What should I drink with that cheese?

Laura Lown, head cheesemonger at Milk the Cow, shares her wisdom on the perfect cheese and drink pairings

Chèvre and gin

Gin really goes well with a good goat or sheep cheese. Chèvre is citric and botanical, carr ying the flavours of any botanical gin beautifully and elevating both to new heights.

Triple cream Brie and Champagne

The acidity in sparkling wine and Champagne cuts perfectly through high fat content cheeses like triple cream Brie. It’s an example of how contrasts can pair together. It’s a great pairing for a Champagne breakfast or brunch.

Blue cheese and whisky

Pair a peaty whisky with a big spicy, salty blue like Roquefort. The peatier the whisky, the more assertive the cheese needs to be to match up to it in intensity.

Burrata and pilsner beer

Light beers call for young, fresh cheeses. I’m crushing on the pilsner and burrata combination right now. If you like your beer heavier, tr y a thick chocolatey stout with triple or double cream Brie.

Herbal cheeses and rosé

Rosé goes so well with Mediterranean-style semi-hard and hard cheeses. Try the Queso Mahon, from Minorca in Spain, which is rubbed in paprika, and the Fleur de Maquis, which is rolled in herbs like rosemary and fennel.