Compose a well-balanced cheese flight with a variety of flavors, textures and milk types using our easy-to-follow Artisanal CheeseClock™. Our cheeses are complex – arranging them from mild to strong and pairing with the right beverage should not be.
Each quarter of the CheeseClock™ is associated with several varieties of wines, beers and champagnes. While it is difficult to make generalizations about pairings, over the years we tried hundreds or so for some helpful recommendations. Select one or two cheeses from each quarter of the clock, or let us do the work for you with our best at-peak cheeses in the
CheeseClock Collection (All-in-One) or
CheeseClock Collection (Red Tin).
Click here to read the story about the CheeseClock™ and our heritage in fine dining.
Pairing Cheese with Blanc de Noir Champagne
The success Champagnes enjoy with cheese can be largely attributed to their effervescence - the bubbles have a wonderful "lift" and help break down the acids and butterfats. Champagnes also have a degree of acidity and sweetness that gives them special affinities for certain cheeses, especially the rich, buttery triple-crèmes and brie types. Keep in mind, of course, that the less “Brut” the Champagne or sparkling wine, the more likely it will balance the relative saltiness in the cheese. Champagnes are good at breaking down some of the denser, more aged, mountain cow’s milk cheeses, dissolving them into sweet, creamy finishes. We also find tremendous successes with some of the younger, softer, and more pungent cow’s milk cheeses; as well as the more mild and creamy goat’s milk cheeses.
For extended pairing information on Champagne, click here.