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According to Leigh Friend, pastry chef and cheese pairing artist at Casellula in New York City, natural sodas with subtler flavors that don’t overwhelm your cheese are the way to go.
We all know the tried-and-true cheese board pairings. Grapes, red wine, crackers and charcuterie are time-tested accompaniments to cheeses from cheddar to blue.
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A pairing of vin jaune with walnuts and Comté cheese. Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years.
Chabichou (French pronunciation:; also known as Chabichou du Poitou) is a traditional semi-soft, unpasteurized, natural-rind French goat cheese (or Fromage de Chèvre) with a firm and creamy texture. [ 1 ] [ 2 ] Chabichou is formed in a cylindrical shape which is called a "bonde", per the shape of the bunghole of a wine barrel.
A classic dish is baked Crottin de Chavignol on a green salad. The dish is said to go well with a Sancerre wine from its home region. [5] Although commonly served as a baked starter, Chavignol is also often found cold as a component element of a cheese board selection.
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Laura Chenel goat cheese, sold in 2024. Laura Chenel (born 1948–1949) [1] is a cheese maker who was America's first commercial producer of goat cheese, and helped to popularize goat cheese in America. In 1979, she began producing chèvre in the Bay Area town of Sebastopol, California, after a fact-finding trip to visit goat cheese producers ...