Cheese Plate Companion: Perfect Dinner Pairings

A cheese plate is a great appetizer for a party or a get-together, but it can also be a fun dinner option. The best cheese boards have a variety of cheeses, meats, crackers, fruits, nuts, and spreads.

For the cheeses, it's good to include a mix of soft, semi-soft, and hard cheeses. Some popular options include brie, camembert, cheddar, parmesan, and gouda. It's also a good idea to include a blue cheese, such as stilton or gorgonzola.

Meats such as prosciutto, salami, and chorizo are a great addition to a cheese board. For crackers, options like breadsticks, water crackers, and flatbread crackers work well.

Fruits like berries, apples, grapes, and pears are a great way to add some freshness to the board. Dried fruits, such as apricots and cranberries, are also a nice touch.

Nuts, such as almonds, pistachios, and candied walnuts, add some crunch. And finally, spreads like fig jam, honey, and olive tapenade can help tie everything together.

Hard cheeses: Parmesan, Pecorino, Asiago, etc

Hard cheeses like Parmesan, Pecorino, and Asiago are very versatile and can be served in many ways. They can be sliced, cubed, grated, or shaved.

Aged Asiago is often grated or shaved and sprinkled on top of salads, soups, pasta, and sauces. Fresh Asiago can be sliced, cubed, or grated and melted. It's frequently sliced and used for making hot or cold sandwiches, or melted on casseroles, pizza, or pasta.

Parmesan is also often grated and used in pasta dishes, such as creamy Tuscan chicken, one-pot lemon garlic shrimp pasta, and chicken Caesar pasta salad. It can also be sliced or cubed and served on a cheese platter, or melted on garlic bread.

Pecorino is a great grating cheese to sprinkle over pasta, soup, vegetables, or meatballs. It can also be sliced or cut into wedges and served with bread, crackers, nuts, or sliced deli meat. It pairs well with sweet fruits, jams, and preserves, as well as honey, moscato wine, and even chocolate.

When serving a cheese platter, it's a good idea to include a mix of soft and hard cheeses, as well as different flavours and milk types. Hard cheeses can be cut into slices or cubes and stacked on the board, making it easier for guests to take a piece without having to saw through a hard cheese.

Soft cheeses: Brie, Camembert, Goat's Cheese, etc

Soft cheeses, such as Brie, Camembert, and Goat's Cheese, are versatile and pair well with various foods and drinks. Here are some ideas for what to serve with them:

Fruits and Nuts

The sweetness of fruits like figs, apples, pears, and grapes complements the rich texture of soft cheeses. To add a delightful crunch, include some almonds, walnuts, or pecans.

Crackers and Bread

Simple crackers or a freshly baked baguette are perfect for enjoying soft cheeses. The mild flavour of the bread or cracker lets the cheese take centre stage. For a special treat, try a baguette with a drizzle of honey.

Meat

Soft cheeses also go well with meat, such as prosciutto or salami. You can include these on a charcuterie board or serve them alongside the cheese.

Wine

When it comes to wine pairings, soft cheeses pair wonderfully with both red and white wines. Brie and Camembert go well with Chardonnay, Sauvignon Blanc, or a light Pinot Noir. The acidity in these wines helps to balance the creaminess of the cheese.

Recipes

If you're looking for some recipe ideas that incorporate soft cheeses, here are a few suggestions:

• Baked Brie with Baby Potatoes
• Brie and Caramelized Leek Quiche
• Creamy Brie and Zucchini Pasta
• Brie and Cherry Jam Grilled Cheese
• Pear and Brie Toast Over Salad
• Baked Camembert with Honey, Apples, Grapes, and Nuts
• Goat Cheese Salad
• Chicken & Goat Cheese Skillet

Meats: Salami, Prosciutto, Chorizo, etc

Meats are a fantastic addition to a cheese plate, adding substance and heft. Cured meats, in particular, are a great choice, and there are two types to choose from: whole muscle or encased. Whole muscle meats, such as prosciutto, are dry-cured and sometimes smoked, resulting in a sweet, nutty, and "meaty" flavour. Encased meats, like salami, are usually fermented in a humid environment, giving them a distinct tang and intense notes of black pepper, red pepper, fennel, or truffle.

When pairing meats and cheeses, it's best to go for opposite flavours. For example, the sweetness of whole muscle meats pairs well with the acidity of cheeses like Parmigiano Reggiano. The thin, delicate slices of prosciutto will melt in your mouth, while the coarse and craggy Parmigiano Reggiano provides a tangy contrast.

If you're looking for a more classic pairing, try speck, a lightly smoked whole muscle meat from Italy's Alto Adige region, with Piave cheese. The wood-smoked speck will provide a pleasant astringency, while the Piave bursts with pineapple and tropical fruit flavours.

For encased meats, consider Spanish-style chorizo with a round of perfectly ripened sheep's milk cheese, like La Serena. The cheese will cool the chorizo's heat, leaving you with sweet paprika and garlic flavours. Fresh ricotta or goat cheese also pair well with chorizo, as do Landaff Creamery's cave-aged Landaff and Kirkham's Lancashire.

When creating a meat and cheese plate, remember to include contrasting textures and flavours. You can also follow the wine pairing precept, "what grows together goes together". For example, Parmigiano Reggiano and prosciutto di Parma are a classic pairing, as the whey by-product of the cheese-making process is fed to the hogs whose legs become prosciutto di Parma.

• Salami, Calabrese salami, and Capocollo salami with fresh mozzarella and heirloom tomatoes.
• Prosciutto-wrapped grissini (breadsticks) with whipped herbed goat cheese.
• Prosciutto with melon, figs, or peaches.
• Salami with cherry peppers stuffed with whipped herbed goat cheese.
• Chorizo with ricotta cheese.
• Chorizo with olives and roasted peppers.

Fruits: Apples, Pears, Grapes, etc

When creating a cheese plate, it's important to consider which fruits will complement the cheese. Here are some tips and suggestions for pairing apples, pears, grapes, and other fruits with cheese:

Apples

Apples are a versatile fruit that goes well with many types of cheese. Some specific apple varieties and cheese pairings to consider:

• Honeycrisp apples pair well with tart, firm, or semi-firm cheeses like cheddar or smoked gouda.
• Granny Smith apples go well with soft, mild cheeses such as brie or camembert.
• Fuji apples work best with firm, aged, tart cheeses like pecorino, parmesan, and manchego.
• Green apples, such as Granny Smith, pair well with white cheddar cheese and a drizzle of honey.
• Pink Lady, Opal, Honeycrisp, Gala, and Fuji apples are great choices for a cheese plate and go well with most cheeses.

Pears

Pears are another fruit that pairs beautifully with cheese. Here are some specific pear varieties and cheese suggestions:

• D'Anjou pears have a sweet and brisk citrus flavor and pair well with creamy, tangy goat cheese.
• Bartlett pears are juicy and buttery and go well with salty brined cheeses such as feta and halloumi.
• Bosc pears have a crisp, dense, and slightly grainy texture with hints of fall spices. They are commonly paired with blue cheese.
• Comice pears are sweet and succulent with a mild flavor and pair well with a wide range of cheeses, including gorgonzola or stilton.
• Pears also go well with brie, smoked gouda, and aged gouda.

Grapes

Grapes are a common addition to a cheese plate and can be paired in several ways:

• Red and green seedless grapes are a good choice to provide natural sweetness and crunch.
• Grapes pair well with gouda, making for a sweet and savory combination.
• Grapes and brie is a classic combination.
• When pairing grapes with cheese, consider their effect on the flavor of the cheese. Grapes contain tannins, which can make some cheeses taste bitter, especially washed rind or bloomy rind cheeses.

Other Fruits

In addition to apples, pears, and grapes, here are some other fruits that can be paired with cheese:

• Berries, including strawberries, raspberries, and blackberries, add beautiful color and texture to a cheese plate.
• Dried fruits such as apricots, cherries, dates, cranberries, and figs are excellent choices and pair well with cheese.
• Oranges, mandarins, and other citrus fruits add a burst of freshness to the plate.
• Melons such as cantaloupe wrapped in prosciutto are a unique and tasty addition.
• Stone fruits like peaches and plums are also worth considering.

Extras: Nuts, Crackers, Bread, etc

Extras are an important part of a cheese plate, providing a contrast of textures and flavours to complement the cheeses. Here are some ideas for nuts, crackers, and bread to accompany your cheese selection:

Nuts

Nuts are a great addition to a cheese plate, providing a crunchy texture and complementary flavours. Here are some nut and cheese pairings to try:

• Almonds and cheddar: Toasted almonds go particularly well with the sharp flavour and crumbly texture of aged cheddar. Try spicing the almonds with chilli powder or paprika for an extra kick.
• Cashews and blue cheese: The creamy texture of cashews is a perfect match for tangy blue cheese. The mild flavour of cashews gives blue cheese a crunchy contrast.
• Pistachios and parmesan: Both pistachios and parmesan add an unexpected flavour to dishes, so they are a natural pairing.
• Pecans and brie: Raw pecans sprinkled on top of brie create a delightful combination of crunchy and creamy textures.
• Walnuts and goat cheese: Walnuts have a smooth texture that pairs well with goat cheese. Drizzle a little honey over the top for a touch of sweetness.

Crackers

Crackers are a classic accompaniment to cheese, providing a neutral base to showcase the flavour of the cheese. Here are some cracker suggestions:

• Water crackers: These are a good, mild option that won't overwhelm the flavour of the cheese. Try plain, sesame, or black pepper varieties.
• Unsalted black pepper water crackers: These will add a spicy kick to almost any cheese.
• Breton garden vegetable crackers: These crackers have a great personality and work well with charcuterie or cheese.
• Norwegian crispbreads: These seeded crackers are a good crisp option.
• Digestive biscuits: These go especially well with a quality cheddar.
• Saltine crackers, Ritz crackers, and harvest wheat crackers: These are all classic choices that will please most palates.

Bread

Bread is another essential part of a cheese plate, providing a heartier base for stronger cheeses. Here are some bread and cheese pairings to consider:

• Cinnamon raisin bread and fresh goat cheese: The sweetness of the bread is offset by the zippy freshness of the goat cheese.
• Seed- or nut-studded loaf and a smooth Alpine cheese: Try pairing a nutty cheese like Comte or Gruyere with a complementary seeded or nutty bread.
• Sourdough and marinated feta: The tangy flavour and springy texture of sourdough work well with the smooth, tangy feta.
• Baguette and Epoisses: A snappy, yeasty baguette is a good match for a runny, yeasty cheese like Epoisses.
• Focaccia and Fiore Sardo: This hard, salty sheep's milk cheese pairs well with the dense, oily texture of focaccia.
• Miche and sweet cheddar: A sweet cheddar like Dubliner or Prairie Breeze will complement this type of bread.
• Irish brown bread and creamy blue cheese: This combination will create a delicious contrast of flavours and textures.

Frequently asked questions