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Step 1 (Start Here)
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Begin with mild goats, double or triple cremes or bloomy rind cheeses. Cheeses listed in this category pair well with light white wines and champagnes.
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Step 2
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Next Chapter: soft to semi-firm cheese, mild cow's milk, an aged goat or a sheep milk cheese. Alternate milks and textures to create a contrast between cheeses around your plate. Pair with Light Red Wine, Rose', Lagers, and Pilsner Beers.
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Step 3
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Now move on to a stronger, bolder and nuttier flavor. Cheeses here are hard mountain cheeses, long-aged cheddars, and mild wash rind ("Stinky") cheeses. Pair the cheeses in this category with Red Wine, Ales, and Lambic Beers.
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Step 4 (Finish Here)
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Big presence cheese, such as more assertive washed rind cheese or a classic blue cheese. These cheeses should be paired with Dessert Wines, Ports, and Stout Beers.
