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What cheese with pears?

Sharuf Feb 13, 2009 06:17 AM

What cheeses work especially well with pears?

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  1. c
    cettlinger RE: Sharuf Feb 13, 2009 06:18 AM


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      ferret RE: Sharuf Feb 13, 2009 06:33 AM

      Not really many that don't go well (maybe American). Manchego, brie, gouda, the gorgonzola already mentioned. I'd probably steer clear of sweeter cheese -- but even those can be good depending on the cheese.

      4 Replies
      1. re: ferret
        kattyeyes RE: ferret Feb 13, 2009 06:42 AM

        Blue, blue, blue...or bleu, bleu, bleu.

        1. re: kattyeyes
          Ali RE: kattyeyes Feb 13, 2009 06:55 AM

          Yup. Isn't Stilton classic with pears?

          1. re: Ali
            BobB RE: Ali Feb 13, 2009 07:08 AM

            Mmm, yes. Stilton is perfect, but other blues work too.

        2. re: ferret
          Mawrter RE: ferret Feb 15, 2009 03:19 PM

          Agreed - practically ALL cheese is good with pears! I like all of the above and chevre, too. Asaiago. Cheddar. A sweet cheese could be nice in a desserty thing. Reading this thread is practically making me salivate!

        3. c
          cheesecake17 RE: Sharuf Feb 13, 2009 06:42 AM

          brie is delicious. my husband loves a sandwich of a fresh baguette with brie, pears, and honey.

          1. chef chicklet RE: Sharuf Feb 13, 2009 06:58 AM

            I would prefer a hard cheese- pungent and sharp with a perfect pear.

            1. l
              Louise RE: Sharuf Feb 13, 2009 08:42 AM

              The classic Milanese combination is pears, walnuts, and gorgonzola.

              1 Reply
              1. re: Louise
                alwayscooking RE: Louise Feb 15, 2009 03:29 PM

                I add diced celery and a dressing of mayo and 0 fat greek yogurt for my modified Waldorf salad. Super easy and raves from all ranges of palates.

              2. bayoucook RE: Sharuf Feb 13, 2009 08:45 AM

                Yes! Blue cheese with smoked almonds on the side - heaven!

                1. funklight RE: Sharuf Feb 13, 2009 02:49 PM

                  one of the less salty pecorinos would be good. maybe toscano. definitely not romano. something really stinky might also work, like tallegio or cowgirl creamery's red hawk.

                  2 Replies
                  1. re: funklight
                    cleopatra999 RE: funklight Feb 14, 2009 10:50 AM

                    for me I like cambozola, I also really enjoy manchego with them.

                    1. re: cleopatra999
                      kchurchill5 RE: cleopatra999 Feb 14, 2009 10:52 AM

                      Blue, bire, gorgonzola and cambozola is good. Never had manchego but sounds good!!

                  2. b
                    bigfellow RE: Sharuf Feb 14, 2009 10:52 AM

                    Cashel Blue is my choice.

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