Jun 23 2026
Most French cheeses have the characteristics to excel on their own, of course, but pairings is an area the cheese lover will explore with relish. There are few things more satisfying than hitting the sweet spot of the perfect pairing, be it bread, fruit, nuts or pickles, but the arena of pairing cheese and our favourite tipple is a whole new realm of indulgence. A lot of this is down to personal taste, but at the same time, there are some basic ground rules, and particularly with wine.
The most important thing to consider when pairing cheese and wine is the texture and intensity of the cheese, in the sense that lighter and creamier cheeses usually pair better with lighter-bodied wines, while firm, pungent and bold-flavoured cheeses pair well with similarly bolder and full-bodied wines. You can also stick to regional pairings with cheese and wine and you won’t go far wrong. Both cheese and wine are impacted by climates, soils and topography, so be region-specific when pairing and this usually works.
For most people, whatever your favourite French cheeses are, you will be able to match them with the perfect wine, and there may be some trial and error, but we have listed below some tried and tested classic French cheeses, and the best wines to go with them.
Brie de Meaux – This soft and creamy but mild cheese needs wine pairings that have subtle flavours so the cheese is not overpowered. This could be a Chardonnay or a dry Rosè because the medium acidity doesn’t hamper the cheese’s flavour. It is also well-established that Brie de Meaux pairs perfectly with Champagne, as it cleanses the palate and the yeasty flavours match the texture and flavours of the cheese.
Roquefort – The most famous blue cheese has strong flavours which go well with full-bodied wines such as Bordeaux and Languedoc.
Raclette – This most gooey and gluttonous of cheeses goes well with a Chardonnay, as it balances the acidity and creaminess.
Bleu d’Auvergne – An example of the contrasts you sometimes get is this aromatic blue cheese, which pairs well with a sweet white wine, but also a fruity red wine, such as a Bourgogne.
Cheese boards – Where you have a mix of cheeses, what is the best bet for pairing? Best to avoid wines with extreme flavours and stick to reds with less body. Most reds go with cheese, so play it safe with a fruity red that is lighter and more aromatic and this should go with most cheeses, regardless of flavour and texture.
We know that cider comes from the apple, and hence isn’t too far removed from the wine family. Not surprisingly, many cheese-making traditions in France have regional ciders pretty close to the centre of things. Much of the same rules apply here, in terms of regions and matching texture and flavour profiles. Coulommiers is traditionally great with Champagne, but its creamy texture also combines well with cider, as does Gruyère, because cider, and indeed lager, brings out the sweetness in the cheese.
Speaking of beer, it has a much wider flavour profile than wine, and hence there are some unusual pairings which work, and you generally find most things go together. You should avoid overpowering either the beer or the cheese, so a good rule to live by is matching mild cheeses with light beers and stronger cheeses with stronger beers. Bubblier, more fizzy beers such as a lager or an IPA will cut through creamy, high-fat cheeses and highlight their rich flavours, while harder cheeses such as Comte, may be better paired with a smoother cask ale, or a stout or porter. Some examples include:
Brie – Match the mild taste with a fruity German Weisse beer perhaps?
Emmental – Another mild cheese that goes well with a classic Golden Ale.
Comte – A medium flavour here, so up the stakes a little and try a German Pilsner.
Fourme d’Ambert – Strong blue cheese deserves strong flavour, let’s go IPA or a Belgian wheat beer.
Ultimately, if you follow the basic rules with wine, cider and beer pairing you can mix and match according to your preferences for the best French cheeses and you can have a lot of fun trying.
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