Semi-soft cheese

Jukes Wine And Food Cheese Semi Soft Cheese

This covers a huge selection of cheese. Try the following combinations: Livarot – Alsatian Pinot Gris; Maroilles – Roussanne or Marsanne from the Rhône; Pont-l’Evêque – Viognier, also from the Rhône; Raclette – (assuming you are reading this halfway up a mountain in the Alps, you lucky thing) anything from the Savoie region, red or white; Gubbeen – Pinot Blanc or Sylvaner from Alsace; Edam – whatever, it’s not fussy (light whites and reds); Morbier – Rhône whites; Fontina – light, Alpine Gamay or Valpolicella; Reblochon – this outstanding cheese likes much richer Gamay (smart Cru Beaujolais) and also red Burgundy; Saint-Nectaire – another heroic cheese, particularly the wild, farmhouse version, likes the same again, plus meaty red Côtes-du-Rhônes; Tomme de Savoie and Tomme de Montagne – Rhône whites or lighter reds; Bel Paese and Taleggio – Lombardy whites such as Lugana and reds like Dolcetto, Barbera and Franciacorta.