The Perfect Fruit Pairings For Parmesan Cheese

Parmigiano Reggiano, or Parmesan, is a hard, granular cheese produced from cow's milk and aged for at least 12 months. It is a versatile cheese that can be enjoyed as a snack, in dishes, or as an aperitif. When it comes to fruit pairings, the younger Parmesan cheeses complement fresh fruits such as pears, apples, grapes, and strawberries. On the other hand, more mature Parmesan goes well with dried fruits like walnuts, hazelnuts, raisins, plums, apricots, and dried figs. The combination of sweet and savoury flavours in Parmesan, along with its unique texture, makes it a delightful partner for various fruits, creating a range of interesting sensory experiences.

Fresh fruit pairings: pears, apples, grapes, and strawberries

The youngest Parmesan cheeses are best paired with fresh fruits such as pears, apples, grapes, and strawberries. The sweetness of the fruit complements the savoury, nutty flavour of the cheese.

Pears and apples are crisp and juicy, offering a refreshing contrast to the rich, granular texture of Parmesan. The natural acidity of these fruits also helps to balance the savoury notes of the cheese. Grapes, especially jam of grapes, also make for an excellent pairing with Parmesan. Their sweetness and juicy burst can be a delightful companion to the cheese. Strawberries, too, with their bright, sweet flavour, can enhance the savoury notes of Parmesan.

When pairing Parmesan with fresh fruit, consider the age of the cheese. The younger, less matured cheeses tend to have a more delicate structure and emphasised sweetness, which pairs well with the natural sugars and acidity of fresh fruits. The contrast between the sweet fruit and savoury cheese creates a well-balanced tasting experience.

In addition to fresh fruits, Parmesan can also be enjoyed with dried fruits, honey, and jams. The most matured cheeses, aged 24 to 30 months, are ideal partners for dried fruits such as raisins, plums, and apricots. The intense flavour of dehydrated fruits can stand up to the more pronounced savoury notes of older Parmesan.

Dried fruit pairings: walnuts, hazelnuts, raisins, plums, apricots, and dried figs

Dried fruit and nuts can add a unique touch to a cheese board, and there are several dried fruits and nuts that pair well with Parmesan cheese. Here are some suggestions:

Walnuts

Walnuts are a great addition to a cheese board, as they offer a satisfying crunch and a distinctive flavour. When paired with Parmesan cheese, the salty and nutty flavours of the cheese complement the sweet and nutty profile of walnuts. This combination creates a harmonious balance of flavours and textures.

Hazelnuts

Hazelnuts have a subtle sweetness and buttery undertones that can complement a wide range of recipes. When paired with Parmesan, the cheese can be grated over the hazelnuts to add a savoury kick. The robust essence of Parmesan enhances the nutty undertones of hazelnuts.

Raisins

Raisins are dried grapes, and grapes are a classic pairing with cheese. They have a sweet and juicy flavour that can complement the salty and nutty taste of Parmesan. The contrast between the sweetness of raisins and the sharpness of Parmesan creates an interesting flavour combination.

Plums

Plums are stone fruits with a soft, mildly sweet flesh and a tart skin. They can add a unique sweet and tart flavour to a cheese board. When paired with Parmesan, the sharpness of the cheese complements the sweetness of the plums. This combination creates a delightful balance of flavours.

Apricots

Apricots, both fresh and dried, pair well with Parmesan cheese. The sweetness and delicate flavour of apricots are enhanced by the salty and nutty taste of Parmesan. This combination creates a pleasant contrast of flavours and textures.

Dried Figs

Figs are another classic pairing with cheese, offering a sweet and delicate flavour with a slightly nutty undertone. When paired with Parmesan, the salty and nutty flavours of the cheese complement the sweetness of the figs. Grating Parmesan over fresh figs or including it on a cheese board with dried figs are both excellent options.

Fruit preserves: kiwi, apricot, or melon

The flavour combinations of fruit preserves with Parmesan cheese are endless. Here are some ideas for using kiwi, apricot, or melon fruit preserves with Parmesan cheese:

Kiwi

The kiwifruit, or kiwi berry, is a versatile fruit that pairs surprisingly well with Parmesan cheese. A spinach salad with berries, kiwi, and goat cheese is a delightful way to showcase this combination. The tartness of the kiwi and the creaminess of the cheese create a delightful contrast. For a refreshing summer treat, try a creamy coconut kiwi smoothie or a strawberry-kiwi combination in the form of a fruit pop or tartlet.

Apricot

Apricot and Parmesan can be combined to make a delicious, creamy pasta. The sweetness of the dried apricots balances the saltiness of the cheese. Try combining cooked pappardelle with chopped garlic, dried apricots, green olives, prosciutto, rosemary, pistachios, heavy cream, and grated Parmesan for a unique and flavourful dish. The addition of olive oil, salt, and pepper enhances the overall taste experience.

Melon

Melon, particularly the Fuyu variety, is a refreshing fruit that can be paired with Parmesan cheese in a variety of ways. For a contemporary take on the classic prosciutto and melon combination, try wrapping wedges of firm Fuyu melon in paper-thin slices of bresaola (Italian air-dried beef). Another option is to create a melon and Parmesan salad, similar to a prosciutto and melon pairing, but with the addition of buttery pistachios.

Honey pairings: truffle, cranberry, chestnut, or eucalyptus

Honey is a versatile food that can be paired with a variety of ingredients to create unique and delicious flavour combinations. Here are some ideas for pairing honey with truffles, cranberries, chestnuts, or eucalyptus:

Truffle Honey

Truffle honey is a luxurious and indulgent combination that blends the earthy, savory, and nutty flavours of truffles with the sweetness of honey. This pairing is often used to accompany cheese, especially rich blues and mature Cheddars, as well as earthy, mushroomy Brie-style cheeses. The combination of truffle and honey enhances the flavour of the cheese and creates a complex and satisfying taste experience.

Cranberry Honey

Cranberry honey is a festive and tangy combination that brings together the tartness of cranberries with the sweetness of honey. This pairing is perfect for the holiday season and can be used in a variety of dishes, both sweet and savoury. Cranberry honey can be used to glaze roasts, game birds, and root vegetables, or paired with cheeses such as goat cheese and crackers. It also makes a delicious addition to salads, pairing well with seasonal ingredients such as apples, squash, and sweet potatoes.

Chestnut Honey

Chestnut honey is a unique and complex combination that offers a range of flavours, from dark and spicy to smoky and nuanced. This type of honey is perfect for autumn, as it pairs well with the deeper flavours of fall cooking. Chestnut honey can be used in baking, such as cookies, cakes, and tarts, or as a glaze for roasted meats and vegetables. It also pairs well with cheeses such as Pecorino Toscano and rustic walnut bread. For a simple yet indulgent treat, spread some chestnut honey on toasted semolina bread with butter.

Eucalyptus Honey

Eucalyptus honey is a monofloral variety of honey, which means all the nectar collected comes from the same species of plant, in this case, the eucalyptus tree. This type of honey is known for its distinctive flavour, aroma, and colour, which can range from medium-dark to red-tinged. Eucalyptus honey can be tart or sweet and is best consumed raw, unfiltered, and unheated to fully appreciate its unique flavour and health benefits. It is often used to relieve cold and flu symptoms, treat respiratory infections, and boost immune system activity.

Wine pairings: white Italian wine, Malvasia, medium-bodied red wine, Marsala, Passito, or Champagne

Parmigiano Reggiano is a versatile cheese that can be paired with various wines, depending on its maturation and intended use. Here are some specific wine pairings to consider:

White Italian Wine

White Italian wines such as Franciacorta and Vernaccia from San Gimignano are perfect when enjoying Parmigiano Reggiano on its own or grated over first courses like pasta and soups. These wines complement the cheese's sweet and savoury notes, enhancing the dining experience.

Malvasia

Malvasia, a sweet Italian wine made from dried grapes, is an excellent choice for those with a sweet tooth. The intense palate of mature apricot, fig, and hazelnut, balanced by fresh acidity, creates a delightful contrast with the savoury notes of Parmigiano Reggiano.

Medium-Bodied Red Wine

When serving Parmigiano Reggiano with second courses, such as carpaccio of meat or fish, or shaved over roasted beef, a medium-bodied red wine is a superb choice. Wines like Barbera and Montefalco provide a structured contrast to the cheese's texture and flavour.

Marsala

Marsala, a fortified wine from Sicily, is a classic pairing for Parmigiano Reggiano, especially the "stravecchio" variety. Marsala's higher alcohol content and sweet or dry varieties make it a versatile choice, whether served chilled as an aperitif or at room temperature with dessert.

Passito

Passito, a sweet Italian wine, is another excellent choice for those seeking a rich, indulgent experience. Its intense sweetness balances the savoury notes of Parmigiano Reggiano, creating a delightful contrast on the palate.

Champagne

For a touch of elegance and celebration, Champagne is a surprising yet delightful pairing with Parmigiano Reggiano. The crisp acidity and fine bubbles of Champagne cut through the cheese's richness, creating a refreshing and indulgent combination.

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