Click here for pairing suggestions: WHITE, ROSÉ, RED, DESSERT WINE

According to maître fromager Max McCalman, the author of Cheese: A Connoisseur’s Guide to the World’s Best (Clarkson Potter, 2006) and the Dean of Curriculum at Artisanal Premium Cheese Center, “Wine and cheese share so much: the reliance on microclimate and terroir, the role of the artisan behind the production, and of course, time-honored traditions.” Like wine, cheese is a product of fermentation—a process that creates an end product that is much more complex than the original components.

Which cheeses are best to serve with Bouké’s multi-dimensional blends? According to McCalman, select cheeses which offer similar depth of flavor, and always consider balance—of sweet, salt, acidity, and aroma. Too-strong cheeses will overwhelm the nuances of Bouké blends. Instead, pair assertive cheeses with lush and seductive Bouquet Dessert Wine.

To create an appealing and satisfying cheese plate, look for a variety of textures, shapes, and styles to please the eye and the palate. Choose a serving platter of a natural material such as unpolished wood, rustic ceramic or wicker. Keep the accompaniments minimal—perhaps some crusty bread or freshly shelled nuts—and fully focus attention on the cheeses and the wines.

Start your cheese tasting with the mildest cheese among your selections and end with the most assertive. Consult our specific recommendations for cheeses to pair with Bouké White, Bouké Rosé, Bouké Red and Bouquet Dessert Wine.