Prosecco is a wonderful addition to any gathering, event, or just simple night at home. To get the most out of your drinking experience, it’s important you pair the prosecco with the correct foods. Cheese is a common pairing, but what type of cheese is the best? There isn’t one answer to that question, but all of these are worth trying!
Prosecco pairs best with earthy flavors, rather than flavors that are too sweet. Soft cheeses provide an earthy and rich taste that compliments the prosecco perfectly. Camembert and brie are the soft cheese that is most commonly paired with a glass of prosecco.
Parmesan cheese is for much more than just your favorite Italian dishes! Prosecco is a sweet sparkling wine. The mature flavors of parmesan cheese work to balance out the sweetness on your palette. Many restaurants and catering services swear by this combination!
Aged swiss can be paired with some wines, but the flavors aren’t quite right to go with a prosecco. Instead, opt for a baby swiss. Baby swiss cheese has all of the great attributes of an aged swiss, while still maintaining a light and buttery flavor. Gouda offers a similar buttery flavor to the baby swiss, but there will be less nutty undertones to the flavor.
Colby cheese is unique due to its low acidity content and mild flavor profile. Colby cheese pairs well with many sparkling and non-sparkling wine options, it has a tendency to bring just enough flavor to tone down the sweetness of a prosecco, without overwhelming it completely.
The best cheese to pair with your glass of prosecco will depend on your personal taste preferences. Buying multiple types of cheese and trying them out is the quickest way to learn what you like. If you’re serving prosecco to guests, it’s ideal to have each of the pairings mentioned above available for them to try. Serve the cheeses in order of the mildest to the most overpowering in flavor. For example, brie and other soft cheeses should come first, while more stand-out choices like blue cheese should be served last. Serve the prosecco in a tulip-shaped glass, rather than the traditional champagne flute. The flute shape works well to hold the bubbles in place but doesn’t give the prosecco enough room to breath and give off its sweet aroma.