Semi-Hard to Hard cheese

Jukes Wine And Food Cheese Hard Cheese

The largest category of all, ranging from mild, via medium and strong, to extra-strong cheeses. As a starting point get an idea of the strength and age of your chosen cheese (a small taste in the shop is recommended) and this will help your wine selection. Cheeses in this group are, among others – Cheddar, Appleby Cheshire, Wensleydale, Gruyère, Lincolnshire Poacher, Cheshire, Parmigiano-Reggiano, Pecorino, Cornish Yarg, Double Gloucester, Lancashire, Caerphilly, Gouda, Beaufort, Manchego, Cantal, Etorki, Comté, Emmenthal, Jarlsberg and Mimolette. From wines for mild cheese all the way to wines for the extra strong: whites – Alsace Pinot Blanc, Chablis, Jurançon Sec, white Burgundy, white Rhônes, New World Semillons and, lastly, New World Chardonnays; reds – Loire reds, Chilean Merlot, Côtes-du-Rhône, spicy Italian reds like Primitivo, Old World Cabernet from Bordeaux or Margaret River (Australia), Shiraz from Frankland, Barossa Valley, McLaren Vale and Clare Valley (Australia), Vino Nobile di Montepulciano and Chianti (Italy), and Zinfandel (California); fortified – port (tawny, LBV and vintage), Madeira, Banyuls and Maury (both from France), and old oloroso sherries.