How to: Wine and Cheese

I just hosted my first wine and cheese party to great success. I have mild knowledge of wine but zero knowledge of cheese. This little event forced me to learn quite a bit about cheese. It always helps to find a good cheese monger to help you even more with this task. I ventured to Winter Park's Cheese Shop of Park for some expert help. The husband and wife team really know their stuff and everything is easily tasted and cut to your liking. In addition, I was able to pick up large portions of five different cheeses for a very reasonable price. Check out the Cheese Shop on Park if you're ever in the Orlando area.

Things to Keep in Mind:
1 How many guests do you anticipate?
It is recommended that you allow least 1 oz. to taste per person.

2 What are the cheese preferences of your guests?
Some people have an aversion for stinky cheeses, blue, or goat. Keep this in mind and pick milder varieties that the majority will enjoy.

3 What are the wine preferences of your guests?
Do they mainly drink whites/reds? Do they prefer California wines? In general, pick lighter-bodied wines that will not overwhelm the cheese or the palate.

Five Rules of Thumb:
1 Pick no more than 4 cheeses. It is easy to want to try a half a dozen cheeses but too many can easily overwhelm the palate and take away from the whole experience.

2 Always serve cheese at room temperature. This allows the cheese to soften and the flavors to fully ripen.

3 Regions normally go together. If a wine is from France and a cheese is from France, they are more likely to complement one another. There is obviously some exception here.

4 Acidic cheeses tend to go with acidic wines. Buttery cheeses tend to go with wines of the same taste and texture. Hard, saltier cheeses go best with robust and fruity reds. Stinkier cheeses can be mellowed with sweeter whites like Riesling or Sauternes.

5 There is no single wine that will pair with every cheese. If you had to only pick two, I would suggest a Gerwuztraminer and a fruity Cab or Bordeaux.

Here are the cheeses we sampled served with a Napa Cabernet and a South African Chardonnay crisp with green apple.

Saint Andre Triple Crème (France) Made from fresh cow’s milk and enriched with pure cream. Bloomy white edible rind, soft creamy center. Rich and buttery.

Combozola Blue Brie (Germany) Another triple crème from Bavaria that is like a marriage of Camembert and Gorgonzola (hence the name). Mild and creamy, spreadable even, with a flavorful rind.

Prima Donna (Holland) A cow's milk cheese made in the style of a gouda. Wonderfully nutty with a crunchy, crumbly texture.

Piave (Northern Italy) A cow's milk cheese named after the Piave River. Full-bodied and reminiscent of Parmigiano Reggiano but maybe even better. Went incredibly well with white truffle honey!

Pecorino Al Tartufo (Italy) A young sheep's milk cheese that is much softer than the aged pecorino most are accustomed to. Speckled with black truffles which accompany the buttery texture.