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Creamy cheese and Champagne - why they work so well together

Creamy cheese and Champagne - why they work so well together

In our cheese and champagne pack we have paired three super creamy cheeses with bubbles. The pairing works so well, let us explain why. 

Pairing cheese and champagne is not often thought of a traditional match, however they work so well together and create a decadent experience. Which at times like these, we could all do with something special in our lives.

Let's look at why the pairing works. 

The bubbles help cleanse your palette

Decadent, rich cheeses can become cloying in your mouth after a few mouthfuls. As you sip your champagne the bubbles help to cleanse your palette and clear that buttery, creamy aftertaste from the cheese.

The creamier the better

When pairing cheese and champagne you want to go with the creamier cheeses, think triple creams and full fat blues. The cream in these cheeses help to cut through the sugars and dry crisp flavours of champagne.

If it grows together it goes together

Both food and wine are influenced by the terrior they are grown in. For wine it's the soil, climate and topography that influence the flavours and terrior. When it comes to cheese, terrior still has a role to play. The grass, flowers and plants that the cows consume all play an influence in the milk produced which is ultimately used to make your cheese. Matching cheese and wine from the same region will see the influences of the terrior come through in the tasting.  We apply this principle in some of the beverage and cheese matches in our packs. For example we have paired Langres cheese from the Champagne Ardenne region of France with Frerejean Frères Premiere Cru Brut NV from the Champagne region.


Langres cheese from Champagne, France

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