There is a huge variety of cheeses out there. This makes the task of selecting wine both tricky and fascinating in equal measure.
A fresh Camembert with a subtle aroma and not much salt, and a strong-smelling, tart Sbrinz require different wine choices. Because of this, the one-size-fits-all rule of “red wine goes with cheese” does not hold true. It's a case of seeking and finding the right wine for each cheese. That said, generally speaking white wines go better with cheese, because the tannins in red wine often clash with the protein and sometimes high salt content of cheese.
Cheese dishes can be served warm or cold. In Switzerland, the hot variants fondue and raclette are widely enjoyed in autumn and winter. Baked Camembert, Tomme, Chèvre and barbecued cheese are also increasingly popular. A Chèvre with a crispy salad or a cheese platter with potatoes or just cheese on its own, served as a cheeseboard, are all tasty options offering plenty of variety.
Cold cheese dishes
There is a huge variety of cheeses out there. Depending on the origin of the milk (cow, sheep, goat), the mould (white mould, blue mould), maturity, salt and fat content, cheese ranges from a mild odour and taste to extremely pungent. This makes the task of selecting wine both tricky and fascinating in equal measure. Essentially, each cheese goes with a different wine. To be successfully paired with wine, cheese should not be lumped together, but rather seen as a diverse family of different flavours and aromas.
Mild soft cheese
Pungent soft cheese
Mild semi-hard cheese
Pungent semi-hard cheese
Warm cheese dishes
Warm cheese dishes are highly aromatic and relatively high in fat. Normally, this would call for very aromatic wines that are rich in acidity. However, as the combination of a very aromatic wine such as Gewürztraminer and the hot cheese would be too much of a good thing and high acidity clashes with the high salt content, subtle, smooth white wines work best. These wines do not upstage the dish.