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If you want to preserve a good cheese you’ll need to remove the plastic and wrap it in fat free paper. This way the cheese isn’t going to sweat. There are no golden rules for the consumption of cheese and what to combine them with. Things like fruit are always good. Tropical fruits like pineapple and pears are always winners. What is important is what to drink with them.

The White Mould or White Crust Cheese. Most known are the British Wigmore, the Neaufchatel, the Camembert and the Caprice des Dieux.  A good tip is to preserve it outside of the refrigerator, this will strengthen the taste and it’s easier to eat it with toast. This White Crust Cheese goes excellent with a fruity Bordeaux or a Rioja but also with a firm Sauvignon Blanc or Chardonnay.

The Hard Cheese. Hard cheeses have a compact structure and a hard (plastic) crust. Our advice is drink it with a dark beer, for example maybe a Guinness. If you are more a wine guy than your options lie in a nice Pinot Noir, a Merlot or a Bordeaux. With a younger hard cheese a white wine like a Chablis is better fitted.

The Semi  Hard Cheeses. They look a lot like the hard cheeses only more creamy and crumbly. Nice ones are the Stilton, the Cheshire or the Parmigiano. They combine nicely with a dry white wine like the Beaujolais or Chianti. Other recommendations are the Tuscany Santa Christina and the Stilton goes great with a nice Port like the Tawny.

Washed Crust Cheeses. According some the smelly cheeses. One of them is the France Boulettes d’Avesnes which is during the ripening process washed with beer.  Another one; the Stinking Bishop is washed in pear cider. We suggest the wine drinkers to keep the flavour in balance with a old Merlot or Bordeaux. And a somewhat heavier beer like the Belgium Duvel is also a great option.

Mixed or Cream Cheese. This cheese has extra fruit and herbs added. Probably the most well known is the Dutch Leyden cheese called cumin cheese. The mixed or cream cheese is gaining in popularity. Also in England and France you’ll run in to these sorts of cheeses more often. These cheeses are full of flavours itself. I would say drink it with a champagne like an extra dry Moët & Chandon Brut Imperial.

Blue Vein or Blue Mould Cheese. You’ve got to love it and not everyone does. The most famous are the Roquefort, Gorgonzola, Danish Blue and the Blue Stilton. They taste prickly and almost spicy and you’ll keep the taste for quite some time. The drinking advice for this spicy cheese are the somewhat sweeter wines like the Sauternes, Muscat the Beaume the Venises and the Moscato d’Asti. Another great tip is the Port the Madeira.