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Step 1
Remember the rule that the cheese must be as bold as the wine. Strong flavored cheese should accompany wines that are also bold in flavor. Neither the food nor drink should dominate.
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Step 2
Use soft cheeses for sweet wine complements. For example, a Camembert goes well with a Chenin Blanc.
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Step 3
Accompany pungent cheese, such as a goat cheese or Feta, with acidic wines like Chardonnay.
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Step 4
Match full-bodied red wines with harder cheeses, such as Romana. Examples of wines to go with harder cheeses are Cabernet Sauvignon, Red Zinfandel, Merlot and Red Bordeaux.
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Step 5
Serve sweet wines with a fine cheddar.
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Step 1
Use an appropriate cheese for cubing, slicing or spreading. Each cheese has specific qualities that make it preferable. American, Jarlsberg, Provolone, Muenster and Scamorze are excellent to cube. Brick, Cheddar, Colby, American, Edam, Gouda, Gruyere, Jarlsberg and Monterrey Jack are some that are best for cutting. Most soft cheeses are good as spreads.
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Step 2
Serve a Havarti for a complement to fruit. A milder flavor of cheese can enhance the sweetness of the fruit.
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Step 3
Combine strong and mild flavors for snacks, unlike wines. Some cheeses taste best when paired with a more dominant taste and others need to dominate a less aggressive food. Celery requires a flavorful cheese to load in its boat, but a milder flavor should be used for coating a more pungent vegetable, like cooked broccoli.
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Step 4
Offer trays of various vegetables, fruits and cheeses; your guests frequently will find their favorites.
