cheese plate

 

Cheese is a delicious snack all on its own but paired with other foods, it creates new and surprising tastes that are sure to tempt your palate. Although there are no set rules for pairing your favorite cheeses, there are some guidelines for combining certain flavors, textures and colors that will please both the senses and the appetite.

When selecting cheeses for a cheese board, choose a variety of blue, soft, soft-ripened, semi-soft, semi-hard, and hard. Generally, three to four cheeses served with one to two accompaniments each, is more than ample and provides optimum variety in textures and flavors.

Below are some tasty pairing suggestions for some of the most common cheeses using selections from our aisles. Use it as your guide for composing cheese boards for parties or for snacking and sharing.

 

 

Soft/Fresh Cheeses

Cotija: Largueta Almonds, Olive Cocktail Mix, Quince Paste

Feta: Greek Kalamata Olives, Extra Virgin Dipping Oil with Caprese Herbs

Goat Cheeses: Fig and Walnut Confit, Sour Cherry PreserveBella Cucina  Dipping Crackers

Mascarpone: Maine Maple Syrup, Chestnut Honey

 

Soft-Ripened Cheeses

Brie: Cranberry Conserve, Bella Cucina  Dipping CrackersSun-Dried Tomato & Olive Relish

Camembert: Apple Cider and Calvados Confit, Golden Fig PreserveRoasted Garlic Onion Jam

 

Blue-Veined Cheeses

Blue/Bleu: Williams Pear Confit with White Wine, Fresh Walnut PreservesFig Raisin Chutney

Gorgonzola: Fig Jam, Thyme Blossom Honey, Bella Cucina Dipping Crackers

 

Semi-Soft Cheeses

Havarti: Largueta Almonds, Williams Pear Confit with White Wine

Monterey Jack: Caramelized Onion Marmalade, Oil Cured Black Olives

 

Semi-Hard Cheeses

Baby Swiss: Apple, Pear and Walnut JamMarcona Almonds

Cheddar: Apple Cider Confit with CalvadosSour Cherry Preserve

Emmentaler: Pineapple Confit with Penja Pepper

Gouda: Largueta Almonds, Smoked Piquillo Peppers

 

Hard Cheeses

Asiago: Fig Raisin Chutney, Marcona Almonds, Fattoria Estense 12 Yr Balsamic Vinegar

Parmesan: Candied Pine Nuts, Rosemary Jelly, Acacia Honey Infused with Black Truffles