Cheese collection, piece of gorgonzola cheese with blue mold close up
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The Rogue Valley, a small verdant area dotted with mountains, has long been home to some great local cheeses. The Rogue Creamery, the cheese producer who was nominated the World Cheese champion at the World Cheese Awards 2019/2020 in Bergamo, just celebrated its 90th anniversary.
The company celebrated with a mix of cheeses, packaged with a handful of good crackers and jams. Given that these cheeses, particularly the blue cheese—which has all that delicious funkiness of a British or French blue with more consistent body to it—can be challenging to pair with wine I sat down with Marguerite Merritt, the company’s marketing manager and cheese emissary, to get her take on the matter. All responses have been edited and condensed for clarity.
Liza B. Zimmerman (L.B.Z.): What types of wine are best with cheese?
Marguerite Merritt
Marguerite Merritt (M.M.): There’s no sure-fire best type of wine for pairing with cheese. Above all, Champagne—or other sparkling wines—pairs beautifully with just about everything: from Brie to Blue and everything in between.
In terms of white wine, pairing a medium-bodied wine with a moderately fruity profile, such as Chenin Blanc, a white Rhône blend, or even an unoaked Chardonnay. As for red wines, Syrah and Oregon Pinot Noir both tend to be very versatile.
A selection of Rogue Creamery cheese.
L.B.Z.: What are your basic guidelines for pairing cheese with wine?
M.M.: Generally speaking, the most successful pairings combine wines and cheeses of similar weight and intensity. You would not want to pair a strong blue cheese with a delicate Sauvignon Blanc! If you expect your cheese to have powerful flavors, choose a wine with more body and fruit. Likewise, if your cheese is more subtle and nuanced, a lighter-bodied wine will be more appropriate.
Also, a contrasting pairing can also be very successful. So, an earthy cheese…
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