Hey there, Nooga. Intern Brianna here. July 25 was National Wine and Cheese Day, and Aug. 28 is National Red Wine Day, so now is a good time to talk about pairings.

I reached out to the Bleu Fox Cheese Shop’s Jesse Watlington — an American Cheese Society certified professional — who has recently been hosting virtual cheese pairings at Bleu Fox. And I got wine recommendations from Imbibe’s Brian Leutwiler, who has taught wine and cheese classes at Chattanooga State for 13 years. They both really know what they’re talking about.

Brian’s pairings

🧀 Blue-veined cheeses: While the blue-veined cheeses may be more difficult to pair when you find the right one it can be “absolutely mind-blowing.”

🍷 Pairings: port, medium-sweet to sweet sherries, medium-sweet to sweet Madeiras (a semi-sweet Madeira would be Boal, and the sweetest Madeira is the Malmsey), sweet rieslings and other sweet dessert wines.

ProTip: Brian said that chocolate is also a great pairing with any of these wines.

🧀 Cheddar: Cheddars tend to make you thirsty, so it’s best wine pairings tend to be more fruit-driven or light.

🍷 Pairings: dry white wines, lighter red wines, something like a Beaujolais from France (The Beaujolais is refreshing and can be served slightly chilled in warm weather).

🧀 Swiss cheese: While there is a variety of cheap sandwich-type swiss cheeses, Brian discussed “the true Emmentaler” from Switzerland. You’ll know it’s good swiss cheese if it’s dry, but has a “lovely, mellowed mature taste to it” on the pallet.

🍷 Pairings: rich, full-bodied whites like chardonnay. One of the characteristics you can get from chardonnay is apples, which this cheese is good at bringing out.

🧀 Crème de la crème: The crème de la crème is a triple cream cheese, and according to Brian, “the culinary equivalent of eating butter for dessert” due to its high fat content.

🍷 Pairings: crisp, high acid whites, like sauvignon blancs and dry chenin blancs. This cheese is also excellent with dessert wines, like Sauternes from France, and especially Champagne.

Jesse’s pairings

🧀 Colston Bassett Stilton: This pasteurized cow’s milk cheese was first served in Stilton, England in 1720 and is known for its buttery, mineral-rich flavor.

🍷 Pairings: tawny port, Sauternes

ProTip: Jesse said that this cheese is traditionally paired with fresh pears, too.

🧀 Terschelling Sheep Milk Gouda: An aged sheep’s milk Gouda from the Netherlands, this cheese has a mellow caramel-like flavor. It is the most nutrient-dense of the common milking breeds + gives a rich and satisfying flavor experience.

🍷 Pairings: fruit-forward old world pinot noir

🧀 Double Cream Brie: This cheese is versatile, buttery, and “sure to please all.” To fully experience double cream brie, make sure to let it come to room temperature before eating.

🍷 Pairings: fruity prosecco, crisp cava