Cheese And Plums: A Tasty Pairing Guide

Plums are a stone fruit with a mildly sweet flesh and a tart skin, making them a perfect pairing for cheese. While there are no hard and fast rules, it is generally recommended that the stinkier the cheese, the sweeter the fruit should be. Blue cheese, for example, pairs well with plums but not with apricots. A blue cheese like Roquefort or a goat cheese like black pepper Boursin are both delicious accompaniments to plums.

Vermont Sharp Cheddar and plums

To make the most of this pairing, try sautéing chopped plums in olive oil, honey, salt, and pepper, and then pouring the mixture over an 8-ounce bar of Vermont Sharp Cheddar. Serve this with crackers for a delicious snack or appetiser.

For a fun twist on brunch, you can also try making a plum and Vermont Sharp Cheddar grilled cheese French toast. Start by making a plum jam with cinnamon and cardamom, which will pair perfectly with the cheddar. Then, assemble the French toast by layering the cheese and jam on sourdough bread, dipping the sandwiches in an egg and milk mixture, and frying them on a griddle pan. The sharpness of the cheddar and the sweetness of the plum jam will create a delightful combination of flavours.

If you're looking for a simpler option, you can also try a classic cheese and fruit platter. Vermont Sharp Cheddar's slight acidity and buttery tang will complement the sweetness of fresh plums, creating a delicious and refreshing snack.

No matter how you choose to pair them, Vermont Sharp Cheddar and plums make a delicious combination that is sure to impress your taste buds and your guests!

Blue cheese and plum compote

Ingredients:

• Ripe plums (red or black)
• Blue cheese of your choice (such as Roquefort or Rogue Creamery's "Smokey Blue")
• Sugar
• Spices (cinnamon, cardamom, star anise, cloves)
• Lemon zest and juice
• Optional: honey, vanilla extract or paste

Instructions:

• Prepare the plum compote by combining sugar, spices, lemon zest, and juice in a saucepan. Warm over medium-low heat until aromatic.
• Add chopped plums to the saucepan and increase the heat to medium. Simmer for 10-20 minutes, depending on the ripeness of the plums. Adjust the cooking time to achieve the desired texture, whether you prefer chunkier or smoother compote.
• Optional: Use a wooden spoon to smash the plums if you want a smoother consistency.
• Remove the compote from the heat and allow it to cool. Chill the compote in the syrup for a refreshing effect.
• Serve the chilled plum compote over your favourite blue cheese. You can also serve it with crackers or bread on the side.
• For an extra touch of sweetness, drizzle honey or add a sprinkle of vanilla extract or paste to the compote before serving.

This combination of blue cheese and plum compote offers a delightful interplay of flavours, with the sweetness of the plums balancing the tanginess of the cheese. The addition of spices and lemon zest enhances the overall flavour profile, creating a sophisticated and indulgent culinary experience.

Goat cheese and roasted plums

Roasted plums and goat cheese is a unique flavour combination that is sure to impress your guests. The sweetness of the plums is enhanced by roasting, and the tanginess of the goat cheese provides a perfect contrast. Here are some tips and tricks to create a delicious dish with these two ingredients.

Ingredients

For roasted plums, you will need red-fleshed plum slices, such as Santa Rosa, Blood, or Elephant Heart Plums. You can also use any other type of plum that is on the sweeter side. Additionally, you will need olive oil, balsamic vinegar, maple syrup, and fresh thyme for roasting.

For the goat cheese, look for a soft black pepper variety or cracked pepper Boursin cheese. If you are not a fan of goat cheese, you can substitute it with creamy ricotta mixed with pepper or mascarpone for a sweeter flavour.

Preparation

To prepare the roasted plums, preheat your oven to 375°F. Line a baking sheet or baking dish with parchment paper. Add the sliced plums, balsamic vinegar, and maple syrup, stirring them together. Roast for 15-20 minutes until the plums are tender. While the plums are cooling, you can prepare the crostini.

For the crostini, slice a baguette into 12-16 pieces. Brush both sides of each bread slice with olive oil and bake for 10-12 minutes, flipping halfway through, until they are crisp and golden brown.

Once the plums have cooled, spread the softened goat cheese or alternative on a plate or bowl, and then top with the roasted plums. Garnish with almonds and fresh thyme.

Serving Suggestions

You can serve this delicious appetizer with the crostini on the side, or you can dress each crostini with 1-2 tablespoons of goat cheese, a few plum slices, almonds, and thyme. It is best to serve this dish while the goat cheese is still soft and the crostini are crisp.

If you want to turn this into a salad, try adding some greens, such as arugula or mixed greens, and a simple vinaigrette dressing. You can also add other ingredients like pine nuts, almonds, and lime zest to give it a crunch and a tangy zing.

Pairings

When it comes to drink pairings, a chilled bottle of Rosé or Prosecco goes well with this dish. If you're looking for a wine pairing, a warm-climate Syrah is a great option to complement the goat cheese and caramelized plums.

Smoked Monterey Jack and roasted plums

The sweetness of plums makes them a perfect pairing with cheese, and a great choice to impress your guests. While there are many cheeses that complement the fruit, one pairing to consider is smoked Monterey Jack and roasted plums.

Smoked Monterey Jack

Monterey Jack is a semi-hard cheese with a mild flavour and a creamy texture. The smoking process adds a savoury depth to the cheese, making it a versatile ingredient.

Roasted Plums

Roasting plums brings out their natural sweetness and creates a jam-like texture. This is a great way to prepare plums when they are in season during the late summer.

The Pairing

The creamy, savoury notes of smoked Monterey Jack provide an interesting contrast to the sweet, roasted plums. The cheese's smoky flavour adds a unique dimension to the pairing, making it a delightful combination of tastes and textures.

To elevate this pairing, consider serving the smoked Monterey Jack and roasted plums with some complementary flavours. For example, a drizzle of balsamic vinegar and maple syrup will enhance the sweetness of the plums, while a sprinkling of almonds and fresh thyme will add a crunchy texture and a subtle herbal note. Alternatively, season the dish with salt and pepper for a more savoury take.

Epoisses and plums

Epoisses is a pungent soft-paste cow's milk cheese, made in the village of Époisses in Burgundy, France. It is a washed-rind cheese, smear-ripened, with a distinctive soft red-orange colour and a funky flavour. The rind is edible.

When it comes to pairing Epoisses with plums, the stone fruit's mildly sweet flesh and tart skin create an interesting contrast with the funkiness of the cheese. The sweetness of the plums balances out the strong flavour of the Epoisses, making for a delightful combination.

To elevate this pairing, consider making a plum compote to go with your cheese. Simply chop or quarter your plums, add some ground cherries or gooseberries, star anise pods, lemon zest and juice, and warm spices like cinnamon or clove. Simmer everything together until the plums break down, then cool and store in the fridge. Serve this compote alongside Epoisses for a truly indulgent experience.

For a complete dish, try sautéing chopped plums in olive oil, honey, salt, and fresh ground pepper until warm. Then, pour this mixture over a bar of your favourite Epoisses and serve with crackers. The warmth of the plums will help bring out the creamy sharpness of the cheese, creating a delicious harmony of flavours.

When it comes to drinks, a nice Dunkel or Bock beer, or a glass of Zinfandel wine, can complement the flavours of Epoisses and plums nicely. If you're feeling adventurous, a sip of bourbon might also enhance the experience.

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