The Perfect Cheese Pairings For Your Croissant

There are many types of cheese that go well with croissants, especially when combined with ham. Swiss cheese is a popular choice, but some people find it bland. Alternatives include Gruyère, Emmentaler, Comté, cheddar, Leerdammer, Gouda, Havarti, and mozzarella. For a nuttier flavour, you could try Gruyère, Emmentaler, Comté, or Leerdammer. For a stronger taste, cheddar is a good option.

Swiss cheese, cheddar, or Havarti

Swiss Cheese

Swiss cheese is a classic choice for croissants, especially when paired with ham. The mild, nutty flavour of Swiss cheese complements the buttery croissant without overwhelming the other ingredients. To elevate your Swiss cheese croissant, consider using aged Swiss cheese, which has a more pronounced flavour. You can also try Emmentaler, a type of Swiss cheese that can vary in flavour but often has a more intense taste.

For a simple yet delicious option, spread some honey mustard on your croissant, add a few slices of Swiss cheese, and top with your choice of ham. This combination is a crowd-pleaser and can be made ahead of time, making it perfect for busy nights or gatherings.

Cheddar

If you're looking for a sharper flavour, cheddar cheese is a great option to pair with croissants. Its strong, tangy taste can add a nice kick to your pastry. Consider using a sharp cheddar to really make a statement.

For a heartier option, you can create a sandwich with cheddar, arugula, and turkey. Spread some honey mustard on the croissant, add a couple of slices of cheddar, and layer on the turkey. This combination offers a mix of flavours and textures, making it a satisfying choice.

Havarti

Havarti is a mild, buttery cheese that melts beautifully, making it an excellent choice for croissants. Its creamy texture and slightly sweet taste pair well with a variety of fillings.

For a unique flavour profile, combine Havarti with turkey, sweet jam, and spicy arugula. Spread honey mustard on the croissant, add Havarti and turkey slices, and bake until the cheese is melted and the croissant is golden. Top with arugula and an optional drizzle of honey for a sweet and savoury treat.

Gruyère, Emmentaler, or Comté

Gruyère is a good choice if you want a very punchy cheese, but if you're looking for something that melts a little better and isn't quite as overpowering, an aged Comté is a great option. Emmentaler is also a good choice if you're looking for something milder.

If you're looking for a cheese with a slight nuttiness that won't overpower your croissant, you might also want to try Leerdammer, which is similar to Emmentaler and Gruyère in terms of flavour.

Leerdammer, Emmental, or Gruyère

Leerdammer, Emmental, and Gruyère are all excellent choices to pair with croissants. Each of these cheeses has its own unique characteristics that complement the flaky, buttery pastry of a croissant.

Leerdammer is a mild, slightly nutty cheese that melts beautifully and provides a nice stretch when used in baked goods like croissants. It is a variety of Maasdam cheese, which is a type of Swiss-style cheese. Leerdammer's mild flavour ensures it does not overpower the delicate taste of the croissant, making it a perfect choice for those who want a subtle yet delicious cheese experience.

Emmental, also known as Swiss cheese, is a medium-hard, yellow cheese with a savoury but mild taste. It originated in the Emme valley in Switzerland and is often consumed cold in chunks or slices. Emmental has a slightly higher melting point than other cheeses, making it ideal for baking in croissants. Its mild flavour and ability to stretch when melted make it a good option for those who want a classic, time-honoured pairing with their croissants.

Gruyère, another highly popular Swiss cheese, offers a sharper, more pronounced flavour than Leerdammer or Emmental. It is often used in gratins and fondue, and its ability to melt smoothly makes it a superb choice for croissants. Gruyère provides a more intense taste experience, so it is perfect for those seeking a bold, punchy flavour to contrast with the buttery layers of the croissant.

When choosing between Leerdammer, Emmental, or Gruyère for your croissants, consider your preference for flavour intensity. All three cheeses complement croissants exceptionally well, but each offers a distinct sensory experience. Leerdammer and Emmental provide a more subtle, nutty flavour, while Gruyère delivers a sharper, more pronounced taste sensation.

Prosciutto, fontina, and fig jam

For this sandwich, it is best to use fresh croissants from a bakery, as these are wonderfully buttery and flaky, but frozen croissants will also work. Slice the croissant in half lengthwise and spread the bottom half with a layer of fig jam. Then, add a slice of fontina cheese, followed by a slice of prosciutto. If you would like to add some vegetables, roasted cherry tomatoes are a great option. Finally, spread the top half of the croissant with more fig jam, or alternatively, with whole grain mustard for a tangy flavour.

Place the sandwiches on a baking sheet and bake for around 6 minutes, until the cheese is melted and the croissant is warmed through. This sandwich is best served warm and fresh from the oven, but it can be stored in the refrigerator for up to one day and reheated.

Honey-baked ham, cheddar, and honey mustard

To make these sandwiches, start by preheating your oven to 350°F (180°C). Then, slice your croissants in half lengthwise, being careful not to cut all the way through. Mix together equal parts honey and Dijon mustard, and spread this mixture on the bottom half of each croissant.

For the filling, layer slices of honey-baked ham with slices of cheddar cheese. You can also add some spinach or arugula for a nutritional boost. Close the croissants and brush the tops with a little more honey mustard.

Bake the sandwiches for 6-10 minutes, until the cheese is melted and the croissants are warm and toasted. Serve them immediately while they're still hot and fresh from the oven. If you have any leftovers, you can wrap and store them in the refrigerator for up to a day and reheat them in the oven or microwave.

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