By Cathryn Haight | August 20, 2026
This article is from: Summer 2026

Try some curds with your carbonated beverages.

The quintessential summer experience is often defined by those enchanting hours when afternoon gracefully blurs into evening. This golden swath of time, stretching from the intense midday sun to the gentle twilight of cocktail hour, invites a languid pace, a comfortable lounge chair, and the simple pleasure of good company. While traditional wisdom often points to wine as the default companion for cheese, a growing trend, championed by culinary innovators, suggests a more refreshing, often surprising, alternative for the warmer months: the vibrant world of carbonated beverages.

This summer, as temperatures soar and the desire for light, crisp sensations intensifies, experts are encouraging enthusiasts to explore the dynamic interplay between artisan cheeses and a spectrum of fizzy drinks, from sophisticated craft sodas to elegant spritzes. The secret, they reveal, lies in the bubbles themselves, which offer a unique palate-cleansing property that elevates the entire tasting experience.

Margaret Bradshaw, the visionary owner of Truckle Cheesemongers & Cheese Bar in Richmond, Virginia, is at the forefront of this movement. Her establishment, renowned for its expertly curated cheese selections and innovative pairings, has seen a distinct shift in customer preference as the mercury rises. "Carbonation is cheese’s best friend—like, ‘Do you want to share a school locker?’ best friend," Bradshaw quips, her enthusiasm palpable. "Since the bubbles help clean the tongue, it’s always a crisper bite. It’s a game-changer for summer enjoyment."

The Science of Sensation: Why Bubbles Befriend Cheese

The notion of carbonation as a palate cleanser might seem intuitive, but its effectiveness is rooted in a fascinating sensory interplay. When effervescent drinks are consumed alongside rich, creamy, or intensely flavored cheeses, the dissolved carbon dioxide performs a remarkable dual action.

Firstly, the physical effervescence—the tiny, bursting bubbles—provides a gentle scrubbing action on the tongue and palate. This physical agitation helps to dislodge the fatty residues that cheese can leave behind, preventing the palate from becoming fatigued or coated. This "reset" allows the nuanced flavors of both the cheese and the beverage to shine through more distinctly with each subsequent bite and sip. Imagine a tiny army of microscopic scrub brushes clearing the way for a renewed sensory experience.

Secondly, many carbonated beverages, particularly those recommended for summer pairings, boast a bright acidity—whether from citrus fruits, natural fermentation, or specific flavorings. This acidity, combined with the effervescence, works synergistically to cut through the richness and fat content inherent in most cheeses. The result is a sensation of invigorating freshness that leaves the mouth feeling clean and ready for the next delightful morsel. Unlike heavier alcoholic beverages or highly tannic wines, which can sometimes mute delicate cheese flavors, the lightness and vibrancy of sparkling sips allow the cheese’s character to truly blossom. Bradshaw emphasizes this point, noting that spritzes, in particular, are "ideal for letting a cheese shine" because their lighter body and lower alcohol content provide a supportive backdrop rather than a dominant one.

Summer’s Call: Evolving Cheese Preferences

Just as our wardrobes change with the seasons, so too should our cheese boards. The rich, earthy, and often pungent cheeses that bring comfort during the colder months tend to feel heavy and overwhelming under the summer sun. Bradshaw keenly observes this seasonal shift in consumer taste. "As warm weather comes, we lean less on brothy, vegetal, funky cheeses and more on lighter, brighter cheeses," she explains.

The ideal summer cheese embodies characteristics that harmonize with the season’s desire for refreshment and ease. High-acid cheeses, often found in fresh goat’s milk varieties, offer a zesty tang that complements citrus-forward drinks beautifully. Low-moisture cheeses, such as aged sheep or firm cow’s milk varieties, provide a "crisp mouthfeel" that avoids the cloying sensation one might experience with a soft, gooey cheese on a hot day.

Bradshaw paints a vivid picture: "The last thing I want with citrus is something soft and gooey with big vegetal notes. I try to picture a 90-degree humid day by the pool. I want leaner cheeses that have a crisp mouthfeel." This preference for lighter textures and cleaner flavor profiles extends beyond just goat cheeses. Think of fresh mozzarella, firm aged cheddars, or even some semi-hard Alpine-style cheeses with nutty undertones. These varieties stand up to the vibrancy of carbonated drinks without overwhelming the palate, making them perfect candidates for a refreshing summer spread.

The Spectrum of Sparkling Sips: From Sodas to Spritzes

The world of carbonated beverages offers a diverse palette of flavors and intensities, making it incredibly versatile for cheese pairing. This category extends far beyond simple colas, encompassing a burgeoning market of artisanal sodas and the globally popular spritz.

For daytime indulgence, particularly before the traditional cocktail hour, refreshing sodas are "just the ticket." These are often characterized by their sweet-sharp profiles, frequently featuring bright citrus notes. The resurgence of craft soda, with its emphasis on natural ingredients, unique flavor combinations, and reduced sugar content, has opened up a treasure trove of pairing possibilities. Imagine a perfectly balanced grapefruit soda or a vibrant blood orange concoction – their natural acidity and fruit-forward sweetness provide an excellent foil to a range of cheeses. They offer a sophisticated non-alcoholic option that doesn’t compromise on flavor or complexity.

As the day transitions into evening, the elegant spritz takes center stage. Originating in Italy, the spritz, with its characteristic blend of prosecco, a bitter or floral liqueur, and soda water, has become a global phenomenon. These drinks are inherently lighter than many standard cocktails or even traditional wines, making them ideal for sustained enjoyment without heaviness. The lower alcohol by volume (ABV) of most spritzes means the alcohol itself is less likely to mute the delicate flavors of the cheese, allowing the intricate nuances of both components to shine. The effervescence of the prosecco, combined with the complex notes of the liqueur (be it the bittersweet orange of Aperol or the elderflower delicacy of a Hugo), creates a harmonious dance with the selected cheeses.

Margaret Bradshaw’s Philosophy: The "Crescendo Pairing"

At Truckle Cheesemongers & Cheese Bar, Margaret Bradshaw’s approach to pairing is less about strict rules and more about creating an experience. Her philosophy centers on what she calls a "crescendo pairing"—a dynamic interaction where two distinct personalities don’t merely complement each other but rather collide in a harmonious explosion of flavor.

"For pairings, I begin with complementary profiles and intensities, but then I opt for a ‘crescendo pairing: two big personalities crashing against each other like waves,’" Bradshaw elaborates. This approach suggests a bolder, more adventurous palate, where contrasts are celebrated rather than avoided. Instead of seeking a gentle echo, Bradshaw aims for a vibrant dialogue between the cheese and the drink, ensuring that both elements are equally expressive and memorable.

Her dedication to this philosophy is evident in her meticulous selection process. For her curated slate of sparkling sips, Bradshaw undertook extensive testing and tasting, meticulously refining combinations until she settled on cheeses that are not only delicious but also "still craveable in the heat." This commitment to creating a truly refreshing and satisfying experience for summer consumers underpins all of her recommendations.

Curated Pairings for a Sizzling Summer

Drawing from her extensive expertise and hands-on experimentation, Margaret Bradshaw presents four stellar pairings designed to elevate your summer entertaining, demonstrating the incredible versatility of carbonated beverages with artisan cheeses.

1. Caromont Farm Porters + Limonata: An Earthy-Citrus Dialogue

From the verdant landscapes of Virginia, Caromont Farm Porters stands out as Bradshaw’s favorite local cheese. This raw, quadrello-style goat’s milk cheese offers a fascinating contrast to the bright zest of a Sicilian lemon soda. Caromont Farm, celebrated for its sustainable practices and exceptional artisanal cheeses, produces Porters with a distinct character. The term "quadrello-style" refers to its square shape, often with a slightly washed rind, which contributes to its complex flavor development.

Bradshaw highlights the "earthy, pistachio notes" inherent in this goat cheese. These are not merely subtle hints but rather foundational flavors that provide a grounding depth. The raw milk contributes a rustic authenticity, while the aging process allows these nutty, savory undertones to fully emerge.

Paired with a classic Limonata, the experience is a revelation. Limonata, with its characteristic sweet-sharp citrus profile, acts as a brilliant counterpoint. The vibrant acidity of the lemon soda cuts through the creamy richness of the goat’s milk, while its sweetness provides a delightful foil to the cheese’s earthiness. It’s a dance between rustic sophistication and sun-drenched refreshment. To further enhance this pairing, Bradshaw suggests a dab of Almond Tree Honey from l’Abeille Diligente. The floral sweetness of the honey beautifully bridges the gap between the citrus and the earthy cheese, adding another layer of aromatic complexity and a touch of luxurious viscosity.

2. Pasamontes Romero + Raspberry Lime Rickey: Herbal Warmth Meets Fruity Zing

Hailing from Spain, Pasamontes Romero is a Manchego-style sheep’s milk cheese that brings a delightful warmth to the palate. While not a true PDO Manchego, its "Manchego-style" designation indicates a firm, aged sheep’s milk cheese, often with a nutty, buttery profile. What makes Pasamontes Romero truly distinctive are its "warm honey notes," which provide a subtle sweetness and a comforting depth.

Crucially, this cheese features a rosemary rind, which is not merely decorative. The aromatic oils from the rosemary infuse the cheese as it ages, imparting a wonderful herbal note that becomes an integral part of its flavor profile. This adds a sophisticated, savory dimension that elevates the entire experience.

The perfect partner for this Spanish gem is a Raspberry Lime Rickey. This classic American soda cocktail (often made non-alcoholic for daytime enjoyment) is celebrated for its invigorating blend of sweet raspberry and tart lime, delivering a punch of refreshing fruitiness. The bright, zesty character of the Rickey creates a sensational "crescendo pairing" with the Pasamontes Romero. The lime’s acidity and raspberry’s sweetness invigorate the palate, while the Rickey’s fruity zing beautifully complements the cheese’s warm honey notes. Furthermore, the Rickey’s vibrant freshness highlights and amplifies the herbal essence from the rosemary rind, creating a harmonious and utterly delightful bite.

3. Feta Voras + Hugo Spritz: Salty Richness with Floral Freshness

For those seeking a pairing that balances robust flavor with delicate aromatics, Feta Voras and a Hugo Spritz offer an impeccable combination. Feta Voras is a PDO (Protected Designation of Origin) Feta, signifying that it adheres to strict traditional methods and originates from a specific region, in this case, the Voras region of Greece. PDO Feta is renowned for its crumbly yet creamy texture, its distinctive tangy flavor, and its characteristic saltiness. This richness and saltiness, while delicious, can be intense and calls for a balancing act from its beverage companion.

Enter the Hugo Spritz, a chic and increasingly popular Italian aperitivo. The Hugo is a symphony of refreshing flavors, typically composed of elderflower liqueur, crisp prosecco, a splash of soda water, and finished with muddled fresh mint leaves and a wedge of lime. Bradshaw describes the Hugo as "floral but dry," and it’s precisely these qualities that make it an ideal match for Feta.

The elderflower liqueur contributes a delicate sweetness and captivating floral aroma, which beautifully contrasts with the Feta’s savory saltiness. The muddled mint adds a burst of cool freshness, while the lime provides a crucial acidic counterpoint that cuts through the cheese’s richness. The effervescence of the prosecco and soda water lifts the entire experience, cleansing the palate and ensuring that each bite of Feta, followed by a sip of Hugo, feels vibrant and new. This pairing is a masterclass in achieving balance between strong, contrasting flavors.

4. Casarrigoni Gorgonzola Piccante + Aperol Spritz: A Bold Dance of Bitterness and Sweetness

For the adventurous palate, Bradshaw offers a pairing that embraces bold flavors and contrasting textures: Casarrigoni Gorgonzola Piccante with an Aperol Spritz. Gorgonzola Piccante is the more assertive, older, and spicier cousin to the milder Gorgonzola Dolce. It is characterized by its firm texture, pronounced blue veining, and an intense, piquant flavor profile that demands an equally robust partner. Bradshaw notes its "black cherry and white pepper notes"—complex undertones that emerge from the intense mold ripening and aging process, adding layers of fruitiness and spice to its savory depth.

The chosen companion is the ubiquitous Aperol Spritz. This iconic Italian aperitivo is famous for its bright orange hue and its distinct bittersweet, citrusy flavor. The Aperol, combined with prosecco and soda water, creates a refreshing yet complex drink.

In this "crescendo pairing," the Gorgonzola Piccante performs a remarkable feat: its inherent "black cherry and white pepper notes" work to soften the signature bitterness of the Aperol, creating a more rounded and integrated flavor profile. Conversely, the subtle orange notes within the Aperol Spritz manage to accentuate and highlight the underlying sweetness present in the Gorgonzola, revealing nuances that might otherwise be overlooked. This pairing is a testament to the power of contrast, where each component enhances and refines the other. To add another layer of indulgence and textural intrigue, Bradshaw suggests adding crushed caramelized pecans, whose nutty sweetness and crunch provide extra depth and an irresistible finish.

Beyond the Plate: Tips for Your Summer Pairing Experience

Embracing the world of cheese and sparkling beverage pairings opens up a new realm of summer entertaining possibilities. To ensure your experience is as delightful as possible, consider these additional tips:

• Temperature is Key: In warm weather, serving temperature becomes even more critical. While cheeses are generally best at room temperature to allow their flavors to fully develop, a slightly cooler temperature might be preferred for summer outdoor gatherings. Remove cheeses from refrigeration about 20-30 minutes before serving, rather than the usual hour. Ensure your sparkling beverages are thoroughly chilled for maximum refreshment.
• Presentation Matters: Keep your summer cheese board light and inviting. Garnish with fresh herbs, vibrant berries, or citrus slices that echo the flavors in your drinks. A minimalist approach often works best, allowing the quality of the cheese and the allure of the drinks to speak for themselves.
• Encourage Experimentation: These pairings are a starting point, not rigid rules. Encourage your guests, and yourself, to experiment. Explore local craft soda producers, or try infusing your own sparkling water with fresh fruits and herbs. The joy is in the discovery.
• Mindfulness and Moments: Ultimately, summer is about slowing down and savoring the moment. These pairings are designed to enhance those relaxed, blurred lines between afternoon and evening. Take the time to appreciate the interplay of flavors, the crispness of the bubbles, and the simple pleasure of good food and drink in good company.

In an era where culinary boundaries are constantly expanding, the pairing of cheese with carbonated beverages represents a refreshing evolution for summer dining. It’s a testament to the versatility of cheese and the ingenuity of flavor experts like Margaret Bradshaw, proving that sometimes, the most unexpected friendships yield the most delightful results. So, this summer, dare to ditch the wine glass, grab a bubbly, and discover a whole new world of cheesy bliss.