The pairing follows a ripeness and structure model: the more mature and salty the cheese, the greater the requirements for balance, freshness and tannin management.
Hard cheeses and aged rind cheeses require precise acidity and ripe tannins; very salty or moldy profiles can distort fruit and tannin.
Bordeaux with cheese ≠ automatic harmony
Bordeaux with cheese ≠ “Red with everything”
The conclusion: Cheese is an enhancer. Good pairings arise from matching ripeness and textural compatibility, not from tradition.
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