Bushra Griffith
Combining cheese and jam is a long-standing tradition that dates back to the Middle Ages, when cheese was considered a meal ender to cleanse the palate before dessert. When pairing cheese and jam, it's important to consider the whole picture and choose combinations that complement each other without overpowering one another. The sharpness of the cheese, for instance, can be balanced by the sweetness of the jam. Chilling the jam and serving it separately from the cheese can also help to preserve its appearance and flavour. While there are many possible pairings, some classic combinations include peach jam with creamy cheeses like brie or cream cheese, and sharp cheddar with tangy mayhaw jelly. For a more unique pairing, try Texas cactus jelly with salty cheeses like feta.
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What You'll Learn
- Chilling the jam and serving dish beforehand can help to keep the jam firm and fresh
- Pairing cheese with fruits or fruit preserves is a long-standing tradition
- The sharper the cheese, the sweeter the jam
- Balance the flavours of your cheese and jam with complementary foods
- Jam and cheese pairings are a classic dish in Italian culture
Chilling the jam and serving dish beforehand can help to keep the jam firm and fresh
When serving jam and cheese, it is recommended to chill the jam and the serving dish beforehand. This helps to keep the jam firm and fresh for a longer period while it sits out. Chilling the jam also helps to maintain its appearance and flavour. Freezing homemade jam is a great option for keeping it fresh and avoiding the canning process.
When pairing jam and cheese, it is important to consider all the possibilities and choose combinations that complement each other. The goal is to offer tastes that enhance each other rather than overpower one another. Pairing jam and cheeses of similar cost and quality can result in a more palatable experience.
Mature and aged cheeses, such as gouda, cheddar, and stilton, tend to have stronger, nuttier, and richer flavours. These cheeses pair well with sweet jams made from fruits like figs, peaches, and apricots. Sour cherry jam, for example, pairs well with creamy salty Crozier Irish Blue Cheese. On the other hand, mellow, creamy, and sweet cheeses work well with more complex and zesty flavours. These cheeses can be paired with unique savory jams like onion, tomato, and pepper.
When serving jam and cheese, it is also important to consider any accompanying wine or beer. Asking for guidance from the maker or purveyor can be helpful in creating the desired pairing and atmospheric experience. Additionally, it is recommended to serve jam and cheese separately rather than mixed together, allowing guests to enjoy the flavours of both individually.
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Pairing cheese with fruits or fruit preserves is a long-standing tradition
When creating a cheese and jam pairing, it is important to consider all the possibilities and aim for complementary flavours that do not overpower one another. The sharper and more mature the cheese, the sweeter the jam should be. For example, a mild, creamy cheese like brie pairs well with a tangy jelly, such as Mayhaw jelly, while a strong blue cheese like Stilton is enhanced by a rich, fruity cherry spread. Aged, nutty cheeses like gouda go well with sticky, sweet date chutney, while a sharp cheddar is complemented by a savoury date chutney.
The type of milk used to make the cheese also affects the flavour. Goat's milk cheese, for instance, has a tanginess that pairs well with rich, fruity spreads, while cow's milk cheeses tend to be aged longer, resulting in more intense flavours that stand up to strongly flavoured jams. Fresh, soft cheeses generally taste sweeter and are better suited to sour-tasting jams like orange or lemon marmalade. In addition to the cheese and jam, accompaniments such as wine, bread, fruits, nuts, and meats can be included to create a well-rounded tasting experience.
When serving, it is recommended to chill the jam and serving dish to keep the jam firm and fresh. The jam should be served separately, allowing guests to combine the cheese and jam according to their preferences.
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The sharper the cheese, the sweeter the jam
When it comes to cheese and jam pairings, a good rule of thumb is: the sharper the cheese, the sweeter the jam. This is because sharper cheeses have a stronger flavour, which can be balanced out by the sweetness of the jam.
Cheese becomes sharper as it matures and ages, developing a nuttier, richer and more savoury flavour. Examples of sharp cheeses include aged gouda, cheddar, parmesan, manchego, asiago, and provolone. These cheeses pair well with sweeter jams, such as fig, peach, or apricot preserves. The sweetness of the jam complements the savoury notes of the cheese, creating a delicious contrast.
On the other hand, milder, creamier cheeses work well with more complex flavours. Tangy and tart flavours from jams made with citrus, berries, quince, cherry or rhubarb can add depth to the cheese without overwhelming its more delicate flavour. These cheeses can also be paired with unique savoury jams like onion, tomato, or pepper for a more adventurous combination.
When creating a cheese board, it's important to consider the balance of flavours and not overwhelm the palate. Chilling the jam and serving it separately from the cheese can help to keep it firm and fresh, and it's best to avoid double-dipping to maintain the integrity of both the jam and cheese flavours.
Some classic pairings to try include: aged gouda with sticky date and candied orange chutney, cheddar with a savory date chutney, stilton with a cherry spread enhanced with red wine, and triple cream brie with sour cherry jam. For those who enjoy a more savoury experience, Thai Hot Pepper Jelly pairs well with cream cheese, and Wild Blueberry Maple Walnut Fruit Compote is a wonderful complement to aged goat's cheese and creamy baked brie.
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Balance the flavours of your cheese and jam with complementary foods
When creating a cheese and jam pairing, it's important to remember that the two ingredients should complement each other, bringing out the subtler undertones and adding complexity to the flavour profiles. The sharper the cheese, the sweeter the jam should be.
Mature and savoury cheeses with a robust flavour profile, such as cheddar, gouda, and manchego, pair well with sweeter jams that are not too complex. Opt for jams made with figs, peaches, apricots, or dates. These cheeses can also be paired with complementary foods like smoked meats, such as chorizo or ham, and crackers.
Mellow, creamy, and sweet cheeses, such as mascarpone, ricotta, Camembert, and brie, work best with more complex, zesty, and tart flavours. Jams made with citrus fruits, berries, quince, cherry, or rhubarb add depth to the cheese's flavour without overwhelming it. These cheeses can also be paired with complementary foods like cocoa cakes, graham crackers, and nuts.
When serving a cheese and jam pairing, it is recommended to chill the jam and serving dish to keep the jam firm and fresh. Additionally, consider the geographical region of the cheese and choose complementary and contrasting flavours from the same region. For example, a Tuscan cheese pairs well with other Italian favourites like wines and meats.
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Jam and cheese pairings are a classic dish in Italian culture
When creating a cheese board, it is recommended to choose at least five different types of cheese, each made from a different type of milk and with varying lengths of aging. Cheeses should be served at room temperature, so remember to take them out of the fridge one to two hours before serving. To maintain freshness and firmness, jams should be chilled and served in separate dishes to avoid double-dipping.
Some classic jam and cheese pairings include pear jam with mature cheeses such as Parmigiano Reggiano, Pecorino, Gorgonzola, or Roquefort. Fig jam, with its spicy taste, can be paired with goat's cheese such as Camembert and Brie. Peach jam, with its sweet and tasty flavour, goes well with spicy or marbled cheeses like Pecorino, Formaggio di Fossa, or Gorgonzola. Fruit of the forest jam is versatile and can be paired with savoury cheeses such as Bra duro and Piave Vecchi.
When serving jam and cheese, consider the overall presentation and potential accompaniments such as wine, additional fruits, nuts, bread, and fresh herbs. The goal is to offer tastes that complement each other, creating a thoughtful and sophisticated culinary experience. Experimentation is encouraged to find the best flavour combinations, but some classic pairings have stood the test of time, especially in Italian cuisine.
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Frequently asked questions
There are many types of jams and cheeses that can be paired together. Here are some examples:
- Peach jam with creamy cheeses like brie or cream cheese
- Agarita jelly with sharp cheddar
- Texas cactus jelly with salty cheeses like feta
- Dewberry preserves with aged gouda
- Mayhaw jelly with soft cheeses like cream cheese
- Whole lemon fig marmalade with brie
- Blackberry jam with blue cheese, triple crème, or Manchego
- Plum jam with smoked gouda
Here are some tips to help guide your pairings:
- The sharper the cheese, the sweeter the jam
- Mellow, creamy, and sweet cheeses work best with more complex flavours
- Pair bold cheeses with strongly flavoured jams, or pair mild cheeses with subtly flavoured jams
- Balance the flavours of your cheese and jam with other complementary items like salty cured meats or acidic fruits
- Consider texture, like crunchy crackers with creamy cheese and whole-fruit jams
- Chilling your jam and serving dish can help keep the jam firm and fresh for longer
- Avoid double-dipping or spooning jam onto cheese with the same spoon that goes back into the jar
Wine can be paired with cheese and jam, but it is a complex topic with many resources available. Here are some basic suggestions:
- If you are using a lot of fruit jams, a white wine like Sauvignon Blanc or Pinot Grigio may be a good choice
- If you are not using fruit jams, a fruity wine may be a good option
