Rosemary's Perfect Cheese Pairing: A Guide To Flavorful Bliss

Herbs and cheese are a classic combination, with herbs giving cheese a flavour boost and cheese providing a nice base for the herbs to shine. One such herb that is incredibly versatile in its uses is rosemary. Whether it's rosemary-roasted walnuts, rosemary jelly, or even a rosemary-infused sugar syrup, rosemary is the perfect complement to a variety of cheeses. So, what cheese goes well with rosemary?

Rosemary-infused oil for grilled cheese

Rosemary is a versatile herb that can be used in a variety of dishes, from sweets to savoury delights. Its woody and slightly minty flavour complements a wide range of cheeses, making it an excellent choice for infusing oil to use in grilled cheese recipes. Here is a step-by-step guide to creating a delicious rosemary-infused oil and some mouth-watering grilled cheese ideas to try!

Preparing the Rosemary-Infused Oil

To make rosemary-infused oil, you will need:

• Fresh rosemary
• Extra virgin olive oil
• A saucepan
• A glass bottle or jar for storage

Start by washing and thoroughly drying the rosemary. You will need enough sprigs to fill your chosen bottle or jar. Next, heat the olive oil in the saucepan over low heat. Add the rosemary sprigs and allow the oil to warm through gently for about 10 minutes. Be careful not to let the oil boil, as this will affect the flavour and nutritional value. Remove from the heat and let the oil cool completely. Once cooled, carefully strain the oil to remove the rosemary sprigs, and pour it into your chosen bottle or jar. Seal the container and store it in a cool, dark place.

Grilled Cheese Ideas

Now that you have your rosemary-infused oil, it's time to get creative with some grilled cheese recipes! Here are some delicious combinations to try:

• Gouda Grilled Cheese: Brush your bread of choice with the rosemary-infused oil and top with grated gouda. This combination is a classic, with the slightly sweet and nutty gouda pairing beautifully with the rosemary.
• Feta and Rosemary Confit: This one's for all the feta fans out there! Prepare a feta confit by soaking briny feta cheese in your rosemary-infused oil, along with crushed garlic and chillies. Spread this on some crusty bread and grill to perfection.
• Rosemary Mayo Grilled Cheese: Whip up a batch of homemade mayo using the rosemary-infused oil as the base. Smear it on your favourite bread, top with grated gouda, and grill until golden. This mayo is also an excellent condiment for burgers!
• Rosemary Blue Cheese Puffs: For a more indulgent treat, try making blue cheese and rosemary puff pastries. Simply mix crumbled blue cheese with rosemary, wrap the mixture in puff pastry, and bake until golden.
• Herbed Goat Cheese Grilled Sandwich: Combine soft goat cheese with rosemary, chives, and a drizzle of honey. Spread this mixture on your chosen bread and grill until toasted. The sweetness of the honey will balance the savoury flavours of the cheese and rosemary.

Rosemary-roasted walnuts for a cheese plate

Rosemary and cheese are a match made in heaven, and almost any cheese will do. If you're looking to create a cheese plate with rosemary-roasted walnuts, here are some ideas to get you started:

Cheese Selection

According to sources, rosemary is a versatile herb that pairs well with various cheeses. Here are some specific cheese types that are known to complement rosemary:

• Fresh mozzarella
• Aged cheddar
• Roquefort
• Gouda
• Feta
• Cheddar
• Monterey Jack
• Swiss

Rosemary-Roasted Walnuts Recipe

Now, for the star of the show—the rosemary-roasted walnuts! Here's a simple recipe to elevate your cheese plate:

Ingredients:

• Walnuts (2 cups)
• Fresh rosemary (2 tablespoons, finely chopped) or dried rosemary (2 teaspoons)
• Salt (3/4 teaspoon)
• Smoked black pepper (1 teaspoon)
• Butter (2 tablespoons)

Instructions:

• Preheat your oven to 300°F.
• Melt the butter in a small saucepan.
• Stir in the rosemary, pepper, and salt until well combined.
• Add the walnuts to the saucepan and mix until they are evenly coated with the seasoned butter.
• Transfer the walnuts to a baking sheet and spread them out in a single layer.
• Bake for 30 minutes, stirring the walnuts every 10 minutes to ensure even cooking.
• Let the walnuts cool completely before serving or storing in an airtight container.

Presentation Ideas

When assembling your cheese plate, consider the following tips:

• Arrange the selected cheeses on a platter, allowing for about 1-2 ounces of cheese per person.
• Place the rosemary-roasted walnuts in a small bowl or directly on the platter.
• Include other complementary elements such as crackers, bread, or fresh or dried fruits.
• For a more elegant presentation, garnish with fresh rosemary sprigs.
• Don't be afraid to experiment with different types of cheeses and additional herbs or spices to find your perfect flavor combinations.

Remember, when it comes to creating a cheese plate, there is no one-size-fits-all approach. Feel free to get creative and adjust the quantities and ingredients to suit your taste preferences. Enjoy your delicious rosemary-roasted walnuts and cheese!

Rosemary apple chutney

Ingredients

• 1/2 cup finely minced onion
• 1/4 cup apple cider vinegar, plus more to taste
• 2 medium apples, medium dice (about 2 cups)
• 1 teaspoon unsalted butter
• Sugar, to taste, if needed
• A pinch of salt
• Lemon zest
• Juniper

Method

In a saucepan, combine onions, vinegar, apple cider, rosemary, juniper, and a pinch of salt. Bring to a simmer and cook, covered, for ten minutes, or until onions have mostly softened.

Add apples and another pinch of salt. Increase heat slightly and cook uncovered for ten minutes, or until apples have softened and liquid has mostly evaporated.

Stir in lemon zest and butter, and add sugar, more vinegar, and salt as needed. Remove the rosemary stems and serve warm or at room temperature.

Cheese Pairings

• Blue Cheese: The strong, pungent flavour of blue cheese complements the sweetness of the chutney.
• Feta: The briny, salty notes of feta cheese create an interesting contrast with the chutney's sweet and tangy flavours.
• Goat Cheese: The tanginess of goat cheese combines harmoniously with the chutney's apple and rosemary flavours.
• Cheddar: A mature or extra mature cheddar adds a rich, sharp dimension to the chutney's flavour profile.
• Mozzarella: Fresh mozzarella provides a creamy texture and subtle flavour that balances the chutney's sweetness.

Rosemary jelly

There are several recipes for rosemary jelly, which can be adapted to include other flavours, such as lemon, orange, or garlic. Here is a basic recipe:

Ingredients:

• 1-1/4 cups boiling water
• 2 tablespoons minced fresh rosemary
• 1/4 cup cider vinegar
• 1 pouch (3 ounces) liquid fruit pectin
• 2 to 3 drops green food colouring (optional)

Method:

• In a large saucepan, combine the boiling water and rosemary. Cover and let stand for 15 minutes.
• Strain the mixture, reserving the liquid. If necessary, add water to measure 1-1/4 cups.
• Return the liquid to the pan and add sugar and vinegar. Bring to a full rolling boil over high heat, stirring constantly.
• Add the pectin, stirring until the mixture boils again.
• Boil and stir for 1 minute.
• Remove from the heat and skim off any foam. Add food colouring if desired.
• Carefully ladle the hot jelly into hot, sterilised jars, leaving 1/4 inch of headspace.
• Remove air bubbles, wipe the rims, and adjust the lids.
• Process the jars in a boiling-water canner for 10 minutes.

Other Flavour Ideas

For a lemon rosemary jelly, you can follow a similar recipe, replacing the cider vinegar with lemon juice and adding lemon peel to the mixture.

For a more savoury jelly, garlic rosemary jelly is another option. This can be made by combining dry white wine, white wine vinegar, garlic, rosemary, and sugar, following a similar process to the basic recipe above.

Rosemary crackers

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tsp minced, fresh rosemary
• 1/2 tsp white pepper or freshly ground black pepper
• 2 sticks unsalted butter, cold, cut into cubes
• 1 cup gruyere cheese, grated
• 1 cup parmesan cheese, grated

Method:

• Combine flour, rosemary, salt, and pepper in a medium bowl. Set aside.
• In a food processor, add butter and cheeses. Process until the mixture comes together and forms pea-sized chunks.
• Pour in the flour mixture and process again until the ingredients form a coarse meal.
• Turn out the dough onto a lightly floured surface and use your hands to form it into a ball. Divide the ball into two sections.
• Carefully roll each section into a log about 1 1/2 inches in diameter and 9-10 inches long. Wrap in plastic wrap and refrigerate for at least 30 minutes or up to a day. Alternatively, you can bake one batch and freeze the other for up to 6 months.
• Preheat the oven to 350 degrees Fahrenheit.
• Slice the log of dough into 1/4-inch rounds. Place on a cookie sheet lined with parchment paper or a silicone liner.
• Bake for 14-16 minutes.

Topping Ideas:

• Goat cheese, Marcona almond, and honey
• Goat cheese and pepper jelly
• Cucumber and salami
• Hummus and cucumber
• Marinara sauce and grilled prawns
• Fresh tomatoes and caramelized onions
• Fresh tomatoes, olive oil, and basil

Tips:

• These crackers are a perfect accompaniment to a cheese tasting party.
• For a crispier texture, some bakers suggest adding less flour (2 cups) and more liquid (half-and-half) to the dough.
• If you're short on time, you can soften the butter to make the dough easier to work with, but this may affect the final texture.

Frequently asked questions