Tips on hosting wine and cheese events/tastings/parties.

Pairing Jensen's products with wine & beer:

Mild Cheddar

  • Late Harvest Vidals or Rieslings
  • Sparkling Wines
  • Light, Fruity Wines
  • Rioja
  • Muscadine
  • Petit Sirah

Medium Cheddar

  • Gamay Noir
  • Chablis
  • Burgundy

Very Old Cheddar

  • Bordeaux
  • Shiraz
  • Marechal Foch

5-Year Cheddar

  • Cabernet Franc-Cabernet Sauvignon Blend
  • Pinot Noir
  • Merlot
  • Nebbiolo
  • Port
  • Amarone


  • Zinfandel

Brick with Hot Peppers

  • Icewine
  • Late Harvest Vidals or Reislings

Old Cheddar

  • Merlot
  • Cabernet
  • Beaujolais
  • Burgundy
  • dark Ales
  • Porters and Stouts

Extra Old Cheddar

  • Sauvignon Blanc
  • Pinot Noir
  • Merlot
  • Shiraz
  • Nebbiolo
  • Valpolicello
  • Cote de Rhone


  • Light or Late  Harvest Wines
  • Gweurtztraminer
  • Vidal
  • Chablis

Brick with Onion and Garlic

  • Heavy red wines
  • Cabernet Franc
  • Cabernet Sauvignon

Other Suggested pairings

Pair soft cheeses such as Brie, Camembert, Marscapone, and plain Boursin with Ontario wines like Pinot Blanc, Sauvignon Blanc, Aligote, Riesling, Vidal or Pinot Grigio (Gris).

Semi-Soft cheeses include Oka, St. Paulin, Havarti, Monterey Jack and Mozzarella and they go well with Chardonnay, Sauvignon Blanc, Riesling and Pinot Grigio (Gris) from Ontario.

Old Cheddar, Edam, Gouda, Emmental, Gruyere, Reggiano, Appenzeller, Romano, Jarlsberg and Asiago are considered to be hard cheese and may be paired with Ontatio wines such as Pinot Noir, Baco Noir, Cabernet Franc, Cabernet Sauvignon, Merlot and Shiraz.
Try some of Ontario's Late Harvest Vidals with  blue veined cheeses like Danish Blue, Gorgonzola, Roquefort, Cambazola, Cashel Blue and Stilton .

Serving Suggestions

Try eating Manchego cheese dipped in honey.