Best cheese to accompany a Beaujolais wine?!
What types of cheese go well with a good Beaujolais wine!?Www@FoodAQ@Com
Answers:
With Beaujolais, stick mostly to mild, soft cheeses!. Brie and Camembert are perfect!. Something as simple as Baby Bel or a good Swiss would work!. An Alsatian or German Muenster works!. Saint Nectaire is an awesome cheese and a perfect pairing if you can find it http://www!.cheese-france!.com/cheese/sain!.!.!. also goat cheese!. If you want anything stronger, maybe an aged cheddar, but don't go into the stinky cheese territory!.Www@FoodAQ@Com
Fresh cheeses: on biscuits, they make delicious little snacks to accompany sparkling wines and Champagne!. They can also be enjoyed with most white and some red wines!.
Soft cheeses: with a young Brie or Camembert, serve light fruity wines, such as a Gewürztraminer, a Riesling or a Bordeaux!. If the cheeses are more mature, serve drier red or white wines, such as a Chateauneuf-du-Pape, a Cabernet Sauvignon or a Gamay!.
Semi-soft cheeses: Gruyère, Havarti and Monterey Jack go well with dry and light white, rosé or red wines, such as Alsace, Orvieto, Entre-Deux-Mers, white Sauvignon, Chablis, Moselle wines or Beaujolais!. With semi-firm cheeses offering stronger flavours, like Cantonnier, Noyan or Oka, serve full-bodied wines such as a Chianti or a Burgundy!.
Firm cheeses: with mild or medium Cheddar, Emmental, Gouda, Friulano, or Provolone, choose dry rosé wines or fruity red wines!. With flavoured cheeses of this category (sharp Cheddar, Miranda, Aged Provolone), serve full-bodied reds, like Bordeaux, Médoc, C?tes-du-Rh?ne, Zinfandel, Rioja, Chianti or Saint-émilion wines!. There's also a growing tendency among wine and cheese lovers and gourmets to enjoy these cheeses with an old Burgundy, Port or Sherry wines!. Blue cheeses, such as Ermite or Blue Bénédictin, are marvellous with Port, Ice wines, Ice ciders or dessert wines such as a Sauternes!.
Hard cheeses: a Canadian Parmesan is a pure delight with very dry whites, such as Alsace, Tokay and Pinot Gris wines!. It is also delicious with a sherry!. Ample and full-bodied reds can also be served!.Www@FoodAQ@Com
Soft cheeses: with a young Brie or Camembert, serve light fruity wines, such as a Gewürztraminer, a Riesling or a Bordeaux!. If the cheeses are more mature, serve drier red or white wines, such as a Chateauneuf-du-Pape, a Cabernet Sauvignon or a Gamay!.
Semi-soft cheeses: Gruyère, Havarti and Monterey Jack go well with dry and light white, rosé or red wines, such as Alsace, Orvieto, Entre-Deux-Mers, white Sauvignon, Chablis, Moselle wines or Beaujolais!. With semi-firm cheeses offering stronger flavours, like Cantonnier, Noyan or Oka, serve full-bodied wines such as a Chianti or a Burgundy!.
Firm cheeses: with mild or medium Cheddar, Emmental, Gouda, Friulano, or Provolone, choose dry rosé wines or fruity red wines!. With flavoured cheeses of this category (sharp Cheddar, Miranda, Aged Provolone), serve full-bodied reds, like Bordeaux, Médoc, C?tes-du-Rh?ne, Zinfandel, Rioja, Chianti or Saint-émilion wines!. There's also a growing tendency among wine and cheese lovers and gourmets to enjoy these cheeses with an old Burgundy, Port or Sherry wines!. Blue cheeses, such as Ermite or Blue Bénédictin, are marvellous with Port, Ice wines, Ice ciders or dessert wines such as a Sauternes!.
Hard cheeses: a Canadian Parmesan is a pure delight with very dry whites, such as Alsace, Tokay and Pinot Gris wines!. It is also delicious with a sherry!. Ample and full-bodied reds can also be served!.Www@FoodAQ@Com
Play up the fruity undertones of your beaujolais by pairing with brie and fresh sliced apples!. Sliced prosciutto also pairs well because the black pepper rind brings out the spicy in the beaujolais!.Www@FoodAQ@Com
I would go with soft cheeses (brie or edam)Www@FoodAQ@Com