The hay-colored paste of this Danish showstopper is studded with big flavor crystals and simply melts on the palate, unleashing big, butterscotchy notes. Thybo hails from the Dutch region of Thy and was historically known as a tithe cheese, for it was first recorded in medieval sources as part of the annual offering to the church. It fell out of production for a time, but as Denmark’s interest in artisanal cheese grew in the 20th century, the region’s cheesemakers resurrected the recipe. Good thing they did—Thybo is a pure people pleaser. If you’re partial to Gouda, this is the next stop on your cheese odyssey. Pair it with some crusty bread and a Cabernet Sauvignon. Lastly, you might be wondering, “How do I pronounce that name?” Simple: TEE-bo.
Just the Facts
Cabernet SauvignonFull-bodied with no shortage of flavor. This grape is grown in almost every climate, which means lots of diversity across bottles.
Old World Cabernet: Earthy with aromas of leather, hay, and dark dried fruits. Sometimes a hint of eucalyptus or violet.
Pair with: Cheese with flavor that can stand up to this big wine. Alpine style cheeses like Comte or Challerhocker and some sweeter blues like Bleu d’Auvergne would make a good match.
New World Cabernet: Characterized by bold oaky flavors and high levels of tannins. These wines are about as full-bodied as you can get, very jammy with flavors of reduced fruit.
Pair with: Sweet clothbound cheddar or a Grana style cheese like Parmigiano Reggiano or Podda Classico.
MalbecThis rustic wine is inky and dark, full-bodied with plenty of tannins. Fruity flavors of plums and berries are contrasted by spice and leather.
Pair with: Equally toothsome cheeses like Boerenkaas Gouda.
MerlotA smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.