Pairing cheese with wine is not a new custom. Since ancient times, people have observed that cheese acquires a different flavor depending on the type of wine it is consumed with. Thus, they began to create rules for pairing the two foods, rules that are preserved to this day.

We have started to document these rules and have gathered them into a Cheese and Wine Pairing Guide, which we continue to update with new, equally delightful combinations. Discover them yourself!

Camembert Cheese

Camembert is a French-origin cheese, creamy, with a soft or semi-firm texture and a sweetish taste. It can be found in different shades of color, from white to cream, depending on its maturation period. On the outside, this type of cheese is covered with a layer of edible white mold (which can be eaten).

Camembert pairs very well with a full-bodied, strong, and slightly oily wine, which is at the same time discreet enough not to overpower its sweetish aroma. The suitable wines for this type of creamy mold-ripened cheese are:

• Pinot Blanc
• Pinot Noir
• Pinot Gris
• Cabernet Sauvignon
• Cabernet Franc
• Merlot
• Beaujolais
• Chardonnay
• Chenin Blanc
• Gewurztraminer

Gouda Cheese

Gouda is a hard cheese of Dutch origin. It has a cream color and is covered with a layer of paraffin wax, often yellow. It can be consumed both fresh and aged, and the best varieties of Gouda are the aged ones. For example, Old Gouda aged for 2-3 years is distinguished by a strong taste, slightly similar to butter, and a dark yellow color.

To intensify the flavors of Gouda cheese, you need a dry, tannic wine. The suitable varieties for this type of hard cheese are:

• Cabernet Sauvignon
• Chardonnay
• Merlot
• Pinot Gris
• Riesling
• Shiraz/Syrah
• Zinfandel

Goat Cheese

Goat cheese is one of the most well-known and consumed types of cheese in the world. When fresh, it has a white color, a crumbly texture, and a slightly sweet taste. When aged, it acquires an off-white or yellowish-white color, a semi-soft and slightly "sticky" texture, and a strong, salty, and slightly spicy taste.

The strong and slightly piquant aroma of aged goat cheese can be "tempered" with a cool, aromatic, and slightly acidic wine. The suitable wines for this type of cheese are:

• Sauvignon Blanc
• Beaujolais
• Cabernet Franc
• Chardonnay
• Chenin Blanc
• Pinot Gris
• Sauvignon Blanc
• Zinfandel

Ricotta and Urda Cheese

Ricotta, just like Urda (the Romanian sweet cheese), is a mild, Italian-origin cheese produced from the leftovers remaining from the production of other types of cheeses. It is usually made from sheep's or cow's milk, which undergoes two boiling processes. Both Ricotta and Urda are white, have a sweet taste, and a soft, slightly crumbly texture. They are consumed fresh and are very perishable.

Mild Ricotta cheese (like Urda) pairs perfectly with both sweet and dry wine varieties. Here are some suitable varieties for this type of mild, soft cheese:

• Pinot Gris
• Riesling
• Sangiovese

Mozzarella Cheese

Mozzarella is another Italian-origin cheese with a slightly sweet taste, similar to the aroma of cream. It has a white color, a semi-soft and "moist" texture (it is kept in brine), and is consumed fresh, being very perishable. Mozzarella can be produced from almost any type of milk, and its taste can differ depending on the diet of the animal it is collected from (whether it was fed fresh grass or hay).

A dry, light, and acidic wine will perfectly complement the discreet and delicate taste of this semi-soft cheese variety. The suitable wines to be consumed with Mozzarella are:

• Pinot Gris
• Sangiovese

When paired correctly, cheeses and wines enhance each other's flavors and provide the perfect delight. Follow our advice, prepare a cheese platter, choose the right wine, and enjoy these delightful foods as they should be enjoyed.