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Jul 24, 2008 07:27 AM

Cheese that best pairs with avocado?

For dinner, I'm thinking about a turkey, tomato, and avocado sandwich. I would like to add some cheese as well. What cheese would you recommed to go well with the avocado? Should I add any cheese at all?

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  1. When I think avocado I immediately (but not necessarily correctly) think of Mexican and Spanish food. You could go with something as simple as a Monterrey Jack for some additional creamy texture and mild flavor, which I think would largely be a background flavor for the sandwich. You could go for a slightly firmer texture and stronger flavor with some 3 or 6 month aged Manchego. The slight tang would work well with the tomato and I the texture might off-set the creaminess of the avocado.

    Now I'm hungry and it's not even lunch time :-)

    1. Swiss cheese. One of my favorite sandwiches is avocado, swiss cheese, tomato, sprouts or lettuce with some honey mustard on really good bread. Adding some turkey sounds delicious.

      1. I don't think you necessarily need cheese, but if I were to put cheese on that sandwich, I'd use something like Jarlsberg. Or maybe some mild goat cheese. Something with a slight tang, anyway.

        1. Try a sharp cheese like an aged cheddar, or even just some Cabot. They sharpness and tartness of the tomato are going to be a perfect foil against the creamy richness of the avocado.

          5 Replies
          1. re: JungMann

            I should probably state that I have feta, gouda, provolone, gorgonzola, and 2 other greek cheeses (forgot their names) in my fridge right now. Also, I plan on making this a toasted sandwich, so meltability it key as well.

            1. re: pastry634

              Tomato/avocado/cheese grilled sandwich meals are frequent in the summer.The most used cheese is feta,my first choice is often chevre
              with olive oil and a sort of mild chipotle sauce.
              Will add turkey next time,thanks.

              1. re: pastry634

                I made an avocado omelette one time with some ham, avocado and some smoked gouda. It was out of this world. I also like to eat a half of an avocado with blue cheese dressing in the scoop part, just add a spoon! So I'm thinking that the gorgonzola would be very good. But as JungMann said a sharp cheese is very good too. Can you tell I love cheese and avocados?

                1. re: pastry634

                  Given what you have on hand, I think I'd go with the gorgonzola with a really thick crusted artisan bread. And if you're using a panini press, or a cast iron grill with the ridges, or even a charcoal grill, try grilling the avacado first. I was making paninis one day and a slice of avocado fell out and landed on the cast iron grill. Before I could get to it, it had nice grill marks on it and it was an instant addiction! For whatever reason, it does not work well in a frying pan, cast iron or not. So grill the avacados, assemble the sammich using gorgonzola, use really excellent artisan bread, prime olive oil on the outside, press and grill until golden and crunchy. A little thinly sliced Parma ham in with the turkey might be nice too...

                  And I wanna bite!

                2. re: JungMann

                  Uh-huh. I would also suggest a quality blue, provolone piccante, Roquefort if your budget is up to it, or ricotta salata.

                3. provolone works well or a smoked gouda. For melting, fontina if we're talking sandwiches/