Home Food A guide on how to pair your cheese with Asian cuisine

A guide on how to pair your cheese with Asian cuisine

by Grace Sundram

Perhaps your planning to have a cheese platter for your guests, this Christmas — just to fancy things up but you don’t really know what pairs well with the kinds of cheese you have bought. Fret not because your resident foodie and budding cheese enthusiast are here to the rescue. After having the opportunity to chit chat with cheese expert, Debbie Van-Niekerk, I have listed down what goes well with all of Mainland’s cheeses.

Tip: In terms of pairing guidelines, I believe there are no rules and you just have to wing it until you got the right pair. However during a cheese tasting, it is only right to start from flavours that are pre-dominant then moved to the ones that are more intense.



The oldest cheese in the range has got to be the brand’s premium cheddar, Vintage that is known to be aged up to 24 months. Those with extraordinary palates will be able to identify its rich savoury flavour after a bite.

Typically used in: Burgers, cheese dips, pasta, beef or chicken meat jerky, or just on its own for a bold burst of dairy goodness on the tongue.

Alcohol pairing: Strong ales, dry apple or pear ciders, stouts, Vintage Port wine, dry sherry, Merlot, Pinot noir etc.

Non-alcoholic pairing: Sparkling apple and grape juice. Why? The bubbles in the beverage will cut through the fattiness in the cheese hence able to intensify the flavours altogether. In general, any carbonated beverage goes well with cheese as it is able to hearten the full cheese tasting experience.

Cheese board pairing: Figs, cherries, pears, dates, dark salted caramel chocolate.

Local food pairing: Bak kwa and bracken pickles.



Aged up to 18 months, the Tasty cheddar has a full-bodied, sharp flavour with lingering fruitiness. Appearance wise, it has a firm body with the occasional lactic crystals.

Typically used in: Sauces, soups, pasta, hot dips or sandwiches.

Alcohol pairing: Pale ales, Shiraz, Pinot Noir, Cabernet Blend etc.

Non-alcoholic pairing: Water chestnut juice.

Cheese board pairing: Dried peaches, apple slices, grapes, caramelised nuts, sweet and sticky chutneys.

Local food pairing: Chicken floss, crispy dried seaweed.



This moist and sweet contender tends to be best mates with Asian cuisines. It has a mild flavour profile with a slight hint of nuttiness to it. For spicy food lovers, the Colby is the right choice.

Typically used in: Sandwiches.

Alcohol pairing: Rosélargers, amber ales, reising, Pinot Gris etc.

Non-alcoholic pairing: Nutmeg juice with sourplum.

Cheese board pairing: Pretzels, cranberries, spiced nuts, cured meats.

Local food pairing: Kimchi, spicy vegetable pickles.



Comes with a nutty note, this Dutch-style semi-soft cheese is a flavourful companion to spice.

Typically used in: Sandwiches.

Alcohol pairing: Brown ales, American pale ales, Reising, Cabernet Sauvignon etc.

Non-alcoholic pairing: Lychee, mango or pineapple juice.

Cheese board pairing: Apricots, honey, toasted cumin seeds.

Local food pairing: Toasted Sichian spice, traditional chilli, mushroom salads.



The Edam cheese is high in protein and is low in fats by 28%. Ideal for vegetarians, this sweet, buttery and nutty cheese lends complex savoury notes to sweet and sour dishes.

Typically used in: Toppings, toasted and open toasted sandwiches, sauces, soups.

Alcohol pairing: ChardonnayPilsner, syrah etc.

Non-alcoholic pairing: Longan juice.

Cheese board pairing: Plums, cherries, peaches, brined olives, mustards.

Local food pairing: Hawthorn paste.


Mainland’s meticulously-matured natural cheese is availablle at all major supermarkets nationwide or have it delivered with Happy Fresh right to your doorstep.


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