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The Art of Serving Cheese (with Wine)

There’s something irresistibly inviting about a cheese board, especially when paired with the right wine. Whether you’re planning a relaxed nibble or a final flourish, here are a few simple tips to get it just right.

Serving Cheese Like a Pro

Leave it on the bench. Cheese is best served at room temperature, so take it out of the fridge around 30-60 minutes before guests arrive. 

Letting it warm slightly enhances its flavour and texture. Offer a mix of soft, hard and blue cheeses for variety, and serve with neutral crackers or fresh baguette slices, keep it bland and don't compete with either the cheese or the wine.

If you’re including a strong blue or washed rind cheese, a small dish of quince paste, fig conserve or honey can soften the edges and add interest. Just don’t go overboard; a little sweetness goes a long way.

Pinot Noir Loves Cheese

Pinot Noir is an interesting red wine when it comes to cheese. Its lighter tannins and bright acidity make it a friend to many styles, from creamy soft cheeses to nutty alpine favourites. Try it with Brie, Camembert or Gruyère for a match made in heaven. Watch out for the big-flavoured cheeses, avoid cheddars and blues.

Wine & Cheese Pairing Cheat Sheet

Wine Style:
Best Cheese Matches:
Pinot Noir
Brie, Camembert, Gruyère, Taleggio, Comté
Chardonnay
Triple Cream Brie, aged Gouda, Parmigiano, nutty Swiss types like Gruyere
Sauvignon Blanc
Goat’s cheese, Feta, Herbed cream cheese
Syrah or Shiraz
Aged cheddar, blue cheese, hard sheep’s milk cheeses (try Manchego or Farros truffled Pecorino)
Cabernet Sauvignon
Aged Gouda, Cheddar, hard-washed rind cheeses
Riesling
Washed rind cheeses, Munster, Blue cheese with fruit paste
Rosé
Fresh cheeses, young Feta, Mozzarella, mild goat’s cheese

Before or After Dinner?

In New Zealand, cheese is often served before the meal, especially when entertaining casually.

In France and much of Europe, cheese typically appears after the main but before dessert. Either is perfectly appropriate, have a think about meal timing and what else is on the menu.

If you're serving cheese before dinner, keep it light: 40-60 grams per person is plenty. For a post-dinner plate, especially one replacing dessert, allow 80-100 grams per guest. Present cheeses on a wooden board or slate tile, grouped by style (soft to hard), and always include a separate knife for blue cheeses to avoid flavour crossover.

A Final Note

When it comes to wine and cheese, presentation matters. Use soft lighting, wooden boards or natural ceramics, and garnish simply with fresh herbs or a handful of nuts.

Don’t overcomplicate it. A well-chosen cheese, a fresh loaf, and a bottle of Pinot is often all you need for a very good night.