Washed Rind & Red Wine Pairing Guide
Washed rind cheeses are among the most misunderstood in the world of artisan cheese — often judged by their assertive aroma before they ever get a chance to speak for themselves. Inside that sticky, pungent rind lies something far more gentle: buttery, complex and deeply satisfying. In this guide, we take you through our favourite Irish and European washed rind varieties and the wines that bring out their very best.
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- DIFFICULTY: EASY
- 45 MINS
Ingredients
Serves: 4-6
Suggested cheeses:
- Gubbeen (Cork) — Semi-soft, mild and milky with a washed house culture
- Durrus (Cork) — Earthy, complex, buttery washed rind
- Époisses (France) — Intensely aromatic, spoonable when fully ripe
- Taleggio (Italy) — Mild, tangy and an excellent melting cheese
Method
Wine Pairings:
Pinot Noir — The classic pairing. Earthy red fruit and low tannins complement the savoury depth without overpowering.
Alsatian Riesling — Off-dry with high acidity, cuts through the richness and tames the bold aroma beautifully.
Champagne or Crémant — Bubbles and acidity act as a palate cleanser, making each bite feel fresh
Avoid: Big tannic reds like Cabernet Sauvignon — the tannins clash with the umami intensity and can make both wine and cheese taste bitter.
How to Serve: Allow washed rind cheeses to come to room temperature for at least 45 minutes before serving. Pair with plain crackers, sourdough or walnut bread and a little honey or sliced pear to balance the intensity.
