Our consultant chef, Tracey, has been facilitating a fantastic cheese course this week with one of our clients. 6 full days delving into cheese, how it’s made, what pairs well with each cheese and even how to make up a cheese board for different occasions. It really is a fascinating and intricate subject.
We asked her to share some of her best flavour combinations when serving cheeses to her guests…
- Chevre (soft goats cheese) is perfect crumbled straight on top of cut fresh figs.
- Mascarpone pairs superbly with fresh cherries, coffee, chocolate, vanilla and amaretti biscuits
- Ricotta is delicious with fresh herbs e.g: sage
- Gruyere – Asparagus pairs well with Gruyere as it is crisp and tannic and lives up to the flavour of the cheese
- Emmenthal pairs well with fruit plates that have strong and tart fruits to accompany this smooth cheese
- Camembert: Scatter salted nuts, sticky caramelised nuts or pour sweet chilli sauce over the centre of the cheese
- Port Salut is amazing with glazed clementine’s, as they lend sweet, tart and acidic notes to this creamy cheese
- Gouda – The saltiness of olives is a perfect accompaniment to this creamy mild cheese
- Fontina pairs well with roast meats and mushrooms
- Parmesan- Asparagus, mushrooms and garlic work amazingly well with Parmesan. A unique flavor idea is to combine strawberries with grated Parmesan, blending the saltiness with freshness and sweetness”
- Roquefort – combine with pears or strawberries to cut through the strength of the cheese
Q: What happened after an explosion at a French cheese factory?
A: All that was left was de brie
Say Cheese 🙂