Here are ideas from three experts who have definite opinions on connecting cheese to drink.

Click here for a guide for pairing wine or beer with cheese >>

Helen's Cheese Recommendations, available at Fromagio's

Joshua's Wine Recommendations, available at UnWined

Tom's Beer Recommendations

Light & fresh

"Bonne Bouche" by Vermont Creamery

floral, creamy goat's milk cheese ripened in ash ($14/4 oz)

2008 Hugel Gewurztraminer

off dry, slightly floral Alsatian white

($18/750 ml)

Alaskan Pale Ale

citrusy and refreshing, this blonde local favorite finishes crisp and clean ($8/6-pack)


Abbaye de Bel'loc

French sheep's milk cheese made by monks with a salty caramel finish

($11/4 oz)

2009 Jack Creek Estate Pinot Noir

earthy and fruity notes balance in this flavorful California red

($32/750 ml)

Pilsner Urquell

Czech; light and more hoppy than other pilsners, the bitter is balanced by high carbonation


Harder, aged

Fiscalini Bandaged Cheddar


California aged cow's milk cheese, firm with nutty and grassy flavors

($6.5/4 oz)

2007 Carina Cellars Clairvoyant

a very food-friendly and unique Grenache/Syrah/ Mourvèdre blend from central CA ($26/750 ml)

Saison Dupont Farmhouse Ale

Fruity, yeasty and highly carbonated; Belgian-style ale ($12/750 ml)


"Rogue River Blue" by Rogue Creamery


Oregon-made; wrapped in grape leaves and washed in pear brand ($12/4 oz)

2006 Violetta Port by PasoPort

rich, dark and fruity, this California port features blueberry and coffee note ($32/500 ml)

Deschutes Black Butte Porter

dark in color and rich in flavor; Oregon brew