Our best cheese and fruit pairing ideas!
Cheese lends itself readily to pairings with sweet accompaniments, here are our ideas for wise or unusual combinations to be declined according to the seasons and desires.
With these sweet and fresh flavored cheeses, anything goes. In spring and summer, their tangy and milky notes are very well highlighted by fresh red fruits, in coulis or jam. For an express dessert that takes you on a trip to the Mediterranean, dried fruits (almonds, pistachios, walnuts, etc.) take over, in duet with a drizzle of honey.
- Soft cheeses (camembert, brie, coulommiers, etc.):
These cheeses are very comfortable with the stars of autumn, apples and pears, cut into thin slices on the board or made into jam. Quinces are also part of the party, in the form of paste, jelly. Another more elaborate idea: cheese cut in half, “truffled” with a mixture of chopped dried fruits (raisins, apricots, prunes, walnuts, pistachios, etc.) then closed. For an unusual combination, the flowery rinds with sweeter, milky flavors (brillat-savarin, chaource, etc.) are also revealed when in contact with... strawberries or raspberries !
- Pressed cheeses:
Here, all agreements are allowed, or almost. Comté, for example, lends itself all the better to daring pairings as its taste varies according to the season of production and ripening. A classic not to be missed: the Comté cheese-walnut-wine trio, a true ode to the Jura. The family of pressed cheeses is also ideal for trying out original tastings: Alpine Beaufort and pineapple, young Cantal and red berries, well-aged Laguiole and mango...
- Blue-veined cheeses (blue):
With their strength and their salty side, sometimes even their spiciness, blue cheeses particularly like the sweetness of fruits in all their forms, including in vinegar and spicy chutneys. The pear is an ally of choice, just like the fig and the grape. Their power even stands up to the sweet density of the dried fruits (prunes, dates, apricots, etc.), placed on the platter, stuffed with crushed cheese or incorporated into a blue cheese terrine.
- Goat and sheep milk cheeses:
Finally, goat cheeses are delicious with spring, summer and autumn fruits (strawberries, apricots, peaches, red fruits, figs, apples, etc.), but also with dried fruits or tomato jam. green. Ewes like it with black cherry jam, like in the Basque country, but quince paste and redcurrant jelly also hold up very well !
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