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australian cheeseplease
enjoying australia’s quality cheese at its best
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discover cheese...

The quality and diversity of We hope this guide helps to

Australian cheese has never been enhance your experience of fine
better. In delis, specialty stores cheese, and encourages you to
and retail outlets, consumers can seek out and discover a variety of
choose everyday favourites from quality Australian-made produce.
cheddar, to an ever increasing range
of specialist cheese, such as brie,
blues and washed rinds.
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...australian cheese
When buying As a nation we pride ourselves on the
quality of our local produce. Australian
cheese, ask dairy farmers produce over 10 billion
yourself: “Is it litres annually to provide the drinking
Australian? ” milk, dairy produce and of course, the
wonderful cheese we all enjoy.
Australia makes some great cheeses
and you can’t do that without starting
with great milk.
Australian cheese is made with milk
from cows that graze almost entirely on
fresh, green pastures. They produce a
cheese that is rich and creamy yellow
in colour due to the increased amounts
of beta-carotene in the milk.
By comparison, European cheeses
are generally made with milk from cows
that are fed silage and are often pale
in colour. Happy, pasture-fed cows
produce high quality milk that is then
turned into delicious, creamy-coloured
cheese.
Is it any wonder Australian
cheeses are so highly regarded
on the world stage?
Australia is gaining world recognition
for the quality of our specialist cheeses.
Not only are domestic consumption
and exports growing, but Australian
producers are repeatedly winning
international awards.
Australian cheese is celebrated for its
quality, flavour and innovation – a result
of best practice cheesemaking.
Australian cheesemakers are artists who
use science and experience to create
flavour and character in every cheese
they produce – the cheesemakers’
importance should never be under
estimated.
When you purchase Australian cheese,
you are supporting the Australian
cheese industry and its development
and at the same time helping the
Australian economy.
Ask for...
“Australian Cheese Please”
ACP.24pp cookbook.ƒ 06/10/2005 10:53 AM Page 5
cheese speak
Boost your Body: A term which denotes the
physical consistency of a cheese –
cheese knowledge soft, firm, hard, crumbly - and is often
by brushing up determined by the moisture content.
on these often Curd: This is the first stage in
used terms. cheesemaking which is a coagulated
portion of milk comprising protein,
fat, water and a small amount of milk
sugar (lactose).
Eyes: Holes are formed in the cheese
from bubbles of carbon dioxide gas
produced during fermentation.
Farmhouse Cheese: Refers to hand-
made cheese using milk sourced from
the cheesemaker’s farm.
Maturation: Also referred to as “Ageing”.
This important stage in cheesemaking
is when a cheese is left to ripen.
Moulds: Moulds can be on the surface
or interior of the cheese. They assist
in the development of flavour and aroma,
and hasten the ripening process.
Most moulds are strains of Penicillium.
Rind: A protective external surface of a
cheese. Its role is to protect the interior
of the cheese while allowing it to ripen
and develop in flavour and texture.
Specialist Cheese: Refers to hand-
made cheese using both on farm and
bought-in milk.
Surface Ripened: Ripening takes
place from the surface of the cheese
towards the centre. Surface ripened
cheeses, such as brie, camembert and
washed rind, develop an edible rind or
crust which influences the flavour and
body of the cheese.
Use-by Date: Australian cheeses
all display a use-by date on their
packaging. It serves as a guide for
when a cheese is expected to be in
peak condition for serving.
Wrapping: The style of cheese dictates
how and when the cheese is wrapped.
For example, white mould cheeses
often breathe through the wrapping
as they continue to ripen.
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…one perfect cheese

Remember the More and more people are
discovering the pleasures of
three “R’s” selecting and serving Australian
when selecting cheese; there are no fixed rules,
Australian cheese can be enjoyed at
cheeses. any time!
Some like to serve cheese with
When a cheese is pre-dinner drinks whilst others prefer
Ripe to serve it with the meal. It depends
very much on the style of cheese.
and at
Some like to serve cheese after the
Room main course and others after dessert.
temperature, it’s Some simply serve cheese casually
Ready on a platter to share with friends.
Cheese is that versatile!
to serve!
To make it simple, there are a few easy
guidelines to follow when selecting the
perfect Australian cheese.
1. Where possible, always taste the
cheese prior to purchasing.
2. Choose one or two perfectly ripened
cheeses, rather than a collection of
mediocre cheeses to feature on a
cheese plate.
3. If possible, buy cheese freshly cut
from a larger wheel or piece.
4. Choose cheese close to use-by
date. Cheese is often reduced in
price close to the use-by date
for a quick sale. This is great for
consumers as cheese is often ripe
and at its best by then. (NB. Take
care it’s not overipe).

5. Purchase Australian cheese from

a reputable retailer with a large
selection of cheeses and a high
turn-over. Quality delis and
supermarkets take time to know
the best products and can advise
you on a cheese that is in perfect
condition and ready to eat.
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soft and ripe…

selecting the perfect cheese
Always ask your As with most things in life, you will
always be rewarded by choosing a
deli for advice on quality product. Cheeses of quality
which Australian will never disappoint so be sure your
cheeses are ripe purchase is in peak condition when
and explain when you plan to serve it.
1
you anticipate Soft ripened cheeses, such as white
moulds, washed rinds and blues,
serving them.
need to be specially selected to ensure
they are served ripe and in premium
Be guided by
condition.
their selection
Look for white moulds and washed
or suggestions 2
rinds that are soft to the touch, display
when buying a small amount of breakdown on the
cheeses. After surface mould and have centres that
all, they are the ooze or bulge. White moulds have a
‘mushroom’ aroma, while washed rinds
experts! have a more robust smell.

Blues should look moist, be evenly 3

rinded and have an earthy aroma
with a damp, but not sticky rind.
Refer to the individual cheese
classifications for further information
on cheese selection.
The ripening of White Mould cheese
Stage 1 - Chalky curd throughout the cheese.
Approximately 6 – 8 weeks to ripening.
Stage 2 - Curd under the rind has softened,
still with a chalky centre. Approximately 3 – 4
weeks to ripening.
Stage 3 - Chalk line has disappeared –
the centre is soft throughout. A minimum of
6 weeks to achieve.
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storing and nurturing cheese

Correct storage • As a general rule and where possible, • Store blue mould and washed rind
always store cheese wrapped in its cheeses separate to other foods.
is a vital factor original wrapper.
in nurturing • Cheeses should be stored in the
• Use waxed paper (or loose cling refrigerator at temperatures between
cheese to its wrap, depending on the cheese style) approximately 4°C – 6°C.
optimum serving if the original wrapper is not available
• Only cover the cut surface of cheese
condition. as it allows the cheese to breathe.
to enable the natural rind to breathe,
• Avoid using foil for wrapping blue except for earthy smelling washed
cheese for more than 2 weeks as it rinds and blue cheeses that require
will react with the cheese. individual wrapping and storing to
reduce odours in the refrigerator.
• Store fresh unripened cheeses in a
covered container or tub and use • When cheeses are removed from
preferably within a week of purchase their original packaging, avoid
or as indicated by the use-by date. stacking them on top of one another
as it damages the rind, misshapes
• As a general rule, the harder the
the cheeses and hinders further
cheese the longer its shelf life.
maturation.
Factors that will affect shelf life are:
the age of the cheese when
purchased, and how it is cared for
after purchase. Refer to the individual
cheese classifications for further
information.
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...presenting cheese

Allow a total of • Choose cheeses from different • To avoid cheeses drying-out whilst
categories to offer a variety of bringing them to room temperature,
80-90g cheese textures, colours and flavours. cover with a clean, damp tea towel
per person or or individually cover with plastic wrap.
• Enhance the presentation of a
approximately platter with different cheese shapes • Serve with complementary
30g of each or by placing wedges at different accompaniments that don’t
cheese if you angles on the plate. overpower, such as quince paste,
muscatel clusters, figs, pears or
are serving a • Cheeses with rinds should be cut
crisp apples. Keep it simple, yet
selection. from the centre of the cheese to the
stylish and feature only one or two
edge, allowing each part of the
accompaniments to complement
Remove cheese cheese to be enjoyed.
the cheese selection on offer.
from the fridge • When serving more than one cheese,
• Encourage guests to cut cheese
one hour before always use a different knife for each
wedges along the length (from
cheese to prevent mixing flavours.
service. ‘nose to tail’) rather than cutting
• Remove cheese from the refrigerator off the point!
at least one hour before service then
cut to size and plate for presentation.
Serve Australian cheeses at room
temperature to achieve optimum
flavour. To minimise wastage, only
remove the portion of cheese that
is required for use.
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anytime is cheese time….

Whether it’s Pre-dinner tempters Lovely lunches

breakfast, lunch, Mash Australian Feta cheese with
roasted red capsicum, spread on
dinner or snack- toasted baguette slices and sprinkle
time, anytime is with continental parsley.
cheese time. Spread mini pizza bases with pesto
and Australian Mozzarella or
Bocconcini, bake until golden and
top with slow roasted tomatoes.
Layer slices of ripe Australian
Camembert or Brie, smoked salmon,
capers, baby cos lettuce and red onion
slivers into a stack on a serving plate
and drizzle with fruity olive oil.
Beautiful breakfasts
Serve sliced fresh Australian Ricotta
on thick toasted raisin bread, drizzled
with honey or pure maple syrup.
Panini, foccacia and bagels are
delicious spread with Australian
Cream Cheese or topped with
Australian Bocconcini then finished
with cured meats and marinated
char-grilled vegetables.
Combine hot cooked angel hair pasta
with shredded Australian Parmesan,
Pecorino, Pepato or Romano cheese,
thinly sliced chilli, fresh parsley and
olive oil.
Scatter generous shavings of
Australian Parmesan over freshly
steamed asparagus.

Stir shredded Australian Cheddar

cheese and chopped continental parsley
through hot scrambled eggs before
serving with crisp cooked bacon.

Try shredded Australian Gruyere or

Raclette cheese sprinkled over a spicy
herb and mushroom omelette.
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Add flavour,
texture and
interest to
your cooking
by adding a
little Australian
Pile cubes of roasted pumpkin that are
cheese. seasoned with smoked paprika and
olive oil, on a bed of rocket with semi-
dried tomatoes and plenty of shaved
Australian Pecorino cheese.
Crumble Australian Blue cheese over
boiled new potatoes. Drizzle with olive
oil and toss with rocket for a warm,
peppery salad.
Delicious dinners
Layer slices of roasted pumpkin,
capsicum and eggplant with sliced
Australian Ricotta cheese in a baking
dish, finish with a layer of Italian
tomato sauce, lashings of Australian
Mozzarella cheese and bake
until golden.
Fondue is back! For your next dinner
party, try your favourite fondue recipe
using Australian Gruyere or Swiss
style cheese as the base. Serve with
baguette slices and crisp cooked
vegetables.
Fill wonton wrappers with Australian
Ricotta flavoured with roasted garlic,
fresh herbs and nutmeg. Boil and
serve with melted butter, chopped
parsley and shavings of Australian
Parmesan or Pepato cheese.
Sweet moments
Serve ripe Australian White Mould,
Blue or Washed Rind cheese with
figs drizzled with cognac, sprinkled
with brown sugar and caramelised
under a hot grill.
Serve Australian Washed Rind,
Blue or White Mould cheese with
muscatels that have been gently
infused in a port syrup.
Combine Australian Mascarpone
cheese, ground almonds, castor
sugar and Cointreau together, then
layer in a serving glass with Cointreau
macerated berries.
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australian cheeses are

classified as follows:
1. Fresh Unripened Cheese
2. Stretched Curd Cheese
3. White Mould Cheese
4. Washed Rind Cheese
5. Semi-Hard Cheese
(Cheddar & Cheddar Style)
6. Eye Cheese
7. Blue Cheese
8. Hard Cheese

Serve Australian Blue with

delicious wedges of buttery,
oven roasted fresh pear.
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cheese accompaniments
Cheese Varieties Suitable Accompaniments are:
Keep Fresh Unripened and Olive bread Semi-dried tomatoes
Fresh Stretched Curd Olives Olive oil
accompaniments (specifically Anchovies Roasted peppers
Bocconcini styles) Fresh herbs Fresh berries
for cheese Capers Basil and olive oil
Prosciutto Slow-roasted onions
simple and
White Mould Crisp baguette Quince paste
stylish - enhance (Brie/Camembert styles) Almond bread Fresh or frozen grapes
Water crackers Figs
don’t detract from Poached pear
your magnificent
Washed Rind Toasted raisin bread Sultanas
cheese. Pears Hazelnuts
Bitter greens Fruit bread
Apple puree Rye bread

Cheddar and Cheddar Muscatels Celery

Styles Chutney Green apples
Sourdough bread Quince paste
Oatmeal or wheatmeal biscuits Fig jam
Green tomato chutney Fruit cake

Eye Cheese When melted: On a cheese plate:

Warm waxy potatoes Pickles
Peaches Gherkins
Sweet potato Dried fruit
Smoked meats

Blue Vein Drizzle of wild honey Quince paste

Walnuts Fresh dates
Port-soaked prunes Toasted walnut bread
Fresh or grilled figs Almond biscotti
Fresh or roasted pears

Hard Cheese Apples Grapes/Walnuts

Chutney Olives
Pears Ham/Prosciutto
Rocket Nashi
Tomatoes
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fresh unripened cheese

Story Also known as Soft White or Unripened, these are the
simplest of cheeses. With no rind and a soft and smooth
texture, they are high in moisture, generally lower in fat than
firmer cheeses and not pressed. As fresh cheeses have a short
shelf life, they have little time to develop any distinctive taste
and are delicate and milky in flavour.

Styles Cottage Cheese, Creamed Cottage Cheese, Cream Cheese, Feta, Mascarpone, Neufchatel,
Quark, Ricotta and Stracchino.

Select • Snowy white in colour.

• Fresh and moist.
• Use within one week of purchase or by use-by date.
• Sweet smelling.
• Free from excess liquid.

Store Cottage Cheese, Cream Cheese, Stracchino, Neufchatel and Mascarpone

• Keep refrigerated.
• Store in original tub of purchase or with vacuum-sealed packs, re-wrap in cling wrap after opening and use within 1 or 2 weeks.
• Freezing not recommended.
Ricotta
• Keep refrigerated.
• Drain off any whey to prevent souring the cheese.
• Store fresh Ricotta in an airtight container or leave pre-packaged Ricotta in its original tub of purchase.
• Freezing not recommended.
Feta
• Keep refrigerated.
• Store fully immersed in brine in a plastic-wrap covered bowl.
• Freezing not recommended.

Serve • Always serve fresh, soft cheeses at a cooler temperature than firmer cheeses.
• Because of their delicate flavour, fresh unripened cheeses can be combined with fresh berries, honey, grated citrus
rinds and liqueurs to create serving accompaniments to desserts, or served as a sweet course on their own.
• Serve with crusty breads and soft textured biscuits rather than crunchy biscuits as the crunchiness detracts from
the texture of the cheeses.
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stretched curd cheese

Story Mozzarella, Pizza Cheese, Bocconcini and Haloumi are
Stretched Curd cheeses and are often referred to as ‘spun curd’
or ‘string cheese’ because of the way they are made. To make
Stretched Curd Cheese, the curd is heated in water (70˚C–80˚C)
until it becomes elastic, then kneaded and pulled into threads.
This gives the cheese its stringy texture and characteristic
‘stretch’ when melted.

Styles Mozzarella, Pizza Cheese, Bocconcini and Haloumi.

Select • Stretched Curd cheeses should be smooth and supple in appearance.

• Choose Bocconcini that is stored in clear water only - avoid those in cloudy water.
• Fresh Bocconcini should have a shiny surface with an interior similar to cooked chicken breast.

Store • Use fresh varieties within 1 week.

• Mozzarella and Pizza Cheese will keep up to 4 weeks after opening (although freeze if grated).
• If water becomes cloudy when storing Bocconcini, drain well, clean the container and add fresh water,
then replace the Bocconcini.
• Haloumi cheese should be well covered in the brine to avoid drying out.

Serve • If Mozzarella, Pizza Cheese and Haloumi are cooked, serve immediately to maximise the visual ‘stretch’ that
is a trademark with this style of cheese.
• The mild flavour of Bocconcini is complemented by the robust flavours of olives, cured meats,
ripe tomatoes and fresh basil.
• Remove Bocconcini from refrigerator 15 minutes prior to serving to develop its full flavour.
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white mould cheese

Story White Mould cheeses, such as Brie and Camembert, age from
the exterior to the interior. This process contributes to the
maturation and character of the cheese. Once the white mould
has fully grown on the cheese, it must be wrapped in special
cheese paper as this is a crucial stage of the ripening process.
When the rind of the cheese ages, the surface will start to break
down, changing from its pristine white colour to off-white tinged
with orange at times. This is an indication that the cheese is ripe
and ready to eat!

Styles Camembert, Brie, Double Brie and Triple Cream Brie.

Select • Cheese should have a velvety white rind, a creamy and glossy, golden interior with no dry edges or
overpowering smell of ammonia.
• Centre of the cheese should ooze or bulge when cut.
• Surface mould should show signs of breakdown.
• Avoid Camembert or Brie that has a chalky centre as this indicates an unripened cheese.

Store • Store from 1 - 4 weeks, depending on level of maturity.

• Store White Mould cheeses in their original wrapper where possible. The wrapping forces the white mould to grow
back into the middle of the cheese, thus ripening it from the outside into the centre.
• White Mould cheeses absorb other flavours so store away from strong smelling foods in the refrigerator.
• Freezing is not recommended.

Serve • Remove cheese from fridge at least an hour before service for the best flavour development.
• Delicious drizzled with toffee and walnuts for a simple and stunning dessert.
• Add to gourmet sandwiches or baguettes with smoked ham and vine-ripened tomatoes.
• Top cooked fillet steak with a slice of ripe Camembert or Brie before serving.
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washed rind cheese

Story This cheese style is among the world’s strongest smelling,
yet surprisingly sweet tasting cheeses. It has a robust aroma
with a sweet and earthy flavour that is slightly nutty. The cheese
surface is washed during making with a brine solution containing
a special bacterium, Brevibacterium Linens (also known as Brevy
or B. Linens). This gives the rind its distinctive aroma and
red/orange colour.

Styles Semi-Soft Washed Rind, Wine Washed Rind and Reblochon.

(Note: Australian manufacturers market washed rind cheese types by brand name)

Select • Look for a red/orange rind with an earthy barnyard aroma.

• No smell means no flavour and the cheese is yet to ripen!
• When cut, cheese should bulge or ooze.

Store • Store from 1 - 4 weeks, depending on level of maturity.

• Store the cheese in its original wrapper or in waxed or greaseproof paper.
• Keep well covered in the refrigerator, preferably in a glass container with a lid, to prevent the aroma affecting
other produce.
• Freezing is not recommended.

Serve • To encourage first time users of Washed Rinds, it is recommended to taste only the centre of the cheese
without the rind - the flesh is sweet and nutty with no hint of the wildness of the rind.
• Allow a minimum of half an hour at room temperature prior to serving.
• As the flavour of the cheese is quite complex, keep the accompaniments simple.
Serve with pear or apple and toasted fruit bread.
• Delicious thinly sliced in gourmet sandwiches.
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cheddar style cheese

Story Cheddar cheese is perhaps the most well-known cheese
in the western world and certainly Australia’s most popular
cheese. The many flavour variations of Cheddar reflect
different cheesemaking methods and the length of maturation.
For example, an aged Cheddar crumbles in the mouth and
has a long, lingering flavour whereas a mild Cheddar will slice
well for sandwich making. Cheddar is available wrapped in
wax or cloth or cut from the block and vacuum packed.

Styles Cheddar, Cheshire, Club Cheese, Colby, Red Leicester, Lancashire and Gloucester.

Select • Look for crumbly cheese that is free from dryness or cracks on the surface.
• Cheese should have a lingering flavour (ask to taste).
• The longer the cheese is aged, the more the flavour will develop.

Store • Cheddar and Cheddar-style cheeses can keep for up to several months.
• Store wrapped loosely in plastic wrap.
• Note the use-by date; the shelf life will vary depending upon the age of the cheese when purchased.
• Freezing causes cheese to become dry and crumbly and is not recommended unless grated for cooking.

Serve • Serve at room temperature for the best flavour.

• Accompany with muscatels or with pickled onions and chutney as part of a Ploughman’s Lunch.
• Shave over soups and roasted vegetables.
• Sprinkle over sweet potatoes.
• Grill on toast.
• Stir into thick polenta.
• Place on oysters and grill.
• Add to garlic bread for a cheesy touch.
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eye cheese
Story Named for the eyes that are formed by bubbles of carbon
dioxide gas produced during maturation, these cheeses
have a smooth, satin-like texture and sweet, nutty flavour.

Styles Swiss style, Emmenthal, Gruyere, Tilsit, Raclette, Gouda, Edam.

Select • Select cheese with a smooth cut surface and shiny eyes and with surface rind intact.
• Should be light in colour and smooth in texture.
• Avoid cheese with moisture (tears) that has collected in the eyes.

Store • Eye cheese keeps for several weeks in the refrigerator.

• Store by covering only the exposed surface in plastic wrap as this allows the rind to continue to breathe.
• Freezing is not recommended unless grated into an airtight, freezer bag.
• Shelf life depends on the age of the cheese when purchased.

Serve • Always serve at room temperature.

• Use as a grilling or melting cheese or a fondue base.
• Slice into sandwiches, hamburgers and steak sandwiches.
• Shave into salads.
• Grate into soups, tarts and quiches.
• Grill and enjoy on crusty bread.
ACP.24pp cookbook.ƒ 06/10/2005 10:54 AM Page 21

blue cheese
Story A unique cheese with veins of green, grey or blue mould
featuring throughout. A mostly strong, tangy flavoured cheese
with a salty finish but with many milder versions available
for the more delicate palate.

Styles Blue Brie - A rich and creamy Brie with subtle blue characteristics. Perfect as a ‘beginner’s’ Blue cheese!
Gorgonzola Style Blue - Earthy with distinct fruity overtones.
Danish Style Blue - Sharp tasting with a salty bite.
(Note: Australian manufacturers produce Blues in a variety of styles, marketed under specific brand names).

Select • Select Blue cheese that is moist and evenly veined and with an earthy aroma.
• The rind should be damp but not too sticky.
• Avoid Blue cheeses that have wet or sticky rinds and a strong yeasty smell.
• Outer edges of cheese should be firm and not crusted or split.
• Choose Blue Brie if the rind, like that of Brie or Camembert, shows signs of breakdown.

Store • Blue cheese maturation varies from 1 - 4 weeks, depending on the level of maturity.
• Store in its original wrapper or with foil against the cut face for up to 2 weeks only.
• Store in the warmest part of the refrigerator which is the vegetable drawer.
• Because of its distinctive aroma, it is a good idea to store Blue cheese in a glass container with a lid
to avoid flavour exchange to other foods.
• Freezing is not recommended.

Serve • The smell, flavour and appearance of Blue cheese serves as a guide to its ripeness.
• For beginners, select a mild, creamy Blue Brie to serve.
• Excellent added to salads, incorporated into sauces, quiches, tarts and pasta dishes.
• Great melted onto steak, used as a stuffing in chicken or served as a sandwich ingredient.
• Delicious added to hot polenta and risottos.
• Take cheese out of the refrigerator at least one hour before serving.
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hard cheese
Story Hard cheeses have their own distinctive, robust, concentrated
flavour. They keep very well due to very low moisture content
and the longer they are aged, the more flavour and character
they develop. They are most often grated or shaved over hot
dishes or salads, but can also be served as a table cheese.

Styles Parmesan - A robust cheese with a slightly sweet and fruity flavour that lingers on the palate.
Pepato - The flavour of the peppercorns complements the piquant flavour of this cheese.
Pecorino - A characteristic sharp flavoured cheese which is slightly sweet and slightly salty.
Romano - A strong flavoured cheese when fully matured - yet not sharp.

Select • Look for cheese that is hard and granular in texture and with no cracks or splits.
• If mould appears, trim the surface and use remaining cheese.

Store • Can be stored unopened or well covered for long periods of time due to its low moisture content.
• Hard cheeses keep for up to 12 months in the refrigerator.
• Freezing is not recommended unless grated, then it can be stored in an airtight freezer bag or container
for up to 12 months.

Serve • Serve as a table cheese with pears, apples, figs, almonds or walnuts.
• Shave onto pizza, salads and cooked asparagus.
• Grate onto pasta, lasagne or into soup.
• Grill on eggplant or zucchini.
• Add to a cream sauce.
• Combine grated Hard cheeses with breadcrumbs or ground almonds and fresh herbs to crumb meats and vegetables.
• Stir grated into risottos.
• Infuse the cheese rind in olive oil and add fresh thyme over a low heat for 10 minutes.
Allow to cool and use oil to drizzle over pizza, pasta or salads.
ACP.24pp cookbook.ƒ 06/10/2005 10:54 AM Page 23

a natural selection...

Welcome to
the world of
cheese and
wine matching.

The idea of matching wine and cheese Does it Contrast, Complement

is to provide a complementary balance or Clash?
of flavours and textures. As every
For example, the sweet stickiness
cheese and wine has its own unique
of a dessert wine contrasts with the
flavour, texture and other inherent
saltiness of a blue and the yeasty notes
characteristics, so too does every
in a sparkling wine complement the
palate.
mushroomy characteristics of a brie,
The key is experimentation and working but the tannin in the red wine will often
out what you like. Experiment with the clash with a blue.
cheese and wine styles to discover
The following chart matches cheese
your own preferences, and have fun
styles with wine styles and is the result
in the process!
of a systematic program of tastings.
When choosing a wine to match a
It is intended as a guide only.
certain cheese, consider the following:
ACP.24pp cookbook.ƒ
Fresh Unripened Cheese
Lighter, refreshing wines that
don’t overpower delicate
flavours e.g.
• Sparkling
• Riesling or Sauvignon Blanc
• Pinot Noir, Grenache or cool
climate Shiraz
• Dessert wines
Stretched Curd Cheese
For matching with fresh
types, choose light, refreshing
wines e.g.
• Sparkling
• Riesling or Sauvignon Blanc
• Pinot Noir, Grenache or cool
climate Shiraz
06/10/2005 10:55 AM
...with wine, a perfect marriage
White Mould Cheese
Suits a variety of wine
styles e.g.
• Chardonnay or Semillon
• Sparkling
• Cabernet Sauvignon, Merlot
or warm climate Shiraz
Eye Cheese
Quite versatile to match
with wine e.g.
• Chardonnay or Semillon
• Pinot Noir, Grenache or cool
climate Shiraz
• Dessert wine
• Fortified wine
Page 24
Blue Cheese
Sweet wines are the best
match for the tangy, saltiness
of Blue e.g.
• Dessert wines
• Fortified wines
• Riesling or Gewürztraminer
Cheddar and Cheddar
Styles
Suits a variety of wines e.g.
• Chardonnay or Semillon
• Cabernet Sauvignon, Merlot
or warm climate Shiraz
• Dessert wine
• Fortified wine
Washed Rind Cheese
Can be hard to match.
The best styles are usually
sweet and full bodied e.g.
• Dessert wine
• Fortified wine
• Pinot Noir, Grenache or cool
climate Shiraz
• Sparkling red
• Also good with beer
Hard Cheese
Choose intense wines to
match e.g.
• Chardonnay or Semillon
• Cabernet Sauvignon, Merlot
or warm climate Shiraz
• Fortified wine
• Sparkling wines also match
as acidity contrasts with the
texture of the cheese
ACP.24pp cookbook.ƒ 06/10/2005 10:53 AM Page 1

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