“Don’t let the farmer know how good the cheese with pears is.” says the proverb. The enjoyable marriage of cheese and fruit has been known since ancient times, and it is no accident that this proverb has such longevity. Even if we have forgotten its original meaning, which is more multifaceted than we would think today, the foundation remains: cheeses and fruits, together, result in mouth-watering flavor combinations.
But is it right, is it wise to stop at fruit? Spoiler: no.
Cheeses lend themselves well to tout pairings, drinking and eating. We talked in a previous article about the best way to pairing cheeses with wines, for example! If you missed it, run to retrieve it-it will help you choose what to pair with the perfect course you will make after this reading.
In fact, in this article we discuss how to enrich the cheese experience by accompanying it with fruit, honey, compotes, jams and, why not, vegetables! Of foods that go well with the fresh, pungent, round, sweet or spicy flavor of cheese there are so many and, just like wine… to each his own.
CURIOSITY.
The proverb “Don’t let the farmer know how good the cheese with pears is.” was born out of a desire to emphasize the differences between social classes. The discerning palates and delicate stomachs of the nobility have been in love with cheese with pears since the Middle Ages, but at a certain point the pairing became an expression of a custom and usage, a way of being, socially exclusive. Thus a good food pairing became the symbol of class struggle!
In short, it is not just a sweet or fresh touch, but a real dialogue between flavors and textures that makes each taste unique.
After all, that of cheese pairing is an ancient art: already the Romans combined honey and aged cheeses, celebrating the contrast between sweet and savory!
In this guide we will explore the best pairings for each type of cheese, peppered with historical trivia and practical tips for making serving dishes. For your wine-tasting evenings, or to set the table for an appetizer with flair, this is the guide for you.
Fresh cheeses
Fresh cheeses, such as mozzarella, ricotta or burrata, have a delicate flavor that lends itself to light and fruity combinations.
Recommended pairings:
- Jams: Citrus or berries, such as lemon marmalade for cottage cheese;
- Fruit: Fresh strawberries or melon, to enhance the creaminess;
- Vegetables: cherry tomato salad with basil and a drizzle of wildflower honey;
- Dried fruits: Best to choose sweet, soft-textured dried fruits, such as pistachios for mozzarella in a summer salad, pecans with squacquerone cheese on a crostone along with fresh figs, and chopped slivered almonds for burrata
Historical curiosity
In ancient Greece, honey and cottage cheese were the perfect combination for a simple but prized dessert, often served at banquets. Aristotle himself described The unique flavor of thyme honey combined with delicate dairy products.
Examples of scope:
- Buffalo mozzarella with orange blossom honey, pistachios and fresh basil leaves.
- Ricotta cheese with citrus marmalade and grated lemon peel.
- Goat cheese spread on crostini with acacia honey and fresh sliced strawberries.
Soft cheeses and flowered rind
These cheeses, such as brie e camembert, have enveloping flavors and a creaminess that lends itself to sweet and aromatic contrasts.
Recommended pairings:
- Jams: Figs or pears to balance the buttery flavor;
- Fruits: Pears and green, slightly tart apples;
- Vegetables: Roasted squash with a drizzle of chestnut honey;
- Dried fruits: Best to opt for intensely flavored dried fruits, such as nuts to go with brie and roasted hazelnuts for camembert
Historical curiosity
Already during the Middle Ages, Brie was called “The king of cheeses” and was often served with cooked fruit preserves. In the same era, chestnut honey was used to preserve soft cheeses in Alpine regions, where the sweetness and bitterness balanced its rich flavor and creamy texture.
Examples of scope:
- Taleggio cheese with fig jam and caramelized walnuts
- Baked camembert with chestnut honey and pear slices
- Stracchino cheese served with Tropea red onion compote
Semi-aged and aged cheeses
Cheeses such as Parmesan cheese e Pecorino offer intense and complex flavors that are balanced with sweetness and acidity.
Recommended pairings:
- Honey: acacia for Parmesan, chestnut for Pecorino.
- Fruit: fresh figs or nutmeg grapes
- Vegetables: crispy fennel or arugula salads.
- Dried fruits: The structure of aged cheeses requires robust and aromatic dried fruits, such as walnuts or almonds
Historical curiosity
The pairing with jams and honey responds to the principle of balance of flavors. In particular, at Italian Renaissance banquets, jams of exotic fruits such as apricots were paired with pecorino cheese as a symbol of refinement. The Romans were great lovers of aged cheese, which they often accompanied with dried fruits such as figs or dates to create contrasts of texture and taste.
Examples of flow rates
Semi-mature:
- Fontina cheese with green tomato jam and whole wheat bread croutons.
- Pecorino Toscano cheese with wildflower honey and walnuts.
- Asiago with apricot jam and roasted almonds.
Seasoned:
- Parmesan cheese with chestnut honey and dried figs.
- Pecorino Romano cheese with peach jam and freshly ground black pepper.
- Grana Padano cheese with honeydew honey and green apples.
Blue cheeses
Cheeses such as gorgonzola o roquefort, intense and pungent, require accompaniments that balance their strength.
Recommended pairings:
- Honey: Lime or chestnut to harmonize the taste
- Fruit: pears or dried apricots
- Vegetables: raw celery or Belgian endive
- Dried fruits: Best to choose aromatic and sweet dried fruits, such as pistachios and Brazil nuts
Historical curiosity:
In the 17th century, French nobles served Roquefort with apricot jam at their most refined banquets. During the Renaissance, blue cheeses such as Gorgonzola were considered an exotic delicacy. Berry jams, which were hard to come by at the time, enhanced the strong taste of these cheeses.
Examples of scope:
- Sweet gorgonzola cheese with honeydew honey and pecans.
- Roquefort cheese with raspberry jam and black bread crumble.
- Blue Buffalo with blueberry jam and quince slices.
Washed rind cheeses
Cheeses such as taleggio or limburger, which are rich and intense, go well with fresh, sweet and sour and aromatic accompaniments.
Recommended pairings:
- Jams: Caramelized red onion or plum compote
- Fruit: red grape or pomegranate
- Vegetables: Grilled zucchini with a drizzle of lavender honey
- Dried fruits: Best to favor sweet or roasted nuts, such as chopped hazelnuts for taleggio cheese, roasted cashews or pine nuts
Historical curiosity
The custom of washing cheeses with saline or alcoholic solutions dates back to the Middle Ages-Cistercian monks were the main producers of these varieties, as the washed rind prevented mold growth and improved storage.
Taleggio, originally from the Taleggio Valley, was traditionally served with roasted chestnuts and honey during the fall harvests.
Examples of courses:
- Taleggio cheese (rind washed) with pear mustard and a slice of walnut bread
- Munster served with chestnut honey and a salad of green apples and walnuts
- Époisses of Bourgogne with spiced apricot jam and pepper crackers
- Reblochon with sun-dried tomato and almond chutney
“Are these suggestions to be followed strictly?”
Absolutely not. Of course, the guidelines are designed to best accompany the flavors of the cheeses, broaden their aromas, and define their contrasts, but-there is a very important but! Many vegetables, jams and fruits have not been named here: does that mean they are not good? No, just that there are too many to be included in a guide. So the invitation is to follow the guide but, if you feel up to it, get off the pavement, experiment, try, match according to your taste to find the perfect combination.
“What if I like aged cheese with pistachios?”
That’s okay: tastes are tastes. Guidelines are only suggestions. Everyone’s palate knows what is best for itself 😉
Tips for perfect tasting
- Store cheeses and jams properly, avoiding too low temperatures that dampen flavors
- Serve the accompaniments in small portions to maintain the balance between flavors
- Plan a sensory journey starting with fresh cheeses and working your way up to more intense cheeses
The art of pairing cheeses with natural accompaniments is not only a pleasure for the palate, but a celebration of traditions and flavors. Experiment and have fun: each combination can tell a unique story.
