Cheese and Wine Musings

Cheese and wine, a match made in heaven? I had the pleasure of speaking  about cheesemaking at the Hurstville Wine Club monthly meeting recently.  Damian, Rhonda, Jeff and the team made me feel very welcome and it was great chatting to people who enjoyed tasting different wines and learning something new.

I covered the process of cheesemaking and then talked about wine and cheese pairing.   I recommend a common sense approach which would be used not only with wine but with any food being matched to cheese.  The stronger the cheese flavour, the more robust must be the matching wine (see the table at the end of this article).

I also demonstrated how to make ricotta (see my recipe here) and a sample of warm, freshly made cheese was sampled by the attendees.  It took just 20 minutes to make the cheese from start to finish, and I was fortunate to have help from the audience to stir the curd and spoon it into a basket.


Ricotta cheese making demonstration

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Wine and Cheese Pairings

Types of Cheese Examples Wine Pairing
Fresh Cheese and Soft Cheese Cottage cheese, Cream cheese, Ricotta, Mozzarella, Halloumi, Fetta

Brie and Camembert

Crisp whites,

Sparkling wines,

Dry rose and

Light reds

Semi Hard Cheese

Hard Cheese (young)

Edam, Havarti

Parmesan, Cheddar, Gouda

Fruity reds,

Medium whites and vintage sparkling wines

Hard Aged Cheese Aged Cheddar, Cheshire Full bodied whites and tannic reds, also

Sweeter fortified wines

Blue Cheese Danish, Roquefort, Stilton Robust wines with sweetness to balance the bold flavours, eg Muscat

Text and photos copyright: Sophia Poulos