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Cheese for Dessert

I will preface this with - I am not a dessert person.

Does anyone else occasionally have cheese and crackers for dessert? I actually prefer cheese with a nice glass of wine to coffee and dessert. And I love coffee.

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  1. Cheese and dessert wine beats the heck out of just about anything else.

    2 Replies
      1. re: invinotheresverde

        .....but only if it can be served properly.....

      2. Here are two nicely assembled cheese and fruit DESSERT trays (NOT pre-dinner).
        If CHEESE is your choice over say fruit, cakes, or confections ... I raise my glass to you ... Enjoy.

        Look 1 --> http://servesyourightatl.com/images/F...

        Look 2 --> http://image55.webshots.com/155/3/45/...

        1 Reply
        1. re: Cheese Boy

          Look 2 is blocked......Look 1, looks very nice to me, but this guy would argue the cheese is touching the other cheeses.....:0)


        2. We rarely have dessert at home but often have cheese (accompanied by any or all of bread, celery, fruit, chutney).

          Similarly, at a restaurant, we will quite often have cheese. Sometimes before dessert if that is a possibility, more often instead of something sweet. Much depends on how well we think the place might keep its cheese - all to often, restaurants serve cheese directly from the fridge which is absolutely pointless for tastng it. If we can see a cheese board or trolley out in the restaurant, we'd knwo they knew what they were doing with it.

          1. For me, there is nothing better than ending a wonderful dining experience with a plate of assorted cheeses with dollops of sweet accompaniments. Membrillo with a nice Campo de Montalban from Spain or fresh Honey drizzled over an aged goat's milk cheese such as Patacabra. There are limitless possibilities!!

            1 Reply
            1. re: rhoneranger

              We love using chutney, dulce de leche, honey, jams, almond butter, wine reduction, mashed fruit, fruit purees, chocolate and fresh fruit with our dessert cheese platters. Who says dessert has to be a pie, cake or cookie :)

            2. When we do prix fixe menus with dessert included, we always offer a cheese course option, which about 10 or 15% of diners choose.

              1 Reply
              1. re: babette feasts

                brebis with brandied cherries. comice pears with stilton. Epoisse with anything...how could desert get better?

              2. I went with a cheese course for dessert one Thanksgiving. Unfortunately, my elderly grandfather did not understand when I explained to everyone the cheesecake was a BLUE CHEESE cheese cake, and was savoury, not sweet. He ate every mouthful, quickly, and when I asked if he liked it, he shook his head, NO. I could tell he was horrified at the "mistake" I had made, but he ate what was put in front of him, even though it was "awful" (in his mind).

                It really was very good: ground walnut "crust", creamy bleu cheese custard filling, but I've never made it again.

                2 Replies
                1. re: Phyrie

                  My mouth literally watered when I read this. Your blue cheese "cake" sounds amazing!

                  1. re: Phyrie

                    Definitely cheese. Cheese rather than anything, and the somewhat-sweet embellishments (thanks HillJ) are a great idea if you have sweet-tooth guests. Small pastries are another. Phyrie, I guess you just have to have a sweet for grandpa, but I don't think of it as a mistake otherwise, and very much hope you will post the recipe in home cooking.

                    I'd almost be inclined to serve your dish more as a starter though, as it is in the quiche/savoury tart family.

                  2. I enjoyed reading this thread; thank you for the wonderful ideas :)