I can’t think of anything more inviting than a table set with a generous cheese platter and a few bottles of good wine. Maybe you’ve wondered, between mouthfuls, what this delight is officially called—because, let’s be honest, 'cheese platter with wine' doesn’t sound nearly as fancy as the experience feels. In France, it’s a 'fromage et vin' affair; in Spain, it's a social 'tabla de quesos y vinos.' But if you’ve ever lingered in a wine bar in Edinburgh, Madrid, or Paris, you’ll have heard people use the term 'cheese board,' 'cheese platter,' or, for those who want to sound continental, 'charcuterie board' (when cured meats get involved). There’s also 'cheese flight' in some modern wine bars, and, more formally, 'cheese course' is the term at the end of a meal. But hang around food lovers and you’ll notice 'cheese and wine pairing' is the phrase that gets whispered most excitedly. This simple idea of cheese and wine, a match born in ancient cellars and farmhouses, has grown into a social ritual worldwide.
The Origins and Culture of Cheese and Wine Pairing
Cheese and wine have a story together that stretches back more than 7,000 years. While people in Neolithic Turkey discovered the joys of fermenting grapes, others worked out the magic that happens when milk meets rennet and patience. Both foods were born out of necessity: grapes would spoil without fermentation, milk would go bad without preservation. But put the two together? That’s civilization in a bite. In France, the tradition grew into a course—placed at the very end of a meal, just before dessert. In rural Scotland, where I grew up, cheese and oatcakes with a glass of port was a classic finale and honestly, still a staple after winter Sunday roasts with my husband, Lachlan. In Italy, it's more about the aperitivo hour—buffets groaning with salty pecorino and a carafe of red wine.
Today, the idea of a cheese platter with wine—whatever you call it—is more democratic and flexible. It’s no longer reserved for formal dinners. According to a study by the International Dairy Federation in 2023, more than 60% of people surveyed across Europe said they enjoyed a cheese board at home more often since the pandemic. Something about that act of cutting, nibbling, and sipping connects us immediately, whether we’re hosting a noisy family gathering or stealing a late-night snack with a friend. And the way cultures serve cheese platters can be just as revealing as the cheeses themselves: in France, it’s minimalist with three to five cheeses; Spain adds membrillo and nuts; America likes a big, lavish board with fruit, jams, maybe honeycomb. The point is, there’s no single answer for what you call a cheese platter with wine. Call it what you like; it simply means taking the time to indulge a little.
The Anatomy of a Cheese Platter with Wine
If you want to put together your own cheese platter with wine, there are some secrets for making it shine—whether you go minimalist or maximalist. Start the selection with a variety of textures and milks. Aim for something soft (Brie or goat’s cheese), something hard (like Manchego or aged Cheddar), something blue (Gorgonzola or Roquefort), and perhaps a wild card, like a smoky or washed-rind cheese. Cheese mongers say that three to five types is usually plenty. More, and your board can get confusing, unless you’re feeding a crowd. When I build a board for friends on a Friday night, I always throw in chunks of sharp Isle of Mull Cheddar (a local favourite), creamy Crowdie (fresh Scottish cheese), and a wedge of mature Comté from France. This mix balances tang, funk, creaminess, and sweetness. As for accompaniments, there’s an art: sweet things like grapes, figs, or quince paste cut the salt and fat; nuts and olives provide crunch and brine. Don’t forget sliced baguette or oatcakes—bread matters!
- Cheese Types: Include cows’, goats’, and sheeps’ milk cheese. Hard, soft, blue, and washed rind options add contrast and keep palates excited.
- Fresh Fruit: Grapes, apples, figs, and pears are classics. Dried apricots and cherries look pretty and taste even better with a nutty Gruyère.
- Bread: Sourdough or crusty baguette is ideal, but seeded crackers or oatcakes add an earthy twist.
- Preserves: Quince paste, fruit chutney, or honey—don’t skip something sticky and sweet.
- Nuts and Olives: Toasted almonds, walnuts, or spicy marcona almonds bring it all together. Olives add a bit of briny, tangy bite—you need them.
Here’s where things get fun: matching the wines. There’s science and history to cheese and wine pairing. A 2020 study from the American Chemical Society laid out why white wines (not red!) often make a better match for salty and creamy cheeses—the acid in white wine refreshes the mouth and balances out the fat like a squeaky-clean palate cleanser. That said, tannic reds (like Bordeaux, Syrah) can work well with aged, hard cheeses that have enough protein and fat to stand up to the structure. Sparkling wines, especially Champagne or Cava, are magic with soft and creamy cheeses like Brie—they slice through richness with bubbles and a hit of acidity. If you really want to impress guests, offer a cheese flight alongside several small glasses of different wines, letting everyone stumble on their favourite pair.
| Cheese Style | Classic Wine Pairing | Alternative Pairing Idea |
|---|---|---|
| Brie (Soft, Creamy) | Champagne, Chardonnay | Riesling, Dry Cider |
| Manchego (Hard, Nutty) | Rioja, Tempranillo | Fino Sherry |
| Blue Cheese (Salty, Pungent) | Port, Sauternes | Moscato, Stout |
| Goat Cheese (Fresh, Tangy) | Sauvignon Blanc | Beaujolais, Grüner Veltliner |
| Aged Cheddar | Cabernet Sauvignon | Zinfandel, Malbec |
Familiar tastes feel comforting, but surprise is good too. I’ve been surprised by a blue cheese matched with a sweet Tokaji, or Comté with an oxidized Jura wine. If the thought of matching cheeses and wines intimidates you, remember: the most important thing is balance. Sweet balances salty, acid cuts fat, and crunchy bits provide texture. Serve wine not too cold—let whites and fizzy wines warm up just a little, so you taste more. Don’t pile everything on the board at once for smaller groups; start with one or two cheeses, then bring out more as the evening goes on. Good cheese deserves respect and time.
Crafting the Ultimate Cheese and Wine Experience at Home
So, how do you pull it all together? First, scale your board to the size of the company. For two, a small wooden board with three cheeses, olives, and a handful of oatcakes will make a quiet night memorable. For parties, pull together the largest tray you can find, and pile it high. The colours and textures—creamy white, golden yellow, vivid blue—should look like a painter’s palette. Try grouping contrasting cheeses close together, so each bite feels new. If you’re worried about serving temperatures (because most of us pull cheese straight from the fridge), let cheese sit at room temperature for at least 30 minutes before serving. Cold cheese won't reveal its flavors.
Drinks go out in small, stemmed glasses—not big wine goblets—and plan on about half a bottle per person, but always keep a little extra in reserve (the 'just in case one more friend pops round' factor). If you want to really elevate your board, sprinkle in a few Scottish twists: thick oatcakes, heather honey, or smoked salmon on the side. One Edinburgh cheesemonger swears by a sliver of blue cheese with a tiny dot of Scottish raspberry jam on a rough oatcake—salty, tangy, sweet. Wine merchants in the city are always excited to recommend their favorite local wines, including Scottish fruit wines, or suggest something bold from Burgundy or Ribera del Duero to go with a pungent blue or a crumbly aged cheese. If beer is more your style, a crisp IPA or even stout with blue cheese works like magic.
Don’t worry about setting formal rules. There are guidelines, yes, but trusting your own taste (and your guests’) is the real secret. Stack the board with what you like: maybe you can’t stand Stilton, but adore Camembert? Lean into it. If you’re vegan or dairy-free, there’s a world of plant-based cheeses out now that match beautifully with wines, especially when paired with nuts, dried fruit, and hearty crackers. And decorating the board with fresh herbs, pickled onions, and edible flowers always gets a smile—it’s as much about the eyes as the taste buds. The key is to start simple, experiment, and don’t fuss over the name. Whether you call it a 'cheese board,' a 'charcuterie platter,' or a 'cheese and wine pairing', the ritual is all about togetherness and treating yourself.
To wrap it all up, creating a cheese platter with wine—whatever you decide to call it—isn’t about chasing culinary perfection. It’s about slowing down and enjoying flavors, textures, and moments. So next time someone asks you what to call the ritual of cheese with wine, you’ll know: it might have a dozen names, but it’s always the same joy.
