5 Cheeses to Pair with Pinot Noir

Pinot Noir is an incredibly versatile red wine when it comes to food pairings, and cheese is no exception. It pairs very well with a wide range of cheeses to include goat cheese to tangy blue. Pinot Noir wine is typically light to medium-bodied with fruit notes of berries and/or cherries and earthy characteristics with hints of minerals, herbs and spices. Here are five cheeses that will pair beautifully with your next glass of Pinot Noir.

Gruyere de Comte Gruyère de Comté – Gruyère is a cheese type that crosses the border between France and Switzerland, and as this is slightly different from the Swiss version, it is often referred to as simply “Comté”. It is a little firmer and a little nuttier with occasional pea-sized holes. Comté is also aged longer than Swiss Gruyère (6 to 12 months rather than 3 months) and used in the regional cooking in such dishes as quiche, soup, and gratins.

 

iStock_000011796341SmallRogue River Blue– Rogue Smokey Blue – This Oregon blue cheese is smoked for over sixteen hours in hazelnut shells.  It’s smoked, sweet caramel and hazelnut flavors are a wonderful contrast to the fruity sharpness of the blue cheese and pairs beautifully with Oregon Pinot Noirs and port wines.

 

 

Frisian Farms Mature Farmstead GoudaFrisian Farms Mature Farmstead Gouda –This cheese has nice flavor complexity with sweet and nutty primary notes that are balanced by hints of fruitiness and acidity in the aftertaste. The firm texture has added density and a satisfying compact mouth-feel.

 

 

 Tumalo Farms ClassicoTumalo Farms Classico– This semi-hard, farmstead cheese has a flavor of brown butter and roasted nuts. A hint of honeysuckle lingers on the palate and will quickly become a “must have”. It is an award-winner many times over and a great choice for any culinary occasion!

 

 

CantalCantal– Young Cantal is moist, open-textured and springy with a fresh tang. As it ages, it takes on a farmhouse cheddar quality. This light cheddar quality makes it a great partner served as a table cheese with a Pinot Noir wine and also wonderful grated into soups and sauces.

So the next time you are in the mood for a pinot, don’t forget to complete the experience with one of these delicious cheeses.

 

TastyTraveler

About TastyTraveler

Hi, I’m Jayne Reed... aka the Tasty Traveler. I have a love of food and a profound interest in people and the cultures in which they live. Since my earliest days I've wanted nothing more than to live in and experience every culture and their food. I’ve come close. No matter what I do, where I go, what I think, or to whom I speak, all action inevitably takes me to one place – food. I wouldn’t call it a fixation. I would just call it DNA. So here I am blogging my thoughts, consumptions, and casual reverie of all things food- wherever it might take me...
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