Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Article

Complements for a cheese course

Fine Cooking Issue 89

Q:

What are some good complements to a selection of cheeses, besides crackers and bread?

Noreen Wooten, Dumfries, VA

A:

Don’t reinvent the wheel when it comes to pairing cheese with other foods. Fresh goat cheese has a natural affinity to olives. A salty and pungent blue cheese is great with sweet things such as honey, dried figs, and jams. Compotes, toasted nuts, and other dried fruit are great with all but the mildest cheeses. Although apples and cheese may be one of the oldest pairings around, it’s actually not the best. The high acidity of the apples makes them taste sour next to many cheeses. .

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Dijon, France (501)

Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks