Storing both reduces moisture content, and increases the rich, nutty flavors. Usually, the most flavorful and sharp cheeses are aged the longest. Firm cheeses, because of their sharp, strong flavor, pair well with many sweet and fuller-bodied wines.

Cheese - Fresh cheeses - Fresh cheeses are not usually eaten by themselves. They lend their flavors and textures to cooked dishes, salads, and desserts. It is unusual to pair these cheeses with wines. However, brined and pressed cheeses lend themselves to white wines. Italy: Pinot Grigio, Falanghina, Vernaccia di San Gimignano. Greece: Moschofilero. France (Loire Valley): Sancerre (Sauvignon Blanc or a dry Chenin Blanc. OR you are best off looking at the other ingredients in the dish and pairing with those.

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Cheese - Gorgonzola - This is Italy's most famous blue cheese. It is also considered by cheese-lovers to be among the world's great blue–veined cheeses. Interestingly, the veins in Gorgonzola are actually blue–green, not blue, due to a different strain of mold used to make it. Like Roquefort, Gorgonzola has a robust flavor, but it is softer and creamier, and also less salty than Roquefort. Gorgonzola can be made from either cow's milk or goat's milk, depending on the cheese maker. Great with light to medium–bodied red wines.

Cheese - Gouda - A cheese originating from the Netherlands, also made domestically. It is a good, all–purpose table cheese that can be served a variety of ways. It is similar in taste and texture to Edam, another Dutch cheese. Excellent when served with a fruity wine such as Gewurstraminer, Riesling, Chenin Blanc, Rosé or White Zinfandel.

Cheese - Gruyere - Gruyere is Switzerland's second best known cheese, next to Emmentaler. As with all Swiss-type cheeses, Gruyere has eyes, but they are smaller and more scattered than Emmentaler. In taste, it has a stronger flavor than Emmentaler -- sharper, more pungent, and slightly saltier. It is also richer and creamier in texture. Like Domestic Swiss and Emmentaler. Gruyere is used both as a table cheese and in cooking. It is often used for cheese fondues and as a topping for French onion soup. Pairs well with fruity wines such as Gewurstraminer, Riesling, Pinot Grigio, Chenin Blanc, or Rosé or White Zinfandel.

Cheese - Hard Cheeses - In general, hard cheeses pair well with wine, but because of their sweetness do not pair them with a big tannic wine (see Food and Wine Pairing). As with other foods, the sweetness will exaggerate the tannins and strip the fruit from the wine. Light white wines or sparkling wines seem to pair the best, whether they are dry or sweet. One suggestion is a light sparkling red that has some raspberry sweetness is a Bracchetto d'Aqui. (Legend has it that Cleopatra seduced both Marc Anthony and Julius Caesar with this wine in it's non-sparkling form). You could also have a Moscato d'Asti. Pecorino goes well with the white wine made from the Vermentino grape or Fiano di Avellino. For reds try a Montapulciano d'Abruzzo. I personally like hard cheeses with Sherries. In addition to salty foods I really enjoy a chilled, crisp, dry, light–bodied Manzanilla, Amontillado, or Olorosso Sherry because of the nutty character of the wine.

Cheese - Havarti - A cheese of Danish origin, now made domestically as well. It is a delicious creamy cheese, usually ripened from two to three months to develop in taste and texture. The domestic version is called simply Havarti. The imported version is known as Creamy Havarti. Serve with a full–bodied white wine like Chardonnay or Chenin Blanc.

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Cheese - Jarlsberg - Jarlsberg is a Swiss-style cheese from Norway, with the characteristic eyes of all Swiss cheeses. It is a cheese that has a creamy, mild, nutty flavor, and a moist pliable texture. Unlike most other Swiss-type cheeses, it is a semi-soft cheese, made from part-skim milk. It is a popular cheese, often used for appetizers, sandwiches, and cheese platters in lace of Domestic Swiss. Tastes best with white wines such as Gewurstraminer, Riesling, Chenin Blanc, or Chardonnay.

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Cheese - Monterey Jack - A cheese that originates in the United States. Monterey Jack is one of the mildest cheeses made in this country. It is usually ripened only three to six weeks. Serve with a fruity wine such as Gewurstraminer, Riesling, Chenin Blanc, or Rosé or White Zinfandel.

Cheese - Mozzarella - An Italian-type cheese made in many countries, including the U.S. It is widely used in cooking. Some brands of Mozzarella are un-ripened, while others may be ripened up to two months. The longer the ripening, the softer the texture.

Cheese - Muenster - A cheese originating from France and Germany, now made in the U.S. as well. Domestic Muenster is ripened for about two weeks. More flavorful varieties may be ripened for up to eight weeks. Best when served with a fruity wine such as Riesling, Chenin Blanc, Rosé or White Zinfandel or Pinot Noir.

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Cheese - Parnesan - A cow's milk cheese, first made in Parma, Italy. Parmesan is now also made in the U.S. It has a distinctive flavor, both sharp and delicate at the same time. Parmesan is often said to "melt in your mouth" when eaten. It is milder than Romano, with less sharpness. Because Parmesan adds flavor without overpowering food, it is often used as a topping for pastas and cooked dishes, as well as in salads and salad dressings. Serve with red wines such as Merlot, Cabernet Sauvignon, or Sangiovese.

Cheese - Ricotta - An Italian-type cheese, sometimes called Italian cottage cheese. In the Midwest, it is made from whey. In the East, it can be made with whole milk or whey. Great with crisp white wines like Fume Blanc and Sauvignon Blanc.

Cheese - Romano - A more robust extra-firm cheese, first made in southern Italy, around Rome. Today, Romano is made in the United States as well. Domestic Romano is made from cow's milk. Imported varieties may also be made of sheep's or goat's milk. Romano is sharp, flavorful cheese with a puckery bite to it. It is a popular ingredient in pastas, souffles, omelets, and minestrone soup. Often confused with its cousin, Parmesan, Romano is has a slightly sharper flavor and softer texture.

Cheese - Roquefort - This cheese is made exclusively in one small province in France. By law, only cheese from that region can be called Roquefort. It is considered by many cheese lovers to be one of the best blue-veined cheeses in the world. It's a robust–tasting blue cheese, very sharp, rich and salty, with a pleasant aftertaste. Its unique taste comes from the fact that it is made from sheep's milk, rather than cow's milk.

Cheese - Semi–Hard Cheeses - Unquestionably your best bet for wine compatibility. These cheeses are well–balanced, they pair well with the widest variety of wines, whether white or red. Semi–hard cheeses often will pair nicely with Chardonnay or a Caberbnet Sauvignon.

Cheese - Semi–Soft cheeses - Many of the moldy cheeses fit in the semi–soft cheese category. Injecting "starter molds" into the curds as they begin the aging process makes Bleu, Gorgonzola, and Roquefort. They are then aged in a damp environment, allowing the strands of mold to grow, transforming the flavor of the cheese while retaining a semi–soft texture.

Other types of semi–soft cheeses like Mozzarella and Monterey Jack are great for melting over foods. Their slightly elastic texture helps keep the cheese smooth as it turns to liquid.

Different varieties of blue cheese are produced in different countries. The blue mold (added to the milk) grows after the cheese has been pierced with needles. These punctures allow air inside the cheese which encourages the growth of the blue mold.

Most of these cheese are marginally compatible with wine. Their fresh-milk flavor and creamy consistency tend to take the fruit in wine and transform it into something bitter. However, white wines without oak or with nice fruit, such as Chenin Blanc, Spanish Verdeho, Pinot Grigio, Austrian Gruner-Veltliner, and Sauvignon Blanc will all be fine with most semi–soft cheeses. If you're a red-wine person, then choose the lightest red wine you can find, such as a light-style Pinot Noir or a Gamay (Beaujolais).

Cheese - Soft cheeses, like Brie and Ricotta, remain soft by retaining most of their moisture, or whey. The curds are usually gathered, placed in molds, and left to age in humid atmospheres. In many soft cheeses, molds are introduced to help break down the curds, leaving the cheese smooth, buttery, and refined. Soft cheeses age from a few days to a few weeks, and are most flavorful when eaten at room temperature. Soft cheeses' delicate flavors and textures pair well with lighter-styled white wines and light red wines.

Cheese - Soft Ripened cheeses - Although the rinds of soft–ripened cheese often interfere with the flavors in wine, these cheeses make good wine partners. Remove the rind when focusing on wine pairing because the rind the rind could make the wine taste "off". For a memorable experience, enjoy triple–creme cheeses with Champagne or other Sparkling wines. The bubbles and acidity of the wine off-set the richness and saltiness in this style of cheese. For Brie or Camembert, which are slightly less rich but still creamy, a not–too–oaky Chardonnay is a good match and is an earthy Pinot Noir.

Cheese - Surface–Ripened cheeses - Surface–ripened cheese fall into 2 categories: firm which may be chalky and possibly a little dry and flaky very creamy. The firm ones are most often goat cheeses, while the creamy ones could be sheep, goat, or cow or a combination of milks. Because much of the complexity of surface ripened is in the rind, it is harder to pair these cheeses with wine because the rinds almost always create bitterness in the wine. You should choose wines with little to no tannins (the astringent compounds that come from the red grape skins and oak). In place of red wines, choose white wines like Pinot Grigio, Sauvignon Blanc, or Chenin Blanc. If you want to drink a red wine, then try a Cabernet Franc or Pinot Noir from the the Loire Valley in France or a Barbera from the Piedmonte in Italy.

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References:

• Addendum - Section includes supplementary information which may be of interest or use to the reader. The use of the Addendum and the citations and references within kennuncorked.com
• Certifying Organizations for Sustainable, Organic, Biodynamic Agriculture - List of Organization researched by kennuncorked.com
• Fielden, C. & Wine & Spirit Education Trust (2004). Exploring the World of Wines and Spirits. London:England.
• Fletcher, J. 2007). Cheese and Wine: A Guide to Selecting, Pairing, and Enjoying. Chronicle Books LLC. San Franciso:California.
• Gasnier, V. (2006). A Taste for Wine: 20 Key Tastings to Unlock Your Personal Wine Style. Dorling Kindersley Limited. New York:New York.
• Johnson, H. & Robinson, J. (2007). The World Atlas of Wine - Sixth Edition. Mitchell Beazley. London:England.
• Kitowski, R. & Klemm, J. (2007). Clueless about Wine. Firefly Books. Buffalo:New York.
• Lausanne, E. (1970). The Great Book of Wine. Galahad Books:New York.
• Lichine, A. (1974). New Encyclopedia of Wines & Spirits. Alfred A. Knopf:New York.
• Robinson, J. (ed.) (1999). The Oxford Companion to Wine - Second Edition. Oxford University Press. New York: NY.
• Radford, J. (1998). The New Spain: A Complete Guide to Contemporary Spanish Wine. Mitchell Beazley. London:England.
• Ridgeway, J. (2004). The Cheese Companion: A Connoisseur's Guide. Second Edition. Quintet Publishing Limited. London:England.
• Schuster, M. (2002). Essential Winetasting: The Complete Practical Winetasting Course. Michell Beazley. London:England.
• Werlin, L. (2007). Cheese Essentials: An Insiders Guide to Buying and Serving Cheese. Stewart, Tabori & Chang. New York:New York.

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