Soft Ripened Cheeses

Soft-ripened cheeses aren’t cut and dry. Quite the opposite, in fact. Two subgroups exist within this category of cheese – bloomy rinds, characterized by a soft, white exterior, and washed rinds, whose orange color and stronger aroma distinguishes it from all others.

Because these cheeses often coat the mouth, a highly acidic wine is in order. For Ile de France Brie and Camembert, light to medium reds are recommended. Which one you prefer is up to you, but we suggest French vins such as Cabernet Sauvignon, Pinot Gris and Loire Valley Chening.

For triple-cremes, like St. Andre, try sparkling wines, light to medium reds made with Gamay or Pinot Noir, and whites made with Pinot Blanc, Chardonnay or Riesling.

With washed rinds, like Chaumes, St. Albray or Epoisses, successful pairings can be found in medium-bodied to sweeter expressions, such as Rieslings, Muscatos and Gewurztraminers, all of which offer delightful, delicious contrasts.

If you prefer a brew with your Brie, let us suggest Kriek Beer, a sweet, sparkling Belgian Lambic with intense notes of ripe cherries. Black-currant infused Kir Royale might also suit you as the palate-cleansing champagne prepares you for the next bite.

When choosing a pairing for your soft-ripened fromage, keep in mind that taste is a matter of personal preference. While good pairings do take some thought, you don’t have to be a connoisseur to uncover a winning combo.