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Fruit plus cheese - your faves?

Sharuf Oct 16, 2009 07:33 AM

I'm trying to nail down the best combos of this very versatile course. Tea-time offering, party snack, or dessert -- what are your standbys?

I'm thinking pears with cambazola and water crackers. Cheddar with apples and wasabrod rye crackers. Cream cheese with graham crackers and grapes.

Let's keep the cheese choices more common and available than esoteric. Something convenient that one can find locally and keep on hand for several days.


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  1. j
    janniecooks RE: Sharuf Oct 16, 2009 07:44 AM

    Manchego with honeycrisp apples

    1. JungMann RE: Sharuf Oct 16, 2009 08:18 AM

      Tart apples and brie
      Lychees and gouda

      2 Replies
      1. re: JungMann
        Paulustrious RE: JungMann Oct 16, 2009 09:24 AM

        What age Gouda?

        1. re: Paulustrious
          JungMann RE: Paulustrious Oct 16, 2009 11:59 AM

          I served fresh lychees with a young gouda. The sweet and sour of the fruit cut through the creaminess of the cheese in a novel pairing.

      2. l
        laliz RE: Sharuf Oct 16, 2009 08:21 AM

        Brie with fig jam

        medjool dates stuffed with a shard of parmesan

        1. c
          cimui RE: Sharuf Oct 16, 2009 10:34 AM

          Aged goat cheese (i.e. one of these: http://www.coachfarm.com/Aged1/Aged1.... ) with pears (any kind, but seckel pears are especially great).

          I love Medjool dates stuffed with fresh chevre or cream cheese and nuts... A cheese with a slight tang works best, I think.

          1. chowser RE: Sharuf Oct 16, 2009 10:41 AM

            dates or figs and goat cheese
            pear and gorgonzola (on endive)
            gruyere and tomatoes (does that count as fruit here?)

            2 Replies
            1. re: chowser
              cimui RE: chowser Oct 16, 2009 11:23 AM

              Bubbly, toasty, melted gruyere on an open faced tomato sandwich... Mmm.

              1. re: cimui
                chowser RE: cimui Oct 16, 2009 11:44 AM

                Good thought for dinner tonight--with soup.

            2. t
              tochowchick RE: Sharuf Oct 16, 2009 11:27 AM

              Ripe pears and stilton...yum...

              1. o
                ola RE: Sharuf Oct 16, 2009 11:34 AM

                Trader Joe's has an amazing aged cheddar with carmelized onions that is wonderful with ripe pears.

                2 Replies
                1. re: ola
                  Emme RE: ola Oct 16, 2009 08:14 PM

                  that cheese is delightful... no need for the fruit :)

                  1. re: Emme
                    scuzzo RE: Emme Oct 18, 2009 09:02 AM

                    I second that! But I would love to try it with ripe pear slices too.

                2. Cherylptw RE: Sharuf Oct 16, 2009 12:20 PM

                  smoked gouda & bartlett pears

                  1. soypower RE: Sharuf Oct 16, 2009 08:20 PM

                    Old Amsterdam and granny smith apples.

                    1. b
                      bob96 RE: Sharuf Oct 16, 2009 11:01 PM

                      Moderately aged pecorino (Tuscan, Sardinian) or a fragrant parmigiano-reggiano with ripe comice or seckel pears. Cellar-cool young cotes du rhone.

                      1. kattyeyes RE: Sharuf Oct 17, 2009 07:34 AM

                        Dried apricots with your favorite soft/triple-cream/brie-like cheese. Strawberries work, too:
                        - St. Andre
                        - Brillat-Savarin
                        - Pierre Robert

                        Dried apricots also pair beautifully with blue or dolce gorgonzola.

                        EDIT: Don't forget the nuts!

                        1. Emmmily RE: Sharuf Oct 17, 2009 08:14 AM

                          Tart apples & sharp cheddar, of course.
                          Cranberries & melted brie
                          Feta & grapes. Optionally add mint.
                          Mascarpone & berries
                          Sharp pecorino with apricot jam

                          2 Replies
                          1. re: Emmmily
                            kattyeyes RE: Emmmily Oct 17, 2009 08:57 AM

                            Cranberries and brie--yes, esp. baked in phyllo (or Pillsbury crescent dough, if phyllo isn't handy)...yum! Slice brie in half, spread cranberries in the middle, cover in dough of choice and bake.

                            1. re: kattyeyes
                              corneygirl RE: kattyeyes Oct 17, 2009 10:51 AM

                              My mom make a cranberry glazed brie for a thanksgiving app that is so good... I can't wait.

                          2. h
                            Harters RE: Sharuf Oct 17, 2009 08:21 AM

                            Cheshire & russet apple.

                            Mahon & dried apricot.

                            Emmenthal & grapes

                            1 Reply
                            1. re: Harters
                              Harters RE: Harters Oct 17, 2009 01:58 PM

                              Any north English cheese - with fruit cake. The cake's very much a regional thing.

                            2. DallasDude RE: Sharuf Oct 17, 2009 08:46 AM

                              Stilton and avocado. mmmm

                              1. ChrisOC RE: Sharuf Oct 17, 2009 09:16 AM

                                Cream cheese topped with Major Grey's chutney.

                                1 Reply
                                1. re: ChrisOC
                                  scuzzo RE: ChrisOC Oct 18, 2009 09:04 AM

                                  I love Major Grey's chutney with Cambazola too!

                                2. GretchenS RE: Sharuf Oct 17, 2009 11:36 AM

                                  I had white nectarines with goat cheese (the young, creamy kind) and kalamata olives at a party and it was an amazing combination of flavors.

                                  1. c
                                    Chefpaulo RE: Sharuf Oct 17, 2009 03:00 PM

                                    For all everyday fare, I have to vote with tochowchick on the pears and stilton blend.

                                    But one I haven't seen posted is the strawberry/Gjetost combi for the breakfast sandwich. I learned of this in Norway 10 years ago and can't get enough. Take two slices of multigrain bread and generously butter with plugra. Add generous slatherings of strawberry preserves, slices of thinly-sliced Gjetost and sliced fresh strawberries.

                                    A truly satisfying and filling morning treat.


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