Port wine and cheese is one of the great classic pairings, and for good reason. The natural sweetness and concentrated fruit of port cuts through the richness and salt of cheese in a way that very few other wines can match. Whether you are putting together a cheese board after dinner, entertaining at Christmas or simply looking for the best way to enjoy a bottle you already have open, here is how to match every port style with the right cheese.

For more on serving port correctly before the cheese course see our guide to serving port wine.

Vintage Port With Stilton

This is the most famous port and cheese pairing in the world, and it earns its reputation. The bold, complex flavours of a mature vintage port , dark fruit, chocolate, leather and spice , stand up beautifully to the intense, salty richness of stilton. The sweetness of the port softens the sharpness of the cheese while the cheese draws out the fruit in the wine. Traditionally served at Christmas and after formal dinners, it is equally impressive at any time of year.

Best pairing: A mature vintage port (15 years or older) with a well-aged Colston Bassett or Cropwell Bishop stilton. Serve the port at room temperature, decanted. For guidance on decanting see our guide to decanting vintage port.

Alternative cheese: Roquefort or any strong blue cheese works equally well.

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Tawny Port With Aged Hard Cheese

Aged tawny port is the most elegant and versatile port style for cheese pairing. Its complex notes of dried fruit, walnuts, caramel and toffee complement the nutty, crystalline character of aged hard cheeses beautifully. A 20 year old tawny alongside a piece of aged manchego, parmesan or mature cheddar is one of the simplest and most satisfying combinations you can serve after dinner.

Best pairing: A 20 or 30 year old tawny with aged manchego, Pecorino Romano, extra mature cheddar or a quality parmesan. Serve the tawny lightly chilled at 12 to 14 degrees.

Alternative cheese: Aged Gouda or Comte both work beautifully with aged tawny.

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LBV Port With Soft And Washed Rind Cheese

Late Bottled Vintage port has more structure and complexity than ruby but is more approachable and fruit-forward than vintage or aged tawny, making it the most versatile everyday port for cheese pairing. Its fresh dark fruit character and firm tannins complement soft, washed rind and semi-soft cheeses that might be overwhelmed by the intensity of a vintage port or tawny.

Best pairing: LBV with Epoisses, Taleggio, Munster or a quality brie. The salt and creaminess of the soft cheese balances the fruit and tannins of the LBV beautifully.

Alternative cheese: Port Salut or any semi-soft washed rind cheese.

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Ruby Port With Blue Cheese

The vibrant, fruit-forward character of ruby port pairs beautifully with blue cheeses that are bold enough to stand up to its sweetness and fresh berry intensity. While vintage port and stilton is the classic combination, ruby port with a good gorgonzola or dolcelatte is an equally satisfying and more accessible pairing for everyday use.

Best pairing: Ruby port with gorgonzola, dolcelatte or a young, creamy stilton. The berry fruit of the ruby contrasts with the mineral sharpness of the blue cheese in a way that is immediately appealing.

Alternative cheese: Danish blue or any creamy blue cheese at a more accessible price point.

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White Port With Fresh And Goats Cheese

White port is the most overlooked port style for cheese pairing. Served well chilled, dry white port has a fresh, citrus and almond character that complements fresh and young cheeses in a way that the richer red port styles cannot. It works particularly well as an aperitif serve alongside a selection of fresh cheeses before dinner, in the same way that fino sherry is paired with cheese in Spain.

Best pairing: Dry white port with fresh goats cheese, ricotta, young pecorino or a light cream cheese. Serve well chilled at 6 to 10 degrees.

Alternative cheese: Fresh mozzarella or burrata work well with a chilled dry white port.

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Building The Perfect Port And Cheese Board

For a cheese board that works across multiple port styles, aim for variety across texture and intensity. A classic combination that works beautifully:

• Stilton or a strong blue , pair with vintage port
• Aged manchego or mature cheddar , pair with tawny
• A soft brie or camembert , pair with LBV
• Fresh goats cheese or ricotta , pair with white port

Add walnuts, dried figs, quince jelly and water biscuits to complete the board. The walnuts echo the nutty character of aged tawny, the dried figs complement vintage port and the quince jelly bridges the sweetness of the port with the salt of the cheese.

Browse our full range of port wine for your next cheese board, from approachable ruby and LBV through to aged tawny and prestigious vintage port. All available with free UK delivery on orders over £100.

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