Suggestions for partners with cheeses

[QueenB]

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.)

[tatamagouche]

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

[c oliver]

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.

[kattyeyes]

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.

[c oliver]

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

[QueenB]

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!

[Harters]

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..

[mnosyne]

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

[coney with everything]

I loves me some fig jam with my goat cheese...a little of each on a good cracker or baguette slice.

[alwayscooking]

With these I'd have honey (comb or loose), walnuts, an aged balsamic vinegar, quince jam, figs (pressed, fresh, or cake). And an excellent, crusty, firm bread.