The mature cheese platter

With an old salty Gruyère AOP

A young Chasselas will sublimate an old Gruyère to perfection. Such a wine will highlight this cheese without overpowering it.

With a blue cheese

A Roquefort or a bleu cheese can be strong and spicy in the mouth. We will therefore try to soften this sensation by pairing it with a fortified wine. “Obrist Black” will be a safe bet for this agreement.

With goat cheese

Fresh or dry, that is the first question to ask yourself. With a fresh goat's cheese, choose a light red like a Pinot noir or a Gamay . With a dry goat cheese, opt for an aromatic, but rather dry white.

With Alpine cheeses

For local consumption, you can draw from the range of grape varieties in the region where the cheese is produced. Chasselas Vaudois , Fendant Valais or Johannisberg go very well with alpine cheeses.

With creamy soft cheeses

They pair well with light reds. A Brie or a Reblochon will therefore go perfectly with a Pinot noir or a fruity Gamay .

With a Vacherin Mont d’Or AOP

We will favor a Chasselas or a Johannisberg .