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Food and wine pairing ideas

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Meal families

Cheeses

Pecorino Toscano

Italy. Tuscany.
Semi-hard cheese with sheep’s milk semi-cooked and pressed with a natural straw rind.
Ripening : 20 days minimum.

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Main meals

Fondue normande

Fondue made from soft cheese without the rind (camembert, Livarot, Pont-l'évêque…) with Calvados, cream or milk and shallot.

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Cheeses

Moses Sleeper

United States. California. Soft-ripened cow's pasteurized milk cheese with mould on the rind.
Ripening : 6 to 12 weeks.

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Cheeses

Ardi-gasna

France. Nouvelle-Aquitaine. Pyrénées-Atlantique. Basque Country.
Sheep cheese with raw milk. The rind is rubbed with a paste made from Espelette peppers.

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Cheeses

Pigouille

France. Nouvelle-Aquitaine. Charente-Maritime. Deux-Sèvres.
Soft-ripened raw sheep's milk and mould on the rind.
Ripening : 2 to 3 weeks.

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