Some food pairings feel clever. Others feel inevitable. Feta and watermelon sit firmly in the second camp.

You don’t need a tasting menu or a chef’s manifesto to “get” this combination. One bite does the explaining. Cold, juicy watermelon. Salty, crumbly Feta. Sweet meets savoury. Crunch meets cream. Refreshment meets depth.

And yet, for something so simple, this pairing is doing a surprising amount of heavy lifting at a chemical, sensory, and physiological level.

This isn’t just summer vibes. This is food science behaving itself beautifully.

Let’s break down why Feta and watermelon are such an absurdly good match — and why your brain keeps asking for another bite.

Contrast is the real hero here

Most great pairings aren’t built on similarity. They’re built on contrast that resolves into balance.

Feta and watermelon tick nearly every contrast box you can think of:

• Sweet vs salty
• Juicy vs crumbly
• Cold vs tangy
• Low fat fruit vs high flavour cheese

Your sensory system loves this. Humans are wired to pay attention when opposing signals show up together. It keeps the brain engaged. It prevents flavour fatigue. And makes each bite feel new, even when the ingredients never change.

Watermelon alone is refreshing, but one-note.
Feta alone is savoury, but assertive.

Together, they pull each other into a more interesting middle ground.

SEE ALSO: Is Feta a good choice of cheese when following the Mediterranean diet? →

Salt makes sweetness louder

Let’s start with the most obvious interaction: salt and sugar.

Feta is a deliberately salty cheese. Not accidentally salty. Intentionally so. Brining isn’t just preservation — it’s flavour design.

Salt does something fascinating to sweetness perception. It doesn’t add sweetness, but it amplifies it. By suppressing bitterness and enhancing aroma release, salt makes sugars taste brighter and more focused.

Watermelon is around 6% sugar. That’s not especially high compared to many fruits. On its own, it can even taste watery if underripe or chilled too aggressively.

Add Feta, and suddenly the watermelon tastes more like watermelon.

Sweeter. Cleaner. Sharper.

The cheese isn’t competing with the fruit. It’s acting like a flavour spotlight.

Water content matters more than you think

Watermelon is over 90% water. That’s doing several things at once.

First, it physically rinses your mouth between bites. This clears residual salt and fat from the cheese, resetting your palate so the next bite tastes just as vivid as the first.

Second, water dilutes intensity. High-salt foods can fatigue the palate quickly. Pairing them with high-moisture foods prevents overload.

This is the same principle behind cheese and crisp apples, or salty cured meats with melon. Water content keeps the experience refreshing instead of exhausting.

It’s why this pairing thrives in hot weather. Your body craves hydration. Your palate craves stimulation. Feta and watermelon deliver both.

Acidity quietly ties it all together

Feta isn’t just salty. It’s acidic.

That lactic tang comes from fermentation. Even though Feta is stored in brine, its underlying acidity remains a key part of its flavour structure.

Watermelon, while sweet, has a subtle acidity of its own. Not sharp, but present. When these two meet, their acids align rather than clash.

Acidity does three useful things here:

• It sharpens flavour perception
• It balances sweetness
• It cuts through fat

The result is a pairing that feels clean, not cloying. Rich, but never heavy.

This is why a drizzle of lemon juice or a splash of vinegar often shows up in watermelon–Feta salads. You’re not adding something new — you’re reinforcing what’s already working.

Texture is doing just as much work as flavour

Close your eyes and take flavour out of the equation for a moment.

What’s left?

Crunch. Crumble. Juiciness. Resistance.

Watermelon provides a clean snap and explosive juiciness. Feta provides gentle resistance followed by crumble. Neither melts. Neither smears. They break differently in the mouth.

This textural contrast is hugely satisfying. It slows down eating just enough to make you notice what’s happening. Your jaw gets involved. Your tongue gets involved. But your brain stays alert.

It’s also why adding olives, cucumber, or toasted nuts often works so well here. You’re layering complementary textures without muddying the core pairing.

Fat carries aroma, fruit supplies freshness

Feta contains fat. Not loads, but enough to matter.

Fat is an aroma carrier. Many flavour compounds are fat-soluble, meaning they linger longer and release more slowly when fat is present.

Watermelon’s aroma compounds are delicate and fleeting. On their own, they vanish quickly. Pair them with fat, and suddenly those fresh green, slightly floral notes hang around longer.

Meanwhile, watermelon prevents the fat from feeling heavy. Its water content and acidity keep things buoyant.

This is the same principle behind fruit and cream, or berries with mascarpone. But Feta adds salt and fermentation into the mix, which makes the whole thing more grown-up and complex.

Temperature amplifies the effect

This pairing shines when it’s cold.

Cold watermelon is crisp and refreshing. Cold Feta is firmer, saltier, and more pronounced. The temperature keeps sweetness restrained and salt focused.

Warm watermelon can taste flat. Warm Feta can taste aggressive. Together, chilled, they meet in a narrow sweet spot where neither dominates.

There’s a reason this pairing shows up at picnics, barbecues, and summer tables rather than winter cheese boards. Temperature is doing a lot of invisible work here.

It taps into something ancient

This combination isn’t new. Versions of it show up across the Mediterranean, the Middle East, and the Balkans.

Salty cheeses with fresh fruit are a recurring theme in hot-climate food cultures. They make sense nutritionally and sensorially.

Salt replaces what you lose through sweat. Water replenishes hydration. Protein and fat provide satiety without heaviness.

Your body recognises this logic even if your brain doesn’t articulate it.

That’s part of why the pairing feels so intuitive. It aligns with how humans have eaten for a very long time.

Why it keeps showing up on menus (and won’t disappear)

Chefs love this pairing because it’s reliable.

It works:

• As a starter.
• As a side.
• As a palate cleanser.
• Dressed up or stripped back.

It’s also incredibly forgiving. The exact proportions can vary wildly and still taste good. Dice it. Wedge it. Skewer it. Smash it. It holds together.

That flexibility is a sign of a fundamentally strong pairing. You’re not balancing on a knife edge. You’re working within a wide, friendly range.

Common mistakes that dull the magic

Not all Feta and watermelon pairings are created equal. A few missteps can flatten the experience.

1. Using bland Feta: If your Feta tastes like salty chalk, the pairing collapses. You need tang, aroma, and proper fermentation character.
2. Overdressing: Drowning this pairing in oil or syrupy balsamic muddies the contrast. Less is more here.
3. Wrong temperature: Serve it warm and everything feels flabby.
4. Underripe watermelon: If the fruit isn’t sweet, salt has nothing to amplify.

When done right, it’s effortless. When done wrong, it’s forgettable.

Why your brain wants another bite

This pairing avoids sensory boredom.

• Sweetness resets salt.
• Salt sharpens sweetness.
• Juice cleans fat.
• Acid keeps everything alert.

There’s no dead end. Every bite points you toward the next one.

That’s the hallmark of great food design, whether intentional or accidental.

The bigger lesson hiding in a simple salad

Feta and watermelon aren’t special because they’re trendy. They’re special because they demonstrate how food works when balance is respected.

Contrast doesn’t have to be loud.
Complexity doesn’t need complication.
Good pairings don’t shout — they click.

Once you understand why this works, you start seeing the same principles everywhere. In cheese boards. In wine pairings. And in cooking more broadly.

And that’s when food gets really fun.

Final bite

If you ever doubt that food science matters, hand someone a forkful of Feta and watermelon on a hot day.

No explanation required.
No persuasion needed.

The mouth knows.

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Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

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The post Why Feta & Watermelon Are The Perfect Summer Pairing appeared first on Cheese Scientist.

Blue cheese and pear fall firmly into the second camp. Put them together on a plate and something quietly magical happens. The cheese tastes deeper. The pear tastes sweeter. The edges soften. The whole thing feels more complete than either ingredient does alone.

This isn’t an accident. It’s chemistry, microbiology, and sensory science doing what they do best.

Let’s dig into why blue cheese and pear are such a reliably brilliant pairing, and why your brain keeps nodding along every time you eat them together.

First, let’s define the players

Before we get scientific, we need to be clear about what we mean by blue cheese and pear. Both categories are broader than they look.

What we mean by blue cheese

Blue cheeses are defined by the presence of Penicillium moulds, usually Penicillium roqueforti. These moulds are responsible for the blue-green veins, the distinctive aroma, and the complex flavour profile.

Classic examples include:

• Roquefort – sheep’s milk, salty, sharp, and intense
• Gorgonzola – often creamier, with both sweet and savoury versions
• Stilton – rich, rounded, and slightly nutty

Despite their differences, all blue cheeses share a core flavour architecture. That’s what makes the pairing science transferable across styles.

Does the type of pear matter?

Pears are sweet, but not aggressively so. They’re aromatic, juicy, and structurally soft. They also contain a surprisingly complex mix of sugars, acids, and volatile compounds.

Varieties matter. A crisp Williams pear behaves differently to a buttery Comice. But the underlying principles remain consistent.

The flavour contrast principle (sweet vs savoury)

The most obvious reason blue cheese and pear work is contrast.

Blue cheese is:

• Salty
• Savoury
• Bitter
• Umami-rich

Pear is:

• Sweet
• Mildly acidic
• Fresh
• Aromatic

When you combine sweet and salty foods, you amplify both. Salt suppresses bitterness and enhances sweetness. Sugar softens sharp edges and rounds aggressive flavours.

This is why salted caramel works. It’s why feta and watermelon work. And it’s why blue cheese and pear feel so balanced.

But contrast alone isn’t enough to explain how good this pairing is.

For that, we need to talk about aroma.

Aroma compounds: where the real magic happens

Flavour isn’t taste. It’s mostly smell.

When you eat blue cheese or pear, volatile aroma compounds travel from your mouth up to your nose. Your brain integrates those signals into a single flavour experience.

Here’s the interesting part.

Blue cheese aroma chemistry

Blue cheeses are packed with compounds produced during mould metabolism and fat breakdown, including:

• Methyl ketones (like 2-heptanone and 2-nonanone)
• Secondary alcohols
• Free fatty acids

These compounds give blue cheese its signature notes: earthy, mushroomy, spicy, sometimes almost metallic.

On their own, they can feel intense. Even confrontational.

Pear aroma chemistry

Pears, on the other hand, are rich in:

• Esters (responsible for fruity sweetness)
• Lactones (creamy, coconut-like notes)
• Aldehydes (fresh, green aromas)

These compounds smell soft, ripe, and round.

Why this matters

Some of the fruity esters in pear overlap perceptually with the creamy notes produced in blue cheese during lipolysis. Your brain reads them as complementary rather than competing.

In simple terms, pear doesn’t fight blue cheese. It cushions it.

The result is a smoother, more integrated aroma profile that feels intentional rather than chaotic.

Texture science: fat meets water

Texture is often overlooked in pairing discussions, but it matters just as much as flavour.

Blue cheese texture

Blue cheeses tend to be:

• Fat-rich
• Dense or creamy
• Mouth-coating

Fat is flavourful, but it lingers. Too much of it can feel heavy.

Pear texture

Pears are:

• High in water
• Juicy
• Structurally delicate

When you eat pear with blue cheese, the pear acts as a physical reset. The juice dilutes fat on your palate, refreshing your mouth and preparing it for the next bite.

This is the same reason apples work with Cheddar, or grapes with hard cheeses. Pear just happens to be particularly good at it.

Bitterness management and flavour smoothing

Blue cheese bitterness is real. It comes from mould metabolism and protein breakdown products.

Pears help manage that bitterness in two ways.

1. Sweetness suppression

Sweetness directly suppresses perceived bitterness. It doesn’t remove it, but it makes it less dominant.

2. Aromatic distraction

Fruity aromas pull your attention away from bitter notes. Your brain focuses on the pleasant signals and downplays the challenging ones.

This is why a bite of blue cheese followed by pear tastes less aggressive than the cheese alone.

Umami meets fruit: a surprisingly good match

Blue cheese is rich in glutamates and small peptides that trigger umami receptors.

Umami doesn’t need savoury partners to shine. In fact, it often works better with sweet or neutral foods.

Pear provides a clean, low-noise background that lets umami feel rounded rather than heavy. The result is savoury depth without fatigue.

Ripeness matters (a lot)

This pairing only works when both elements are at the right stage.

Overripe pear + strong blue = chaos

An overripe pear brings fermentative notes that can clash with mould aromas. Combined with a very strong blue, the pairing can tip into unpleasant territory.

Underripe pear + mild blue = disappointment

An underripe pear lacks sugar and aroma. It won’t do enough to balance the cheese.

The sweet spot is:

• Pear: ripe, juicy, aromatic
• Blue cheese: assertive but not aggressive

When both are in balance, the science lines up perfectly.

Why this pairing feels “classic”

Some pairings feel trendy. Others feel timeless.

Blue cheese and pear feel classic because they satisfy multiple sensory rules at once:

• Contrast (sweet vs salty)
• Aroma harmony (overlapping compounds)
• Texture balance (fat vs water)
• Bitterness management
• Umami support

Your brain doesn’t have to work hard to enjoy it. Everything clicks quickly and cleanly.

That ease is what makes a pairing feel obvious, even if you’ve never analysed why.

A quick note on cooking with blue cheese and pear

Heat changes the science slightly.

Cooking:

• Intensifies sweetness in pear
• Softens sharp mould notes
• Increases perceived creaminess

That’s why blue cheese and pear work so well in tarts, salads, and sauces. The same principles apply, just with rounded edges.

The takeaway

Blue cheese and pear don’t just taste good together. They make each other better.

Pear smooths, sweetens, and refreshes.
Blue cheese deepens, anchors, and satisfies.

It’s chemistry doing what chemistry does best, with a little help from your senses and a lot of help from microbial metabolism.

And honestly? That’s the kind of science I’m always happy to eat.

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The post Why Blue Cheese & Pear Just Work (& The Science That Explains It) appeared first on Cheese Scientist.

In this post, we’ll explore the best cheese and fruit pairings to try this summer—from classic combos like Watermelon + Feta to unexpected treats like Cherries + Comté and Peaches + Burrata. Whether you’re building a backyard picnic board or just looking for a fresh snack idea, these pairings bring the sunshine.

Why cheese and fruit pair so well

Cheese and fruit are opposites in the best way. Cheese is creamy, fatty, and savoury. Fruit is sweet, acidic, and refreshing. Together, they hit every flavour note.

In summer, this combination really shines. Seasonal fruits like stone fruit, berries, and melons are full of juicy sweetness, which pairs beautifully with creamy, tangy, and even nutty cheeses.

Best of all? These combos look beautiful on a board.

1. Watermelon + Feta

Why it works:
The salty tang of Feta brings out the sweetness of ripe watermelon. It’s the ultimate summer refresher. Add mint for an extra hit of cool.

Serving idea:
Cube both ingredients and skewer them for easy bites, or crumble Feta over watermelon wedges and drizzle with lime juice.

2. Cherries + Comté

Why it works:
Sweet cherries bring out the caramel and nut notes in aged Comté. This pairing is rich yet refreshing, perfect for evening grazing.

Serving idea:
Pit the cherries and serve them whole with thinly sliced Comté, or make a cherry compote to spoon over warm toasts with melted cheese.

3. Peaches + Burrata

Why it works:
Juicy peaches are mellow but sweet, and Burrata’s creamy centre melts into the fruit like whipped cream. Add basil for a Caprese-style finish.

Serving idea:
Slice peaches, drizzle with honey or balsamic, and nest a Burrata ball in the centre. Serve with crusty sourdough.

4. Strawberries + Balsamic Goat Cheese

Why it works:
Fresh strawberries pop with sweet acidity, and goat cheese adds tangy contrast. A balsamic glaze ties it all together.

Serving idea:
Spread goat cheese on crackers, top with sliced strawberries and a balsamic drizzle. Garnish with cracked black pepper or thyme.

5. Apricots + Blue Cheese

Why it works:
Apricots are tart-sweet and firm, which contrasts beautifully with bold, creamy blues. Try Gorgonzola Dolce for a milder option.

Serving idea:
Halve and pit the apricots. Add a small spoonful of blue cheese and grill briefly for caramelisation.

6. Blackberries + Brie

Why it works:
Ripe blackberries are bright, slightly tart, and jammy. Brie’s gooey texture and buttery flavour softens and complements them perfectly.

Serving idea:
Layer blackberries over baked Brie with honey and crushed walnuts for a beautiful centrepiece.

7. Nectarines + Ricotta

Why it works:
Ricotta is light, mild, and milky—making it the ideal base for juicy nectarines. This pairing feels like dessert, without being too sweet.

Serving idea:
Dollop ricotta on a serving dish, fan out sliced nectarines on top, and drizzle with maple syrup or crushed pistachios.

8. Grapes + Cheddar

Why it works:
This is a classic pairing that never fails. The sweetness of the grapes brings out the savoury depth of aged Cheddar.

Serving idea:
Mix green and red grapes for colour. Choose a mature Cheddar for complexity and serve on a rustic board.

9. Figs + Blue Cheese

Why it works:
Figs are naturally jammy, earthy, and sweet. Blue cheese cuts through with pungency and salt. It’s an intense, luxurious combo.

Serving idea:
Slice fresh figs open, fill with blue cheese and drizzle with honey. Or serve dried figs if fresh are out of season.

10. Pineapple + Cotija

Why it works:
Inspired by Mexican street snacks, pineapple and Cotija give you a bright, zingy, salty-sweet explosion. Cotija’s crumbly texture is ideal.

Serving idea:
Grill pineapple rings and crumble Cotija on top. Finish with chilli flakes or a squeeze of lime.

11. Mango + Halloumi

Why it works:
Halloumi’s salty chewiness works brilliantly with soft, fragrant mango. This pairing feels tropical and satisfying.

Serving idea:
Skewer mango cubes and grilled Halloumi for summer appetisers or grill mango halves alongside Halloumi for a warm salad.

12. Plums + Fresh Mozzarella

Why it works:
The slight tartness and deep colour of plums pair well with creamy, clean Mozzarella. Add fresh herbs or rocket for balance.

Serving idea:
Slice plums thin and stack with Mozzarella slices and torn basil. Drizzle with olive oil and flaky salt.

13. Melon + Prosciutto + Parmesan

Why it works:
Add cheese to this classic duo and it sings. The salty Parmesan ties together the sweet melon and savoury ham.

Serving idea:
Serve on a platter with melon balls or wedges, strips of prosciutto, and thin shards of Parmesan.

14. Raspberries + Mascarpone

Why it works:
Mascarpone’s rich, creamy body is the perfect match for tart raspberries. Add shortbread and it becomes a deconstructed cheesecake.

Serving idea:
Spoon Mascarpone into tiny bowls, top with fresh raspberries and crushed biscuits.

15. Blueberries + Cream Cheese

Why it works:
Blueberries are light, sweet and floral. Cream cheese is tangy and thick. This pairing is soft, mellow, and totally snackable.

Serving idea:
Use on bagels or crackers with a touch of lemon zest or honey for extra flavour.

Tips for building a summer cheese and fruit board

Want to create a board that impresses at your next picnic or backyard soirée? Here are some quick tips:

Use colour to your advantage

Summer fruit is vibrant—lean into that. Mix red, yellow, green and purple for a rainbow effect.

Vary textures

Include soft cheeses (like Burrata), hard cheeses (like Comté), crumbly cheeses (like Feta), and aged cheeses (like Cheddar).

Add fresh herbs

Mint, basil, and thyme pair beautifully with both fruit and cheese. They also add colour and aroma.

Include extras

Try nuts (almonds, walnuts), honeycomb, balsamic glaze, edible flowers, or chilli flakes for extra flair.

Keep it chilled

Summer boards should be prepped close to serving time or kept cool with chilled serving trays.

DIY project: summer cheese and fruit skewers

For a fun, fuss-free twist, turn your pairings into skewers!

What you’ll need:

• Bamboo skewers
• Cubed cheese (like Halloumi, Cheddar, or Feta)
• Cubed or sliced fruit (like melon, mango, or grapes)
• Fresh herbs
• Optional drizzle (balsamic glaze, honey, or lime)

How to assemble:

1. Alternate cheese and fruit on skewers.
2. Garnish with herbs.
3. Drizzle right before serving.

They’re great for kids, parties, and picnics—and require no plates.

Transitional pairing ideas for late summer into autumn

As stone fruit season winds down, swap them for apples, pears, or even roasted figs. Here are a few ideas to carry the theme into cooler months:

• Apples + Manchego – crisp, nutty, and autumn-perfect.
• Pears + Stilton – classic, with a sweet-savory twist.
• Roasted figs + Goat Cheese – warm and fragrant.
• Persimmons + Ricotta – creamy and vibrant.

Add some seeded crackers and warm-toned linens, and your board instantly feels seasonal.

Final thoughts

Cheese and fruit is the ultimate summer pairing—simple, delicious, and so easy to style. Whether you’re making a picnic platter or looking for new flavour combos to explore, these ideas will keep your summer vibrant and delicious.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 15 Best Flavour-Packed Cheese & Fruit Pairings for Summer appeared first on Cheese Scientist.

SEE ALSO: The science behind why goat cheese tastes the way it does →

Examples of unaged goat cheeses

Here are some popular examples of fresh and unaged goat cheeses:

1. Chèvre

Origin: France
Texture: Soft, creamy, spreadable
Flavour Profile: Tangy, slightly acidic, mild to spicy depending on production
Best Uses: Spread on baguettes, crumbled over salads, mixed into pasta, or served with honey and nuts.

Chèvre is a broad term for fresh goat cheese in France, and it’s the most commonly known variety worldwide. It’s often sold in logs, disks or crumbles and can be plain or coated in herbs, ash or spices.

2. Montrachet

Origin: France (Burgundy)
Texture: Creamy, smooth
Flavour Profile: Mild, slightly tangy, with a delicate goaty aroma
Best Uses: Sliced on crackers, paired with fruit, or used in light pasta dishes.

Montrachet is a well-known French fresh goat cheese, often formed into small logs or cylinders and sometimes rolled in herbs or ash.

3. Bûcheron (semi-aged)

Origin: France (Loire Valley)
Texture: Creamy on the inside, slightly firmer near the rind when aged
Flavour Profile: Mild when young, with a gentle tanginess and a rich, milky taste
Best Uses: Served on cheese boards, in sandwiches, or baked into tarts.

Bûcheron is a semi-aged goat cheese, but in its young stage, it has a soft, creamy interior and a mild, fresh taste.

4. Cabécou

Origin: France (Southwest, particularly the Midi-Pyrénées)
Texture: Soft, creamy
Flavour Profile: Mild and nutty when fresh, becoming stronger as it ages
Best Uses: Marinated in olive oil and herbs, served with crusty bread, or used in warm dishes.

Cabécou is a small, coin-shaped cheese that is often enjoyed fresh or aged slightly. In some regions, it’s soaked in brandy or walnut liqueur.

5. Crottin (unaged)

Origin: France (Loire Valley)
Texture: Soft and moist when young, becoming drier with age
Flavour Profile: Mild, slightly tangy, fresh with a hint of earthiness
Best Uses: Crumbled over salads, eaten on toast, or baked for a warm, creamy dish.

Crottin is often enjoyed at different stages of maturity. When young, it’s soft and mild, making it a great choice for pairing with fruit and light wines.

6. Humboldt Fog

Origin: United States (California)
Texture: Soft, creamy centre with a firmer edge
Flavour Profile: Bright and tangy with a touch of citrus, developing a richer taste as it ages
Best Uses: Sliced on cheese boards, spread on crackers, or used in gourmet sandwiches.

Humboldt Fog is an American artisanal goat cheese with a signature layer of edible vegetable ash running through the middle. When young, it has a creamy and delicate flavour.

7. Pantysgawn

Origin: Wales
Texture: Soft, smooth, spreadable
Flavour Profile: Mild, lemony, fresh
Best Uses: Spread on crackers, used in salads, or mixed into mashed potatoes for extra creaminess.

Pantysgawn is a Welsh fresh goat cheese made from pasteurised milk. It has a mild and slightly citrusy taste, making it a great introduction to goat cheese for those new to it.

8. Valençay (unaged)

Origin: France (Loire Valley)
Texture: Soft, creamy when fresh
Flavour Profile: Mild, slightly tangy, fresh, becoming earthier as it ages
Best Uses: Served with honey and nuts, sliced on toast, or used in light salads.

Valençay is a pyramid-shaped cheese that is often covered in edible ash. When young, it has a bright and clean flavour, with a hint of citrus.

9. Laura Chenel’s Fresh Goat Cheese

Origin: United States (California)
Texture: Soft, creamy, spreadable
Flavour Profile: Tangy, slightly lemony, mild
Best Uses: Crumbled into salads, mixed into pasta, or spread on bagels.

Laura Chenel was a pioneer of American goat cheese production, and her fresh goat cheese is still one of the most well-known in the U.S.

10. Meyenberg Fresh Goat Cheese

Origin: United States
Texture: Soft, creamy, crumbly
Flavour Profile: Mild, fresh, slightly tart
Best Uses: Sprinkled over roasted vegetables, used in dips, or spread on toast with fruit.

Meyenberg produces a variety of goat dairy products, including fresh goat cheese, known for its smooth texture and mild taste.

Best food pairings for goat cheese

Fruits

Fresh goat cheese pairs exceptionally well with fruits. The combination of creamy cheese and natural sweetness creates a perfect balance of flavours.

1. Berries: Strawberries, raspberries and blueberries contrast beautifully with the tartness of goat cheese. Try them in salads, on toast, or as a topping for crackers.
2. Apples: Crisp apples like Honeycrisp, Pink Lady or Granny Smith add both sweetness and crunch. Slice apples thinly and serve with goat cheese on a cheese board or in a sandwich.
3. Pears: Juicy, ripe pears bring out the subtle creaminess of goat cheese. Serve sliced pears with crumbled goat cheese in a salad, or drizzle with honey for an easy appetiser.
4. Figs: Fresh or dried figs work well with goat cheese, providing an earthy sweetness. Try them on crostini with a drizzle of balsamic glaze for an elegant snack.
5. Grapes: Sweet, juicy grapes contrast with goat cheese’s tang. Roasted grapes with goat cheese on toast make for an unexpected yet delicious pairing.
6. Citrus: Oranges, blood oranges and tangerines bring a refreshing burst of acidity that enhances goat cheese’s brightness. A citrus and goat cheese salad with arugula and toasted almonds is a fantastic choice.

Vegetables

The fresh, creamy texture of goat cheese complements many vegetables, whether raw, roasted, or grilled.

1. Roasted Beets: Earthy and slightly sweet, beets are a classic pairing with goat cheese. Serve them in a salad with walnuts, arugula and a balsamic dressing.
2. Cherry Tomatoes: The acidity of cherry tomatoes enhances the tang of goat cheese. Try them in a caprese-style salad with fresh basil and a drizzle of olive oil.
3. Peppers: Sweet bell peppers and mildly spicy peppers work well with goat cheese. Stuff mini peppers with goat cheese for a simple appetiser.
4. Zucchini: Grilled zucchini ribbons rolled around goat cheese make a light and tasty appetiser. You can also mix crumbled goat cheese into zucchini noodles for a creamy pasta alternative.
5. Avocado: Goat cheese adds a creamy tang to avocado toast. Sprinkle with chilli flakes and drizzle with honey for extra depth.
6. Mushrooms: Stuffed mushrooms with goat cheese and herbs make a fantastic starter. The umami of mushrooms contrasts beautifully with the cheese’s tanginess.

Bread & Crackers

A good base enhances the creamy texture of fresh goat cheese. The key is choosing bread and crackers with the right balance of crunch and flavour.

1. Baguette: A fresh French baguette provides a crisp crust and airy crumb, making it perfect for spreading goat cheese. Add a drizzle of honey or fig jam for extra flavour.
2. Sourdough: The tang of sourdough mirrors the acidity of goat cheese, creating a well-balanced bite. Toast slices and top with roasted vegetables or fresh fruit.
3. Whole Grain Bread: Nutty, hearty whole grain bread adds texture and depth to goat cheese dishes. Try it with pears and walnuts for a nutritious snack.
4. Crostini: Crispy crostini make a great base for goat cheese and toppings like roasted red peppers, honey or olives.
5. Crackers: Plain, seeded, or whole wheat crackers provide a satisfying crunch. Look for options without too much salt, so they don’t overpower the cheese.
6. Flatbreads: Pita, naan or lavosh work well for spreading goat cheese and adding Mediterranean-inspired toppings like olives, cucumbers and herbs.

Nuts & Seeds

Nuts add crunch and a complementary flavour to goat cheese. Some bring out its sweetness, while others balance its tang.

1. Walnuts: Slightly bitter and earthy, walnuts contrast nicely with creamy goat cheese. Add them to salads or cheese boards.
2. Almonds: Toasted almonds provide a nutty crunch that pairs well with goat cheese and honey.
3. Pistachios: Bright green pistachios add a pop of colour and a mild sweetness. Sprinkle chopped pistachios over a goat cheese and fig toast.
4. Hazelnuts: Their rich, roasted flavour pairs well with both fresh and baked goat cheese dishes.
5. Pumpkin Seeds: Pepitas bring a subtle crunch and work well in salads with crumbled goat cheese.

Meats & Proteins

Goat cheese complements many proteins, from cured meats to plant-based options.

1. Prosciutto: The saltiness of prosciutto balances the tangy creaminess of goat cheese. Wrap prosciutto around a goat cheese-stuffed date for an elegant appetiser.
2. Smoked Salmon: Silky smoked salmon pairs wonderfully with goat cheese. Serve on bagels, crackers or cucumber slices with fresh dill.
3. Chicken: Stuff chicken breasts with goat cheese and herbs for a juicy and flavourful dish.
4. Eggs: Goat cheese melts beautifully into scrambled eggs and omelettes. Add fresh herbs like chives or tarragon for extra flavour.
5. Lentils: Earthy lentils provide a hearty contrast to creamy goat cheese. Try a warm lentil salad with goat cheese and roasted vegetables.

Herbs & Spices

Fresh goat cheese is a fantastic canvas for herbs and spices.

1. Basil: A classic herb that pairs well with tomatoes, strawberries and balsamic glaze.
2. Thyme: Aromatic thyme adds warmth to goat cheese-based dishes.
3. Rosemary: Perfect for roasted vegetable dishes or baked goat cheese.
4. Dill: Pairs beautifully with smoked salmon and cucumber.
5. Chilli Flakes: A hint of spice enhances the tanginess of goat cheese.

Conclusion

Fresh and unaged goat cheese is one of the most versatile cheeses, pairing beautifully with fruits, vegetables, bread, nuts, meats, herbs and wine. Whether you’re making a cheese board, a salad or a main dish, these pairings will help you bring out the best in this creamy, tangy cheese.

From classic combinations like beets and goat cheese to more unique pairings like roasted grapes or lentils, the possibilities are endless. Try mixing and matching ingredients to discover your own favourite goat cheese pairings.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 33 Best Food Pairings for Goat Cheese (Fresh & Unaged) appeared first on Cheese Scientist.

Is cheese gluten free?

Before we delve into the world of crackers, let’s touch on whether people who have coeliac disease or gluten intolerance can eat cheese.

Yes, most cheese is naturally gluten-free. Cheese is typically made from milk, bacterial cultures and rennet, none of which contain gluten. However, there are some important things to consider:

1. Processed Cheese: Some processed cheeses or cheese products (like cheese spreads, pre-shredded cheese or flavoured cheeses) may contain added ingredients, such as starches or flavourings, that could contain gluten. Always check labels on processed cheese products to ensure they are gluten-free.
2. Cross-Contamination: Cheese can sometimes come into contact with gluten-containing foods during processing, packaging or in deli counters. For those with celiac disease or gluten sensitivity, it’s best to look for cheese labelled “gluten-free”. This means it has been tested and verified to contain less than 20 parts per million (ppm) of gluten.

Overall, the majority of cheeses are safe for a gluten-free diet, but it’s wise to check labels and consult manufacturers for processed varieties.

Best crackers and cheese pairings for people who can’t eat gluten

Rice crackers

Rice crackers are a popular gluten-free choice because of their neutral flavour, which lets the cheese shine. Look for crackers made from whole grains, like brown rice, as they tend to have a fuller taste and provide a satisfying crunch.

• Best cheese pairings: These crackers go well with creamy cheeses such as Brie and Camembert, as well as hard cheeses like aged Cheddar or Gouda.
• Recommendation: Mary’s Gone Crackers Real Thin Crackers offer a nice balance of lightness with a bit of a snap, making them a versatile base for cheese.

Almond flour crackers

Almond flour crackers are a great gluten-free choice with a mild nuttiness that pairs beautifully with many types of cheese. They’re high in protein and have a satisfying, buttery texture.

• Best cheese pairings: These crackers are ideal with fresh cheeses, such as Ricotta or goat cheese, and also work well with semi-hard cheeses like Gruyère.
• Recommendation: Simple Mills Almond Flour Crackers are a well-known brand, offering a selection of flavours. Their sea salt variety is particularly good for cheese pairing, as it doesn’t overpower the cheese.

Seed crackers

Seed crackers are often packed with flax, chia, sunflower and pumpkin seeds, making them rich in fibre and omega-3 fatty acids. These crackers have a dense, nutty flavour and crunchy texture, adding depth to a cheese plate.

• Best cheese pairings: The earthy flavour of seed crackers complements blue cheeses like Stilton or Gorgonzola, as well as creamy cheeses like Burrata or Mozzarella.
• Recommendation: Hu Kitchen Sea Salt Grain-Free Crackers are an excellent option. Made without refined starches or fillers, they offer a simple, clean flavour that pairs well with various cheeses.

Lentil and chickpea crackers

Lentil and chickpea-based crackers bring extra protein and a unique, slightly earthy flavour to the table. They’re more filling than some other options, which can make them a good choice for a heartier cheese spread.

• Best cheese pairings: Try these with creamy, tangy cheeses like Labneh or Roquefort. They also pair nicely with hard cheeses like Parmesan.
• Recommendation: Hippeas Vegan White Cheddar Chickpea Snacks offer a savoury flavour that works well with a range of cheeses. Though these are more puffed than traditional crackers, they provide an excellent gluten-free option for pairing.

Potato crackers

Potato-based crackers offer a light, crispy texture with a delicate flavour that enhances rather than competes with cheese. They tend to be a crowd-pleaser due to their familiar flavour and texture.

• Best cheese pairings: Potato crackers pair wonderfully with Brie, cream cheese, and other mild cheeses, as well as stronger flavours like aged Asiago.
• Recommendation: Luke’s Organic Potato Chips are thicker and hold up well to soft, spreadable cheeses without losing their crunch.

Corn-based crackers

Corn-based crackers are another gluten-free favourite, known for their slight sweetness and sturdy texture. They’re ideal for bold-flavoured cheeses that can match their crunchy texture.

• Best cheese pairings: Corn-based crackers are great with smoked cheeses or those with bold flavours, such as aged Cheddar or smoked Gouda.
• Recommendation: Late July Organic Sea Salt Thin & Crispy Tortilla Chips are a top choice for cheese pairings. Their thin and crispy nature makes them ideal for pairing with smooth cheeses like Fontina or Havarti.

Tips for pairing gluten-free crackers with cheese

• Texture balance: Choose a cracker that complements the texture of the cheese. For instance, pair creamy cheeses with a firmer cracker for contrast.
• Flavour harmony: Look for crackers with neutral or mildly flavoured bases, so they don’t overpower the cheese.
• Add accompaniments: Gluten-free crackers, along with cheese, can be paired with extras like fruits, nuts, or honey to enhance flavour.

Conclusion

Whether you prefer a light and crispy cracker or one with a nutty, hearty crunch, there’s a gluten-free option for every cheese lover.

With these selections, you can create a delicious, satisfying pairing experience without sacrificing flavour or texture. Next time you’re planning a cheese platter, consider these gluten-free crackers to elevate your spread and cater to everyone’s needs!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post Best Gluten-Free Crackers To Eat With Cheese appeared first on Cheese Scientist.

SEE ALSO: How Camembert became a food icon around the world →

How to pair cheese with food

The strategy of choosing between complementary and contrasting flavours adds an exciting dimension to the culinary experience.

Complementary pairings involve flavours that harmonise, enhancing and reinforcing each other’s qualities. For instance, the creamy richness of Camembert finds a perfect companion in the sweet and tart notes of apple and honey, creating a seamless and indulgent symphony.

On the flip side, contrasting pairings embrace the “opposites attract” philosophy, where flavours play off each other to create balance. Prosciutto, with its salty and savoury profile, provides a bold contrast to the creaminess of Camembert, resulting in a dynamic flavour dance that keeps the palate intrigued.

Whether choosing harmony or discord, the art of pairing is a personal journey that allows for endless creativity in crafting a cheese experience that’s uniquely yours. 

Best foods to pair with Camembert

1. Fresh baguette

One of the simplest and most classic food pairings for Camembert is a fresh baguette. The crusty exterior and soft, airy interior of a traditional French baguette make it a perfect complement to the creamy texture of the cheese. The mild flavour of the bread allows the rich taste of the Camembert to shine.

The crunch of the baguette contrasts beautifully with the softness of the cheese, creating a perfect bite. This combination is ideal for a light lunch or as part of a cheeseboard for a relaxed gathering.

2. Apples and pears

Fresh fruit, particularly apples and pears, is a fantastic pairing for Camembert. The crisp, juicy texture of these fruits contrasts with the creamy cheese, while their natural sweetness complements the cheese’s earthy, slightly tangy flavour.

Green apples like Granny Smith provide a tartness that cuts through the richness of the cheese, while sweeter varieties like Honeycrisp or Gala add a pleasant sweetness. Pears, especially when ripe, bring a delicate sweetness that enhances the creamy texture of the Camembert.

Serve the cheese with slices of apple or pear for a refreshing and balanced snack, perfect for a light meal or an afternoon treat.

3. Honey and nuts

For those who enjoy a sweet and savoury combination, honey and nuts are an excellent food pairing with Camembert. Drizzling a bit of honey over the cheese adds a touch of sweetness that contrasts with its savoury, earthy flavour. The honey’s floral notes also enhance the creamy texture of the cheese.

Nuts, particularly walnuts, pecans or almonds, add a delightful crunch that complements the softness of the Camembert. Their nutty, buttery flavours blend well with the cheese, providing a balanced and satisfying bite.

This pairing works beautifully as a dessert-like option on a cheeseboard or as an elegant snack.

4. Chutney and jam

Chutney and jam offer a burst of flavour that pairs wonderfully with Camembert. A fruity chutney, such as fig or apple, provides a sweet and slightly tangy contrast to the creamy, earthy cheese. The spices in chutney add depth, making each bite more interesting.

For something sweeter, try pairing Camembert with jam. Fig or apricot jam works particularly well, adding a smooth, sweet layer to the rich cheese. Spread the chutney or jam on crackers or bread, and top it with a slice of Camembert for a delicious balance of flavours.

This pairing is perfect for casual meals or as a fun addition to a cheeseboard.

5. Prosciutto or salami

Camembert pairs exceptionally well with cured meats like prosciutto or salami. The saltiness of the meat contrasts with the mild, creamy cheese, creating a savoury and satisfying combination.

Prosciutto, with its delicate and slightly sweet flavour, complements the creaminess of the cheese without overpowering it. Salami, on the other hand, offers a bolder taste with hints of spice, balancing the richness of the Camembert.

This pairing is perfect for a charcuterie board or a picnic, especially when served with crackers or fresh bread.

6. Roasted vegetables

Roasted vegetables, especially those with natural sweetness, make great food pairings with Camembert. Vegetables like carrots, sweet potatoes, and butternut squash, when roasted, develop a caramelised sweetness that complements the cheese’s earthy, savoury flavours.

The softness of the roasted vegetables complements the creaminess of the Camembert, creating a rich and satisfying combination. You can serve the cheese alongside the vegetables or melt it slightly and use it as a dip.

This food pairing works well as a side dish or part of a main course, particularly during cooler months when roasted vegetables are at their best.

7. Baked Camembert with garlic and herbs

For a warm, indulgent treat, baked Camembert is an excellent option. Baking the cheese softens it into a gooey, molten centre that’s perfect for dipping. Adding garlic and fresh herbs like rosemary or thyme before baking enhances the cheese’s flavour.

The garlic adds a bold, savoury note, while the herbs bring out the cheese’s earthy undertones. Once baked, serve the Camembert with slices of toasted baguette or roasted vegetables for dipping.

This pairing is ideal for a cosy evening or as a starter at a dinner party, offering a luxurious, crowd-pleasing dish.

8. Cranberries and dried fruit

Cranberries and dried fruit, such as figs, apricots and dates, are excellent pairings for Camembert, providing a sweet and tangy contrast to the creamy cheese. The tartness of cranberries cuts through the richness, while the chewy texture of dried fruits adds an interesting contrast to the soft cheese.

The natural sweetness of dried fruit complements the buttery texture and flavour of the Camembert, making each bite a delightful balance of sweet and savoury.

This pairing is especially popular during the festive season but can be enjoyed year-round as a light dessert or snack.

9. Crackers or biscuits

Crackers or biscuits are a classic and versatile pairing for Camembert. Their crunchy texture contrasts beautifully with the soft, creamy cheese, making them the perfect vehicle for spreading or layering the cheese.

Opt for simple, lightly salted crackers or buttery biscuits that won’t overpower the flavour of the cheese. Water crackers, oat biscuits or even thin slices of toasted rye bread are excellent options.

This pairing is ideal for a cheeseboard or a casual snack and works well with other accompaniments like fruit or chutney.

10. Mushrooms

Finally, for an earthy and umami-rich pairing, try Camembert with mushrooms. Both share a deep, earthy flavour that complements each other perfectly. Mushrooms, especially when sautéed or roasted, bring out the mushroomy notes in the rind of the Camembert, enhancing the overall experience.

Sauté mushrooms in butter with garlic and herbs, then serve them alongside or on top of a piece of Camembert. This pairing is hearty, flavourful, and satisfying, making it perfect as a side dish or part of a main meal.

Conclusion

Camembert’s rich, creamy texture and distinctive earthy flavour make it an incredibly versatile cheese that pairs well with a wide range of foods. From the simplicity of a fresh baguette to the sweet and savoury contrast of fruit, chutney and honey, there’s no shortage of delicious combinations to enjoy with this classic cheese.

Whether you’re putting together a cheeseboard for a dinner party or indulging in a casual snack, these ten food pairings will help you make the most of your Camembert. With so many options to choose from, you can easily tailor your pairings to suit your mood and occasion, enhancing the flavour and texture of this beloved French cheese.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Food Pairings for Camembert Cheese (Sweet & Savoury) appeared first on Cheese Scientist.

SEE ALSO: My complete guide to assembling the ultimate cheese platter for any type of gathering →

In this guide, we’ll walk you through everything you need to know to create a stunning fall cheese platter that not only tastes incredible but also captures the essence of the season. From choosing the right cheeses and accompaniments to arranging everything like a pro, let’s dive into the art of crafting a fall-inspired masterpiece.

Selecting the cheeses

The cheese is, of course, the star of your platter, so you’ll want to choose a variety of flavours, textures and milk types to create a balanced and intriguing spread. For a fall theme, think about cheeses that offer warmth, richness and depth—flavours that evoke the coziness of the season.

Soft cheeses

Soft cheeses are creamy, luscious and approachable, making them a must-have on any cheese platter. For fall, opt for cheeses that are particularly rich or tangy.

• Brie or Camembert: These buttery French classics are perfect for fall. Brie has a mild, creamy flavour, while Camembert tends to be slightly more pungent. Warm them up in the oven for a few minutes for an extra gooey texture that pairs wonderfully with seasonal fruits and nuts.
• Goat Cheese: A fresh chèvre offers a tangy, bright contrast to the richer cheeses on the board. You can roll it in herbs or chopped nuts for a more festive presentation. For a fall twist, try a fig or honey-drizzled goat cheese.

Semi-soft cheeses

Semi-soft cheeses are versatile and offer a variety of flavour profiles that can range from mild to bold.

• Taleggio: This Italian washed rind cheese is earthy and creamy with a slight nuttiness, making it a great addition to a fall cheese board. It pairs well with roasted mushrooms, nuts and hearty breads.
• Havarti: Havarti is mild, buttery and slightly tangy. Look for dill or caraway varieties to add an herbaceous note to your platter.

Aged cheeses

Aged cheeses bring a deeper, more intense flavour profile to the platter, perfect for the cooler months when we crave heartier flavours.

• Aged Gouda: A rich, caramel-like flavour with a crumbly texture, Aged Gouda is an excellent fall cheese. Its caramel-like sweetness pairs beautifully with dried fruits, such as apricots and figs, as well as crunchy nuts.
• Cheddar: Extra Mature Cheddar, especially when aged for two or more years, has a rich, tangy bite that complements the sweet and savory elements of a fall platter. A Smoked Cheddar can also add a nice, warming note.
• Manchego: This Spanish sheep’s milk cheese has a firm texture and a sweet, nutty flavour that works well with fall accompaniments. It’s a great bridge between milder cheeses and more robust ones.

Blue cheeses

Blue cheeses are bold, spicy and full of character. They can be divisive, but for those who enjoy them, they add an unmistakable richness to a cheese board.

• Roquefort: Known for its creamy texture and wild, tangy flavour, Roquefort is a strong blue cheese that pairs beautifully with honey, pears and nuts. It’s an excellent choice for those who appreciate the intense flavours of blue cheeses.
• Gorgonzola Dolce: For a milder blue cheese option, Gorgonzola Dolce offers a creamier, less aggressive profile. Its sweetness pairs well with figs, walnuts, and spiced jams.
• Shropshire Blue: What better colour than a splash of orange to celebrate the season. This mild British blue is another great gateway blue cheese.

Seasonal accompaniments

A cheese platter is only as good as its accompaniments, and fall provides a wealth of ingredients that can elevate your board. The goal is to balance sweet, savory, crunchy and creamy textures to create a dynamic and satisfying experience.

Fruits

Autumn brings an abundance of ripe fruits that complement the richness of the cheeses. Opt for a mix of fresh and dried fruits to add sweetness and visual appeal to your platter.

• Figs: Fresh figs are a classic pairing for cheese, especially for soft cheeses like Brie or Cambozola. Their natural sweetness and slightly jammy texture are perfect for fall.
• Pears: Crisp and juicy pears are a versatile choice that can pair well with almost any cheese. Try slicing them thinly and arranging them alongside your cheeses for a refreshing bite.
• Apples: Tart, crisp apples like Granny Smiths or sweet Honeycrisp varieties are an excellent addition to a fall cheese board. Their crunchy texture provides a nice contrast to soft and creamy cheeses.
• Grapes: Red or black grapes offer a juicy sweetness that balances out stronger cheeses like Roquefort or Extra Mature Cheddar.
• Dried Apricots and Figs: Dried fruits bring a concentrated sweetness that pairs well with aged cheeses like Gouda or Manchego.

Nuts and seeds

Nuts and seeds add a crunchy element to your cheese platter and pair beautifully with both cheeses and fruits. For fall, consider toasting your nuts with warm spices like cinnamon or nutmeg.

• Pecans: Toasted pecans, especially if they’re glazed with a touch of honey or maple syrup, are a perfect autumnal treat.
• Walnuts: Raw or candied walnuts bring a rich, earthy flavour that complements blue cheeses or a triple cream delight like Brillat-Savarin.
• Pumpkin Seeds: Roasted pumpkin seeds, lightly salted, are a seasonal touch that adds crunch and a bit of saltiness to the mix.

Jams, honey and chutneys

To add an extra layer of flavour to your platter, include some sweet and savory spreads that enhance the taste of your cheeses.

• Fig Jam: Sweet and slightly tangy, fig jam is a perfect match for Brie, goat cheese or Manchego.
• Apple Butter: This spiced spread brings all the warmth of fall in one bite. It pairs especially well with Cheddar or aged Gouda.
• Honey: A drizzle of honey is a simple yet luxurious addition to a cheese board. It works beautifully with blue cheeses and soft goat cheese.
• Chutneys: Spiced fruit chutneys, like apple or pear chutney, add a savory-sweet element that pairs well with aged cheeses.

Crackers and bread

The base for your cheeses and accompaniments should be sturdy enough to hold everything together while also offering a neutral flavour that lets the other ingredients shine.

• Rustic Breads: A crusty baguette or a dense whole grain bread is perfect for soft cheeses like Brie or Mont d’Or.
• Seeded Crackers: Look for crackers with a bit of texture and flavour, like those made with seeds or whole grains. These provide a great crunch and work well with creamy cheeses.
• Gluten-Free Options: If you’re catering to a gluten-free crowd, include rice crackers or gluten-free seeded crackers, which offer a satisfying crunch without overpowering the flavours of the cheeses.

Pairing with beverages

Of course, no cheese platter is complete without the right drinks to accompany it. Since fall is a season of cozy, warming flavours, think about beverages that complement the rich, creamy and nutty notes of your cheeses.

Wine pairings

• Red Wines: Rich reds like Merlot, Cabernet Sauvignon or a bold Zinfandel are ideal for pairing with aged cheeses like Cheddar or Gruyère. Their tannins balance the fattiness of the cheese while the fruit flavours enhance the sweet accompaniments.
• White Wines: A crisp, dry white wine like Sauvignon Blanc or Chardonnay pairs well with softer cheeses like goat cheese or a double cream Brie. The acidity of the wine cuts through the richness of the cheese, creating a refreshing contrast.
• Rosé: For a versatile option, a dry rosé can work with a variety of cheeses, offering a balance of fruitiness and acidity that complements both soft and aged varieties.

Cider and beer pairings

• Hard Cider: Fall is cider season, and the crisp, slightly sweet flavour of hard cider pairs beautifully with many cheeses. Try a dry apple or pear cider with a Camembert.
• Craft Beers: For a more robust pairing, consider offering craft beers like a nutty brown ale, a rich stout or a spiced pumpkin beer. These pair well with the hearty flavours of fall cheeses like aged Gruyère or Comté.

Presentation and arrangement of the platter

Finally, the presentation of your cheese platter should reflect the beauty and abundance of the season. Use natural elements like wooden boards, slate platters or marble to create a rustic yet elegant look.

Step-by-step arrangement

1. Start with the Cheese: Place your cheeses first, spacing them evenly around the board. Leave space for slicing and serving. If you’re using a round board, place the largest cheese at the center.
2. Add Fruits and Accompaniments: Arrange the fresh and dried fruits around the cheeses, clustering them together for a more abundant look.
3. Nuts and Seeds: Scatter small piles of nuts and seeds in any gaps on the board. You want the platter to feel full and inviting.
4. Crackers and Bread: Place the crackers and slices of bread around the edges of the board, allowing them to frame the cheeses and other accompaniments. If you have different types of crackers or bread, arrange them in separate areas to make it easy for guests to mix and match.

5. Jams, Honey and Chutneys: If you’re using small bowls or ramekins for spreads, place them on the board next to cheeses that pair well with them. Make sure to include small spoons or knives for easy serving.
6. Garnish for a Fall Touch: To make the platter even more festive, consider adding some seasonal garnishes like fresh rosemary sprigs, edible flowers or even small pumpkins or gourds placed around the edges of the board for decoration. You could also use fresh herbs, such as thyme or sage, which not only add color but also complement the flavours of fall.
7. Finish with Labels: If you’re hosting a larger gathering and want to impress your guests, consider labeling the cheeses and accompaniments. This can be done with small handwritten tags or chalkboard signs, which also adds a rustic touch.

Final tips for a memorable fall cheese platter

Now that you have all the components ready, here are a few tips to ensure your fall cheese platter is a hit:

• Serve at Room Temperature: Cheese tastes best when served at room temperature. Take your cheeses out of the fridge about 30-60 minutes before serving. This will allow the flavours to fully develop and offer the best texture.
• Keep Balance in Mind: Try to maintain a balance of flavours and textures on the board. For example, pair strong cheeses with mild ones and sweet accompaniments with savory elements. This will create a well-rounded platter that appeals to a variety of tastes.
• Consider Dietary Restrictions: If you’re serving a crowd, consider offering a mix of dairy and non-dairy cheeses, or gluten-free crackers, to cater to different dietary preferences. There are excellent plant-based cheese options available that can easily be incorporated into your fall platter without sacrificing flavour or texture.
• Replenish as Needed: If you’re hosting a longer event, make sure to replenish your platter as guests enjoy it. Keep extra fruits, nuts and crackers nearby so the board always looks abundant and inviting.

Some great fall cheese platter ideas

To help you envision the ultimate fall cheese platter, here are a few themed ideas that you can use for inspiration:

Cozy Autumn Night Platter

• Cheeses: Brie, Aged Gouda, Gruyère, Shropshire Blue
• Fruits: Sliced Honeycrisp apples, dried apricots, fresh figs
• Accompaniments: Candied pecans, pumpkin seeds, fig jam, honey
• Crackers and Bread: Rustic baguette slices, seeded crackers
• Beverages: Hard apple cider, Merlot

This platter is perfect for a cozy evening with friends, filled with warm flavours and contrasting textures. The gooey Brie pairs beautifully with the honey and apples, while the Gruyère and Shropshire Blue balance the sweetness of the fig jam and dried fruits.

Harvest Festival Platter

• Cheeses: Manchego, Camembert, Taleggio, Roquefort
• Fruits: Pear slices, grapes, dried figs
• Accompaniments: Roasted almonds, pumpkin butter, chutney
• Crackers and Bread: Whole-grain bread, oat crackers
• Beverages: Zinfandel, Chardonnay

This platter features a great mix of nutty, creamy and bold cheeses, paired with hearty fall fruits and chutneys. The addition of pumpkin butter adds a true seasonal touch, and the whole-grain bread enhances the rustic, harvest feel.

Thanksgiving Cheese Board

• Cheeses: Fresh Goat Cheese, Smoked Cheddar, Aged Gouda, Gorgonzola Dolce
• Fruits: Cranberries, apples, dried apricots
• Accompaniments: Candied walnuts, cranberry chutney, spiced pecans, honey
• Crackers and Bread: Cornbread crisps, sourdough bread
• Beverages: Sparkling rosé, hard pear cider

A great option for a Thanksgiving gathering, this platter combines classic holiday flavours with an array of delicious cheeses. Smoked Cheddar and spiced nuts give a hint of the fall holiday spirit, while the tartness of cranberry chutney pairs well with a tangy goat cheese.

Conclusion

Creating the ultimate fall cheese platter is all about embracing the flavours of the season and presenting them in a way that feels both abundant and inviting. With a thoughtful selection of cheeses, seasonal accompaniments like apples, figs, nuts, and spiced jams, and the perfect beverage pairings, your fall cheese platter will become the centerpiece of any gathering.

Not only does a well-curated cheese board provide a delicious variety of flavours and textures, but it also offers an opportunity to showcase the beauty of fall’s harvest. Whether you’re hosting a casual get-together, a festive holiday dinner, or simply indulging in a quiet evening at home, a fall cheese platter brings warmth, comfort, and a touch of elegance to your table.

So, gather your favorite cheeses, grab some seasonal fruits, and start building your ultimate fall cheese platter!

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How to Make the Ultimate Fall Cheese Platter (Seasonal Pairings) appeared first on Cheese Scientist.

READ MORE: How to craft the perfect cheese board for every occasion → 

What is a triple cream cheese?

Triple cream cheeses are a subset of soft white mould cheeses characterised by an incredibly high fat content. 

What makes triple cream cheeses the velvety sensation they are? It all starts with the blend. Unlike your regular cheese, these delights are crafted from a mix of whole milk and cream. The addition of extra cream is what earns them the “triple cream” distinction.  

Now, let’s talk sensory fireworks. The organoleptic properties of triple cream cheeses are a celebration of the senses.

Appearance

Picture a pristine wedge on your cheese platter, a canvas of pale ivory or buttery yellow. The outer rind might be velvety and bloomy, promising a luxurious experience with every slice.

Texture

Press your knife gently, and you’ll feel the yielding softness. The texture is like a satin pillow, inviting you to dive in. The outer layer might be a bit firmer, but the heart of the cheese is where the magic happens – a creamy haven.

Aroma

Bring it close and let the aroma enchant you. The scent is a marriage of buttery richness and earthy undertones, a prelude to the sensory symphony about to unfold.

Flavour 

Ah, the crescendo! The first bite is a revelation. Creamy waves coat your palate, leaving a lingering sweetness. The high butterfat content dances with subtle tanginess, creating a flavour profile that’s both rich and delicate. 

Famous examples of triple cream cheeses 

Before we jump into the pairings, let’s take a quick look at some famous varieties of triple cream cheeses.

In the world of triple cream cheeses, Brillat-Savarin reigns supreme. This French masterpiece got its name from the legendary gastronome and boasts a velvety texture and delicate balance of sweetness and tang.

If Brillat-Savarin is the king, then St. André is the charming prince of triple cream cheeses. St. André hails from Normandy, offering a soft, buttery paste beneath its pillowy white rind, creating a royal experience fit for any occasion.

Finally, Kunik, an American innovation from upstate New York, showcases the artistry of blending goat’s milk and Jersey cow cream. The result is a harmonious fusion of tanginess and velvety richness.

Together, these triple cream cheeses stand as culinary treasures, each a testament to the craftsmanship and passion that elevates them to the creamy pinnacles of cheese excellence.

Rationale between different types of pairings

Now, why bother with pairings, you ask? Well, think of it as a culinary tango – each partner enhancing the other’s strengths, creating a dance of flavours that’ll make your taste buds twirl.

Moreover, the strategy of choosing between complementary and contrasting flavours adds an exciting dimension to the culinary experience.

Complementary pairings involve flavours that harmonise, enhancing and reinforcing each other’s qualities. For instance, the creamy richness of triple cream cheeses finds a perfect companion in the sweet and tart notes of fresh berries, creating a seamless and indulgent symphony.

On the flip side, contrasting pairings embrace the “opposites attract” philosophy, where flavours play off each other to create balance. Prosciutto, with its salty and savoury profile, provides a bold contrast to the luxurious creaminess of triple cream cheeses, resulting in a dynamic flavour dance that keeps the palate intrigued.

Whether choosing harmony or discord, the art of pairing is a personal journey that allows for endless creativity in crafting a cheese experience that’s uniquely yours. 

Best food pairings for triple cream cheeses

Prepare your taste buds for a culinary adventure like no other as we delve into the art of pairing with triple cream cheeses. The creamy decadence of these luscious delights deserves a supporting cast that enhances, contrasts and dances in perfect harmony.

1. Crusty baguette

The simplicity of crusty baguette slices provides the perfect textural contrast to triple cream cheeses. The crunchy exterior gives way to a soft interior, creating a satisfying bite that enhances the creamy goodness of the cheese without overpowering it.

Without a doubt, this is a classic pairing that lets the cheese shine.

2. Fresh berries

Let’s start with the vibrant acidity of fresh berries, like raspberries and strawberries. Unsurprisingly, these pair wonderfully with triple cream cheeses.

This is because their tartness cuts through the rich creaminess, creating a delightful balance. It’s a sweet and tangy dance that enhances the overall flavour profile, leaving your palate refreshed and ready for the next indulgent bite.

3. Green apple

The crispness and slight tartness of green apple slices provide a refreshing and tangy contrast to the creamy richness of triple cream cheeses. Besides, the juicy crunch of the apple adds a lively element, creating a palate-cleansing effect that enhances the overall tasting experience.

4. Honey drizzle

Next, the golden sweetness of honey is a perfect companion to triple cream cheeses. Its natural sugars complement the cheese’s richness, creating a harmonious blend of sweet and savoury notes.

Furthermore, the honey drizzle adds a luxurious touch, accentuating the velvety texture of the cheese for a truly indulgent experience.

5. Fig Jam

Continuing the trend of connecting sweet and savoury, we have triple cream cheese and fig jam. The sweet and slightly earthy flavour of fig jam is a sophisticated match for triple cream cheeses.

Indeed, the sweetness of the jam plays off the creaminess of the cheese, creating a harmonious balance that elevates both components. It’s a pairing that adds layers of complexity to each blissful bite.

6. Toasted almonds

Toasted almonds bring a delightful crunch to the creamy party. The nutty notes of the almonds complement the richness of triple cream cheeses, adding an earthy element that enhances the overall experience.

Together, triple cream cheese and almonds create a textural symphony that keeps your taste buds engaged.

7. Prosciutto

The saltiness and savoury depth of prosciutto create a dynamic contrast with the luxurious creaminess of triple cream cheeses. The rich, cured meat adds a savoury kick that intensifies the overall flavour experience, creating a perfect yin and yang on the palate.

8. Cornichons (gherkin pickles)

The crisp and bracing acidity of cornichons provides a zesty counterpoint to the rich and creamy texture of triple cream cheeses. The pickles add a refreshing bite that cleanses the palate, making each subsequent cheese bite as delightful as the first.

9. Smoked salmon

Now, this may seem fishy but trust me with this one! 

The smoky, briny notes of smoked salmon create a luxurious pairing with triple cream cheeses. The silky texture of the salmon melds seamlessly with the creamy cheese, offering a combination of rich and slightly salty flavours that dance on the palate. 

10. Truffle oil

Finally, the luxurious and earthy aroma of truffle oil elevates triple cream cheeses to new heights. The distinctive, savoury notes of truffle infuse the cheese with a decadent and aromatic quality, creating a pairing that feels like a gourmet celebration.

The richness of the truffle oil complements the creamy texture of the cheese, resulting in a sophisticated and indulgent flavour combination that is simply irresistible.

Conclusion

In the pursuit of the perfect palate symphony, exploring the best food pairings for triple cream cheeses has been nothing short of a gastronomic adventure.

From the sweet embrace of fresh berries to the earthy allure of truffle oil, each pairing has brought a unique note to the creamy nature of these luscious cheeses. Whether you prefer the harmony of complementary flavours or the thrill of contrasting textures, the world of triple cream cheeses offers a diverse range of companions to satisfy every craving.

So, next time you assemble a cheeseboard or embark on a solo indulgence, remember the artistry lies not just in the cheese itself but in the dance of flavours it shares with its perfect companions.

What’s your go-to food pairing for triple cream cheeses? Leave me a comment below to join the conversation.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Food Pairings for Triple Cream Cheeses  appeared first on Cheese Scientist.

READ MORE: How to craft the perfect cheese board for every occasion → 

What is blue cheese?

Blue cheese is no ordinary cheese—it’s a flavour powerhouse that boasts a distinctive blue-green marbling. Overall, this type of cheese owes most of its organoleptic properties to the presence of mould cultures like Penicillium roqueforti.

While blue cheeses can vary, most are known for their bold, spicy flavour profile and creamy texture.

Different types of blue cheese

Before we jump into the pairings, let’s take a quick look at the different varieties of blue cheese. From the intense Roquefort to the milder Gorgonzola, each type brings its own character to the table.

Roquefort hails from France and has a spicy, salty taste. On the other hand, Gorgonzola Dolce, an Italian creation, offers a creamier and milder profile. Stilton, the English blue cheese, strikes a delightful balance between the two.

Rationale between different types of pairings

Pairing blue cheese involves a delicate dance between contrasting and complementary flavours. The intensity of the cheese, whether mild or robust, plays a crucial role in determining the ideal companion.

Light and crisp, or rich and hearty, the perfect pairing enhances the overall tasting experience. And creates a harmonious blend that dances on your taste buds.

Best food pairings for blue cheese

In this section, we’ll reveal the secrets behind the perfect food companions for blue cheese.

1. Green pears

The combination of mild blue cheeses and green pears provides a fusion of contrasting textures and complementary flavours. The creamy texture and gentle sweetness of Gorgonzola Dolce or Danablu seamlessly intertwines with the crisp and succulent bite of green pears.

In addition to this, the vibrant green of the pears stand out against the marbled blue cheese. Therefore, this pairing is not only a taste sensation but also a feast for the eyes.

2. Apricots

Stronger blue cheeses and apricots forge a heavenly alliance on the palate, creating a pairing that beautifully balances savoury and sweet elements. The spicy richness of Stilton and Roquefort finds a perfect counterpoint in the natural sweetness and slight tartness of apricots.

The pairing’s success lies in the contrast and synergy between the two ingredients. The texture of blue cheese coats the palate, while the succulent apricots refresh and cleanse.

3. Muscatels

Next, the pairing of blue cheese with muscatels marries the richness of blue cheese with the natural tartness from these delectable grapes.

Muscatels introduce a burst of sweetness that complements the bold and savoury character of blue cheese. Even though most blue cheeses work with this pairing, moderate intensity blues like Gorgonzola Piccante and Fourme d’Ambert truly excel.

Whether enjoyed on a cheese board or as a standalone treat, the blue cheese and muscatel pairing is visually enticing.

4. Raw honey

Pairing blue cheese with raw honey blends the distinct profiles of sweet and savoury in perfect harmony. The complex spiciness of Roquefort or Bleu d’Auvergne  finds its sweet counterpart in the golden nectar of raw honey.

This dynamic duo creates a flavour symphony that tantalises the taste buds with every bite. Furthermore, the contrasting textures of the crumbly cheese and smooth honey add a delightful complexity to the experience.

5. Fig jam

Continuing the trend of connecting sweet and savoury, we have blue cheese and fig jam. Indeed, the savoury and spicy notes of most blue cheeses find a perfect companion in the luscious sweetness of fig jam.

This delightful union introduces a layer of complexity to the tasting experience. Effectively, the richness of the cheese is beautifully complemented by the jam’s fruity undertones.

Whether spread on crusty bread or served alongside a cheese platter, this cheese and jam combination is also visually appealing.

6. Prosciutto

Blue cheese and prosciutto form a complementary pairing that is nothing short of extraordinary. The salty and savoury richness of prosciutto seamlessly complements the bold and tangy profile of blue cheese. Our favourite blue cheeses to use here come from Italy and include Gorgonzola Piccante and Dolcelatte.

Whether wrapped around a wedge of blue cheese or presented on a cheese and charcuterie board, the combination of prosciutto and blue cheese is a testament to the notion that complementary pairings can work in the world of gastronomy.

7. Walnuts

Our next pairing also showcases the beauty of contrasting textures and complementary flavours. The creamy and crumbly nature of blue cheese meets its match in the earthy crunch of walnuts, creating a dynamic mouthfeel that elevates the tasting experience.

The nutty undertones of walnuts seamlessly meld with the bold flavours of blue cheese, resulting in a harmonious blend that is both wholesome and satisfying.

Our favourite blue cheeses to pair with walnut include Shropshire Blue and Cashel Blue. Whether sprinkled atop a salad or enjoyed on a cheese platter, this combination is versatile and aesthetically pleasing.

8. Dark chocolate

The marriage of blue cheese with dark chocolate is a masterstroke that brings together the rich, bittersweet notes of chocolate with the robust flavours of blue cheese. This unexpected yet harmonious pairing creates a symphony of tastes that captivates the palate.

Dark chocolate’s intense cocoa profile serves as a perfect foil to the salty nuances of blue cheese. Thus, they create a sophisticated and indulgent combination. We’ve found that robust blue cheeses like Roquefort and Valdéon work best for this pairing.

Furthemore, this pairing is a visual delight, with the deep brown hues of chocolate juxtaposed against the marbled blue cheese.

9. Caramelised onion relish

Undoubtedly, the pairing of blue cheese with caramelised onion relish is a gustatory revelation. We find that the salty notes of Stilton or Maytag Blue find a perfect companion in the rich, caramelised sweetness of onion.

Whether smeared on a cracker or as a topping for grilled meats, this blue cheese and onion relish duo is a versatile choice for both casual and elevated dining occasions. Moreover, the deep golden hues of the relish look gorgeous against the marbled blue cheese.

10. Ginger cookies

Finally, blue cheese and ginger cookies will take you on a flavour adventure that intertwines the richness of the cheese with the warm, spiced notes of the cookies. The crumbly, buttery texture of ginger cookies offers a delightful contrast to the creamy texture of blue cheese. It’s a surprising and charming pairing that plays on the sweet and savoury spectrum.

We love Scandinavian blue cheeses for this pairing. So, look out for Danablu, Kraftkar or Nidelven Bla.

Conclusion

In conclusion, our exploration into the world of blue cheese pairings has been nothing short of a culinary revelation. From the classic companionship with green pears to the unexpected yet delightful unions with ginger cookies, the versatility of blue cheese has proven to be a canvas for experimentation.

The magic of these pairings lies in the artful balance of contrasting textures and complementary tastes.  Whether it’s the sweet embrace of honey or the savoury allure of prosciutto, each pairing has unfolded a new chapter in the symphony of flavours.

So, as you embark on your own gastronomic adventures, consider the myriad possibilities that await when you bring together the bold character of blue cheese with unexpected companions.

What’s your go-to food pairing for blue cheese? Leave us a comment below to join the conversation.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Food Pairings for Blue Cheese (Cheese Platter & Recipes)  appeared first on Cheese Scientist.

SEE ALSO: How to restore an old cheese board to its former glory → 

Our rationale

When it comes to pairing cheese (or any other foods and beverages for that matter), it comes down to balancing texture and flavour. For the purpose of this article, we will be focusing on the cheese selection but will also have a look at other accompaniments that you can serve alongside. 

How much cheese should I serve

Obviously, the amount of cheese a person can consume will depend largely on the individual. But, as a good rule of thumb, try to aim for 30 g (1 ounce) of each cheese per guest. Given the range of intensity of flavour (e.g., Brie vs Roquefort), you might want to factor in a range of ± 5 g for each cheese.

How many different cheeses

Now this is a very interesting topic that is hotly debated within the cheese community. If we refer back to our rationale above, you want to choose a sufficient number of cheeses to provide your guests with a range of textures and flavours. My advice would be to go with either three or five different types of cheese. Let’s now have a look at which factors should dictate your cheese selection. 

How to choose the cheeses for your cheese board

To be honest, there are many different criteria you can use to influence your cheese selection. And we’re going to break them down into categories to make it easier for you to follow. 

1. Use Different Types of Cheese

A simple and reliable way to get your cheese board experience under way is to select cheeses by different types. The key here is to include a range of textures and flavours in your cheese selection. The first question you have to ask yourself is “how many cheeses do I want to serve?”. 

Three cheeses

If you choose to go with three cheeses, I would recommend going with the following:

• One soft white mould cheese e.g., Brie or Camembert
• One semi-hard to hard pressed cheese e.g., Cheddar or Comté
• One blue cheese e.g., Stilton or Roquefort

We’ve got some more great examples of each in the infographic below.

Five cheeses

On the other hand, if you want to serve five different types of cheese, you will certainly open up your options. One great template would be the following:

• One soft white mould cheese e.g., Selles sur Cher or Brillat-Savarin
• One semi-hard pressed cheese e.g., Gruyère or Ibores
• One hard pressed cheese e.g., Gouda or Manchego
• One soft washed rind cheese e.g., Epoisses or Munster
• One blue cheese e.g., Fourme d’Ambert or Gorgonzola Piccante.

Once again, we’ve got some more great examples of each in the infographic below.

2. Where the cheese comes from

One of my favourite methods for cheese selection is to create cheese boards or platters that highlight different cheeses from the same region. Once again, such a cheese board must include cheeses with a range of texture and flavours. But this time, we will choose all cheeses that come from a particular country, or even a region within a country. 

Three cheeses: France

If you’re making a three cheese platter and want to highlight French cheeses, you can use the following as a template.

• One soft white mould cheese e.g., Brie de Meaux or Camembert de Normandie
• One semi-hard to hard pressed cheese e.g., Ossau-Iraty or Tomme de Savoie
• One blue cheese e.g., Bleu de Gex or Roquefort

Check out the infographic below for some more great ideas of French cheeses you can add to your next cheese board.

Five cheeses: England

On the other hand, a five cheese plate celebrating English cheese might look like this.

• One soft white mould cheese e.g., Tunworth or Baron Bigod
• One semi-hard pressed cheese e.g., Double Gloucester or Wensleydale
• One hard pressed cheese e.g., Berkswell or Cornish Kern
• One soft washed rind cheese e.g., Rollright or Stinking Bishop
• One blue cheese e.g., Stilton or Shropshire Blue

We’ve got some more great English cheese suggestion in the infographic below.

3. What milk the cheese is made with

Unsurprisingly, the choice of milk used in cheesemaking plays a significant role in the final flavour profile. And when planning a cheese board, you can choose to celebrate this diversity in your cheese selection. Or you can choose to highlight a particular milk used differently in different types of cheese. 

Three cheeses: Different milks

For a three cheese plate highlighting different milks, you can choose one cheese from each row from the infographic below:

• One cow’s milk cheese e.g., Brie de Meaux
• One goat’s milk cheese e.g., Goat Gouda
• One sheep’s milk cheese e.g., Roquefort

Five cheeses: Goat milk

On the other hand, if you want to serve a five cheese board with 100% goat milk cheeses, you can choose from the selection below:

• One fresh cheese e.g., Boursin or Goat Ricotta
• One soft white mould cheese e.g., Sainte Maure de Touraine or Valençay
• One semi-hard pressed cheese e.g., Bethmale de Chèvre or Ibores
• One hard pressed cheese e.g., Garrotxa or Formaggio Caprino
• One blue cheese e.g., Blu di Capra or Chèvre de Rambouillet

4. Additional considerations

Of course, what we have discussed so far can give you a basic guideline to follow in your cheese selection. But depending on your guests’ personal likes/dislikes or dietary requirements, you might need to tailor your cheese to their needs. Pay special attention to lactose intolerance, pregnancy and vegetarian diets. 

What accompaniments should I choose?

Once again, the choice of accompaniments comes down largely to personal preferences but there are a few recommendations we can make. Let’s break it down by cheese type. 

Soft white mould cheese

Whether you choose to go for a double cream or a triple cream soft cheese, you will want to pair it with an accompaniment that helps cut through the richness and bring a bit of sweetness. The classic pairing here is strawberry or cherry. 

Furthermore, you will want something quite crunchy to contrast with the soft texture of the cheese. Traditionally, the French serve a warm crunchy baguette. But you can also choose to go with crackers. Just make sure that you choose one with as little flavour as possible so as to not overpower your cheese. 

Pressed cheese

Of course, pressed cheeses vary tremendously in flavour depending on the milk, age and origin. But you will find that you can’t go wrong with a sweet paste such as quince or cherry. If you’re feeling a bit adventurous, choose a boozy paste such as Calvados or Pinot Noir. 

With harder cheeses, go for a crunchy cracker rather than bread. Once again, it will be important to choose one that is quite mild in flavour to avoid any clashes with the cheese. 

Soft washed rind cheese

Without a doubt, this category of cheese will be the most robust in aroma and flavour. Due to this, you will want to pair them with equally robust accompaniments. Choose a complementary meaty pairing by serving with charcuterie. Or you can contrast the cheese with something sweet like a tart apple, figs or muscatels. 

Soft washed rind cheeses such as Mont d’Or or Epoisses are best served with a crunchy baguette. But you can also choose fruit bread or fig and almond crackers. 

Blue cheese

When it comes to blue cheese, we have one simple rule: choose something sweet. Cheese and food pairings do not get much more spectacular than blue cheese and green pear. If you’ve never tried this, believe us when we say that it is life-changing! 

Some other great options are honey (or honeycomb), chocolate or jam. While you can spread a soft blue like Roquefort on bread, I would recommend you go for a sweet cracker for most blue cheeses. Some great options are fig, date, walnut, apricot, raisin or cranberry. 

Cheese Board 101

In crafting the perfect cheese platter, the art lies not just in the selection of cheeses but in the harmony of flavours, textures and presentation. As we explored the vast world of cheeses, we discovered that the key to choosing the best cheeses for a cheese platter lies in understanding variety and balance.

First and foremost, embracing diversity is essential. A successful cheese platter showcases an array of textures and tastes, ranging from soft and creamy Brie to crumbly blue cheese. Each cheese tells a story, and when combined, they create a symphony of flavours that cater to different palates.

Equally important is considering accompaniments. Fruits like grapes and slices of pear offer a refreshing sweetness, while nuts provide a satisfying crunch. The zing of pickles and olives adds a tangy contrast, enhancing the overall tasting experience. A variety of crackers and breads serve as a neutral base, allowing the cheeses to shine.

With the right blend of cheeses and accompaniments, you can elevate any gathering into a delightful and memorable experience for you and your guests. Cheers to the joy of cheese, and may your cheese platters always be as vibrant and diverse as your culinary spirit!

What’s your go-to cheese and accompaniment selection for a cheese platter? Let us know in the comments below. 

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post How To Make The Perfect Cheese Board appeared first on Cheese Scientist.