My love for cheese is more than just a fondness; it's a passion! I recall a memorable visit to a charming French cheese shop or restaurant with a friend. The experience was unique as we savored a delightful cheese fondue dinner, complete with all the delicious sides. While most would have been content with such a feast, I couldn't resist ordering a cheeseboard for dessert. My love for cheese, in all its forms, even extends to the more pungent varieties.

The journey of cheese-making is a captivating tale that spans back to 5500 BCE. The earliest evidence was unearthed in Kujawy, Poland, and the Dalmatian coast in Croatia. Kujawi, a historical region in north-central Poland, played a pivotal role in this discovery. Humans stumbled upon cheese and other dairy products by storing and transporting milk in bladders made of ruminant stomachs, which naturally contain rennet, encouraging curdling. The word 'cheese' finds its roots in the Latin word 'caseus '. Initially, cheese was made very salty to preserve it, but over time, it evolved into the less salty and creamier versions we know today, showcasing the progress and innovation in the field. The year 1815 marked a significant milestone with the beginning of mass production in Switzerland. This marked the start of a new era in cheese-making, leading to the diverse range of cheeses we have today.

The world of cheese is a vast and diverse one, with numerous types from all corners of the globe. Whether you're cooking, baking, or simply enjoying them on their own, the possibilities are endless. And the best way to savor a well-aged cheese? With a good glass of wine, of course. The concept of 'terroir ', which refers to the unique combination of geography, climate, and culture that influences the taste of a product, is particularly important in the production of both cheese and wine. This is why a French Brie tastes different from an Italian Parmesan, and why a California Chardonnay has a distinct flavor from a French Chablis.

Did you know that there are more than 1,800 different types of cheese in the world? The thought of trying each one is not just a tantalizing adventure, but a thrilling journey of discovery that I can't wait to embark on! And when you pair each cheese with the perfect wine, the experience becomes even more exhilarating.

We always hear that wine and cheese are best enjoyed together. But have you ever wondered why? It's a fascinating interplay of flavors and textures. Cheese, with its rich, fatty profile, balances the acidity in wine, creating a perfect harmony of taste.

For instance, a bold Cabernet Sauvignon can be paired with a sharp cheddar, while a creamy Chardonnay can complement a buttery brie. These are just a few examples, and the possibilities are truly endless. With the right knowledge and a bit of experimentation, you can create your own unique and delightful pairings. The endless possibilities of cheese and wine pairings inspire creativity and a sense of culinary innovation.

White wines have lower tannin levels compared to red wines, resulting in less interaction between the wine and the cheese. Despite this, white wines create a crisp and refreshing pairing with cheeses, making them an ideal choice, particularly during the spring and summer. Cheeses such as Cheddar, Cheshire, Gouda, Havarti, Parmesan, Swiss, and other Alpine-style varieties all pair well with white wine.

In summary, every type of cheese can be paired with a suitable wine. Whether it's a robust red with a mature cheese, a crisp white with a soft cheese, or a sweet wine with a hard cheese, the world of cheese and wine pairings is a playground for your taste buds. The joy and satisfaction of a well-paired cheese and wine combination is a delightful experience that never fails to please. Here are the top five recommendations from me!

  • Malbec and Edam: Edam cheese's nutty flavors complement the velvety fruit of Malbec, making it a pairing that appeals to almost anyone.

  • Chianti Classico and Pecorino Toscano: the hard, aged texture of a pecorino pairs wonderfully with the robust tannins of a Chianti Classico.

  • Sauvignon Blanc and Goat cheese: Citrus and mineral notes found in a French Sauvignon Blanc enhance the nutty and herbal flavours of the cheese.

  • Champagne and Brie: The high acidity and pleasantly sharp bubbles of Champagne pair wonderfully with Brie's rich creaminess, creating a satisfying contrast.

  • Cabernet Sauvignon and aged Cheddar: Cheddar's fatty richness complements the dry tannins of many Cabernet Sauvignons.

Be bold, and don't be afraid to try your own ideas for pairing!