Cheese And Spice: Perfect Pairing Guide

Herbs and spices can elevate the flavour of cheese, and the two have been combined for thousands of years. Whether you're scattering herbs over a cheese-topped pie, making a cheese and herb crumb, or garnishing a grazing board, there are endless combinations to suit your palate. For example, blue cheese pairs well with strong herbs like parsley, sage or garlic, while milder cheeses like young cheddar or mascarpone work best with ingredients of similar intensity.

When it comes to specific spices, chilli flakes can add a kick to Monterey Jack, while coriander complements the sweetness of gouda. Sumac, meanwhile, is a good match for mascarpone, and pumpkin spice works surprisingly well with triple-crème cheeses like Camembert or brie.

Blue Cheese and Parsley, Sage or Garlic

Blue cheese is a strong-flavoured cheese that pairs well with herbs that can stand up to its pungency. Acidic herbs like chervil or sorrel are often used to complement blue cheese, but it also goes well with other herbs such as parsley, sage, and garlic.

Blue cheese and parsley are a classic combination, often used in salad dressings. Parsley adds a fresh flavour to blue cheese, and the two ingredients can be combined with mayonnaise, sour cream, lemon juice, and salt and pepper to create a creamy blue cheese dressing. This can be served as a dip or thinned out with milk to create a salad dressing.

Sage is another herb that pairs well with blue cheese. It has an earthy flavour that can be used to enhance the nuttiness of the cheese. Blue cheese and sage are often used together in recipes such as mashed potatoes, chicken dishes, pasta, and soups.

Garlic is also a popular pairing with blue cheese, adding a sharp, pungent flavour. Blue cheese and garlic are often combined to create a compound butter that can be served with steak, burgers, or vegetables. This compound butter is made by mixing softened butter with blue cheese crumbles, parsley, basil, and crushed garlic, then forming it into a roll and refrigerating until firm.

Brie and Thyme, Chives, Basil or Tarragon

Brie and Thyme

Thyme is a versatile herb that pairs well with brie. To make baked brie with garlic and thyme, preheat your oven to 350°F. Score the top of the brie in a criss-cross pattern and place it in an oven-safe dish. Whisk together some extra virgin olive oil (EVOO), garlic, and thyme, then spoon this mixture over the brie. Sprinkle with sea salt and pepper, then bake for 20 minutes or until the cheese is bubbly. Serve with veggies, fruit, chips, crostini, or a crusty baguette for dipping.

Brie and Chives

Chives are another herb that goes well with brie. You can add chives to many brie-based dishes, such as:

• Crab wontons with brie and chives
• Brie and chive biscuits
• Buttermilk biscuits with brie and chives
• Brie with strawberries on brioche crostini
• Hash brown "omelet" with asparagus and brie
• Prosciutto, brie, and apricot crostini
• Brie and green olive canapes
• Bacon brie breakfast sandwiches
• Brie tartlets with honey onion relish
• Baked brie mashed potatoes
• Brie baked mashed potatoes
• Garlic butternut squash and zucchini gratin
• Fried potatoes with oyster mushrooms and brie

Brie and Basil

Basil is a classic pairing with fresh mozzarella, but it also goes well with brie. Try making The Silver Palate's Linguine with Tomatoes and Basil (and Brie). Combine ripe tomatoes, brie, basil, garlic, olive oil, salt, and pepper in a large serving bowl and prepare at least two hours before serving. Boil the linguine and toss it with the tomato sauce before serving.

Brie and Tarragon

Tarragon is another herb that can be paired with brie. Try making brie en croute with shallots and tarragon. Sauté some shallots in olive oil, then add tarragon and Dijon mustard. Place a brie log on a sheet of puff pastry, cover it with the shallot mixture, and roll it up. Brush with an egg wash and bake until puffed and golden.

Cheddar Cheese and Sage

Cheddar cheese is one of the most common and delicious cheeses in American cuisine. It has a strong flavour and is often quite sharp and nutty. This strong flavour is beautifully complemented by sage, an earthy and complex herb with peppery notes.

Sage has been used to flavour cheese since the 1800s when cheesemaking reached America, and the two have been a popular pair ever since. The herb's unique flavour is not lost against the strong cheddar, and the two work together to create a depth of flavour.

Recipes

The combination of cheddar and sage is a popular one for biscuits, where the cheese is grated and the herb is chopped finely and added to the dough. The biscuits are then baked in the oven for around 15 minutes.

You can also make mashed potatoes with white cheddar and sage. To make this, melt butter in a saucepan and add sage, stirring until the butter browns. Then, add cream and milk and bring to a simmer. In a separate pot, boil potatoes until tender, drain, and then add the cream mixture. Mash the potatoes, stir in grated cheese, and season with salt and pepper. This can be baked in the oven for a tasty side dish.

Goat's Cheese and Dill

Goats Cheese and Dill: A Match Made in Heaven

Goats' cheese and dill are a classic combination, with the fresh and fragrant nature of dill complementing the distinct flavour of goats' cheese. This pairing is a great way to enhance the flavour of your cheese and elevate your dish.

The Cheese

Goats' cheese, or chèvre, is a soft, crumbly cheese with a gentle and delicate flavour. It is incredibly versatile and can be used in a variety of dishes, from salads to canapes. The key to its distinct flavour is the freshness of the milk used in its production. By processing the goat milk just hours after it is obtained, cheesemakers are able to achieve a perfect harmony of subtle salt and citrus notes in a light, fluffy texture.

The Herb

Dill is an herb with a fresh, lemony, and subtle aniseed flavour. It grows easily and is often used to enhance the taste of various dishes. Dill is known to pair well with a variety of cheeses, including American, Monterey Jack, Swiss, and of course, goats' cheese. When combined with goats' cheese, dill adds a "mossy" appearance and a delightful flavour contrast.

Recipe Ideas

The versatility of goats' cheese and dill means they can be used in a multitude of recipes. For a simple yet elegant appetiser, try coating chilled goats' cheese in fresh dill and serving it with crackers. You can also create easy vegetarian canapes by mixing goats' cheese with dill, capers, lemon juice, and cayenne pepper, and serving them on small squares of rye bread or in pastry cases. For a heartier meal, pair goats' cheese and dill with ocean trout, salmon, or beetroot salads.

Experiment and Enjoy

As with any herb and cheese pairing, feel free to experiment with different amounts of dill to find your preferred flavour profile. Remember, you can always start with a smaller amount of dill and gradually increase it to your taste. So, go ahead and indulge in the delicious combination of goats' cheese and dill—your taste buds will thank you!

Feta and Basil or Oregano

Feta is a versatile cheese that can be used in many dishes, from salads to pasta and even desserts. Its unique salty and tangy flavour can enhance a wide range of ingredients, and its texture can be manipulated through grilling or baking. Feta is also a great make-ahead appetizer, as it can be easily marinated in olive oil and herbs and served with bread, crackers, or vegetables.

When it comes to herbs, basil and oregano are excellent choices to pair with feta. Both basil and oregano are essential spices for Mediterranean dishes and are commonly used in spaghetti sauces, stews, and tomato-based dishes. They complement each other well and are often used together to enhance their flavour profiles. However, there are some key differences between the two.

Basil has a sweeter, more herbal, and slightly minty flavour with hints of pepper and clove. It is perfect for adding a fresh touch to a dish and is ideal for cold dishes or desserts. Basil works well with burrata and tomatoes and is commonly used in margarita pizzas. It is best added towards the end of cooking, as prolonged heat can diminish its flavour and turn light-coloured meats like chicken unappetisingly green.

Oregano, on the other hand, is bolder and earthier, with woodsy and camphorous notes and mild lemon and bitter undertones. It is ideal for cooked meals, as it can withstand longer cooking times and pairs well with garlic. Oregano is commonly used in Mexican and Italian cuisine and is the traditional herb in pizza sauce. It is also excellent for savoury dishes and is widely used globally.

When pairing feta with basil or oregano, consider the desired flavour profile and the cooking method. Basil is ideal for fresh, cold, or sweet dishes, while oregano is better suited for cooked, savoury meals. Both herbs complement the salty and tangy flavour of feta, and using a combination of the two can create a well-rounded, flavourful dish.

Frequently asked questions