Wine and cheese are the fifth essence of pairing. If it is a clear pairing for red wines and, more recently, white wines, with Moscatel de Setúbal this paring is not so clear and consensual.
There are many theories and disagreements, but in relation to the basic principles of pairing, this will always be a pairing by contrast, based on the acidic capacity of Moscatel de Setúbal to “cut” through the cheese fat, and on the contrast between its sweetness and the salt contained in cheese. For those attempting this pairing, the best type of cheese to pair with Moscatel de Setúbal is the most salted and cured. A good example is Azeitão cheese, produced in the same region.