Pairings | Malt whisky

What to pair with artisanal cheddar?

Posted by Fiona Beckett (Google+) on February 16 2008 at 09:34

By artisanal cheddar, I mean cheddar that is mature, full-flavoured, and unpasteurised (learn more in this post: So what makes a great cheddar?). It isn't the easiest cheese to match with wine.

One’s instinct is to drink red but it’s a struggle. You don’t want anything too light and graceful or, conversely, too full-bodied and tannic. There can be some wild flavours in a cheese like this which I think are best matched by an equally artisanal wine - and old Syrah/Shiraz, Grenache or Mourvèdre, maybe - or a blend of all three. Or a good Zinfandel. But don’t introduce blues or smelly washed-rind cheeses to the cheeseboard as well.

Vintage port is surprisingly - or not so surprisingly - good as we confirmed at a cheese and wine tasting I conducted for Decanter last year. One associates it more with stilton but it’s equally good with a fine cheddar. But it’s not the type of wine to open with a ploughman’s or other light lunch.

That distinction goes to a traditional British ale which I’m not sure isn’t the best pairing for this kind of cheese, especially if you serve it with an onion pickle or a chutney. Something like Adnams Broadside or Young’s Special. If you find British beers too bitter a sweeter-flavoured American IPA may be more to your taste, being a classic example.

If you’re looking for a terroir-based match a farmhouse cider would be the obvious choice for an authentic Somerset cheddar, especially if you serve it with apples or an apple chutney. Personally I prefer a medium-dry style but that’s up to you.

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