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Suggestions for partners with cheeses

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I've been on a cheese kick lately and have just purchased a bunch of different ones to share.

My only problem is that I don't know what to serve with them. I'm not talking "nuts and fruit!" I want specifics that will bring out the best in each cheese, or even something I can do with the cheeses (ie spread on bread and toast, etc).

It doesn't have to be fancy, as this is a very casual affair, just has to be tasty, easy and available.

Here are the cheeses I purchased:

Fontina Fontal

Sottocenere (cow milk studded with slivers of black truffle are rubbed in ash and aromatic ground spices including nutmeg, coriander, cinnamon, licorice, cloves, and fennel.)

Brillat Savarin (triple-creme cow)

Humboldt Fog (goat)

Delice de Bourgogne (cow, triple creme pungent, moldy rind with straw and mushroom aromas to complement the sweet, creamy straw-colored interior.)

Fromage de Meaux (raw cow, smooth, straw colored paste is complex and assertive, with a lovely, spicy aftertaste reminiscent of mushroom and black truffles)

Taleggio

Selles-sur-Cher (goat, tart, briny, wreathed in whiffs of fresh milk and new-mown grass.)

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  1. Man, I don't know if I'd want to serve the sottocenere with anything at all. That sounds like something that needs space.

    1. With the Humboldt Fog or other strong cheese, I'd serve honeycomb if you can find it. My local growers market won't have theirs until mid-summer and I can order online but sounds like you need it sooner. If you have any fancy-food stores you may want to call around. It's SO great.

      1. Well, you said "not nuts and fruits," but I love to run dried apricots through Brillat as dippers. The sweet/salty/creamy combo is quite lovely.

        Nothing like a nice baguette to accompany your cheeses. Casual, simple--it works.

        2 Replies
        1. re: kattyeyes

          Hey, kid. I took it to mean give specific suggestions not just "nuts and fruit."

          1. re: c oliver

            Right, that's exactly what I meant! I meant more specific fruits and such. I think I have dried apricots at home, I'll have to try that, thanks!

        2. I'm not sure I'd want to serve anything more than grapes and good bread with those cheeses. Maybe some celery for crunch. I find "less is more" with most European soft cheeses, particularly as you have some distinctive tastes there that migth jar with some of the others..

          1. A dab of Greek thyme honey goes with just about every cheese.