How to Pair Wine and Cheese for Your Next Party

How to Pair Wine and Cheese for Your Next Party

There’s just something about the pairing of cheese and wine. It’s an indulgent, decadent experience we all know and love. When we host parties, we’d like to know what kind of wines go best with different types of cheese. Here are 7 of my favorite cheese and wine pairings to help you make your selection for your next shindig.

1. Brie de Meaux and Anjou rose wine

Brie de Meaux is a product of the town Meaux, in France. It melts deliciously all over the cheese board and is one of the most wonderful cheeses in the world. It pairs well with a fruity, slightly fizzy Anjou rose wine and is often a favorite at parties.

2. Sage Derby

This gorgeous green marbled cheese with mild herbal flavor originates in Darby, England. Its creamy goodness will delight any party goer. Sage Derby is best paired with a crisp Chardonnay, which brings out the sage flavor in the cheese.

3. Vintage Irish Cheddar

You’ll be dreaming wistful dreams of Ireland with the strong and bold taste of vintage Irish cheddar. This delicacy from the Emerald Isle makes a sweet marriage with a nice Merlot since both are strong flavors and they complement each other. If you’re brave, you might even pair it with a dark and bold glass of Guinness to keep that cultural connection.

4. Cranberry Wensleydale

This English Yuletide favorite is one of the most popular cheeses in the United Kingdom. Long a part of any holiday cheese board, Cranberry Wensleydale is a melt-in-your-mouth experience that can’t be missed. This crumbly cheese makes an excellent pairing with a Shiraz or any red because the flavors are not too strong to stick to the palate.

5. Queijo Azeitao

This raw sheep’s milk cheese has a strong flavor that pairs well with another product of Portugal, green wine. The clear, fizzy wine complements the slightly sour taste of this rustic cheese. Another option for pairing is Setubalmoscatel wine, a sweet and heavy drink reminiscent of mead. It’s a great combination for a sunny summer party. You’ll still be enjoying the warmth when the sun goes down.

6. Roquefort

This French blue cheese is often enjoyed best with Bordeaux wines. Its sharp, full flavor complements the red perfectly. Aged white Burgundy is also a good choice, but many people prefer reds because of their strong flavor. A sweet wine usually pairs best with Roquefort because it is a salty cheese. The traditional pairing choice for this cheese is Sauternes, but there are other options.

7. Fresh Welsh Goat Cheese

Sauvignon blanc from the Loire Valley is the traditional pairing for fresh goat cheese, but there are a few other options you might try. For example, a nice blanc de blancs Champagne is wonderful with fresh goat cheese and strawberries. This cheese also goes very well with sweeter-tasting varieties of whiskey. Goat cheese is one of the easiest to pair with wine because it is so versatile. Champagne and sparkling wine also pairs well with homemade paneer.

How to Make Paneer at Home in 7 Easy Steps

How to Make Paneer at Home in 7 Easy Steps

Paneer is a traditional Indian cheese. It is a cottage cheese that is cream colored and unsalted. Used primarily in India, Pakistan, Afghanistan, Nepal and Bangladesh, paneer is a staple in dishes like pakoras, kebabs, and Bengali sweetmeats. Paneer is also known for the health benefits it provides. An excellent source of protein, paneer keeps hunger pangs away, builds stronger teeth, helps to burn fat, and can prevent some deadly diseases. This cheese is one food that is not only delicious but nutritious as well.

Making paneer is simple enough as it requires only two main ingredients. This easy 7-step recipe is guaranteed to make your perfect paneer with just the right amount of firmness.


-1 Liter of Whole Milk

-3/4 Tablespoon of an Acid (Lemon Juice, Lime Juice, or Vinegar)

Step 1

Put the milk in a pot and put it over medium heat. You want to get it to a temperature that is just below boiling. Then turn the heat on low. The approximate temperature should be 176 degrees Fahrenheit.

Paneer is a delicious cheese that’s easy to make.

Step 2

Slowly add the lemon juice or whichever acid you picked. Make sure to do this at a slow rate, approximately one teaspoon at a time. Stir gently and continuously until the milk begins to curdle and separate. Once curdling begins, turn the burner off.

  • Remember, never add extra acid if it is not necessary. Too much of the lemon juice can cause the cheese to be soft and taste bitter.
  • Slowly watch and wait for it to begin to curdle, when the curds stop forming out of the green whey, the curdling process is over.

Step 3

Let the mixture sit for thirty minutes or until it is cool enough to handle. Place a cheesecloth in a strainer and strain the curds. (If you want to keep your whey for your next batch of paneer, place the filter in another larger pan before straining.) Rinse the curds with a couple of cups of fresh water to remove any bitterness left from the lemon.

Step  4

Grab the cheesecloth from all corners and twist until all of the excess liquid drains from the curds. The more liquid you remove from the curds, the firmer the cheese will be.

Eat paneer with other traditional dishes of the region!

Step  5

Form your curds into the shape of a square or rectangle and wrap it as tight as you can in the cheesecloth. Place something heavy on tops of the cheese, such as a large book or a brick. If you want it shaped in a perfect square or rectangle, you can always place it in a box before you press it. Shaping will make slicing easier later on. You should keep it pressed for approximately 40-45 minutes.

Step 6

Take off which ever heavy object you applied, as well as the cheesecloth.

Step 7

This step is optional. But, if you want to make the appearance and the texture of better quality, then it is recommended to soak the block of cheese in cold or chilled water for two to three hours.

All that you have left to do is enjoy!