The range of cheeses now available in Australia is much greater than it used to be - from soft white cheeses to blue and pressed cheeses, there are choices to please everyone! However all the different choices for cheese can make the cheese & wine matching quite difficult.

The simplest approach in matching cheese and wine (or beer) is to look for similar characteristics in each, then choose a match in which the characteristics are either complementary to each other, or give contrasts that enhance the characters of each.

Do:

• Do use higher acid full-bodied wines to cut through the creaminess and fattiness of cheeses.

• Do think about weight: light flavoured or light textured cheese with light bodied and more delicate wine.

• Do remember that the stronger and more matured the cheese, the more full bodied and heavier the wine.

• Do match the acid of a cheese with the acid of the wine.

• Do remember that salty cheeses have a good affinity with sweeter wines.

• Do choose a versatile wine for a mixed cheese board, such as a wooded chardonnay.

• Do experiment with your own cheese and wine or beer matches: you might be pleasantly surprised!

Don’t:

• Don't stereotype the wine selection - whites are more versatile then reds.

• Don't offer too much choice - keep it simple.

• Don't serve your cheese straight from the fridge – room temperature is better.

• Don't gamble your precious matured wine on an untried cheese match – enjoy it on its own.

• Don't expect harmony if the cheese accompaniments dominate – such as pickles, quince paste or savoury garnishes.

For more details on how to serve cheese, different cheese styles, cheese receipes or anything else about cheese, have a look at Cheesematters.