What to pair with washed rind cheese

What to pair with washed rind cheese

Washed rind cheeses have a reputation for being some of the biggest personalities on the cheeseboard. Their rinds can smell wonderfully savoury, meaty and sometimes downright funky, while the cheese beneath can range from sweet and nutty to rich, buttery and melting.

Beer and washed rind cheese are especially good friends. Malt can echo the nutty, savoury flavours in the cheese, hops bring freshness and carbonation helps cut through richer, softer textures. Some washed rind cheeses are even washed with beer as they mature.

Beer certainly is not the only option, though. For each of the cheeses in our latest Virtual Tasting, we have suggested two different pairings to try, giving you plenty of excuses to experiment at home.

Rachel: crisp pilsner or a fresh white wine

Rachel is a washed rind goat’s milk cheese with a dense, nutty character and flavours that can suggest condensed milk and white chocolate.

A clean, crisp pilsner works almost like a steely white wine alongside the cheese. Its freshness cuts through the richness while leaving Rachel’s sweeter, nuttier flavours firmly in focus.

Prefer wine? Look for a bright, mineral white with plenty of acidity. You want freshness rather than weight, giving the cheese room to show off its distinctive goat’s milk character.

Ashcombe: traditional bitter or a light red wine

Ashcombe combines a rich, buttery paste with its distinctive line of wood ash and a savoury, russet-coloured rind.

A traditional bitter brings malty, earthy flavours that complement Ashcombe’s biscuity and slightly vegetal character without overwhelming it.

For a wine pairing, we would reach for a light, juicy red rather than anything heavily tannic. Bright fruit provides a lovely contrast to the richness of the cheese, while a gentler structure allows those nutty, savoury flavours to come through.

Maida Vale: IPA or a fresh Chardonnay

Maida Vale has beer built into its story. Its rind is washed with IPA as the cheese matures, helping to develop its buttery, nutty and savoury character.

It makes sense, then, to return to an IPA at the table. The hops bring freshness while the malt works with the deeper flavours in the rind.

If you would rather pour wine, try a fresh Chardonnay with enough acidity to balance the richness. A little roundness works beautifully with the creamy Guernsey cow’s milk paste, but avoid anything so heavily oaked that it overwhelms the cheese.

Punch: wild ale or dry sherry

Punch from Fen Farm Dairy is one of those cheeses that lives up to its name, with a wonderfully aromatic rind and plenty of rich, savoury character.

A wild ale has enough personality to stand alongside the cheese and echo some of its more complex, slightly funky flavours.

Our alternative would be a chilled dry sherry. Its salty, nutty character works brilliantly with the savoury depth of Punch, while the dryness helps refresh the palate between mouthfuls.

St Cera: dry cider or sparkling wine

St Cera may be small, but it certainly isn’t shy. As it matures, the paste becomes wonderfully soft and rich while the washed rind develops deep umami and yeasty flavours.

A dry cider brings nutty, bruised-apple flavours and plenty of acidity. Those slightly wild orchard notes make a particularly good match for the savoury complexity of the cheese.

Alternatively, reach for a dry sparkling wine. Bubbles and acidity are extremely useful alongside a rich, soft cheese, freshening the palate while allowing St Cera’s character to remain centre stage.

Find your own favourite

There is no single correct pairing for a washed rind cheese. Part of the pleasure is trying combinations and deciding what works for you.

Beer and cider are particularly natural partners, but a bright white wine, light red, sparkling wine or dry sherry can be every bit as successful. Look for freshness to balance richer textures, enough character to stand up to the rind, and flavours that complement rather than compete with the cheese.

If you are joining our Washed Rind Virtual Tasting on Friday 18 September, you can put some of these ideas to the test as you taste along with our cheesemonger. Otherwise, consider this your excuse to choose a washed rind from the counter and start experimenting at home