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How to combine Apples and Cheddar - Advice Please!

So I keep hearing/reading about the deliciousness of the combination of apples and cheddar, but I still have never tried it. So I know nothing about it, and I have questions. What kind of apples? Tart (green) or sweet (red)? What about the apple pie and cheddar combo? I'm especially curious about that, as I love sweet/salty combos (meat w/ fruit glazes and sauces, etc.).

I would like to take the newfound knowledge provided to me by my fellow CH's and transform it into an appetizer involving puff pastry. Any suggestions on how to do it? Should I just fill a pocket of puff w/ pieces of apples and cheddar? Should I make some kind of apple pie-ish filling, put a slice of cheese on top, and wrap in puff? Or would that be gross? I read somewhere about apple pies with cheddar baked in the crust, but I tend to prefer the creamy meltiness of the cheese itself as opposed to the crunchiness of baking it into crusts.

As you can see, I have little knowledge about this subject. Please help me change that! :-)

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  1. Putting a slice of cheese on apple pie is a classic new england preparation. I do like your idea of a cheddar crust with apples though, it sounds great.

    However, you really can't get much better than a cheese and fruit platter, with crackers...

    1 Reply
    1. re: Felixnot

      There's a great recipe for cheddar-crust apple turnovers in the Little Pie Company of the Big Apple's Pies and Other Dessert Favorites (an excellent little book, unfairly neglected.)

    2. How about a grilled cheese and apple sandwich?

      2 Replies
      1. re: alliebear

        A little cafe near where I work used to make a grilled cheddar and apple sandwich, and it was delicious. They also used a garlic spread, which gave it the perfect mix of sweetness and bite...

        1. re: alliebear

          i have grilled cheese with either macs or granny smiths... and bacon... mmm... bacon...

        2. Fondue! Smoked cheddar and beer fondue is great with apple slices.

          1. A favorite snack of mine is merely cheese of any sort with apples. The choice of apples is a personal preference but I like the tart crunchy type such as a granny smith tho have been wooed by the honey crisp on occasion. The idea of it in puff pastry is interesting and if I were tasked with this, I'd chop the apples, shred the cheese and then roll up in pastry like a strudel or similar.Brush with egg, sprinkle with a little shredded cheese about halfway thru baking. If you want to make it like an apple pie, make the pie filling, less sweet than normal, and put a layer of cheese on top of the filling. Other options are serving the cheese as an accompaniement rather than incorporating it in the dish.

            Let me know how it works out....

            1. Cheddar muffins with shredded or diced apples are nice. Or, check out these recipes:

              Cheddar Apple Muffins

              Swiss Apple Breakfast Loaf

              1. I think the Moosewood Collective Cookbook (not the Katzen's one) has a fabulous recipe for an Apple Cheddar Pie. It is truly my favorite combo!

                1. i love green apples, turkey bacon and cheese sandwiches. my question is will the combo get ruined if you bake the whole thing up in a puff pastry? i like the cool crispness of the apple and the way it constrasts with the other textures. if you bake it, it may lose something...

                  1. Whenever I make apple pie I make a cheddar crust. Just add 1/2 cup sharp cheddar, grated, to the pie crust. Very tasty.

                    1. A friend of mine makes "cheesy apples" which would go well in puff pastry. Don't have the recipe at hand now (am traveling) but here's the gist:

                      chopped apples, tart (peeled or not)
                      brown sugar
                      shredded sharp cheddar ( like yellow for color)
                      maybe a dash of salt
                      toss it all together and bake in a dish, or in your case put in puff pastry and bake (might need to shield the pastry with foil if it starts to get done before the apples).

                      3 Replies
                      1. re: Procrastibaker

                        Whenever you get a chance, if you could post that recipe I'd really appreciate it. It sounds very much along the lines of what I had in mind...I gather you're a fan of this recipe? Thanks!

                        1. re: Aloo0628

                          So sorry Aloo, but I am traveling without my recipe box :( If you are comfortable with it, I think you could do these ingredients to taste-- flour just to coat the apple chunks, dot with butter (maybe 2 T?) then as much sugar and cheese as you think would be tasty (I might do about 1/2 c. cheese for 4 c. apples). I'm sorry I can't remember the details!

                          1. re: Procrastibaker

                            sounds good, i'll give it a go! enjoy your travels :-)

                      2. I like 'em in a salad, sharp aged (and preferably raw milk) cheddar, apples (I prefer the green apples for their firm texture) and a slightly tart vegetable like endives or raddichio for example.

                        Garnish with roasted nuts (any kind) or walnut oil and red peppers for sweetness and color and you'll be in heaven.

                        I use a simple oil and vinegar vinaigrette, but others swear by a mayonnaise base. (I am not a big mayo fan)

                        1. I've had brie and apple quesadillas that were good. When I've had apple pie w/ cheese, the cheese is sliced on the side. My favorite is just apple slices and cheese slices together. I like fuji or gala apples with it. We just had smoked gouda and havarti w/ apple slices and those were good combinations.

                          1. Probably not an appetizer worthy, but for comfort food I put diced apples in my mac and cheese. Often I don't cook the apples, just add them at the end of my stove top mad and cheese. Usually do with smoked paparika for a smokey flavor...ymmm

                            1. Apple pie without the cheese
                              Is like a kiss without the squeeze.

                              Wonderful combination...both.

                              1. Cheddar works best with a mildly tart apple -- golden delicious, mild green apples and the like. The sour bite both complements the sharpness of the cheddar and balances the richness of the cheese.

                                1. So many great answers, thank you!

                                  Here's an additional twist to my request...in general, I don't like sour things. I love the flavor of green apples, but can only eat them if they're on the sweet side. Will a sweeter apple still taste good w/ the cheese? I assume I'd need to stick with something on the milder side though...any suggestions?

                                  Also, any further suggestions about my puff pastry idea would be great...already so many wonderful ideas up there though!

                                  Can someone describe to me what the texture of a cheddar cheese is like? I've had that sort of idea baked into a pizza crust before, and while it's good, I tend to prefer the creamy texture of a nice melted piece of cheese...thoughts?

                                  2 Replies
                                  1. re: Aloo0628

                                    To me the cheddar in pie crust thing is a more subtle take, I really enjoy a piece of cheddar on apple pie - both heated so that the cheddar is melting as you describe. This is an easy way to try out this combination. And I personally like both sweet and tart apples with cheddar.

                                    1. re: Aloo0628

                                      To up the cheese texture/taste quotient, I have made an apple crostada (the free form variety) and actually layered the cheese UNDER the apples before baking, rather than incorporating the cheese into the crust... This way, you get the pastry bottom, the melted cheese in the middle (preferably a good, sharp one) and then the sweetness of the apples on top. Glazing w/ a jam of some sort will make the top even sweeter, if you'd like.
                                      Like a a sweet grilled cheese!

                                    2. The restaurant at Lord and Taylor in NY used to serve a delicious Warm Apple Pie with a big wedge of Cheddar on the side.

                                      My Grandmother once made a great Apple Pie with Cheddar in the crust.

                                      Great combination.