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Condiments for Cheese

Chinon00 Mar 12, 2007 05:17 PM

I'm looking for more ideas for cheese condiments. My present routine includes: honey, orange marmalade, pepper jam, tomato jam and mostarda di cremona.


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    flipkeat RE: Chinon00 Mar 12, 2007 05:21 PM

    I enjoy port wine jelly Mmmm

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      xena RE: Chinon00 Mar 12, 2007 05:23 PM

      quince paste, fig preserves

      1 Reply
      1. re: xena
        magfitz RE: xena Mar 22, 2007 03:09 PM

        yes, quince paste or even apricot jam/preserves go very well with Manchego.

      2. m
        mojoeater RE: Chinon00 Mar 12, 2007 05:42 PM

        Olive tapenade or roasted red pepper puree for something savory rather than sweet.

        1. babette feasts RE: Chinon00 Mar 12, 2007 08:53 PM

          Try saba, a cooked grape must syrup from Italy. Or a sweetened balsamic reduction. Also try making your own mostardas with dried (raisins, currants, cherries, apricots, figs) or fresh (pears this time of year) fruit.

          1. bryan RE: Chinon00 Mar 12, 2007 09:34 PM

            Chutney. Branston pickle.

            2 Replies
            1. re: bryan
              MsMaryMc RE: bryan Mar 12, 2007 10:08 PM

              You beat me to it! A nice sharp English Cheddar, a hunk of French bread, some Branston pickle...mmmmmmm!

              1. re: MsMaryMc
                shindiganna RE: MsMaryMc Mar 19, 2007 03:46 AM

                ahh...pour me a cuppa

            2. jennyantepenultimate RE: Chinon00 Mar 13, 2007 02:53 AM

              slices of fresh peeled and cut asian pears and fuji apples.

              1. s
                synergy RE: Chinon00 Mar 13, 2007 04:33 AM

                any of the dried berries, cranberry, raisens,cherries, nuts,

                1. MMRuth RE: Chinon00 Mar 13, 2007 04:43 AM

                  I found a delicious prune "cake" (mostly just pressed prunes) at Murray's Cheese that was delicious with goat cheeses - sadly, they've not carried it since.

                  1. b
                    berkleygary RE: Chinon00 Mar 13, 2007 04:55 AM

                    a nice slice of good cheddar dipped in honey mustard

                    1. a
                      ali patts RE: Chinon00 Mar 13, 2007 04:58 AM

                      onion marmelade, or if it's cheddar then really sharp pickled onions!

                      1. a
                        annimal RE: Chinon00 Mar 13, 2007 08:46 AM

                        someone above mentioned quince pastes... any sort of fruit paste is going to be a great foil for cheese. 34 Degrees makes a variety of flavors (pear, plum, fig, quince, apricot and spiced cherry) that all have pairing suggestions on the label. They're available at Whole Foods and some Wild Oats. I'm also really partial to latino guava pastes.

                        1. Katie Nell RE: Chinon00 Mar 13, 2007 08:49 AM

                          I made a compote of prunes, dried cranberries, and dried apricots that was really tasty. I added a vanilla bean and cinnamon too. I was trying to replicate something we had at one of our favorite restaurants, but mine was slightly too sweet- easy to change though.

                          1. marmite RE: Chinon00 Mar 13, 2007 10:19 AM


                            1. m
                              mimosa RE: Chinon00 Mar 13, 2007 03:31 PM

                              one of our favorite pairings is Quebec 8yr cheddar (any sharp cheddar will do) with red onion confit from Girl & the Fig...awesome!

                              1. Andiereid RE: Chinon00 Mar 13, 2007 03:32 PM

                                An apple slice

                                1. p
                                  piccola RE: Chinon00 Mar 13, 2007 06:11 PM

                                  cranberry sauce
                                  bitter orange marmalade

                                  2 Replies
                                  1. re: piccola
                                    Quine RE: piccola Mar 13, 2007 07:29 PM

                                    kimchee yeah, a good one.

                                    1. re: Quine
                                      PseudoNerd RE: Quine Mar 19, 2007 06:39 PM

                                      I just had some with goatsmilk gouda!

                                  2. a
                                    AnnaEA RE: Chinon00 Mar 13, 2007 07:11 PM

                                    I like apples and a grainy mustard with cheese.

                                    1. b
                                      bythenumbers RE: Chinon00 Mar 18, 2007 01:33 PM

                                      Good Crusty Bread (from Con Pane Bakery) and Fig Jam (from Whole Foods)

                                      1. l
                                        Lilbug RE: Chinon00 Mar 18, 2007 02:43 PM

                                        A drop or two of good balsamic vinegar on a slice of Swiss cheese.

                                        1. h
                                          HillJ RE: Chinon00 Mar 18, 2007 03:41 PM

                                          Fresh herbs!

                                          We chopped & pressed fresh lavendar, rosemary, lemon basil, tarragon and thyme into semi soft cheese and served with sliced lemons, pear, tangerine and ruby grapes.

                                          1. f
                                            Fleur RE: Chinon00 Mar 19, 2007 03:33 AM

                                            It really does depend on what kind of Cheese you are serving. I usually serve a Classic French Cheese Plate and would use fruit like beautiful Grapes only for decoration. The French NEVER eat Fruit with their Cheese. I serve a Pain aux Noix or Hazelnut Bread sliced very very thin, some plain crackers.

                                            If I am doing a Provencale or Nicoise dinner, the Cheese will be reflective of that region. I take an 8 ounce fresh Chevre, I use Petit Billy, and cover it all over in Herbes de Provence, wrap it in cheesecloth, then in Cheese paper for 2 - 3 days. I like to place it on a platter, cut out a slice, and drizzle some EVOO from the South of France over it. serve with a simply dressed sald of Mesclun. Or take the Petit Billy, and drizzle it with Lavender Honey and sprinkle with a tiny bit of Dried Lavender for color.

                                            1. p
                                              Pampatz RE: Chinon00 Mar 19, 2007 08:37 PM

                                              This weekend I had a crusty doblado bread spread with marinated chevre and a Moraccan tomato confit. Terrific

                                              1. m
                                                malibumike RE: Chinon00 Mar 20, 2007 07:45 AM

                                                I like to take brie and spread colemans hot mustard on a slice.

                                                1. JungMann RE: Chinon00 Mar 20, 2007 08:13 AM

                                                  Ahhh, glad to see Branston pickle up there with cheddar. Add to that Mae Ploy Sweet Chili sauce with cheddar and cream cheeses. Amazing!

                                                  1. MaspethMaven RE: Chinon00 Mar 22, 2007 07:10 AM

                                                    When I can't get quince paste, I've subbed in guava paste. Comes in a round flat tin. Goya makes a good one.

                                                    1 Reply
                                                    1. re: MaspethMaven
                                                      shindiganna RE: MaspethMaven Mar 22, 2007 01:31 PM

                                                      ooo...great idea!

                                                    2. wenster RE: Chinon00 Mar 22, 2007 01:42 PM

                                                      Ok, some people may find this disgusting- but peanut butter. It just works for me.

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