Cheese is the perfect place to experiment with your wine pairings. Rich, complex whites and reds are classic, but the key is really to let the consistency and texture of the cheese lead your wine pairing choices. Soft cheeses, for example, demand a certain fruit level and balance in the wine, compared to blue cheeses which are more suitable to sweet styles. There is no need to guess anymore what wine goes with what cheese: read our recommendations below and learn the best matches to any cheese!
Cheese and wine share a fundamental bond: both are products of fermentation and ageing, and their complexity deepens with time. Read more
Grape colour mix
71%
red
29%
white
Mild cheeses with delicate wines, strong cheeses with bold wines. A Gorgonzola piccante needs Amarone, not Pinot Grigio.
Sparkling wines like Franciacorta or Prosecco cut through rich, creamy cheeses beautifully.
Lambrusco, Recioto and Vin Santo turn aged cheese, balsamic and salt into balance.
Tannins clash with the mould cultures in blue cheese, creating a bitter metallic taste. Sweet wines work far better.
Heavy oak flavours compete with the nuanced funk of aged cheeses rather than complementing them.
Cold cheese mutes its flavour and aroma, making it impossible to appreciate the pairing. Serve at room temperature.
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Caciocavallo farcito is a Southern Italian speciality where the pear-shaped cheese is stuffed, often with cured meats or vegetables, then baked until molten. The intense, slightly smoky flavour of the melted cheese demands wines with enough structure to cut through the richness.
Appellations to explore
Piedmontese fonduta is Italy's answer to fondue - a silky blend of Fontina cheese, butter, egg yolks and milk, often drizzled with white truffle. The dish is extraordinarily rich, with the earthy truffle adding layers of complexity that call for an equally aromatic wine.
Perfect grape varieties
Also worth trying
Frico is a Friulian classic - a crispy cheese pancake made from Montasio cheese, sometimes with potatoes. The golden, caramelised edges and nutty flavour create a satisfying crunch that pairs wonderfully with the region's own white wines, particularly those with enough body to match the cheese's intensity.
Perfect grape varieties
Also worth trying
Appellations to explore
Pecorino Sardo and Pan Carasau is the shepherd lunch of Sardinia, aged sheep cheese shaved onto tissue-thin carta da musica bread. The cheese is salty and intense; the bread is dry and crisp. Vermentino di Gallura DOCG lifts it into the afternoon; a young Cannonau di Sardegna DOC takes it into evening. Monica and Nuragus are the quieter local options.
Perfect grape varieties
Also worth trying
Frescobaldi
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£39.90
Campo alla Sughera
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£50.58
Appellations to explore
Frescobaldi
3 retailers
From
£39.90
Campo alla Sughera
2 retailers
From
£50.58
Sciatt are the Valtellina buckwheat fritters, small rounds of batter wrapped around Casera or Bitto and deep-fried. The outside stays crisp; the inside runs when cut. Valtellina Superiore DOCG, made from the Nebbiolo clone locally called Chiavennasca, has the acid and the Alpine smoke to hold against the cheese.
Cheese and wine share a fundamental bond: both are products of fermentation and ageing, and their complexity deepens with time. The key to a great pairing lies in matching intensity - a delicate, young goat cheese calls for a light, crisp white like Vermentino, while a powerful aged Parmigiano Reggiano demands the tannic structure of a mature Barolo.
Fat is the bridge. The high fat content in cheese coats the palate, and a wine with good acidity cuts through that richness like a knife through butter. This is why sparkling wines like Franciacorta are extraordinary with cheese - the bubbles physically lift the fat, refreshing the palate with each sip.
Italy produces over 400 varieties of cheese, from the snow-white mozzarella di bufala of Campania to the cave-aged pecorino of Sardinia. Each has evolved alongside the local wine tradition, creating pairings that feel inevitable rather than invented.
Fresh mozzarella, especially buffalo mozzarella from Campania, pairs beautifully with crisp, light whites like Falanghina or Fiano di Avellino. The wine’s bright acidity complements the creamy, milky richness of the cheese.
Chianti Classico works with hard, aged cheeses such as Parmigiano Reggiano and Pecorino Romano. Sangiovese tannin and acidity balance salty, crystalline cheese without covering its nutty depth.
Recioto della Valpolicella and Vin Santo work with blue cheese because sweetness calms salt and pungency. Moscato d'Asti is lighter when the blue cheese is creamy rather than sharp.
Yes. Washed-rind cheeses like Taleggio have a more pungent, funky character that calls for aromatic whites like Gewurztraminer or light reds like Dolcetto. Bloomy rinds like Brie work with Champagne-method sparkling wines.
