Oh, cheese, you’re your own food group to us. You stand apart from all other foods, and we have shrines to you in our deli drawer. As any classy indivudual such as ourselves would know, when cheese meets wine, beautiful things happen. Birds sing. We assume flowers bloom. Somewhere in the distance, a wolf puppy learns to howl. It’s magical.
To top even all that inspirational shit, when a good cheese meets a good rosé, shit gets even realer. It takes you from “girl drinking pink wine out of a bag” to “self-actualized independent woman who enjoys the finer things in life.” However, you have to first fucking KNOW what cheese to eat with your rosé.
We’re here, per usual, to help.
Generally speaking, you want a semi-soft cheese to pair with a rosé. That means you should reach for things like Gruyère, Havarti, and even Monterey Jack, the povo fancy cheese of America. Rosé is crisp and light, so you need a cheese that can both hold its own AND not take away from the mild wine. I mean, this is our fave summer draaanking wine AND it makes us feel classy, so treat it with some respect.
Grab a mild- or medium-firm cheddar, Gouda, or even Provolone for this version. They can be a stronger flavor but tend to caaaaalm themselves with a nice dry rosé. HOWEVER, stay away from flavored cheeses in this category, such as sharp cheddar and aged Provolone. Ain’t nobody got time for all that flavor—save it for a full-bodied red.
Fresh cheeses LOVE sparkling wines, so head out to the store and grab a Farmers Cheese or local, fresh concoction to complement the bubbles. Sparkling rosé is your party drink, so keep that in mind as you’re scarfing down cheese.
Think Spanish rosés from Rioja and Navarra or Southern French rosés—you’ll want super rustic cheese for this—best grab something made with sheep’s milk for a bit of a bite but not toooooo much. This version also goes super well with herbed-cheeses.
Bonjour, wine and cheese celebration!