Cheese And Fruit Spreads: Perfect Pairing Ideas

The pairing of fruit and cheese is a fashionable culinary practice, and for good reason. The combination of sweet, succulent fruit with rich, savoury cheese creates a flavour contrast that brings out the best in both. When creating a fruit and cheese platter, it's important to consider the different types of cheese and fruit available and how they can be combined for optimal flavour. Fresh fruit, for example, goes well with fresh cheese, such as soft, high-moisture cheeses without rinds, while sugar loves mould, so don't be afraid to pair sweet fruit spreads with bloomy rind or blue cheese.

What fruits go well with cheese?

When creating a fruit and cheese platter, it's important to consider taste, texture, and appearance. Here are some tips and fruit and cheese combinations to help you get started:

Tips for Creating a Fruit and Cheese Platter:

• Think seasonally! In winter, go for sliced persimmons, pears, apples, and pomegranate quarters, along with dried fruits like dried apricots or dried cherries. In summer, berries and stone fruits like plums or cherries are a good choice.
• Use odd numbers of each type of fruit and cheese, and vary the shapes and textures to create visual interest.
• Colour contrast adds drama and makes the platter more enticing.
• An overflowing platter looks more appealing than a sparse one.
• Remove cheeses from the fridge about 30 minutes before serving to allow them to come to room temperature and be more flavourful.

Fruit and Cheese Combinations:

• Apples go well with almost any cheese, especially with a drizzle of honey or a dollop of fig jam. Try Honeycrisp, Granny Smith, Fuji, Gala, Pink Lady, Opal, or Envy apples.
• Pears also go well with most cheeses, especially brie and Gouda. Bosc, D'Anjou, Barlett, and Comice are great choices.
• Persimmons are sweet and mild and pair well with soft cheeses like goat cheese, Burrata, or Camembert.
• Berries are fantastic with cheese, especially feta and brie. Try blueberries, raspberries, blackberries, and strawberries.
• Juicy, crunchy grapes are a classic choice and pair well with Gouda.
• Apricots, fresh or dried, pair well with goat cheese and blue cheese.
• Plums complement strong, salty cheeses like Manchego or Fontina, as well as brie.
• Pomegranates have sweet-tart flavours that are fantastic with goat cheese, feta, or Swiss cheese.
• Dates are super sweet and pair well with stronger-flavoured cheeses like goat cheese.
• Fresh or dried cherries are a classic combination with brie, camembert, or goat cheese.
• Fresh or dried figs go well with Manchego cheese for a bolder pairing, and also pair well with brie and walnuts.
• Oranges and blood oranges are a striking addition to a fruit and cheese platter and taste great with brie.
• Blackberries go well with Cotija or aged cheddar.
• Cranberries pair well with mozzarella or Manchego.
• Raspberries complement cream cheese or grilled Muenster/Baby Swiss Cheese.
• Figs and blue cheese or smoked Gouda is a classic combination.
• Pears and brie, blue cheese, Manchego, Pecorino Romano, or Camembert is another classic pairing.
• Peaches go well with Burrata or mozzarella.
• Strawberries and Fontina or ricotta is a tasty combination.
• Pepper jelly and ricotta, provolone, mozzarella, or cream cheese can work well together.

Best cheeses for a cheese board

When creating a cheese board, it is important to consider taste, texture, and appearance. It is recommended to offer a variety of cheeses with different textures, shapes, and strengths, and to include cheeses from different milk sources, such as cow, goat, and sheep. Here are some specific cheese suggestions to pair with fruit spreads:

Brie

A soft, mild cheese with a creamy texture that pairs well with almost any fruit, especially apples, pears, cherries, figs, strawberries, and dates. It is a good choice for a cheese board as it is a crowd-pleaser and goes well with a variety of fruit spreads.

Camembert

Similar to Brie in texture and flavour, but with a slightly stronger taste. It is recommended to choose either Brie or Camembert for a cheese board, but not both, as they are too similar.

Boursin/Gournay

A spreadable cheese that comes in different flavours, such as Garlic & Herb or Shallot & Chive. This cheese is a good option for a cheese board as it can be easily spread on crackers or bread.

Fresh Mozzarella

A soft, creamy cheese with a mild flavour that pairs well with salami, Italian cured meats, olives, and olive oil. Fresh mozzarella is a good choice for those who want a familiar, classic option on their cheese board.

Burrata

An unusual and interesting cheese with an outer part made from mozzarella and an inner part made from stracciatella and cream, giving it a super soft texture. Burrata pairs well with peaches or figs, and can add a bolder flavour to a cheese board.

Aged Cheddar

A classic, crowd-pleasing option that is a good choice if there will be kids eating from the cheese board. Cheddar comes in various varieties, such as sharp or mild, white, or yellow, and pairs well with apples, grapes, pears, nuts, dates, and honey.

Parmesan (Parmigiano-Reggiano)

A salty, sharp, nutty cheese that is distinct from other cheese varieties. Parmesan pairs well with fruits such as figs, pears, dates, and grapes, as well as cured meats and honey. It is a good option for a cheese board as the leftovers can be used in other dishes such as salads or pasta.

Pepper Jack

A creamy cheese with added peppers for a spicy kick. Pepper Jack pairs well with apples, peaches, honey, pears, and crackers, and can add some spice to a cheese board.

Gouda

A semi-hard cheese with a creamy, sweet interior and a rich, unique flavour. Smoked Gouda goes well with apples, pears, and apricots, and can add a smoky flavour to the cheese board.

Gruyere

A Swiss cheese with a distinct flavour that pairs well with dark chocolate, apples, plums, cherries, and nuts. Gruyere can add some variety to a cheese board with its unique flavour.

Manchego

A firm, sheep's milk cheese from Spain with a rich, lightly nutty taste. Manchego can give a Spanish flair to a cheese board and pairs well with fruits such as figs, plums, and cherries.

Asiago

A very hard, strong-flavoured cheese that is similar to a cross between Parmesan and sharp cheddar. Asiago pairs well with tart, crisp apples, plums, and grapes, and can add some sharpness to the cheese board.

Blue Cheese (Roquefort/Gorgonzola/Stilton)

A strong-flavoured, crumbly cheese that is loved by some and hated by others. Blue cheese pairs well with apples, honey, pears, figs, and nuts, and can add some boldness to a cheese board.

Chèvre/Goat Cheese

A full-flavoured cheese that goes well with a variety of fruits, including pears, apples, apricots, pepper jelly, cherries, figs, honey, grapes, dates, dried cranberries, oranges, and strawberries. Goat cheese is a versatile option that can complement many different fruit spreads on a cheese board.

Feta

A salty, tangy cheese that is well-known for sprinkling over salads. Feta pairs well with fruits such as strawberries, blueberries, grapes, apples, nuts, oranges, and pears, and can add some saltiness to the cheese board.

How to make a fruit and cheese platter look attractive

A fruit and cheese platter is a great way to impress guests, combining sweet and savoury flavours. Here are some tips to make your platter visually appealing:

• Use odd numbers of cheeses, meats, and cracker options.
• Geometric shapes, such as triangles from cheese wedges, rectangular crackers, or round cheese wheels, provide visual interest.
• Colour contrast amps up the drama. For example, red grapes with green pears, or green grapes with red pears.
• An overflowing fruit and cheese platter looks more enticing.
• Keep in mind that you can always add more of each item as they start to deplete.
• Use a variety of textures, shapes, strengths, colours, and textures of cheese.
• Separate fruits and spreads by colour and texture to add variety to the platter.
• Fill in gaps with nuts, fruits, crackers, or other items.
• Use a smaller board to make the platter seem fuller.
• Place the cheeses near items they pair well with, such as a small bowl of honeycomb with brie.
• Place a cheese knife next to each selection so the flavours don't mix.
• Use cured meats like salami or summer sausage for contrast and something salty and savory to break up the sweetness of the fruit.
• Use bowls of olives, small jars of jam, or a ramekin of honey to add interest.
• Use dark chocolate for flavour contrast and visual appeal.
• Use sprigs of fresh rosemary or other herbs for decoration and to fill space.

How to make the best fruit and cheese platter

A fruit and cheese platter is a great way to impress your guests and is perfect for entertaining all year round. It's also a very simple concept, requiring little more than cheese and crackers. However, there are a few tips and tricks to elevate your platter and make it look attractive. Here's how to make the best fruit and cheese platter.

Choosing Fruit

Firstly, think seasonally. In winter, go for sliced persimmons, pears, apples, and pomegranate quarters, along with dried fruits like dried apricots or dried cherries. In summer, berries and stone fruits like plums or cherries are a good choice, but avoid super juicy fruits like watermelon or peaches that will make the crackers and bread soggy. Here are some other fruit options:

• Apples: Thinly sliced Envy, Pink Lady, Opal, Honeycrisp, Granny Smith, Fuji or Gala apples are all delicious options that go perfectly with almost any cheese, especially with a dollop of fig jam or a drizzle of honey. Apples hold up well against stronger cheese flavours like Gruyere, a sharp cheddar or the crumbly cheeses.
• Pears: Bosc, D'Anjou, Barlett or Comice are all great pear varieties that also go well with most any cheese, although they tend to pair especially well with brie and Gouda.
• Persimmons: Fuyu persimmons are sweet and mild with a great texture, and they add a beautiful pop of orange colour to your platter. They go well with soft cheeses like goat cheese, Burrata, or Camembert.
• Berries: Blueberries, raspberries, blackberries, and strawberries are all fantastic with cheese. Berries go especially well with feta, but they're also awesome with brie.
• Grapes: Juicy, crunchy grapes are a classic choice for fruit and cheese boards and pair very well with Gouda.
• Apricots: Fresh apricots are a wonderful choice during the summer, but dried apricots are just as delicious during the rest of the year. Apricots pair well with goat cheese and supposedly blue cheese.
• Plums: Bold, sweet plums go well with strong, salty cheeses like Manchego or Fontina. Or brie, of course.
• Pomegranates: These sweet-tart jewels have bursts of juice that are fantastic with goat cheese, feta, or Swiss cheese.
• Dates: Dates are super sweet and intense, so they are great with stronger-flavoured cheese like goat cheese.
• Fresh or dried cherries: Try them with brie, Camembert, or goat cheese for a classic combo.
• Fresh or dried figs: Figs go well with Manchego cheese for a bolder pairing. Fresh figs also add a stunning visual element to your platter.
• Oranges and blood oranges: Blood oranges make a striking presentation on a fruit and cheese platter. Try them with brie – the sweet citrus of the fruit and the salty creaminess of the brie is wonderful.

Choosing Cheese

When deciding what to include on your fruit and cheese board, consider taste, texture, and appearance. Offering a variety of types of cheese from different milk sources is also a good idea: cow, goat, and sheep cheeses all have different tastes and textures. That being said, be sure to serve at least one cheese that most people will recognise and be comfortable with. Plan on 2 ounces of cheese per person.

Try to choose three different cheeses, as odd numbers tend to be the most visually appealing, and go for something wedge-shaped, something circular, and something cubed or sliced so there is nice visual variety. Another way of thinking about it is to aim for a soft cheese, a hard cheese, and a crumbly cheese. Here are some cheese options:

Boursin/Gourney

Tips for the best fruit and cheese platter

Choosing Fruits and Cheeses

When creating a fruit and cheese platter, it's important to consider taste, texture, and appearance. Aim for a mix of textures, shapes, and strengths. Include a variety of fresh or dried fruits such as apples, pears, berries, grapes, apricots, persimmons, oranges, dates, and more. For cheeses, offer a selection from different milk sources, such as cow, goat, and sheep cheeses, and serve at least one familiar option. Plan for 2 ounces of cheese per person.

Complementary Flavors and Textures

When pairing fruit and cheese, strive for a balance between complementary tastes and textures. Fresh fruit matches well with fresh cheese, such as soft, high-moisture cheeses without rinds (e.g., ricotta or chèvre). Sweet, succulent fruit pairs wonderfully with rich and savory cheeses. Sugar loves mold, so don't be afraid to pair sweet spreads with bloomy rind, washed rind, or blue cheese.

Avoiding Common Pitfalls

To create harmonious flavor combinations, avoid some common pitfalls. Do not mix bitter and fresh flavors with bloomy rind, washed rind, or wrinkly rind cheeses. High acidity should not be combined with bitter flavors in soft, fresh cheeses. Avoid matching tastes and textures, especially with semi-hard cheeses. Stay away from pairing acidic wines and fruits with blue cheese, as it can make it taste soapy. Dry cheese should not be paired with fresh produce.

Specific Fruit and Cheese Combinations

• Apple with cheddar, Manchego, brie, or honeycrisp apples
• Blackberries with Cotija or aged cheddar
• Cranberries with mozzarella or Manchego
• Raspberry with cream cheese or grilled Muenster/Baby Swiss cheese
• Fig with blue cheese or smoked Gouda
• Grapes with red wax Gouda, cheddar, or Gorgonzola
• Pear with brie, blue cheese, Manchego, Pecorino Romano, or Camembert
• Peach with Burrata or mozzarella
• Strawberry with fontina or ricotta

Presentation and Arrangement

To make your fruit and cheese platter visually appealing, use odd numbers of each item and create geometric shapes. Color contrast adds drama and makes the platter more enticing. An overflowing platter looks more appealing than a sparse one, so don't be afraid to stack or pile items. Start with larger items like bowls of olives or small jars of jam, then place the cheeses on different corners of the board with a knife for each. Add sliced bread or crackers, cured meats, larger fruits, and finally, fill in empty spaces with smaller fruits, nuts, and squares of dark chocolate.

Frequently asked questions