It frequently happens that when we mention the name of our blog, the person responds, “Oh, I love champagne!” And I think to myself, “huh, we should really write about champagne someday…” Of course, it goes without saying that champagne pairs perfectly with a wide range of cheeses, but the use of its name here on the blog was originally intended to be somewhat tongue-in-cheek. Yes, we occasionally eat cheese with something bubbly, but really, cheese is perfect any time of the day, whether with coffee, chocolate, wine or even beer. Obviously, our focus here has been on the first half of the equation.
But if ever there was a time that called for cheese with champagne, surely it’s New Year’s Eve. Here are some of our favorite cheese and bubbly pairings (note we’re equal opportunists here, just as likely to serve cava or prosecco as the French version):
- Cava with drunken goat and Mahon Curado, and Spanish almonds and olives
- Prosecco cocktails with pecorino, such as pecorino foglie de noce, and tallegio.
- For the real thing, champagne, stick with gooey French cheeses like Chaource. A warm crock of St. Marcellin is just the gooey sort of comfort food needed on a chilly winter night (assuming you’re not celebrating New Year’s in the Caribbean).
- Of course you can stick with domestic products too, like Virginia’s Thibaut-Janisson Brut de Chardonnay and Cypress Grove’s bubble-worthy Truffle Tremor.
- Some of my favorite cheese-and-bubbly pairings are not with wine at all, but with beer. Like Allagash’s effervescent Belgian-style White Ale with Jasper Hill’s Winnimere.
- And for little ones, or designated drivers, try sparkling pear cider with a good cheddar. We might suggest Cabot clothbound.
Personally, I’ve got St. Marcellin and olives in the fridge for tonight, and an Oregon-inspired cheddar cheese ball in mind for watching the Ducks in tomorrow’s Rose Bowl. Jill’s planning a dressed-up comfort food meal of truffled mac ‘n cheese.
What are you enjoying your New Year’s cheese with?