Let's talk about cheese and food pairing, a subject so broad and personal that it might be difficult to summarise in one post.
There are characteristics of flavour and intensity that unite, or rather, \"marry\", some varieties with others. However, wine is not the only drink that is recommended to accompany cheeses. In some parts of the world, it is usual to accompany them with beers, ciders and even coffee, but we will leave that for a future post.<\/p>\n\n\n\n
Continuing with wines, they have several aspects in common with cheeses, since the final product is the result of a series of variables, such as: the maturing of the product, the seasoning process and the land where the raw material comes from, among others.<\/p>\n\n\n\n
Next, we will see which are the characteristics that match such delicious and traditional products of our country.
Mild cheeses are recommended with wines of low acidity, such as a Chardonnay, a ros\u00e9 or a fresh red wine.
Strong cheeses, on the other hand, are more complex to combine. Therefore, a sweet wine is usually recommended to soften and compensate the flavour of the cheese.
Cheeses with a more spicy flavour are recommended to be paired with dry white wines.
Hard cheeses, such as Parmesan, require mature reds, Malbec, Cabernet Sauvignon, or Tannat.
New, fruity and young red wines are the best match for two of our specialities: Camembert and Brie.
<\/p>\n\n\n\n
We share a series of recommendations for pairing Maia cheeses:
<\/p>\n\n\n\n
Brie cheese: dry sparkling wine, red wine with oak (e.g. Cabernet Franc)
Gruyere cheese: semi-sweet white wine or dry sparkling wine (e.g. Sauvignon Blanc)
Parmesan cheese: young red or light white wines (e.g. red)
Colonia cheese: oaky white or light red wines (e.g. Merlot).
Camembert cheese: fruity white wine (e.g. Chardonnay), dry ros\u00e9 wine or red wine with oak (e.g. Syrah,
Malbec)
The pairing between a wine and cheese is an invitation to explore, try and enjoy.
The most important thing is to discover what combinations make you happy .
Do you have a favorite combination?<\/p>","protected":false},"excerpt":{"rendered":"
El vino y el queso comparten m\u00e1s de lo que parece: ambos son productos vivos, cuyo car\u00e1cter final depende de m\u00faltiples factores como la materia prima, el proceso de maduraci\u00f3n, el entorno donde se producen y el tiempo de estacionado. Estacomplejidad en com\u00fan hace que su maridaje resulte tan interesante como desafiante. En Uruguay, tierra […]<\/p>","protected":false},"author":2,"featured_media":788,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"pagelayer_contact_templates":[],"_pagelayer_content":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sin-categoria"],"_links":{"self":[{"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/posts\/787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/comments?post=787"}],"version-history":[{"count":0,"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/posts\/787\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/media\/788"}],"wp:attachment":[{"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/media?parent=787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/categories?post=787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.maiaquesos.com\/en\/wp-json\/wp\/v2\/tags?post=787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}