When it comes to knowing with authority the best cheeses to enjoy with a particular wine or champagne, it has become glaringly obvious to the Marquette Turner team that whilst we enjoy cheese, and we enjoy many a champagne and wine, we certainly cannot claim to be Connoisseur’s of any.
So, with the help of a few friends in various countries and their various palates, we have compiled a list of cheeses that go excellently with Champagne (or sparkling wine if you happen to be enjoying the bottled fizz from a region other than that in France).
Our list of six best cheese pairing with champagne will no doubt include some that you have tried, and perhaps a few that you haven’t. Let us know what you think!
– Camembert: a soft, creamy, surface-ripened cow’s milk cheese. It was first made in the late 18th century in Normandy in northern France.
– Pont-l’Évêque: an uncooked, unpressed cow’s-milk cheese, originally manufactured in the area around the commune of Pont-l’Évêque in the Calvados département of Basse-Normandie, France and probably the oldest Norman cheese still in production.
– Brillat-Savarin: a soft, white-crusted cow’s milk cheese with at least 75% fat in dry matter (roughly 40% overall), named after the 18th century French gourmet and political figure Jean Anthelme Brillat-Savarin.
– Chaource: a cow’s milk cheese of which the central pâte is soft, creamy in colour, and slightly crumbly. It was originally manufactured in the village of Chaource in the Champagne-Ardenne region of France.
– Beaufort: a hard, rather sharp cheese made from cow’s milk and is similar to gruyère. It is produced in the area around Beaufort located high in the French Alps in the Savoie region of France.
– Langres: a cow’s milk cheese, of which the central pâte is soft, creamy in colour, and slightly crumbly, and is surrounded by a white penicillium candidum rind. It comes from the plateau of Langres in the region of Champagne-Ardenne, France.