Max McCalman of Artisanal Cheese comments on the recent popularity of pairing - cheese and wine, cheese and beer, cheese and whiskey - but regrets that often the cheese is blamed for a poor pairing. There's more science to pairing than we realize.

There are fundamental principles of pairing foods and beverages that can be applied to pairing cheese and wine. When those principles are considered to their fullest, those pairings often yield some “marriages-made-in-heaven,” or perfect pairings. There is a little science to it. One bit of science may be that when the cheese and wine (or other beverage) pair well aesthetically there may be other neurological benefits derived from careful matchmaking, so there may be some nutritional benefits too.

Read his full blog post here.