Cheese And Pomegranate: A Tasty Pairing Guide

Pomegranates and cheese are a match made in heaven. The creamy, savoury notes of cheese are perfectly complemented by the juicy, tangy burst of pomegranate seeds. This unique combination is not only delicious but also visually appealing, making it a popular choice for festive occasions and holiday parties. Whether you're crafting a cheese ball, log, or simply assembling a cheese board, the addition of pomegranate seeds takes your creation to the next level.

Pomegranate and white cheddar cheese balls

Ingredients:

• 2 tablespoons unsalted butter
• 10 fresh sage leaves
• 1 (8-ounce) block cream cheese, softened
• 4 ounces mascarpone cheese, softened
• 6 ounces freshly grated sharp white cheddar cheese
• 1/2 cup sliced, toasted almonds or pecans
• 1 cup pomegranate arils
• Salt and pepper, to taste
• Crackers, for serving

Instructions:

• Heat a skillet over medium heat and add butter. Once melted, add the sage leaves and cook until crispy, about 1 minute per side. Remove the sage leaves and place them on a paper towel to crisp up.
• In a bowl, combine the cream cheese, mascarpone, cheddar cheese, almonds, sage leaves, remaining butter, salt, and pepper. Mix until well combined.
• Take the cheese mixture and form it into a ball. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.
• Meanwhile, pat the pomegranate arils with a paper towel to remove any excess moisture. Allow them to sit out while the cheese chills.
• After chilling, remove the cheese from the refrigerator and form it into a smooth ball.
• Place the pomegranate arils on a plate or baking sheet and roll the cheese ball in them, pressing gently so that the arils adhere to the cheese.
• Serve the cheese ball immediately or keep it chilled until ready to serve. Enjoy with crackers!

This recipe yields 4 to 6 servings as an appetizer, possibly more when served with other dishes. It can be made ahead of time and stored in the refrigerator for up to 2 days before adding the pomegranate arils.

Pomegranate and pistachio cheese logs

Ingredients

• 1 cup cashews, soaked overnight
• 5 garlic cloves, peeled
• 3 tablespoons fresh lemon juice
• 3 tablespoons full-fat coconut milk
• 1 tablespoon nutritional yeast flakes
• 1/2 cup fresh pomegranate seeds
• 1/4 cup pistachio nuts, chopped

Optional Equipment

Food processor

Method

Preheat the oven to 350 F. Place the garlic cloves in foil, drizzle with a little olive oil, close the foil, and roast in the oven (on a tray) for 20-25 minutes.

Drain and rinse the soaked cashews and add them to a food processor. Pulse them into a chunky mixture, then add the lemon juice and coconut milk. Blend until smooth.

Add the yeast flakes, salt, and roasted garlic. Process until well combined.

Add the mixture to a piece of cling wrap and shape it into a log. Tie the ends with string or twine. Chill in the fridge overnight.

Cover the cheese with fresh pomegranate seeds and chopped pistachio nuts. Serve with crackers, toast, or rolls.

Tips

• Soaking the cashews is necessary. It helps the nuts blend better, giving them a creamier texture, and it takes away the slight natural sweetness that cashews have, giving you more control over the flavour.
• You can use any raw cashew nuts. Pieces are usually cheaper, but whole nuts work too.
• The roasting process gives the garlic a unique flavour. Garlic is also less intense in flavour when roasted, making it a better choice for this cheese.

Pomegranate seeds as a topping

Pomegranate seeds are a fantastic way to add a burst of colour, texture and flavour to a cheese dish. The seeds are slightly chewy and packed with vitamins, minerals and antioxidants. They also carry a lot of symbolism, representing good luck and prosperity in Armenian culture.

When using pomegranate seeds as a topping, it is best to use fresh seeds, as they are more vibrant and have a better flavour than store-bought, pre-seeded varieties. They should be gently pressed into the cheese, as they will not stick well otherwise. This can be done more easily if the cheese is slightly soft and has been allowed to sit at room temperature for 5-10 minutes.

If you are using the seeds to coat a cheese ball, it is important to first pat the seeds completely dry, to ensure that your cheeseball stays pretty. You can also try toasting the seeds in the oven at 375 degrees for 5-6 minutes for a nuttier flavour.

Pomegranate seeds pair well with a variety of cheeses, including sharp or extra sharp white cheddar, cream cheese, pecorino, and ricotta. They can also be used to top plant-based cheeses, such as a cashew-based cheese log.

Nuts and herbs as toppings

Nuts and herbs are a great way to add texture and flavour to a cheeseball. They can be mixed into the cheese or used as a coating.

For a festive look, try a combination of toasted almonds and crispy sage. The almonds can be crushed and mixed into the cheese, or simply toasted and used as a coating. If you're after a more subtle, nutty flavour, try toasting your almonds on a low heat until they're golden and fragrant.

Pecans are another popular choice, adding a slight nutty flavour and some texture to your cheeseball. Try toasting them in the oven at 375 degrees for 5-6 minutes for an extra nutty kick. Walnuts are a good alternative, as are sliced almonds.

Chives are a great way to add a fresh, herby flavour to your cheeseball, and they also add some colour. Fresh rosemary is another option, and it pairs well with the pomegranate. If you're after something a little different, try thyme or rosemary.

If you're making a plant-based cheeseball, you could try a combination of pistachio nuts and fresh pomegranate seeds as a coating. This adds a nice crunch to the soft cheese.

What to serve with pomegranate and cheese

Pomegranates and cheese are a match made in heaven, and a pomegranate-studded cheeseball is sure to be the star of any party. Here are some ideas for what to serve with this stunning appetiser.

Crackers

Water crackers, multigrain crackers, or sea salt crackers are all excellent choices to serve with your cheeseball. They provide a neutral base that lets the flavours of the cheese and pomegranate shine.

Breads

Crostinis, toasts, or bread rolls are a great option if you want something more filling than crackers. A crusty baguette or sourdough would be a good choice, providing a chewy texture and tangy flavour to complement the cheeseball.

Fruits and Vegetables

Apple slices, especially from sweeter varieties like Honeycrisp or Fuji, provide a crisp, refreshing contrast to the bold flavours of the cheeseball. You could also try serving the cheeseball with grapes, or even celery or carrot sticks for a healthier option.

Nuts

Toasted nuts like almonds, pecans, or pistachios would be a great addition to the cheeseball platter, providing a crunchy texture and nutty flavour. If you're feeling creative, you could even make your own dukkah or nut brittle to serve alongside.

Meats

If you're looking for something more substantial to serve with your cheeseball, consider adding some sliced meats like salami, prosciutto, or sopressa. These would provide a savoury, umami contrast to the sweet and tangy pomegranate.

With these suggestions, you're sure to create a delicious and well-rounded cheeseboard to impress your guests!

Frequently asked questions