Crunchy Cucumbers And Cheesy Companions: Perfect Pairings

Pickles and cheese have been a thing since before refrigeration, when people needed to preserve their harvest. The ploughman's lunch, a meal of cheese, bread, and pickle, was invented by the postwar British government to get folks to eat more cheese after the end of rationing. So, what cheese goes with pickled cucumbers? A mild and creamy blue cheese pairs well with pickled okra, while an aged crottin goes well with pickled beets. Limburger, a mild-yet-fragrant cheese, is topped with slices of Lebanese-style turnip pickles to balance the heaviness of the cheese. For a Salvadoran-inspired snack, try Jack cheese with homemade sauerkraut on a tortilla.

Cheddar and sweet-and-salty pickles

Pickles and cheese have shared origins in the need for food preservation. Before refrigeration, both were used to make food last longer. The combination of cheese and a sweet-and-salty pickle is extremely satisfying. This is exemplified by the "ploughman's lunch", a meal of cheese, bread, and pickle, which was invented by the postwar British government to get folks to eat more cheese after the end of rationing.

When pairing cheese and pickles, it is important to let the pickles drain for a minute or two before tasting with cheese, as pickle brine can overwhelm any cheese.

A classic pairing is a sweet-and-salty pickle with a savory cheddar. Here are some specific recommendations:

• Widmer’s Cheese Cellars 1-Year Aged Cheddar + McClure’s Sweet & Spicy Pickles
• Beecher’s Handmade Cheese Flagship Reserve + Rick’s Picks Sweet & Sassy Mix
• Shelburne Farms Farmhouse 1-Year Aged Cheddar + Happy Girl Kitchen Garden Bouquet

Blue cheese and pickled okra

Blue cheese is a popular pairing with okra. For example, fried okra stuffed with blue cheese and cream cheese is a creamy treat. Another option is to split the okra lengthwise and stuff it with blue cheese, which can then be served as a snack or appetizer.

You can also get creative and make a unique cocktail such as a Vesper Martini with blue cheese-stuffed olives and pickled okra. This cocktail is made by adding gin, vodka, and pickled okra juice to a cocktail shaker with ice. The martini glasses are then misted with dry vermouth and garnished with the blue cheese-stuffed olives and pickled okra.

Aged crottin and pickled beets

Pickled cucumbers are a great snack to have in your fridge and can be a tasty addition to sandwiches, salads, and burgers. But what cheese goes well with them? One option is to pair them with aged crottin, a French goat cheese with a full flavour and unusual shape. Here are some tips for creating a delicious combination of aged crottin and pickled beets:

Firstly, when making your pickled beets, it's best to use smaller, more tender beets that will be easier to peel and cook. You can find baby beets or select the smallest ones available. Start by trimming the beet greens about a quarter of an inch above the beets. Place the beets in a large baking pan and cover the bottom of the pan with about a quarter of an inch of water. Cover the pan tightly with foil and bake the beets in the oven at 375°F for 30 to 45 minutes, or until they are tender. Once they are cool enough to handle, slip off the skins and quarter the beets.

Now, let's talk about the cheese. Crottin de Chavignol is the specific type of aged crottin cheese you should look for. It has a distinctive flavour and shape. If you can't find this particular variety, you can use another high-quality goat cheese. Cut the cheese rounds in half crosswise to form two discs each. Place the cheese on a baking pan and heat it under the broiler until warm.

To assemble the dish, line a serving dish with baby arugula and arrange the beets on top. Place the warmed cheese discs over the beets and sprinkle with toasted walnut halves. Finish with a drizzle of olive oil and vinegar. This dish makes a delicious appetiser or side and is a unique way to enjoy your pickled cucumbers with a complementary cheese.

If you're looking for other cheese options to pair with your pickled cucumbers, you can also try classic options like Swiss cheese, cream cheese, or feta.

Chèvre and takuan (preserved daikon radishes)

Chèvre is a type of goat's cheese with a tangy, sharp flavour and a creamy texture. Takuan, on the other hand, is a traditional Japanese pickle made from daikon radishes. The radishes are dried in the sun, then pickled in a mixture of rice bran, salt, sugar, and sometimes persimmon peels, which give the pickle its distinctive yellow colour. This combination of flavours and textures can make for an interesting pairing.

When pairing Chèvre and takuan, look for a young, fresh Chèvre that is soft and creamy. The tanginess of the cheese will complement the tangy, fermented flavour of the takuan, while the creaminess will provide a nice contrast to the crunch of the pickle.

To enhance the pairing, consider adding some fresh herbs such as chopped chives or thyme, which will brighten the flavours and add a touch of elegance. Serving the Chèvre at room temperature will also allow the full range of flavours to come through.

For a simple yet sophisticated presentation, arrange slices of Chèvre on a platter with takuan spears on the side. Garnish with fresh herbs and a drizzle of olive oil or balsamic glaze. This dish can be served as an appetiser or as part of a larger charcuterie board featuring other cheeses, cured meats, and condiments.

When pairing Chèvre and takuan, it is important to consider the other elements on the plate as well. The strong flavours of the cheese and pickle can stand up to bold companions such as crusty bread, toasted nuts, or a drizzle of honey. Experiment with different combinations to find your favourite!

Limburger and Lebanese-style turnip pickles

Limburger cheese is a strong-smelling, semi-soft cheese with a pungent aroma and a creamy texture. It is often paired with robust flavours such as onions, mustard, and rye bread. Lebanese-style turnip pickles, on the other hand, offer a crunchy, tangy, and slightly sweet taste with a vibrant pink hue from the added beetroot. This combination of Limburger cheese and Lebanese-style turnip pickles creates a unique flavour profile that is both intriguing and satisfying.

When pairing Limburger cheese with Lebanese-style turnip pickles, consider the following tips:

• The strong aroma of Limburger cheese can be toned down by serving it at room temperature, allowing its creamy texture to shine through.
• Look for turnips that are fresh, firm, and preferably white for pickling, as they will provide the best texture and colour for the Lebanese-style pickles.
• The pink colour of the pickles comes from the beetroot, which also adds a subtle sweetness to the brine. Don't skip this ingredient!
• Sterilise the jars and lids before packing them with the turnips and brine to ensure the pickles are safe for consumption and have a longer shelf life.
• While the pickles are typically ready in 3-5 days, they will continue to develop flavour over time. For the best experience, allow them to pickle for a couple of weeks before enjoying them with the Limburger cheese.
• Experiment with additional ingredients in your pickles, such as bay leaves, garlic, or fresh herbs, to create unique flavour profiles that complement the cheese.
• The crunchy texture and vibrant colour of the Lebanese-style turnip pickles provide a delightful contrast to the creamy Limburger cheese, making them an excellent pairing.

Limburger cheese and Lebanese-style turnip pickles offer a unique sensory experience with their contrasting textures, colours, and flavours. The pungency of the cheese is balanced by the tangy, slightly sweet, and crunchy pickles. This pairing is perfect for those who enjoy bold flavours and are willing to embark on a flavour journey that delights the senses.

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