CHEESE AND WINE. THE BEST PAIRINGS!
Whoever believes that cheese is not the ultimate pairing to a good wine should probably stop reading right here.
Personally, I believe that the fans of the “cheese and wine” pairing are countless. From highly trained sommeliers to the stylishly hungry ones, everyone instinctively answers “cheese and wine” to one of humanity’s most timeless questions:
'What are we eating today?'
So, after grandma, mom ang the roommate, here we come too, with a very carefully selected collection of Greek cheeses, which have arrived at botilia.gr and pair wonderfully with the best wines, adding the culinary flair you need for your evening soirées.
Let’s take a look.
1.Aged Cave Graviera
Bliss Point Cave Aged Graviera waited patiently, aging for a full 12 months until it finally developed such a full and rich flavor that it truly made the wait worthwhile. Here, sheep’s milk dominates over goat’s, resulting in a more concentrated and rich profile, enhanced by subtle spicy notes and a nutty character.
This one clearly calls for oak and a wine with equally rich texture and acidity, capable of standing up to the cheese’s creaminess. Enstikto by Silva Daskalaki is a Vidiano with a complex character, aged for 12 months in barrel, which has given it a similar buttery mouthfeel but also a crisp acidity that refreshes and perfectly balances the pairing. Dare to add two drops of honey on the top of Bliss Point cave aged graviera , it’ll be dreamy.
For a red wine pairing, I recommend Kaleidoscope Kaapzicht and F by Foivos Papastratis Agiorgitiko/Mandilaria.
2.Kyano Blue Goat Cheese
This pairing is from another galaxy because truly, nothing pairs better with a Vinsanto than bitter chocolate or a blue cheese. The goat’s milk Bliss Point Kyano Blue is a cheese that doesn’t play nice and doesn’t go easy. It’s spicy, intensely salty, and has an earthy character. It has its enemies, but also a legion of loyal fans. It’s one of those cheeses that, once you’ve tried it even once, you never forget.
The Vinsanto by Artemis Karamolegos Winery, on the other hand, needs no introduction. Full-bodied, with aromas of raisin, cinnamon, caramel, and dried fig, it’s a true vinous elixir. Its sweetness definitely calls for something bold and umami-packed to bring balance and that’s exactly what the blue cheese delivers. Conversely, the cheese’s richness needs the acidity of Assyrtiko to cut through. A match made in heaven (or… hellishly good!).
And if there’s even a hint of an alternative spirit running through your veins, try it with a rich, oaky Chardonnay like Lapis Luna Chardonnay, or a bold Shiraz that can handle the weight of the cheese, such as Gorgeous Shiraz by Thistledown Wine Co.
(Gentle reminder: drink red wines in the summer too!)
3.Dry Krasotyros of Crete
The Bliss Point dry Krasotyros from Crete is made from select breeds of sheep and goats native to the island and aged in wine lees. While these elements give it a bold and full-bodied character, it still manages to maintain an incredible elegance in flavor.
Where does your mind go? Mine goes straight to the Cuvée Palatia from Estate Argyros, it has the explosiveness and volume of Assyrtiko, but in its most refined form, offering freshness and a signature minerality. On the other hand, Rilancio from Karipidis Estate will create a spicier, more aromatic pairing.
Can’t choose? No need to. Try both, are these really the kinds of problems we worry about?
4. Symposion “Niotissa” Graviera of Ios
This particular Graviera from Ios is made from 100% cow’s milk from Jersey cows raised on the island.
Something you might not know: this specific breed produces milk with a significantly higher butterfat content than most others up to 5.4%, compared to the usual 3.5%. Combined with four months of aging, this gives us a cheese with a rich, buttery character, plenty of protein, and unique aromas.
And what’s the obvious next step? A crisp acidity that cuts through. And when we say cuts through, we don’t mean it overwhelms the cheese’s richness instead, it tames it, bringing out a milder, more pleasant flavor.
The Robola Natural “Palia Armakia” from Petrakopoulos Winery practically shouts “you don’t know me yet” and slices right through the Graviera’s richness, adding mineral, herbal, and lemony bursts of pleasure.
For advanced pairers: Try Symposion “Niotissa” Graviera with a Xinomavro rosé, like Zinideos. The tannic structure of Xinomavro makes all the difference.
5. Aged Graviera with Black Truffle
When truffle enters the room, there's no mistaking it. Whether on pizza, in pasta sauce, or just two drops on a tagliata every nose picks it up from miles away.
Bliss Point Graviera with Black Truffle is made exclusively from sheep’s milk and real pieces of black truffle from Halkidiki, kneaded directly into the cheese. After 3 months of aging, this combination reached a high point of gastronomy, resulting in a cheese with a velvety, rich texture.
If you prefer more sophisticated pairings, go for the Pet Nat Kostaki, which offers aromas of citrus, flowers, and subtle yeasty notes. Its freshness and cool acidity will perfectly balance the earthy character of the truffle.
On the other hand, if you're in the mood for something bolder, try Limniona from Oenops Winery. The red fruit character of the variety creates a delightful contrast with the saltiness and umami depth of the truffle.
6. Omirou Trilogy Graviera of Ios
Three different kinds of milk sheep’s, goat’s, and cow’s come together in this semi-hard cheese, perfect for those who love yellow cheeses. In simple terms, this means one thing: protein levels through the roof!
And that opens the door for bold red wine pairings.
Mademoiselle from Haritatos Estate was, I’d say, born for this cheese. Elegant, intensely aromatic, and with just the right amount of tannin to match the protein-rich character of the cheese, it creates a pairing full of personality, flair, and a cosmopolitan breeze from Kefalonia! Add thin slices of pear and toasted pecans this one deserves a little extra flair.
An equally delightful white wine option is Moschofilero Mantinia from Bosinakis Winery.
7. Aged Graviera with Thyme
A cheese infused with familiar, Mediterranean aromas from Cretan thyme not just added to the cheese, but aged together with it for 5 months, imparting deep and complex fragrance. The Bliss Point aged graviera with thyme, is made from goat’s and sheep’s milk, it strikes a refined balance between buttery richness and herbal notes. This style of Graviera pairs beautifully with a wine that brings freshness, liveliness, crisp acidity, and subtle herbal character.
Alkar Potamisi from Messarea Winery is an ideal match but I also highly recommend trying it with Sauvignon Blanc Cono Sur Bicicleta, a consistently reliable wine bursting with green freshness and vibrant acidity!
Tasty, packaged, ready, easy and most importantly, tested and approved!
Christina Tsogka
