Bread, wine, and cheese, three cherished and inseparable symbols of France…around these three pillars, we can prepare meals that are both simple and extraordinary, and create a symphony of tastes that can be varied to no end.

Choosing the right bread and wine can seem like a real challenge, but it’s actually simple. Start by following a few basic principles, then, as you gain more confidence, start to experiment !!

There are certain breads that complement all types of cheeses : white and wheat breads baked over a wood fire, as well as handcrafted sourdough bread. Spiced breads go well with strong, full-bodied cheeses. And don’t hesitate to try breads with walnuts (for all cheeses), with raisins (for strong, full-bodied cheeses), with cumin (for washed-rind varieties), and whole-grain bread (for cheeses with light, fresh flavors)…

As for the best wine to accompany your cheese, you should, without a doubt, choose the one that you like best. You will refine your taste by sampling all the possible combinations.Often, wine and cheese from the same region are paired together. This creates a certain harmony. You should also know that rich, mild cheeses go well with dry, lighter wines, that very salty cheeses call for sharp, acidic wines, and that, as a general rule, the more a cheese is aged, the more aggressive and biting it will be with respect to the wine.It is also worth experimenting with white wine, which, contrary to popular belief, is sometimes a better partner than red wine.

It is also worth experimenting with white wine, which, contrary to popular belief, is sometimes a better partner than red wine.

Let’s remember than wine is not the only possible beverage. Marc, a liquor made from grape residue, goes perfectly with cheeses aged in eau-de-vie, a strong fruit alcohol. You can also accompany your cheese with a good cider, a local beer, or even with coffee…those who are daring will reap the benefits !