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recommendations for a fruit and cheese plate

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I'm having a dinner party this fiday starting with potato and leek soup and a main course of roasted pork with stuffed tomatoes.

I want to end with a fruit and cheese platter. What are some good matches? Plus, which wine with it? Thanks!!!

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  1. Stilton, pears, and port is always good, but the best fruit/cheese/wine combination I've ever had was cabrales (a Spanish blue), perfectly ripe white peaches, and a black muscat made by Quady called Elysium...heavenly.

    1. I like pears or asian pears with cheese, also walnuts and dates.

      I assume you are having more than one cheese, but if not, remember there are a few of us weirdos out there that won't eat blue cheese.

      1. Star fruit are always nice. They pair well with many cheeses and are attractive on the plate.

        1. Basic idea is to have three or four cheeses of different types (soft, sheep or goat/chevre, semi-firm, firm, blue). Depending on where you are, consider the ripeness of the fruits available, and only choose those that are truly ripe; dried fruits can be better in certain cases.

          Among the cheeses to consider other than those already mentioned:

          (1) Soft: Taleggio or the various Vacherins or Roblochons. And Hubbardston Blue (not a blue cheese) from Massachusetts is wonderful with dried figs....

          (2) Sheep, goat/chevre: Petit Basque (sheep), and the wonderful American goat cheeses by Coach.

          (3) Semi-firm: Comte, Castellano (Spanish; some variations are mixed from sheep, cow and goat milk - wonderful)

          (4) Firm: Parmigiano-Reggiano is superlative for eating; actually, for practically anything. Also Vella Dry Jack.

          (5) Blue: Gorgonzola dolce (the younger, softer form; melts in your mouth, not in your hands), Maytag Blue

          1. We had a fruit and cheese platter just Sunday afternoon. The cheese was a mild parmesan (from Gelson's) and it was surprisingly good with the absolutely freshest, sweetest strawberries (from a produce stand at the Strawberry Hill Golf course). They also had a blue cheese, and there were compliments on that, too (although I don't eat blue cheese, myself.) These cheeses were not the standard wrapped commercial kind, but provided by a supermarket. Maybe you have a Gelson's Market near you or a fine cheese shop. The simple combination was quite satisfying. I like the parmesan because it is a strong flavor and you really don't have to eat much of it to be sated. But, the strawberries have to be very sweet to couple nicely.