Champagne-Pairing Cheese and Charcuterie
A curated board of cheeses and cured meats selected to pair perfectly with champagne
- 4 oztriple cream brie(like Brillat-Savarin)
- 4 ozaged comté(18+ months)
- 4 ozmanchego(6-month aged)
- 3 ozprosciutto(thinly sliced)
- 3 ozsaucisson sec(sliced)
- 0.5 cupmarcona almonds
- 0.5 cupdried apricots
- 0.25 cupcornichons
- 0.25 cuphoney(in small dish)
- 1baguette(sliced)
- crackers(assorted)
Board can be assembled up to 2 hours before serving. Cover loosely with plastic wrap.
- 1Remove cheeses from refrigerator 1 hour before serving
- 2Select a large board or platter
- 3Place cheeses at different points, leaving space between
- 4Fold or roll prosciutto loosely and arrange near cheese
- 5Fan out saucisson slices in small pile
- 6Fill small bowls with honey and cornichons
- 7Scatter marcona almonds in clusters
- 8Arrange dried apricots around board
- 9Place sliced baguette and crackers at edges
- 10Add small cheese knives and labels if desired
Room temperature cheese has much more flavor than cold. Triple cream bries pair beautifully with champagne's acidity. Aged comté has similar flavor compounds to champagne (nutty, toasty). The sweet elements (honey, apricots) are essential foils. Arrange in odd numbers and at different heights for visual interest.
The cheese board has ancient roots, but pairing it with champagne is a particularly French tradition. Champagne's acidity and bubbles cut through rich cheeses, while its toasty notes complement aged varieties. This selection focuses on cheeses that specifically enhance sparkling wine rather than compete with it.