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This type is so wonderful because you can taste those milky, fresh flavours, so when pairing them I look for food and drink that will not overpower the taste of the cheese.
Food accompaniment: My favourite pairing at this time of year is a beautiful rich and creamy Brie de Meaux with fresh British strawberries.
Wine pairing: I love crisp, dry, young bottling with soft cheese like Pinot Blanc, Sauvignon Blanc or a young Chardonnay.
Food accompaniment: Is there any thing better than a flavoursome Camembert with fresh figs, basil and honey? That on a sunny day is just heaven.
Wine pairing: For soft and bloomy cheeses I would go for dry, traditional-method sparkling wines such as a Brut Champagne. Also a light-bodied Chardonnay, Sancerre and a young dry Riesling.
Food accompaniment: Hard cheeses have got to be my favourite, whether it is a mature Cheddar, aged Comté or a nutty Gouda, they are a real treat. I like to have mine with a good preserve such as homemade chilli jam and quince.
Wine pairing: A dry white wine with a touch of oak like Pinot Gris or Rioja or, for a red option, a good Côtes du Rhône or Chianti.
Food accompaniment: A great way to eat blue cheese is with gorgeous ripe gritty pears, truffle honey or with strong dark chocolate.
Wine pairing: For milder, creamy blues I would say Sauternes or Riesling Beerenauslese, for a strong blue Vin Santo.
My favourite pairing at the moment is the Choco 21 cheese, which is a blue cheese covered in chocolate, with rich ripe cherries. This one is an upgrade on any cheeseboard, it’s like a dessert and so delicious. The best, and most fun, way to pair cheeses is to experiment and try all sorts as you may find a winning combination.
Morgan’s new book: The Modern Cheesemaker is out now.
Image credit: Jamie Orlando Smith
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