COLLIER’S POWERFUL WELSH CHEDDAR
Wine: Cabernet

Parmesan
Wine: White

Manchego:
This Spanish cheese is rich and buttery, becoming sweeter with age. It pairs well with another export of Spain, Tempranillo, with its lively red fruits and noted dryness. Cabernet Sauvignon: A firm Spanish cheese, Manchego features a delightful crisscross pattern on the rind that makes it a lovely cheeseboard offering.

Roquefort:
A great Roquefort cheese wine pairing requires a bold, medium-bodied variety like Sauternes, red Bordeaux, Cabernet Sauvignon, and Merlot. Roquefort is known as one of the world's finest blue cheeses, and works with a variety of wines and side dishes.

Chaumes:
Chardonnay: A light California Chardonnay with minimal oak tones will draw out the subtle nuttiness of a supple Chaume cheese for a well-balanced pairing

Goat Cheese:
The classic wine pairing for goat cheese is Sancerre Sauvignon Blanc. There is certainly a lot of reason for this. Sauvignon Blanc from Sancerre in the upper Loire Valley is traditionally very clean, acid, and fruity

Provolone

Fontina

Asiago:
Asiago Cheese, like many Italian cheeses is fairly universal when it comes to wine pairing. It is more commonly paired with reds such as Beaujolais, Cabernet Sauvignon, Merlot, Pinot Noir, Syrah, and of course its countryman Chianti.

Cheese Spread