France is renowned for its culinary excellence, and its cheeses are no exception. With a rich variety of flavours, textures, and aromas, French cheeses are a delight to the senses. But what could make these cheeses even better? The perfect wine pairing, of course! Join us as we explore the top 10 French cheeses and the wines that complement them best.
1. Camembert
Cheese: Camembert is a soft, creamy cheese with a white, bloomy rind. It hails from Normandy and is known for its rich, earthy flavours and smooth texture.
Wine Pairing: A classic pairing for Camembert is a Chardonnay. The buttery and slightly oaky notes of a good Chardonnay complement the creaminess of the cheese beautifully. Alternatively, try a Norman cider for a regional pairing that’s both refreshing and slightly sweet.
2. Brie de Meaux
Cheese: Brie de Meaux is another soft cheese with a bloomy rind. It is often described as earthy and mushroomy with a luxurious, creamy interior.
Wine Pairing: Pair Brie de Meaux with a Champagne or a sparkling wine. The acidity and effervescence of the bubbles cut through the rich creaminess of the Brie, creating a delightful contrast.
3. Roquefort
Cheese: Roquefort is a blue cheese made from sheep’s milk and aged in the limestone caves of Roquefort-sur-Soulzon. It has a strong, tangy flavour with a creamy, crumbly texture.
Wine Pairing: The bold flavours of Roquefort pair wonderfully with a Sauternes, a sweet dessert wine from Bordeaux. The sweetness of the Sauternes balances the saltiness and intensity of the Roquefort.
4. Comté
Cheese: Comté is a hard cheese made from unpasteurised cow’s milk in the Jura region. It has a nutty, slightly sweet flavour and a firm texture.
Wine Pairing: Comté pairs excellently with a Vin Jaune from the Jura region. The oxidative notes and complexity of Vin Jaune complement the nutty flavours of Comté. Alternatively, try a white Burgundy for a more conventional pairing.
5. Munster
Cheese: Munster is a strong-smelling, washed-rind cheese from the Alsace region. It has a pungent aroma and a rich, tangy flavour.
Wine Pairing: Pair Munster with an Alsace Gewürztraminer. The aromatic and slightly sweet profile of Gewürztraminer balances the strong, tangy flavours of Munster. A dry Riesling from Alsace also works well.
6. Pont-l’Évêque
Cheese: Pont-l’Évêque is a soft, washed-rind cheese from Normandy. It has a creamy texture and a strong, earthy flavour.
Wine Pairing: A Pinot Noir from Burgundy is a great match for Pont-l’Évêque. The light tannins and red fruit flavours of Pinot Noir complement the earthy notes of the cheese. For a white option, try a Chablis.
7. Reblochon
Cheese: Reblochon is a soft, washed-rind cheese from the Savoie region. It has a creamy, velvety texture and a mild, slightly nutty flavour.
Wine Pairing: Pair Reblochon with a Chardonnay from the Savoie region or a dry white wine from the Rhône Valley. The acidity and minerality of these wines enhance the mild flavours of Reblochon.
8. Époisses
Cheese: Époisses is a pungent, soft cheese with a washed rind, hailing from Burgundy. It is known for its strong aroma and rich, creamy texture.
Wine Pairing: The robust flavours of Époisses pair well with a Pinot Noir from Burgundy. The wine’s acidity and fruitiness balance the strong, creamy flavours of the cheese. For a white option, try a Meursault.
9. Chèvre (Goat Cheese)
Cheese: Chèvre is a term for goat cheese, which can vary in texture from soft and creamy to firm and crumbly. It has a tangy, slightly earthy flavour.
Wine Pairing: Fresh goat cheese pairs wonderfully with a Sauvignon Blanc from the Loire Valley. The crisp acidity and herbaceous notes of the wine complement the tanginess of the cheese. For aged goat cheese, try a Chenin Blanc.
10. Tomme de Savoie
Cheese: Tomme de Savoie is a semi-soft cheese from the Savoie region. It has a rustic, earthy flavour with a hint of nuttiness and a smooth, creamy texture.
Wine Pairing: Pair Tomme de Savoie with a Gamay from Beaujolais or a Mondeuse from Savoie. The light, fruity flavours of Gamay or the peppery notes of Mondeuse complement the rustic qualities of the cheese.
