Pairing
Matching a cheese with drinks and foods that flatter it, by contrast or by likeness.
Also: cheese pairing, accord
Pairing means choosing what to serve with a cheese. There are two broad approaches: match like with like, such as a nutty Comté with a nutty white wine, or contrast, such as salty blue Stilton with sweet port or Roquefort with honey. Places often pair best with themselves: Normandy Camembert with cider, Parmigiano with Lambrusco, manchego with membrillo, feta with olives. Beer, tea and coffee pair well with many cheeses. In India, paneer and fresh cheeses meet chutneys, pickles and spiced fruit, and Kalimpong and Bandel cheeses go well with tea. Fruit, nuts, honey and bread are safe friends for almost any cheese. Above all, strong cheese needs a strong partner.