Soft Cheeses & Wines Platter, Sorted
Wine and cheese is almost eternal culinary gift that keeps on delighting the senses of enthusiasts and gourmands alike so we’re trotting out the world’s most loved soft cheeses, wine paired so you can continue enjoying this infinite sensorial gift.
Brie With Sauvignon Blanc
Brie is a universally adored soft cheese produced from cow’s milk in the French region of Brie. Brie has a buttery texture and its flavours range from fruity to earthy. This soft cheese pairs well with new world Sauvignon Blanc as the wine’s acidic, crisp and fruity palate elevates the delicate flavours of the brie while the brie tempers the acidity of Sauvignon Blanc and highlighting its fruity character.
Roquefort With Riesling
Roquefort is one of world’s most top of mind blue cheeses and the beaming pride of France. Only when the cheese is aged in the Combalou caves of Roquefort-sur-Soulzon in southern France, can it be called Roquefort. As sharp, acidic and tangy as blue cheeses come, Roquefort can pair well with sweet and acidic Rieslings from Mosel Valley that contrast the sharp, pungent notes of the blue cheese with their inherently exuberant character which, giving the wine an interesting, savoury dimension while also rounding off the sharp edges of the vigorous blue cheese.
Feta With Sauvignon Blanc
Feta is a white, brined cheese that originated in Greece where it dates back 6000 years. It’s made from sheep’s milk or a combination of sheep and goat’s milk. Feta is a soft, crumbly cheese with a salty and tangy flavor. The soft salty cheese is one of the world’s most popular salad ingredients and is often served with olives and olive oil. It is known widely for its healthy properties as it contains probiotics, which can help with digestion and boost the immune system. Feta cheese and Sauvignon Blanc wine pair well because the wine’s acidity and brightness complement the saltiness of the cheese. The wine’s acidity cuts through the richness of the cheese, creating a delightful balance. Sauvignon Blanc’s floral notes also pair well with the nutty flavor of feta.
Ricotta With Chianti Classicoc
Ricotta is an Italian fresh cheese, produced from the whey left over from cheese production. It can be produced from either sheep, cow, goat, or buffalo milk. Ricotta has been a featured ingredient in many Italian and Mediterranean dishes across generations. Fresh ricotta cheese is smoother than cottage cheese and tastes mildly sweet. It is firm, not solid, and consists of a mass of refined, moist, delicate grains that are neither salted nor ripened. The light, consistency, and clean flavors make it a perfect accompaniment to a variety of recipes and dishes like lasagna, calzone, pizza and ravioli. This unique cheese is an ideal accompaniment for the famed Chianti Classico that abounds with red cherry, plum and herbs, backboned with lively acidity, contrasting the mild sweetness of ricotta and its creamy texture that complements the Chianti Classico’s smooth tannins.
Gorgonzola With Malbec
Gorgonzola originated in a picturesque Italian regions of Lombardy and Piedmont region of the same name, sat on the border with France. This blue mould cheese is known and adored with sharp unapologetically pungent flavours which are an acquired taste. This cheese spares little in the way of decadence and flavour. Gorgonzola tastes like a rustic barnyard nestled in a field of lush, green grass. This blue cheese is full-flavored, salty, and earthy. Depending on how long it’s aged, the texture can range from creamy and soft to semi-firm and crumbly. Argentine Malbec is widely heralded as a top of mind pairing for this premium blue cheese. The full bodied and fruit forward Argentine style elegantly tames the sharp and wild flavours of Gorgonzola with intense fruit and savoury notes. Malbec softens and lengthens Gorgonzola’s flavours and Gorgonzola rounds off the tannins of Malbec.
