Goat Cheese Pairing: What Goes With Goat Cheese

Heavy, tannic reds are the one thing to avoid.

Age changes the answer. A fresh log is soft, tangy and bright, so keep partners light. A ripened round has a rind, a firmer paste and nutty flavors, so it can handle fuller wine and richer food. For the cheese itself and its French names, see the chevre guide.

Goat cheese pairing at a glance

This goat cheese pairing table lists the best partners and the reason each one works.

Why goat cheese pairing works on tang

Goat cheese pairing works on tang because the flavor has a clear cause. The Cheese Science Toolkit explains that goat milk's distinctive fatty acids are released by lipase enzymes and become volatile enough to smell and taste, which gives the "goaty" note. It adds that the note can be easier to pick up in fresh cheeses like chevre. Acid and sweetness both turn that note down; heavy tannin and oak turn it up.

Wine with goat cheese

Wine with goat cheese should be crisp, dry and high in acid, because the acidity in the glass mirrors the tang in the cheese and cuts through its creaminess. Look for Sauvignon Blanc, Sancerre, Pinot Grigio, Albariño, dry Riesling or a dry sparkling wine.

Sancerre with goat cheese

Sancerre with goat cheese is the classic match, and a regional one. CNIEL, the French dairy trade body, says of Crottin de Chavignol that white Sancerre comes from the same terroir, so "they form the perfect alliance." It also suggests other whites from the same Loire region or light reds. The Crottin de Chavignol page has the cheese details.

Red wine with goat cheese

Red wine with goat cheese is a narrow path: a light, low-tannin red can suit an aged round, but a heavy, tannic red clashes with the delicate tang. When in doubt, pour white.

Beer, cider and other drinks with goat cheese

Beer, cider and other drinks with goat cheese should be crisp and light, since heavy malt or hops cover the delicate cream. A saison, pilsner or wheat beer gives bubbles and a dry finish, and a dry cider adds a little fruit. Without alcohol, sparkling water with lemon, a tart juice or green tea work like a crisp white. The non-alcoholic pairings page has more options.

Sweet foods for goat cheese

Sweet foods for goat cheese soften the tang without hiding it. Honey over a fresh log is the standard, and fig jam, fresh figs, berries and peaches follow the same logic. Roasted beets are the classic savory-sweet partner, with the earthy sugar of the root against the tangy cheese. Fruit and goat cheese is the easiest board move: ripe, juicy, and ready in minutes.

Savory foods with goat cheese

Savory foods with goat cheese work through acidity and herbs. Fresh herbs, lemon zest, roasted vegetables, greens with vinaigrette, olives and toasted baguette all brighten it. Warm rounds of goat cheese on toast over salad, the French chevre chaud, is a good example: the heat softens the cheese while the greens and dressing keep it lively. Toasted walnuts add crunch, and a few cracked peppercorns or a spoonful of olive oil make a simple, tasty finish on a fresh log. Keep the seasoning light so the cheese stays the main flavor.

Fresh vs aged goat cheese pairing

Fresh vs aged goat cheese pairing is a question of scale. A fresh log wants crisp white wine, honey, berries and beets. A ripened cheese like Selles-sur-Cher or Valencay has a rind and a firmer, nuttier paste, so it takes a fuller white or a light red, dried fruit and nuts. CNIEL describes Chavignol as mild at around 10 days, earthy at about a month and nutty when very dry, so the partner can grow bolder as the cheese ages.

Goat cheese pairing mistakes to avoid

Goat cheese pairing mistakes usually mean too much weight. A heavy tannic red, a buttery oaked white or a very strong cheese on the same plate drowns a delicate log. Over-sweet partners flatten the tang, so keep the honey to a drizzle. And serve the cheese cool but not cold: cutting a fresh log while it is chilled and letting it warm for a few minutes brings the flavor out. Do not leave a goat cheese plate out for long either: University of Nebraska-Lincoln Extension says cut cheeses should not sit at room temperature for more than two hours, or one hour above 90°F.

Questions about goat cheese pairing

These questions about goat cheese pairing cover the most common choices at the store and the table.

What wine goes best in a goat cheese pairing?

The best wine in a goat cheese pairing is crisp Sauvignon Blanc, especially Sancerre from the Loire, whose acidity matches the cheese's tang.

What fruit goes with goat cheese?

Fruit that goes with goat cheese is sweet and juicy: figs, berries, peaches and pears, plus a drizzle of honey.

Does goat cheese go with beets?

Goat cheese goes with beets very well, since the earthy sweetness of the root balances the tang. It is a classic salad pair.

Can you pair goat cheese with red wine?

Goat cheese can pair with red wine only when the red is light and low in tannin, and mostly with aged goat cheese. Crisp white is the safer choice.

What beer goes with goat cheese?

Beer that goes with goat cheese is light and crisp: a saison, pilsner or wheat beer.

Your first goat cheese pairing

For a first goat cheese pairing, spread a fresh log on toasted baguette with honey and a sliced fig, and pour a Sauvignon Blanc or Sancerre. Then try an aged round beside it and notice how much more it can take.