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Favourite fruit and cheese pairing.

Paprikaboy Mar 23, 2013 12:25 PM

I was having a lovely hunk of Keens cheddar with an cox's orange pippin apple and musing on how sometimes the simplest things are the best and maybe this is the perfect cheese and fruit match.
Or maybe Stitchelon and comice pear is better?
What are other great cheese and fruit matches?

  1. ChefJune Mar 25, 2014 10:08 AM

    In her first book, "The Cheese Lover's Guide," Paula Lambert (The Mozzarella Company) has a recipe for Port Poached Pears with Stilton Souffle. I don't think I have to tell you how delicious that combination is.

    1. w
      wyogal Apr 6, 2013 05:47 AM

      Honey wine spiced poached pear and walnut gourmandise

      2 Replies
      1. re: wyogal
        HillJ Apr 6, 2013 06:20 AM

        Oh my...that's a perfect pairing. I never forget a restaurant that has spiced poached pear w/ or w/out cheese on its menu. the photo says it all.

        1. re: wyogal
          Jay F Apr 8, 2013 11:25 AM

          Poached pears are such an easy, lovely, delicious, and impressive dessert. Teaming them with cheese this way seems almost too good to be true. This is a must-try.

        2. alkapal Apr 6, 2013 04:36 AM

          gorgonzola dolce and pear is one of my favorite pairings.

          manchego and quince paste (membrillo)

          this is a nice chart with pairing ideas: http://www.vermontcreamery.com/cheese...

          i love fig compote with many cheeses.

          grilled peaches are so fun in the summer! i like them with creamy cow's milk cheeses.

          i almost always put dried apricots and fresh red grapes on my cheese platters. i also like to include a seasonal fruit, too.

          1. Kris in Beijing Mar 31, 2013 05:22 PM

            White grapes and muenster.

            You can go for "wow" and
            --nearly freeze the grapes [but lose a ton of flavour]
            --nearly melt the cheese
            and have them explode in your mouth.

            Reminds me of the flavour-combining scene in Ratatouille.

            1. h
              HillJ Mar 31, 2013 05:10 PM

              Inspired by the meal at Longman & Eagle, we made Gruyere donuts with maple syrup, parmesan, roasted hazelnut, whipped citrus goat cheese and cinnamon pears to our dessert table for Easter. Big hit!

              3 Replies
              1. re: HillJ
                MrsE_Wood Mar 15, 2014 07:04 PM

                I signed up for Chowhound just so I could ask you this, because I am now OBSESSED with these gruyere doughnuts!! I had never heard of them before, nor about Longman and Eagle, but now I have to have them!
                Please tell me what your recipe was, because I would love to make and eat them!!!

                1. re: MrsE_Wood
                  greygarious Mar 16, 2014 02:01 PM

                  Sounds like this may be a type of gougere. There's a gazillion recipes for gougeres, which are not hard to make.

                  BTW, Food Quests is a new (and in the opinion of a large percentage of Home Cooking Board participants, superfluous)
                  board which is not getting much participation. You will find lots of guidance about how to poach pears if you search the HC board or ask for suggestions there.

                  1. re: greygarious
                    MrsE_Wood Mar 18, 2014 05:58 PM

                    Oh, thanks!!! I will definitely check those out!! Yum!

              2. a
                andieb Mar 25, 2013 09:05 AM

                Grapes or watermelon and feta..

                1. grampart Mar 25, 2013 08:25 AM

                  Cream cheese and jelly (usually strawberry).

                  3 Replies
                  1. re: grampart
                    HillJ Mar 25, 2013 08:27 AM

                    grampart, any particular bread/base favorite to go with or do you just spread the pairings (which are a childhood fav) on the palm of your hand : o )

                    1. re: HillJ
                      grampart Mar 25, 2013 08:44 AM

                      Actually, I prefer a well toasted Thomas English Muffin.

                      1. re: grampart
                        HillJ Mar 25, 2013 09:02 AM

                        Excellent choice! All those nooks and crannies! :)

                  2. h
                    HillJ Mar 24, 2013 07:11 PM

                    Grilled Pineapple with Mascarpone Cheese
                    Blue Cheese with Grilled Pineapple
                    Grilled Mango with Pepperjack

                    and, if you're a dried fruit lover the pairings can go on forever. Apricots, plums, dried pears, go deliciously well with cheese plates.

                    2 Replies
                    1. re: HillJ
                      ItalianNana Mar 25, 2013 08:18 AM

                      This is a relatively new thing for me. The availability of tons of good quality, bite sized dried fruit makes this so much fun. I especially love dried cranberries with cheese!

                      1. re: ItalianNana
                        HillJ Mar 25, 2013 08:25 AM

                        So true, the combinations are endless...and oh so delicious!
                        This morning I had homemade date nut bread with a slice of Banon and a shot of honey drizzle with my coffee.


                    2. i
                      ItalianNana Mar 24, 2013 08:26 AM

                      I have a favorite fruit 'n nut snack that Starbuck's sells (and now I make my own) that has dried cranberries, blueberries, almonds and cashews. A nibble of whatever sharpish cheese I have on hand, between bites, is my favorite late afternoon snack. Oh, also I love smoked Gouda with those big round holiday grapes!

                      1. goodhealthgourmet Mar 23, 2013 02:15 PM

                        Fruit & cheese, two of my very favorite things :)

                        Chevre/goat cheese: figs, peaches, pomegranate, apricots, blackberries, strawberries, cherries
                        Feta: watermelon, grapes
                        Blue/bleu: pears, figs, blackberries
                        Aged gouda: apricots, apples, pears
                        Young gouda: cherries, peaches
                        Manchego: quince, apricots, figs
                        Cheddar (preferably extra sharp): grapes, apples
                        Brie: plums, apples, strawberries, cherries
                        Gruyere: cherries, blackberries
                        Fontina: apples, plums, pears, grapes
                        Asiago: figs, grapes
                        Pecorino & Parm: grapes

                        2 Replies
                        1. re: goodhealthgourmet
                          grayelf Mar 23, 2013 10:38 PM

                          Pear and tallegio, especially warmed gently in a panino.

                          1. re: grayelf
                            goodhealthgourmet Mar 24, 2013 08:53 AM

                            YES. Can't believe I forgot that one.

                        2. e
                          EmBrooks Mar 23, 2013 01:52 PM

                          Figs and coupole http://www.vermontcreamery.com/coupole-1

                          1. m
                            MRS Mar 23, 2013 01:42 PM

                            Pears and Cypress Groves Purple Haze or Truffle Tremor!!

                            1. h
                              Hobbert Mar 23, 2013 01:23 PM

                              I was surprised by how much I enjoy Edam and pears.

                              1. Jay F Mar 23, 2013 01:07 PM

                                pears and Parmigiano-Reggiano

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