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Cheese Please! Pairing & Suggestions, Part 2

Bleuberet Cheese Board

It’s time for part deux in our Cheese Please Series! Your local shop/cheesemonger (Campbell Cheese is our local Cheesemonger in Brooklyn) may not have these specific cheeses, meats and accoutrements, but through your own creativity and the helpful advice of the cheesemonger, you will be able to use the flavor profiles below as a template. We got a little sweet on this one. After all, who doesn’t love a delicious dessert plate with chocolates and a decadent cheese selection?

Cremeux de Bourgogne, Cow, Froagerie Delin, France

  • This creamy cow’s milk cheese might be one of the most decadent ones you’ll ever try. Sample it on its own and it almost feels like eating dessert.
  • It is lusciously rich…like a firmer version of mascarpone or crème fraiche.
  • Cremeux de Bourgogne has a mild, creamy flavor which allows it to pair well with a variety of other ingredients, such as sweet or sweetly-tart fruits.

2-year Gouda, Cow,  L’Amuse, The Netherlands

  • Gouda is always a crowd pleaser and this 2-year aged cheese from The Netherlands is no exception.
  • It has a firm, somewhat crumbly texture with plenty of protein crystals dispersed throughout.
  • The flavor is robustly salty with nutt-butterscotch notes.

Raaka Pink Sea Salt Unroasted Chocolate

  • At 71% chocolate, this bar is dark enough to add a pleasant bitterness to the cheese plate, yet retains a smooth sweetness that is perfect for a dessert board.
  • The addition of pink sea salt adds a nice balance, in particular, when enjoyed with sweet flavors like jam (always a perfect addition) and fruit.
  • Raaka chocolate is unroasted which allows bright, unique flavors to shine through.

Additional Pairings:

  • Bual Madeira– A sweet dessert wine with notes of coffee, caramel, and cocoa. Pairs well with chocolate and rich cheeses and will easily push a cheese plate into dessert territory.
  • Reisling– Semi-sweet or sweet with crisp acidity and floral notes. Pairs especially well with salty cheeses such as Gouda.  Reisling is shedding its image as a sickenly sweet wine and nowadays you’ll find a wide array from touch of sweet to quite dry. Ask your wine merchant, they can help guide you.
  • Bleuberet pairing: We recommend In the Buff for a plate like this – the high hit of blueberry to gentle touch of sweet pairs nicely with the range of cheese and chocolate.

PS – If you have a cheese fest coming up, and there might be leftover cheese, our Cheese Please foodie box has the perfect cheese saving bags and jams to enjoy the with remaining cheese.

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