Some may say it's a cliche, but having cheese and wine is probably one of the most romantic and sexiest combinations in the world. Even if you include candles and make a total cliche out of the whole thing, you'll still be unable to say you're not enjoying the combination. However, knowing what type of cheese is to be eaten with certain types of wine is something that needs to be learned, just like many other things regarding cuisine and food pairing.
Spain. Barcelona. Late in the afternoon. Would you like to have some cheese and wine? Yes, why not. But what? Let's see what our choices are. If you're having, for example Tetilla, which is a mild, creamy and soft cheese made of cow's milk, (pretty uncommon for Spain, they're known more for their goat and sheep's milk cheeses), coming from Galicia, try to pair it with wine coming from the same region, for example, Nora Albarino, a lovely mixture of melon, peach and apple.
If you think of blue cheeses, you'll think of France, but don't be so hasty. Spanish food and wine seem to be exploding all over the world in the last few years, and people are coming to learn that blue cheese are equally successfully produces in Spain as well. Wondering what blue cheese to have with a glass of Spanish wine? Valdeon would be my suggestion. They wrap it in leaves and put it in caves to age and develop the blue veins. It's a perfect match with a sweet wine, like most blue cheeses, so go with Alvear Pedro Ximenes Anada .
Spanish cheeses can be divided in many groups and sub groups, and whatever one does, there's a chance they'll miss one or more types. For people who are not so fond of cheese, or of strong flavors, there are excellent light Spanish cheeses. They are as light because the are not either fermented or altered, except during the process of lactic fermentation. In Galicia there are two types of very famous light cheeses called San Simon and Tetilla. Tetilla is light, very mild and creamy, and is often called pear cheese. San Simon is a semi-cured cheese, left to mature for three weeks, and then smoked.
Smoked Spanish cheeses are often not considered fancy or tasty, but I'll never understand why. Some people even prefer eating them with beer, which is a sin, to say the least. Smoked cheeses are really something special, and there is nothing ordinary about them, and knowing what type of wine goes well with them is nothing short of art. Blaufrankish wine is a real pair for smoked cheese, because it will let you taste both the wine and the cheese fully, and this is something you don't want to miss out on with smoked cheese.
Monte Enebro is one of the most popular cheeses in Spain, due to its strong flavor. If you're not into cheeses which are strong or have a sensitive palate, go slowly with this one. However, if you want to enjoy it to the fullest, make sure you have a glass of cherry like Delgado Zuleta Manzanilla beside you. The wine is acidy enough to keep the cheeses strength under control, and they both have a lovely nutty flavor.
Spain. Barcelona. Late in the afternoon. Would you like to have some cheese and wine? Yes, why not. But what? Let's see what our choices are. If you're having, for example Tetilla, which is a mild, creamy and soft cheese made of cow's milk, (pretty uncommon for Spain, they're known more for their goat and sheep's milk cheeses), coming from Galicia, try to pair it with wine coming from the same region, for example, Nora Albarino, a lovely mixture of melon, peach and apple.
If you think of blue cheeses, you'll think of France, but don't be so hasty. Spanish food and wine seem to be exploding all over the world in the last few years, and people are coming to learn that blue cheese are equally successfully produces in Spain as well. Wondering what blue cheese to have with a glass of Spanish wine? Valdeon would be my suggestion. They wrap it in leaves and put it in caves to age and develop the blue veins. It's a perfect match with a sweet wine, like most blue cheeses, so go with Alvear Pedro Ximenes Anada .
Spanish cheeses can be divided in many groups and sub groups, and whatever one does, there's a chance they'll miss one or more types. For people who are not so fond of cheese, or of strong flavors, there are excellent light Spanish cheeses. They are as light because the are not either fermented or altered, except during the process of lactic fermentation. In Galicia there are two types of very famous light cheeses called San Simon and Tetilla. Tetilla is light, very mild and creamy, and is often called pear cheese. San Simon is a semi-cured cheese, left to mature for three weeks, and then smoked.
Smoked Spanish cheeses are often not considered fancy or tasty, but I'll never understand why. Some people even prefer eating them with beer, which is a sin, to say the least. Smoked cheeses are really something special, and there is nothing ordinary about them, and knowing what type of wine goes well with them is nothing short of art. Blaufrankish wine is a real pair for smoked cheese, because it will let you taste both the wine and the cheese fully, and this is something you don't want to miss out on with smoked cheese.
Monte Enebro is one of the most popular cheeses in Spain, due to its strong flavor. If you're not into cheeses which are strong or have a sensitive palate, go slowly with this one. However, if you want to enjoy it to the fullest, make sure you have a glass of cherry like Delgado Zuleta Manzanilla beside you. The wine is acidy enough to keep the cheeses strength under control, and they both have a lovely nutty flavor.