Wine is no longer cheese’s only perfect match. Craft beers, alcohol-free drinks, coffee, tea, and spirits are redefining cheese pairings. Discover the latest cheese and beverage pairing trends that are winning over consumers and industry professionals alike.
Published on Oct 5,2026 at 9:54 AM | Updated on Oct 5,2026 at 10:15 AM
Charcuterie and cheese board paired with a cocktail
A glass of wine is no longer the only drink that pairs well with cheese. Beer, non-alcoholic drinks, coffee, tea and even spirits are all joining the conversation, creating a wider world of pairings and new tasting possibilities. What drives this wave of creativity? A shared desire to uncover unexpected cheese-and-drink matches while keeping quality front and centre. So which trends are gaining ground? Why is beer and cheese pairing booming? What future does ‘soft pairing’ hold? And how do spirits elevate the experience? This new edition of the Cheese Files serves up the answers - and plenty more.

Exploring exciting new cheese-and-drink pairings

 

A two-fold movement is driving the emergence of new pairing trends.

First, consumers worldwide are increasingly drawn to gastronomic exploration and sensory experiences that break from the ordinary. The international Food 360™ 2026 study, carried out across ten major markets, highlights this clearly: almost seven in ten consumers remain eager to try new products, despite the inflationary climate.1

Second, cheeses and drinks - from hot beverages to cold, alcoholic or non-alcoholic options - are becoming more varied and more sophisticated. This growing diversity is paving the way for fresh, balanced pairings that go well beyond the traditional wine-and-cheese match, with drinks that truly complement the quality of cheese.

New developments are afoot even in the world of wine and cheese pairings!

 

Although a robust, tannic red wine is still widely viewed as the ultimate cheese companion, particularly in France, many wine enthusiasts worldwide are now embracing wines that lend themselves even better to such pairings. Dry whites work beautifully with goat’s cheese, sweet whites shine with blue cheeses, and lighter, fruit-forward silkier reds such as Beaujolais Nouveau offer a softer match. Sparkling wines are also gaining ground, especially as an aperitif alongside a cheese platter. And terroir-based pairings, like Sancerre with crottin de Chavignol, remain firm favourites.

Glass of lager beer served alongside a selection of aged cheeses on a table, illustrating a beer and cheese pairing.

Cheese and beer: a mouthwatering trend growing in popularity

Cheese and beer is hardly a new combination. It has deep roots in traditional brewing regions such as the Anglo-Saxon countries and Belgium, where renowned abbeys (like Scourmont Abbey, home to the Chimay brand) craft both beer and cheese as part of the same heritage.

In recent years, cheese-and-beer pairing has evolved into a widespread social trend in many countries, fuelled by a mix of factors. One is the growing appetite for lower-alcohol drinks, especially among young adults embracing the ‘No/Low’ movement. Another is the rise of new drinking occasions: after-work meet-ups, a key moment for beer consumption, have exploded in popularity and now offer yet another opportunity to enjoy cheese.

Another major factor is the boom in microbreweries. As they multiply across the globe, high-quality local beers have become widely available to all. By 2026, according to the Sowine/ Dynata survey2, these had become the preferred choice of 62 per cent of British beer drinkers, overtaking mainstream lagers.

Creative pairing ideas to elevate your cheese-and-beer experience

Among the countless cheese-and-beer combinations, these three are always crowd-pleasers:

Gouda cheese paired with a porter beer
A mature, buttery Gouda from the Netherlands paired with the roasted flavours of a porter
Swiss Gruyère paired with an IPA beer
A Swiss Gruyère PDO matched with an IPA featuring bright citrus notes
Comté cheese paired with a wheat beer
A gently matured Comté PDO, about 8 to 12 months, with a refreshing wheat beer

Cheese and non-alcoholic drinks: a fast-growing pairing trend

‘Soft pairing’ may still be a newcomer in the world of cheese, but its potential is undeniable. François Robin, crowned Meilleur Ouvrier de France Fromager in 2011, showcased this during his tasting workshop, Pairing cheese with non-alcoholic drinks, held at the 2026 Cheese and Dairy Products Show.

Alcohol-free drinks are rapidly gaining traction across many countries, particularly with Gen Z, born between 1997 and 2010. IWSR projections also point to a decline of over 18 per cent in alcohol consumption by 2035 in China and the United States, the world’s two largest markets.3

Meanwhile, the choice of alcohol-free drinks has grown dramatically. Fruit juices, mocktails, fermented beverages like kombucha, infused drinks such as mate, alcohol-free wines and even proxy wines designed to replicate wine’s complexity are all gaining traction. And hot drinks — tea, coffee and their countless twists, from cold brews to macchiatos and lattes — are part of this expanding landscape too.

Cheese platter with bread and a non-alcoholic drink

Simple cheese-and-fruit-juice pairings to serve

 

Pear, apple and grape juices are wonderfully versatile and work with many cheeses. Apricot or peach juices are excellent partners for goat’s cheese, while strawberry juice brings out the best in Brillat-Savarin. And local pairings are always worth exploring - think apple juice with a Normandy bloomy-rind cheese.

 

 

Making the case for hot drinks in cheese pairings

 

For several years now, high-quality coffees and teas have been steadily gaining a following. The barista has become a recognised figure of expertise, and their craft an art form in its own right. Coffee shop chains, meanwhile, are multiplying at pace: in Europe alone, their numbers rose by 4.7 per cent in a single year, reaching nearly 30,400 outlets by 2025.4

Cheese pairings with hot drinks are starting to gain attention. In 2026, François Robin and Paul Arnephy, crowned Meilleur Ouvrier de France for coffee roasting in 2018, created a guide exploringcoffee-and-cheese pairings built around Swiss Gruyère PDO. These pairings are still niche, attracting mostly young, digitally savvy urban consumers.

Selection of cheeses paired with a glass of spirits

Cheese and spirits: uncommon pairings with unforgettable results

Thanks to their high alcohol content, whiskies, cognacs, gins, vodkas and tequilas offer intensely characterful pairing possibilities. Precision is essential: very small servings work best, whether as a neat shot or a fine mist sprayed onto the cheese. A London gin can pair beautifully with Langres, an aged rum with Stilton, and an Armagnac with a mature Cheddar.

These pairings may still be under the radar, but some producers have embraced them with real flair. Maison Lorho in Strasbourg is a prime example, offering its Accords Frappés, inventive combinations built around Massenez brandies and liqueurs.

For now, spirits are making their mark less as pairings and more as ingredients, thanks to a growing range of flavouring techniques.

An inspired idea for events: a pairing with real potential

 

Cheese and spirits pairings go far beyond fashion - they offer a genuinely memorable sensory experience. This is exactly why they work so well in a cheese-shop tasting: they delight curious customers and encourage them to explore new flavours.

 

 

Expert tips for professionals looking to elevate their offer

To broaden and revitalise their range, cheese and dairy shops can lean into these cheese-and-drink pairings, offering them for tasting and as ready-made combinations to take home. The idea is to create a seamless, turnkey experience that customers can easily replicate. A curated drinks selection, including craft beers and appealing alcohol-free choices, encourages additional purchases. Prioritising local products is a winning strategy, meeting consumer demand and boosting the shop’s attractiveness. Cheese producers, for their part, can differentiate themselves by providing distributors with bespoke pairing ideas for each cheese.


Sources: 1 Kantar Food 360™ Study for SIAL 2 Sowine/Dynata Wine & Drinks Barometer 2026 3 IWSR Annual Report 2026 4 World Coffee Portal’s Project Café Europe 2025

Everything you need to know about cheese and beverage pairings

  • Why are cheese and beer pairings becoming more popular?
    Cheese and beer pairings appeal to consumers looking for new taste experiences, while the rise of craft breweries and lower-alcohol options has further boosted their popularity.
  • What is soft pairing in the cheese world?
    Soft pairing refers to matching cheese with non-alcoholic beverages such as fruit juices, kombuchas, teas, coffees, or mocktails to create original and inclusive tasting experiences.
  • Which fruit juices pair well with cheese?
    Apple, pear, and grape juices offer versatile pairings. Apricot and peach juices work particularly well with goat cheeses, while strawberry juice can complement Brillat-Savarin.
  • Can spirits be paired with cheese?
    Yes. Although still a niche practice, cheese and spirits pairings can deliver unique sensory experiences and are especially effective during tastings and in-store events