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.

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Chardonnay

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

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