Below our experts have matched Queso Valdeon semi-hard blue cheese and a soft variety, Crozier Blue, with and .
Queso Valdeon ($12.00 per 100g)
This semi-hard blue is produced in the mountainous Northwest region of Leon, in high humidity mountain caves for three to four months in order for the blue mould to proliferate. The cheeses are wrapped in Sycamore leaves, this was traditionally done to preserve the cheese as it matured, and as it made its long journey down the mountain to the rest of the villagers. With a soft, granular texture and pale-yellow colour, it’s full of small cavities filled with blue moulds. Valdeon is delightfully strong and spicy.
Crozier Blue ($12 per 100g)
A soft blue made from Friesland sheep’s milk in Ireland, this cheese is distinctly rich with a creamy texture, offset by a touch of spice. The cheese has won numerous awards for its complexity and uniqueness. The milk is brought down the hour-and-a-half-long road to the Cashel dairy two or three times a week, however, Crozier Blue is made seasonally, as the sheep are not producing milk all year round.
The reality is, when entertaining, most of us like to offer a generous selection of cheeses. Finding a table wine versatile enough to suit is not easy. A better choice is the ‘contrast’ option, finding a rich style that will stand-up to the strongest of cheeses, including blue cheese, effectively resetting the palate. Australia’s national treasure: Rutherglen Muscat is hard to beat. Tasting like liquid quince paste (the cheese board essential) this wine style is impossibly delicious and the perfect (and unexpected) crowd-pleaser.
Icons of Rutherglen, Morris have been producing some of the worlds finest fortified wines for over 150 years now. Their Rare Liqueur Muscat is rich and viscous with memorising palate density. The perfect partner to rich desserts and powerful cheese platters.
From one of Rutherglen’s best producers, this award-winning Muscat is terrific value. It shows characters of caramel, toffee, hazelnuts and brown sugar.
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