{"id":2509,"date":"2021-03-25T14:44:36","date_gmt":"2021-03-25T13:44:36","guid":{"rendered":"http:\/\/ostelandet.no\/ost\/?p=2509"},"modified":"2023-08-14T15:23:34","modified_gmt":"2023-08-14T13:23:34","slug":"hva-skal-man-drikke-til-ost","status":"publish","type":"post","link":"https:\/\/ostelandet.no\/en\/hva-skal-man-drikke-til-ost\/","title":{"rendered":"What is a good drink for cheese?"},"content":{"rendered":"\"Bord\n\t\tTommy Andresen\n

\n\t\tWhat to drink with cheese?\n\t<\/h2>\n\t

Earlier it was cheese and red wine that mattered. Today, more and more people prefer white wine, beer, or maybe a sider? Most things go well, but here is inspiration for those of you who are looking for some extra good combinations. The tips for what to drink with cheese are given by Anne Enggrav, specialist in drinks with food, at Vinmonopolet.<\/p>\n

\n\t\tFinding drinks for the cheese board\n\t<\/h3>\n\t

The reason why it can be difficult to set drinks for a cheese board is the many flavor combinations that must be matched. Each type of cheese requires its own in terms of firmness and fat content. In addition, there is often a sweet side dish that sets its own requirements for freshness and fullness. To find one<\/i> type of drink that goes with everything is therefore a challenging task, says Anne Enggrav.<\/p>\n

-In the past, it was cheese and red wine that mattered?<\/p>\n

- Yes, for many years it was a popular choice. How the relationship came about, shall remain unsaid. Something can perhaps be explained by the seasons here in the north. A cool white wine is best suited to warm and bright summer months. When the scale creeps downwards, it is more tempting to have something warmer in the glass. For a red wine at room temperature, the cheese plate has been a simple and popular accompaniment.<\/p>\n

Tidligere hadde ogs\u00e5 r\u00f8dvin en h\u00f8yere status som kvalitetsvin. Hvitvinens posisjon var mer som en lett terrassevin, forteller hun. – Dette kan ogs\u00e5 ha v\u00e6rt innvirkende p\u00e5 valget for den som virkelig ville kose seg med noe ekstra.<\/p>\n

\n\t\tRed wine for the chosen ones\n\t<\/h3>\n\t

-Why is red wine with cheese often a bad choice?<\/p>\n

- The explanation lies in the tanning substance\/tannins. Red wines are rich in tannins, which do not match well with the fat in the cheeses. Flavorful and salty cheeses can quickly make the red wine stale and flimsy. If you add a light red wine to blue cheese, it can give an almost metallic mouthfeel.<\/p>\n

If you're thinking of firm cheeses for full-bodied red wines, it still doesn't have to be a problem as long as you choose a red wine that has little to moderate tannin. Today, wine and red wine are generally better than in the past. The producers are good at bringing out the juicy fruitiness and fine mouthfeel in the wine. These are also good properties for cheese.<\/p>\n

Tannin-rich wines that give a dry feeling in the mouth, so-called wines with astringency, are best suited to firm and grainy cheeses such as Parmesan. The soft and semi-soft cheeses, which sit like a film in the mouth, on the other hand, give a stickiness that works well against acid. At the same time, it makes the tannin come out extra well in the mouth.<\/p>\n

\n\t\tAlternative choices\n\t<\/h3>\n\t

- Why does white wine generally go better with cheese than red wine?<\/p>\n

-Grunnen er at ost inneholder mye fett, noe som krever en god del syre fra vinen, forklarer hun. – Hvitvin inneholder generelt mer syre enn r\u00f8dvin. Du finner ogs\u00e5 mange av de samme aromaene i hvitvin som i ost. Hvitvin har i tillegg en s\u00f8dme som gir en fin kontrast til salte oster.<\/p>\n

\n\t\tNew trend\n\t<\/h3>\n\t

- We see that our customers are increasingly sophisticated and open to new choices. It is no longer just cheese and wine that apply. In recent years, the range of apple ciders has developed enormously and become an exciting alternative to cheese. The same applies to the range of beers. But here, too, it is important to keep in mind what type of cheese it will be served with. It is wise to find flavors that do not overpower each other but rather play well with each other.<\/p>\n

Moderately bitter beer, orange wine, flor wine and sherry can also be good choices for a cheese table.<\/p>\n

Pairing Norwegian cheeses with Norwegian drinks such as sides and beer is a fun choice that invites exciting taste experiences.<\/p>\n

\n\t\tGeneral tips for choosing a drink for cheese:\n\t<\/h3>\n

\n\t\t\n\t\tHard and semi-hard cheese:\n\t\t<\/a>\n\t<\/h4>\n\t

General information about hard and semi-hard cheeses<\/strong>: The cheeses are made from different types of milk and have different storage levels. This is a cheese group that needs both fat and fullness.<\/p>\n