Cheese Pairing: Finding The Perfect Match For Your Palate

Cheese is delicious on its own, but when paired with other foods, it can create some mouth-watering flavour combinations. The best pairings will complement or contrast the flavours and textures of the cheese. While there are classic combinations like cheese and crackers, cheese and cured meats, or cheese and fruit, there are also more unexpected pairings to try.

Fresh and dried fruit

When it comes to fresh fruit, apples are a popular choice, pairing well with almost any cheese. For a cheese board, it is best to thinly slice the apples. Honeycrisp, Granny Smith, Fuji or Gala apples are all good options. Pears are also a great choice, offering a mild flavour that doesn't overwhelm the cheese. As with apples, pears should be thinly sliced. Persimmons are another option, offering a sweet and mild flavour with a great texture. Pomegranates are a more unusual choice, offering a burst of sweet-tart juice that works well with goat's cheese, feta or Swiss cheese.

Berries are another obvious choice, particularly in the summer months. Blueberries, raspberries, blackberries and strawberries all work well, especially with feta. For a winter cheese board, dried fruit is a good option. Dried apricots, cherries, cranberries, persimmons, sultanas, raisins and figs all work well. Fresh figs are also a great choice, offering a stunning visual addition to the board.

When pairing fruit and cheese, it is important to consider the different textures and flavours. Fresh fruit matches well with fresh cheese, such as soft, high-moisture cheeses without rinds, like ricotta or chèvre. For semi-hard cheeses, it is important to balance intensities and seek out complementary flavours. Fatty flavours can be used to soften dry textures, as with hard cheese.

Meat

When it comes to meat and cheese, there are some classic combinations that are simply irresistible. Here are some mouth-watering pairings to try:

Salami and Gouda

Salami, with its complex and varied flavour profile, is a fan favourite on any charcuterie board. Its spicy, sweet, hot, herby and savoury notes sing out and demand to be paired with a cheese that can match its intensity. Step forward gouda, a semi-hard Dutch cheese that comes in a variety of ages and infusions, from smoky to spicy to herb-flecked. The sweetness and nuttiness of gouda complement the salami's savoury and spicy undertones, creating a harmonious flavour combination. Enjoy this dynamic duo in a sandwich, on its own, or get creative and try making a gouda and salami frico – your taste buds will thank you!

Prosciutto and Swiss Cheese

Prosciutto, the delicate Italian dry-cured ham, pairs exceptionally well with sharper cheeses. Enter Swiss cheese, with its extra sharp and aged flavour, providing the perfect counterpoint to the sweet and salty prosciutto. Wrap prosciutto around Swiss cheese for a delectable meat-and-cheese roll-up, or grill the combination between two slices of bread for an ultimate Swiss cheese sandwich. This pairing is a match made in heaven, with the cheese enhancing the prosciutto's subtle flavours.

Pepperoni/Sopressata and Havarti

If you're a fan of pepperoni, then consider its close cousin, sopressata. This Italian dry-cured pork salami is seasoned with salt, dried chilli, black peppercorns, and red wine, resulting in a flavour profile that can be sweet, salty, or spicy. Sometimes, oregano, garlic, and basil are added, giving it a pepperoni-like taste. To elevate this meaty delight, pair it with Havarti, a semi-soft cow's cheese. Havarti's buttery aroma and creamy texture beautifully accentuate the herbs and spices in the soppressata, resulting in a tantalising flavour fusion.

Ground Beef and Pepper Jack

For a hearty and bold combination, look no further than ground beef and pepper jack cheese. This dynamic duo forms the basis of a delicious Mexican-style beef queso dip. Simply combine the ground beef, pepper jack, and a few extra ingredients in a skillet and whisk until melted. Serve with corn chips or fresh vegetable sticks for a satisfying appetizer. The bold flavour of pepper jack gives the ground beef a nice tang, while also providing a super-gooey cheese sauce that's perfect for dipping.

Steak and Blue Cheese

While there are many cheese options to pair with steak, blue cheese stands out as an exceptional choice. Its strong, salty flavour beautifully complements the rich, juicy flavours of the steak. For a classic combination, try a ribeye steak topped with melted blue cheese—a match made in culinary heaven. Alternatively, for a more indulgent treat, stuff your steak with blue cheese for an explosion of flavour in every bite.

Briny olives

Olive Varieties

Olives come in many varieties, with over 130 types regularly cultivated for consumption. When selecting olives for your cheese board, consider the flavour, size, and texture. Whole olives with pits intact tend to have a better texture than pre-pitted varieties, which can become exposed to the salty brine and lose their shape.

Cheese Pairings

Accompaniments

Olives and cheese can be served with a variety of accompaniments to enhance their flavours. Marinated olives with herbs or citrus peels complement fresh cheeses like feta or chèvre. For a charcuterie board, add cured meats, crackers, and bread. If you're serving alcohol, a glass of prosecco or a martini will go well with the strong flavours of the cheese and olives.

Specific Recommendations

• Buttery Castelvetrano olives with Brie
• Kalamata olives with halloumi or sheep's milk feta
• Sicilian green olives with chevre, brie, or fontinella
• Spanish Manzanilla olives with semi-hard, aged Manchego or Idiazabal cheeses

Granola

Cheesy Savory Granola:

Ingredients:

• 200 grams rolled oats
• 50 grams pumpkin seeds
• 20 grams black sesame seeds
• ½ teaspoon smoked paprika
• 1 teaspoon onion powder
• ¼ teaspoon garlic powder
• 250 grams coarsely grated Cheddar cheese
• 100 grams finely grated Parmigiano-Reggiano cheese

Instructions:

• Preheat your oven to 350°F (175°C) and place an oven rack in the middle position.
• In a large bowl, combine the rolled oats, pumpkin seeds, chia seeds, sesame seeds, smoked paprika, onion powder, and garlic powder. Mix well.
• Add the grated Cheddar and Parmigiano-Reggiano cheeses to the dry mixture and toss until everything is evenly coated.
• Spread the mixture onto a non-stick jelly roll pan (10.5 x 15.5 inches) and press it down to form an even layer.
• Bake for 30-35 minutes, or until the cheese has melted and crisped, and the granola is golden brown.
• Remove the pan from the oven and let the granola cool. Cut into squares or bars and store in an airtight container.

These savoury granola bars are perfect as a snack on their own or can be topped with honey ricotta and edible flowers for a fancier canapé. You can also spread some fig preserves on top for a sweet and savoury combination.

Savory Cheese-Herb Granola:

For a slightly different take on cheesy granola, you can try this recipe which includes fresh herbs and uses egg whites, olive oil, and Worcestershire sauce as binders:

Ingredients:

• 1/4 cup finely grated Gruyère cheese
• 1 tablespoon fresh thyme, minced
• 1/2 teaspoon onion powder
• 1 1/2 teaspoons Worcestershire sauce
• Rolled oats
• Pepitas (pumpkin seeds)
• Olive oil
• Egg white
• Salt and pepper to taste

Instructions:

• Preheat your oven to 300°F.
• In a large bowl, combine the Gruyère cheese, thyme, onion powder, salt, pepper, oats, and pepitas. Mix well with your hands or a large spoon, breaking up any clumps of cheese.
• In a separate bowl, whisk together the egg white, Worcestershire sauce, and olive oil until creamy.
• Pour the egg white mixture over the oat mixture and stir until the oats are evenly coated.
• Spread the mixture onto a lined, rimmed baking sheet and place it on a middle rack in the oven.
• Bake for 25-30 minutes, stirring occasionally, until the granola is golden brown.
• Remove from the oven and place the baking sheet on a cooling rack. The granola will become crisp as it cools.
• Store the granola in an airtight container once it has cooled completely.

This savoury granola is excellent as a snack on its own, sprinkled over soups instead of croutons, or as a topping for baked dishes, yogurt, or eggs.

Customizing Your Cheesy Granola:

When making cheesy granola, you can experiment with different types of cheese, herbs, and spices to create your own unique flavour combinations. Here are some ideas:

• Try using a combination of Gruyère and Emmental cheeses for a more complex flavour profile.
• Add some fresh rosemary or thyme to enhance the savoury notes.
• Play around with different types of pepper to add a spicy kick.
• If you want a stronger cheese flavour, increase the amount of cheese in the recipe or use a sharper variety.

Remember, the beauty of making your own granola is that you can customise it to your own taste preferences!

Veggies

There are many types of cheese that go well with vegetables. For example, Parmesan cheese is a great topping for roasted asparagus, carrots, and zucchini. It can also be added to breadcrumbs and sprinkled over grilled zucchini. Parmesan is also a good addition to roasted broccoli, especially when paired with balsamic vinegar.

Cheddar cheese is another versatile option. It can be melted over roasted cauliflower, stuffed inside peppers, or added to a vegetable bake. It is also a good topping for potatoes, especially when combined with garlic.

Other cheese and veggie combinations include:

• Goat cheese with beets
• Asiago with squash
• Smoked gouda with veggie pizza
• Fontina with veggie pizza
• Blue cheese with beets
• Monterey Jack with kimchi
• Vermont Sharp with roasted red peppers
• Farmhouse Reserve with pickles
• Extra Sharp with eggplant
• Lite50 Sharp with portobellos
• Seriously Sharp with sun-dried tomatoes

Frequently asked questions