Champagne can be served with a wide range of dishes, from aperitif to dessert! A real gem in the vast world of sparkling wines, Champagne is not afraid of savoury or sweet dishes. And, goes well with many different textures. Also, have you ever heard of pairing cheese and Champagne? Indeed, the fine bubbles of Champagne work wonders with soft, pressed or bloomy rind cheese. Discover how the Veuve Clicquot Champagne House has developed cuvées worthy of your favourite cheeses. Equally, veuve Clicquot’s Yellow Label cuvée is the very image of this prestigious estate. Furthermore, treat yourself to our cheese and Champagne pairing suggestions for a pure moment of happiness!
COMTÉ VEUVE CLICQUOT
Comté cheese, a staple of cheese platters, has a rich, unctuous paste that develops a range of rather expressive aromas depending on its maturation. The aromas of citrus fruits, onions, seeds and dried fruits of Comté are developed with a Brut Champagne. The fruity side of the cheese is intensified by the stone fruit aromas of Veuve Clicquot’s Yellow Label Brut. In addition, for a long-aged Comté, the fine bubbles of the Champagne bring out the full aromatic complexity of the cheese. The texture of the Comté is lightened by the acidity of the wine, which brings freshness and balance.
GOUDA
Gouda is a famous cow’s milk cheese from a small port in the Netherlands. The maturing process varies, giving rise to three different ranges: the tender Gouda with a 2-month maturing period. Moreover, the semi-aged Gouda with a 6-month maturing period and the steamed Gouda with a year or more maturing period.
The fruity flavours of the Gouda match those of the Veuve Clicquot Champagne, whose predominance of Pinot Noir adds structure. To further appreciate the flavours and texture, it is recommended to taste the Gouda in thin slices.
TOMME Veuve Clicquot
The Tomme de Montagne, with its melting texture and soft aroma, reveals the subtle and discreet aromas of the Champagne. The floral, herbaceous and delicately salty notes of the Tomme echo the salinity, minerality and herbaceous notes of Champagne. Tomme is produced in many parts of France and can be made from different types of milk, such as cow’s, sheep’s or goat’s milk. Tomme de Savoie is a well-known cheese from the Alpine region, while Tomme de brebis comes from the Basque Country.
Whether it comes from the Alps or the Pyrenees, Tomme is best eaten sliced or in small wedges. And, which preserves its melting texture and accentuates its aromas. More so, Champagne will sublimate your favourite Tomme and the Veuve Clicquot Yellow Label cuvée. To add, whose blends come from more than fifty crus, will bring out the most subtle and delicate notes!
VEUVE CLICQUOT EXTRA BRUT EXTRA OLD AND CHEESE PAIRING
This cuvée signed Veuve Clicquot will plunge you into the heart of the traditions of the famous Champagne House. Made from a blend of the best crus of its heritage, the oldest of which dates back to 1988, the Extra Brut Extra Old cuvée is unique in its kind. Its light effervescence, due to a lower than average pressure, gives it different aromas from other cuvées. Pair this jewel with cheeses that match the personality of Extra Brut Extra Old. Enjoy a glass of this Champagne with a truffled Brie, Parmesan or a piece of Saint-Nectaire, the pleasure is guaranteed!
TRUFFLE BRIE
Whether it is from Meaux or Melun, Brie is a cow’s milk cheese with a bloomy rind that originates between Paris and Nancy. Its very creamy texture gives it a taste of fresh milk and hazelnut when young. As it matures, it develops much fuller flavours. The truffle binds easily and pleasantly with the Brie. Their combination creates a balance between the lightness provided by the fresh aromas and the aromatic power of the mushroom.
Fat is a flavour enhancer, which is why black truffles are often associated with cheeses or butters. Indeed, these foods are perfectly adapted to allow the truffle aromas to diffuse in the material. Tasted with a Champagne, the aromas will be multiplied tenfold. The powerful attack of the Cuvée Extra Brut Extra Old allows the nectar to remain intact in the presence of the truffle. Let yourself be seduced by the perfect match between Champagne and truffle Brie with this superb Veuve Clicquot cuvée!
PARMESAN Veuve Clicquot
Among the many cheeses, it goes without saying that Parmesan is one of the most refined. Like Champagne, it is made according to very strict specifications. It can be more or less aged, which accentuates some of its aromas. Parmesan shavings, Parmesan tiles or grated Parmesan cheese can be found in many dishes, but it can also be eaten in pieces.
The unique texture of this cheese and its natural fatness make it an ideal partner for Champagne and especially Veuve Clicquot‘s Extra Brut Extra Old. The controlled effervescence of this cuvée and its acidity highlight the milky and transformative notes of the Italian cheese. The evolution of the taste is more than pleasant, with both elements having a superb length on the palate.
SAINT-NECTAIRE
Produced in a small area in the heart of the Parc Naturel Régional des Volcans d’Auvergne, Saint-Nectaire is a soft cow’s milk cheese with a bloomy rind. The first farmhouse PDO in Europe, Saint-Nectaire cheese is matured for a minimum of 28 days in order to obtain a soft texture with a nutty taste. As with the other cheeses that accompany the Extra Brut Extra Old, the fine bubbles of the Champagne balance the fat of the cheese and the more or less pronounced aromas of salt and wood. The result is an