The Perfect Cheese Partners For Rye Bread

There are endless combinations of bread and cheese, and while there are no rules, some combinations are considered classics. One such classic is rye bread and Swiss cheese, which is a popular choice for a Reuben sandwich. But what other cheeses go well with rye bread?

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Swiss cheese and rye bread

When making a grilled Swiss cheese and rye sandwich, it is recommended to spread salted butter on the bread before grilling. You can also add ingredients like tomato slices, sea salt, cracked black pepper, and pickles to enhance the flavour. This sandwich is best grilled to a light toast, usually taking about 2-3 minutes on each side.

For a heartier meal, you can make a Swiss cheese rye bread by incorporating the cheese into the dough. This involves mixing sourdough starter, water, rye flour, all-purpose flour, salt, instant yeast, and diced Swiss cheese. After kneading and resting the dough, the cheese is spread on top, and the dough is rolled into the desired shape. The bread is then baked in the oven for about 45 minutes or until doubled in volume.

Swiss cheese, with its medium-hard texture and nutty flavour, is a popular choice to pair with rye bread. The combination is versatile, as Swiss cheese can be used in sandwiches, grilled dishes, or even baked into the bread itself.

In addition to Swiss cheese, other cheeses that go well with rye bread include cheddar, goat cheese, gouda, and brie. The contrast between the salty or pungent cheeses and the subtle, chewy crumb of the rye bread creates an appealing flavour profile.

Cheddar and rye bread

For a more substantial meal, a slice of toasted rye bread topped with melted cheddar cheese can be served with a fried egg on top, seasoned with salt and pepper. This combination of flavours and textures is a delicious and satisfying option for breakfast, lunch, or dinner.

Rye bread and cheddar can also be used as a base for other ingredients. For example, a slice of rye bread topped with cheddar, sliced tomato, and fresh basil leaves, drizzled with olive oil, or a more indulgent combination of cheddar and rye bread topped with sliced, grilled mushrooms and a dollop of crème fraîche.

For a more unusual take on the combination, try a slice of rye bread with a schmear of creamy cheddar, a thin layer of vegetable or yeast extract, and a dab of orange marmalade. This combination of sweet, salty, and savoury flavours is an unexpected but delightful treat.

Goat's cheese and rye bread

The tangy flavour of goat's cheese works well with the nutty flavour of rye bread. This combination is further enhanced by the addition of walnuts and honey.

For a simple, vegetarian option, top a slice of rye bread with some matured goat's cheese, walnuts, and a drizzle of local honey. This combination is also delicious with the addition of dried fruits, such as grapes, or seeds.

For a more complex flavour, try Ottolenghi's Beet, Caraway, and Goat Cheese Bread. This savoury loaf is made with oats, thyme, pumpkin seeds, caraway seeds, and nigella seeds, as well as grated beet and goat's cheese. The bread is best served with salted butter and is too crumbly for sandwiches, but it can be toasted in the oven.

Goat's cheese also pairs well with a variety of other breads, including walnut levain, which can be served with lamb's lettuce and grapes, and sourdough, which can be topped with red onion marmalade.

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Brie and rye bread

Rye bread is often paired with gooey, sweet, nutty Swiss cheese in the classic Reuben sandwich. However, rye bread also works well with rinded cheeses such as Brie and Reblochon. The subtle, chewy crumb of the rye bread meets the not-so-subtle, yielding texture of the cheese. This combination is great on its own (with some good butter) or taken to a new level with pungent Pont l’Eveque on rye toast, alongside a little gem salad, with slivers of juicy cantaloupe melon and snipped chives.

For a tasty recipe idea, try baking a loaf of bread with slices of Brie rolled into the dough. This tempers the subtle sharp sourness of the rye with the smooth creaminess of the Brie. The bread takes 2 hours and 30 minutes to make and includes the following ingredients:

• 2 scant tablespoons (or 2 ¼-ounce packages) active dry yeast
• 2½ cups warm water about 110 degrees
• 2 tablespoons vegetable oil
• 3½ to 4½ cups unbleached flour
• 10-12 ounces Brie cheese

First, stir the yeast into the water to soften. Then, add honey, oil, salt, rye flour, and 2 cups unbleached flour. Beat vigorously for two minutes. Gradually add the remaining flour, ¼ cup at a time, until the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured work surface and knead, adding flour a little at a time, until you have a smooth, elastic dough. Put the dough into an oiled bowl and turn to coat the entire ball of dough with oil. Cover with a towel and let rise until doubled, about one hour.

Turn the dough out onto a lightly oiled surface and flatten to about ½-inch thick. Place slices of Brie across the dough and roll up into a cylinder. Knead the dough until the cheese is distributed throughout. Divide the dough in half, cover with a towel, and let rest for 5 minutes. Shape the dough into loaves and cover with a towel. Let the dough rise until almost doubled, about 45 minutes. Preheat the oven to 400 degrees. Cut 3 or 4 diagonal slits, about ½-inch deep, into the top of each loaf. Bake for 20 minutes, or until the internal temperature reaches 190 degrees.

Another idea for a delicious baked Brie bread is to make a star-shaped bread bowl with a wheel of Brie in the centre. This recipe uses the following ingredients:

• 2 1/2 cups plus 2 tablespoons (315g) King Arthur Unbleached Bread Flour
• 3/4 cup (170g) water, lukewarm
• 4 tablespoons (57g) unsalted butter, softened
• 2 large eggs, at room temperature
• 1 rounded 1 1/4 teaspoons table salt
• 3/4 teaspoon instant yeast
• 1 1/2 teaspoons herbes de Provence or 2 teaspoons fresh rosemary, finely chopped
• One 8-ounce wheel Brie cheese
• 1 tablespoon water
• Flaky sea salt, for sprinkling
• 1 1/2 teaspoons fig or cranberry jam
• 2 tablespoons (28g) unsalted butter
• 1 sprig rosemary, plus more for garnishing

First, combine all the dough ingredients in the bowl of a stand mixer and mix on low speed until homogenous. Then, switch to the dough hook and knead on medium speed for 8 to 10 minutes, until the dough starts to pull away from the side of the bowl. Transfer the dough to a lightly greased bowl and let it rise at room temperature for 45 minutes to 1 hour, until puffy. Transfer the container to the refrigerator to continue rising for at least 4 hours and up to overnight.

Next, transfer the dough to a lightly floured surface and divide it in half. Roll each piece into a 15" log that’s about 1" wide, then cut each log into fifteen 1" pieces. Roll the pieces into 30 neat balls. Line a large cookie sheet with parchment and grease the parchment. Unwrap the Brie and use a sharp serrated knife to cut the rind off the top; discard the rind. Rewrap the Brie and keep at room temperature.

To make a 5-point star, arrange 15 balls around the Brie container in a tight circle, leaving about 1/4" to 1/2" of space between the container and the balls. Make 5 points, using 3 balls arranged in a triangle for each point, evenly around the circle. Cover the baking sheet and let the dough rise at warm room temperature for about 1 hour, until puffy. Preheat the oven to 425°F.

Brush the risen dough thoroughly with the egg wash, then repeat a second time. Sprinkle generously with flaky salt. Bake the bread for 15 to 20 minutes, until deeply golden brown. Remove the bread from the oven and lower the temperature to 300°F. Use tongs to carefully remove and discard the foil-wrapped container. Allow the bread and oven to cool for at least 5 to 10 minutes. Place the room temperature wheel of Brie in the empty space in the centre, then top with the jam. Return the pan to the oven and bake for 10 to 15 minutes, until the Brie is soft and gooey.

Meanwhile, melt the butter and rosemary sprig on the stove over medium-low heat until the butter begins to brown and the rosemary sizzles, about 2 minutes. Once the bread is baked, promptly brush it with the rosemary butter. If desired, tuck additional rosemary sprigs decoratively around the Brie wheel to make a crown. Serve immediately, dipping the bread into the cheese or using a spoon or knife for easier serving.

Blue cheese and European rye bread

One way to enjoy blue cheese and rye bread is to bake them together into a savoury loaf. A popular recipe is the Blue Cheese Walnut Rye Bread, made famous by Paul Hollywood of the Great British Baking Show. This loaf combines the sharpness of blue cheese with the crunch of walnuts and the distinctive flavour of rye flour. The addition of walnuts provides a textural contrast and enhances the overall taste experience.

When it comes to specific types of blue cheese, there are several European varieties that pair exceptionally well with rye bread. One option is the French Roquefort, a sheep's milk cheese known for its strong flavour and distinctive blue-green veins. Another popular choice is the Danish Blue Castello, which offers a nice, gutsy flavour without being too heavy. The English Stilton is also a classic pairing with rye bread, often accompanied by celery, pear, and Port wine.

For those who enjoy a more subtle flavour, the French Bleu d'Auvergne is a milder alternative to other blue cheeses, with veins ranging from blue-green to blackish blue. This cheese is produced in the southern town of Auvergne and is commonly enjoyed with rye crackers. Another option is Gorgonzola, an Italian blue cheese with a creamy texture that can be paired with rye bread for a tangy and flavourful experience.

In terms of sandwich combinations, rye bread is often paired with Swiss cheese in the classic Reuben sandwich. This sandwich typically includes corned beef, sauerkraut, and Russian dressing, creating a harmonious blend of flavours and textures. Aside from the Reuben, rye bread also complements rinded cheeses such as Brie and Reblochon. The subtle, chewy crumb of the rye bread provides a delightful contrast to the creamy and yielding texture of these cheeses.

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