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Red and Bleu: Quick Tips for Wine & Cheese Pairing
Whether it’s good old-fashioned American-style Macaroni and Cheese, a hearty bowl of Parmigiano Vacche Rosso or a Swiss fondue featuring pungent cheese cousins Gruyere and Raclette, almost every one of my favorite dishes to cook and share with others features some type of world-class cheese. From mild to rich to pungent, runny to silky smooth to granular, the beauty—and challenge—of cooking with cheese is its almost unlimited variety. Even within the same kinds of cheeses, there are wide variations in taste, texture and personality relating to the age of the cheese and the method of its creation.
Some cheese when melted becomes grainy. Others grow noticeably stronger or refuse to melt evenly or fully. Substituting different types of cheese in recipes can be a tricky business, so before striking out on your own, follow the advice of chefs and experts and profit from their understanding of the cheese’s history, taste, personality and behavior in the kitchen.
Selecting wine pairings for cheese dishes or individual cheeses can be a dizzying exercise. Simplify the search by identifying the cheese’s country of origin and let it guide your selection of wine.
Remember that not all individual pairings you select will be ideal, but with thousands of wine and cheese possibilities out there, a little experimentation and taste for adventure is sure to reward you with some extraordinary taste experiences.