Fine Cheese & Champagne: A Celebration of Joy
By The Cheese Lady
Do you ever feel that life moves too fast to stop and celebrate? The big achievements, yes, but also the quiet progress, the small joys, and those fleeting moments that make us smile.
With Global Champagne Day (Friday 24 October) approaching, it’s the perfect excuse to pause, raise a glass, and savour something beautiful.
Champagne is more than a drink; it’s a craft built on patience, precision, and generations of tradition. It’s not about extravagance but about elevation — that first sip of effervescence that lifts the spirit and brightens the soul.
As Lily Bollinger once said, “I drink champagne when I’m happy and when I’m sad. Sometimes I drink it when I’m alone. When I have company I consider it obligatory. I trifle with it if I’m not hungry and drink it when I am. Otherwise, I never touch it — unless I’m thirsty.”
I think I might have been her in a previous life.
Here are three champagne and cheese pairings to make this year’s celebration truly sparkle.
A timeless classic - refined, elegant, and full of character. Its aromas of pear, mango, and brioche make it both comforting and celebratory.
Pair this elegant champagne with nutty, toasty Alpine-style cheeses that mirror its depth while balancing those lively bubbles — think Burford, Après Soleil, or Abondance. For something more indulgent, opt for a luxurious triple cream like Délice des Crémiers. Together, they create a beautifully balanced, lingering harmony of flavour and texture.
One of the most exquisite rosés in the world, delicate yet complex, with notes of raspberry, peach, and citrus zest. It’s the champagne I reach for when I want something romantic and joyful.
Serve it with elegant soft cheeses such as Brébirousse d’Argental and La Tur, or with Gorgonzola Dolce, a delicate, creamy blue that melts effortlessly on the tongue. The gentle sweetness of the cheese meets the rosé’s freshness in a luxurious dance of flavours, making every bite and sip feel like a true celebration.
✨ Billecart-Salmon “Sous Bois” Brut
A spectacular champagne and my absolute favourite. “Sous Bois” shares its base wine with Billecart’s Brut Réserve, but undergoes full fermentation and maturation in oak barrels for an impressive seven years. The result is a vibrant golden champagne with a rich, complex bouquet of dried fruit, citrus, and buttered toast.
On the palate, it’s creamy and elegant, with fine bubbles and layered flavours of toasted brioche, toffee, cedar, and preserved lemon. It’s perfect for those who love a touch of oak and depth in their wines.
Enjoy it with smooth-textured ewe's milk cheeses, like Ossau Iraty and Terschelling; or Alpine cheeses such as Challerhocker or Appenzeller Edel - their nutty, caramelised notes echo the champagne’s warmth and complexity to perfection.
So this Global Champagne Day, take a moment to raise your glass — to the small victories, the great cheeses, and the sparkling moments that make life worth savouring.
Cheers to joy, cheese, and champagne. Always!
— The Cheese Lady xx