Brie loves Burgundy, Comté and aged Champagne are perfect partners, Blue Cheeses like a sweet wine, and Goat’s Cheese is a classic for Sauvignon Blanc.

What most wine and cheese guides overlook, though, is age. As cheese matures, its profile evolves dramatically, often calling for a completely different wine pairing than that which suits its younger self. Understanding how aging transforms cheese can guide you to more successful pairings and the discovery of new favorites.

As we celebrate National Wine & Cheese Day on July 25th, in this third article in our food and wine pairing series, we look at how the age of cheese influences your choice of wine.

Think of a delicious slice of Gruyère. When it’s young, it boasts a smooth texture and nutty, delicately sweet notes, while a mature expression of the same cheese is earthy and rich with layered savory hints and roasted hazelnut.

The same goes for a serving of Gouda. Early on, it’s delectably creamy, soft, and lightly sweet, but its more mature expression features butterscotch, caramel flavors, and a firm texture.

The styles vary so greatly with age that each needs a carefully-selected wine. In the case of the former cheese, a Pinot Noir or Chardonnay when young and a mature Rhône or vintage Champagne. As far as the latter is concerned, Riesling or Chenin Blanc will fit the bill at first while a Port or Sauternes is ideal later on.

Like wines, some cheeses are ideal enjoyed young and fresh, while others have something to offer the taste buds at every stage of their development.

As cheese ages, what changes take place that impact its wine pairing choices? The most significant differences are in flavor, texture, and umami.

Flavour concentration

• Moisture evaporates as time passes
• Flavors become more complex and concentrated
• Fresh, creamy dairy tones develop into nutty, savory, earthy, and umami-rich feature.

Texture transformation

• Soft, creamy cheeses can become firmer and more crumbly
• Hard cheeses often develop crystals and a granular texture
• Texture changes influence how wine feels on the palate

Increased saltiness and umami

• Aged cheeses contain more amino acids, increasing savory, umami hints
• Umami often increases perception of tannins in wine
• Saltiness usually highlights wine fruitiness and softens tannin.

Cheeses can have little or no aging, be young, be mature, or fall under the heading of very old. What are the characteristics of each, and how to choose wines that complement a tasty cheese board.

Little to no aging

Examples of fresh cheeses include Burrata, Ricotta, fresh goat cheese, and Mozzarella. As well as undergoing little aging (or none at all), they’re characterized by mild flavors, high moisture, creamy textures. The best wine styles for these super-young cheeses are:

• Sauvignon Blanc
• Albariño
• Pinot Grigio
• Dry sparkling wine

What nails it?

Fresh, creamy-textured cheeses need wines with fresh acidity that enhance rather than overwhelm their subtle flavours.

Young and soft cheeses

Cheeses that are in this category include Young Brie, Camembert, and Chaource from the Champagne-Ardenne region. These cheeses boast creamy texture, mild, bloomy rinds, and gentle mushroom notes. The go-to wines for these cheese types are:

• Champagne
• Chardonnay
• Chenin Blanc

What nails it

Whether still or sparkling, the wine's acidity cuts through the buttery richness in a Brie wine pairing, for example, while complementing the creamy texture.

Semi-aged cheeses

Classic semi-aged cheeses include Young Gouda, Havarti from Denmark, alpine style, Fontina, and Young Comté. This category offers a wider range of cheese choices that display greater flavor and textural complexity than their younger cousins. Semi-aged cheeses showcase pronounced nutty notes and moderate saltiness. A firm texture is another characteristic of this group of cheeses. The best wine choices for these cheeses are:

• Pinot Noir
• Gamay
• Chardonnay
• Dry Riesling

What nails it?

The key to a Gouda wine pairing and others, is flavor intensity. The cheeses are flavorsome enough to stand toe-to-toe with more complex, structured wines, while their “semi-aged” freshness still shines through.

Mature hard cheeses

Think Aged Comté, Mature Cheddar, Parmigiano Reggiano, and Gruyère – all cheeses with distinct savory flavors, higher saltiness, and crystalline textures. These much-admired cheeses are friends of a range of red wines and bubbles. Go for:

• Cabernet Sauvignon
• Rioja Reserva
• Barolo
• Vintage Champagne

What nails it?

The key for aged cheese pairings is saltiness. This feature makes tannins seem milder while highlighting the fruity notes of the wines.

Very old cheeses

The age-old advice of pairing food and wine of equal intensity applies here. Such cheeses, like 36-month Parmigiano Reggiano, Vintage Cheddar, boast gorgeous caramelized notes, high umami, and notable crystallization, characteristics that cry out for the likes of Amarone, Tawny Port, mature Bordeaux, and the more oxidative white wines.

What nails it?

These cheeses have the complexity and concentration to make classic combos with equally powerful reds and deep, layered Champagnes.

National Wine and Cheese Day offers the opportunity to explore your favorite young and aged curds and pairing wines, while making new, delicious discoveries. Cheers to that!

What cheeses improve with age?
Many cheeses become more complex as they mature. Comté, Gouda, Cheddar, Gruyère, Manchego, Parmigiano Reggiano, and Pecorino all develop richer flavours, firmer textures, and excellent wine-pairing potential.

Can the same cheese pair with different wines as it ages?
Yes. As a cheese matures, its flavour becomes more concentrated, allowing it to pair with fuller-bodied and more complex wines. For example, young Gouda pairs well with Riesling or Chardonnay, while aged Gouda is exceptional with Port or Cabernet Sauvignon.

What is best all around for wine pairing and cheese board ideas?
Comté wine pairing is widely considered one of the most versatile. This cheese complements sparkling wines, Chardonnay, Pinot Noir, Jura wines, and even mature red wines, depending on its age.

Should cheese be served cold or at room temperature?
Cheese is best served at room temperature. Removing it from the refrigerator 30–60 minutes before serving allows its aromas, texture, and flavour to fully unfurl before enjoying.

Should a cheeseboard include both young and aged cheeses?
Absolutely. Including cheeses at different stages of maturity creates a more interesting tasting experience and allows guests to explore how wine pairings change as cheeses develop richer flavours and firmer textures.

Why are sweet wines often recommended with blue cheese?
The sweetness of wines such as Sauternes, Tokaji, or Port balances the saltiness and intensity of blue cheese, creating one of the world's most celebrated food and wine pairings.

Want to read more? Take a look at some of our other blogs:

• • Wine and food pairing tips: Chili heat
  • Wine and food pairing tips: Umami
  • Five classic wine and cheese pairings