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This New Year's Eve, as on many others before it, the bubbly will surely flow, but that doesn't mean you can't get more from the experience than a nice buzz. When it comes to pairing Champagne with cheese, nothing will tantalize the taste buds more than a sip of sweet and luscious sparkling wine and a bite of a thick, rich and creamy triple-crème cheese, like Kunik from Nettle Meadow Farm in Warrensburg, NY. This intoxicating combination will make New Year's Eve an extraordinary feast of the senses.

Similar to many creamy-cheese-beer pairings (think Camembert and Belgian blond ale), Champagne not only complements the richness of a triple-crème cheese, but it also cuts the hedonistic levels of butterfat (the fatty part of milk that is usually used to measure the amount of creaminess in all kinds of dairy products from cheese to ice cream). Like a spoonful of extra-heavy liquid cream, triple-crème cheeses contain more than 75% butterfat. Compare this to the 49-percent butterfat found in a typical Gruyère cheese, and you can see just how creamy a triple-crème cheese can be.