Pairing: Cheese and Vegetables

Cheese and vegetable pairings offer a delightful balance of creamy textures and earthy flavors. Whether you’re serving roasted vegetables with semi-hard cheeses or fresh salads with soft cheeses, these combinations enhance the natural richness of both elements. Semi-firm cheeses like Gouda or Cheddar complement roasted or grilled vegetables like mushrooms, eggplant, or bell peppers, while softer cheeses such as Brie pair well with lighter, fresher vegetables. A well-chosen wine enhances the creamy or nutty notes of the cheese, while balancing the vegetal flavors.

Recipe

Ingredients

  • Gouda or Cheddar (200g): Semi-firm cheeses that add a rich, nutty flavor.
  • Brie or Camembert (200g): Soft cheeses, providing creamy, buttery notes.
  • Mushrooms, eggplant, or bell peppers (2 cups, sliced): These vegetables offer earthy and slightly sweet flavors when roasted or grilled.
  • Olive oil (2 tablespoons): Helps to caramelize the vegetables when roasting.
  • Fresh herbs (thyme, rosemary): Infuses the dish with an aromatic depth.

Instructions

  1. Prepare the vegetables: Preheat your oven to 400°F. Toss the vegetables in olive oil, fresh herbs, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
  2. Serve the cheese: Slice the semi-firm cheese, such as Gouda, and arrange on a platter with the roasted vegetables. For softer cheeses like Brie, allow them to come to room temperature for a creamier texture.
  3. Pair and enjoy: Serve alongside your chosen wine and garnish with extra herbs if desired​.

Serve With

Pinot Noir, Chardonnay

Learn More About the Best Pairings

Pinot Noir

A light to medium-bodied red wine known for its elegance and complexity.

Learn More

Chardonnay

Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.

Learn More

Samplers

View all