Daring duo: Cheese and Champagne Piper-Heidsieck
The essentials
Parmigiano Reggiano, matured for 12 to 48 months, pairs well with Piper-Heidsieck Cuvée Brut; French Mimolette with Rosé Sauvage; and Stilton, known as the ‘king of cheeses’, with the Cuvée Sublime demi-sec — three pairings endorsed by the Piper-Heidsieck cellar master.
- Which cheese goes well with Piper-Heidsieck Rosé Sauvage?
- Mimolette, a French orange-coloured cheese matured for at least six months in cellars in the Nord-Pas-de-Calais region, pairs well with Piper-Heidsieck Rosé Sauvage: its aromas of toasted hazelnuts complement the cuvée’s notes of wild strawberries and blackberries.
- Which Piper-Heidsieck champagne should you choose to go with Stilton?
- The Piper-Heidsieck Cuvée Sublime (demi-sec) is recommended to accompany Stilton, the English blue cheese known as the ‘king of cheeses’: its sweetness balances out the cheese’s rich flavour, and the two complement each other on the palate.
- Does Parmesan go well with champagne?
- Yes: Parmigiano Reggiano, matured for 12 to 48 months, pairs well with Piper-Heidsieck Cuvée Brut. The champagne’s effervescence brings out the cheese’s grainy, crumbly texture. The cellar master recommends a Parmesan that is not too mature and is very fruity.
Three Piper-Heidsieck cheese and champagne pairings recommended by a Meilleur Ouvrier de France: Parmesan, Mimolette and Stilton – a perfect pairing for each.
Who said that only wine and beer could accompany a good cheese platter? "Bullshit!" answers Trait d'Union, which has chosen three hard cheeses that go perfectly with some of our vintages.
Piper-Heidsieck Cuvée Brut and Parmesan
Parmigiano Reggiano was born in a Benedictine monastery. Legend has it that the Austrian Grand Duchess of Amalia and the Duchess of Parma brought the cheese to Paris, hence the French name "Parme". A pressed cheese matured in cow's milk, Parmesan is aged for at least 12 months (sometimes up to 48 months). The grainy and crumbly texture is accentuated by the effervescence of the champagne. Our Cuvée Brut is acidic and fruity.
The word of the cellar master:
Perfectly combined textures. The crispness of the wine, its texture of turned leather - embossed suede - goes well with the crispness of the parmesan. I recommend a not too old parmesan, with a lot of fruitiness.
Piper-Heidsieck Rosé Sauvage and Mimolette
Although mimolette is often considered a Dutch cheese, it is actually French! Mimolette is an easily recognizable orange cheese with a gray rind made from cow's milk. It ages at room temperature for 6 weeks to 2 years in natural red brick cellars in Nord-Pas-de-Calais (Northern France). After 6 months of aging, the sweet aroma of roasted hazelnuts blends perfectly with the richness of the champagne and is dominated by red fruit aromas like the Rosé Sauvage. Is it worth mentioning the beauty of the association between the vermilion of the Rosé Sauvage and the orange of the mimolette?
Winemaker's word:
I love the crisp texture of the delicate Mimolette, which also appears in the Rosé Sauvage with a bright aroma of wild strawberries or fresh blackberries.
Piper-Heidsieck Cuvée Sublime and Stilton
Blue Stilton has long been recognized as the "king of cheese" and is traditionally served at Christmas dinners in the UK and is made from cow's milk. Stilton is a creamy white cheese with an even blue texture and rich, slightly acidic flavors. The earthy, licorice flavors come from the fields surrounding Sherwood Forest in Nottinghamshire, one of the three counties in which the cheese is produced. For a smooth, elegant and harmonious pairing, choose a demi-sec champagne (like our Cuvée Sublime): Stilton extends the duration of the aroma in the mouth and vice versa. This champagne strikes a delicate balance between the gourmet flavors and the intensity of Stilton.
A word from the cellar master:
The sweetness of the Cuvée Sublime counterbalances the flavor of this rich cheese. It works perfectly with the creaminess and strength of Stilton.
Many thanks to Eric Lefebvre (Master Cheesemaker, Best Worker of France 2004) and his team at the Fromagerie de Paris (229 rue de Charenton, 75012 Paris).
