Boursin Cheese

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The Cheese Course

Cheese Board 101:
The European tradition of serving one or more cheeses as a separate course at the end of the meal can bring a Continental flair to your entertaining.

Traditionally, the cheese course is served between the entree and dessert. For more formal occasions, serve guests their own après-dinner plate of three or four cheeses; for more casual dining, allow guests to select from a variety of cheeses set on a marble or granite slab in the middle of the table.

Always include the three main varieties of cheese: those made from cow's milk, sheep's milk, and goat's milk.
Then, consider the textures of the cheeses. Hard, semi-soft and creamy cheeses add complexity to the course.
The next step is to offer cheeses with different flavor intensities.
Like wine, cheese should be served with the flavors progressing from mild to strong, from soft to hard. A cheese plate is typically arranged to progress in this manner, in a clockwise direction on the slab, in order for your guests to savor the mild cheeses first, while not being overwhelmed by the stronger flavors.

Cheese Varieties and Wine Pairings

Cheese Variety/Characteristics	Examples	Complementary Wines
Fresh, rindless: Unripened, moist and quite soft, with a high water content. Those made from cow's milk tend to be mild in flavor; goat's and sheep's milk have stronger flavors.	Boursin® All-Natural Gournay Cheese (mild & aromatic) and French Chèvre (mild to tangy).	Brut Champagne, Pinot Blanc, Pinot Gris, crisp Sauvignon Blanc, Chenin Blan, Vouvray or Beaujolais
Soft-ripened: Bloomy rind with soft, edible skin. When fully ripe and at room temperature, center is runny.	French Brie (mild and buttery to pungent) and Camembert (slightly acidic and earthy).	Brut Champagne, lighter, dry styles of Riesling and Chenin Blanc, Beaujolais, fruitier styles of Pinot Noir and Merlot.
Semi-soft: Moist, often wrapped in wax or plastic. Can be sliced.	Italian Bel Paese (mild and sweet), Dutch Gouda and Edam (salty and tangy depending on age), American Brick (mild to strong depending on age).	Chardonnay and oak-influenced Sauvignon Blanc, dry Riesling or Gewürztraminer, and Pinot Noir.
Hard: Drier and firmer than semi-soft and aged for varying lengths of time. Can be sliced or grated.	French Cantal (nutty and mild to sharp), English or American Cheddar (mild to sharp depending on age), Swiss or Emmenthaler (sweet and nutty), Spanish Manchego (mellow, but full flavored), American Dry Jack (sharp to very sharp) and Italian Provolone (mild to sharp).	Cabernet Sauvignon and Merlot.
Blue-veined: Consistencies vary from creamy to dry and crumbly.	French Bleu, Roquefort (sharp and pungent), Spanish Cabrales, Danish Blue (sharp and salty), Italian Gorgonzola (tangy and piquant), American Maytag Blue (strong and salty), and English Stilton (piquant, but milder than most blues).	Extra Dry or Demi-Sec Champagne, Riesling, Sauvignon Blanc/Sé,millon and Tokay, Zinfandel, reserve Cabernet Sauvignon and Shiraz, Syrah, Vintage Port or Sauternes.
Grating Cheese: Hard, with crumbly texture and ripened for various lengths of time. Hard to slice; using an "almond knife" to break cheese into nuggets yields best results.	Italian Asiago (usually sharp), Parmigiano-Reggiano (sharp, nutty and often salty) and Pecorino Romano (usually sharp), and Swiss Sapsago (grassy and herbal).	Fino Sherry, Nebbiolo, reserve Sangiovese, Syrah, Zinfandel.

Don't fret too much over the pairings. The perfect match is often made by sheer chance. And while fruit, nuts and other complements may enhance the flavor of a particular cheese, they may conflict with your wine selection. Remember: your personal preference is most important.