In the same way that we all know that there are wines that pair perfectly with certain cheeses, we all know that there are wines that pair perfectly with certain
cheeses
and certain foods, offers a delicious experience on the palate of those who taste it. And although it is true that the combination of foods depends on the tastes of each person, there are certain guidelines with which it is impossible to go wrong.
Let’s check which foods are the best dance partners for cheeses.
- Nuts: pistachios, almonds, lightly roasted peanuts are, as we already know, a perfect complement to aged cheeses; try them in a good cheese salad.
- Dried fruits: figs, raisins, dates, dried apricots, as they have a high sweet taste, can be combined with all types of cheeses, although better with cured cheeses.
- Fresh fruits such as sweet apples, such as Golden apples, or sour apples, such as Reineta apples, are very good companions for pressed cheeses such as Zamorano cheese. In addition, they refresh the palate, and are useful for tasting between cheeses; a clear example of this is cheese tastings, which use apples to cleanse the palate between the different cheeses being tasted.
- Fresh figs are associated with blue cheeses and goat cheeses, which have very particular flavors.
- Grapes are a very good contrast to any cheese; hence, the popular saying “grapes with cheese taste like a kiss”.
- Pears, accompany pressed raisin cheeses with a sweet background. Very useful for those who eat cheese for dessert.
- Strawberries, raspberries are an ideal complement to soft pressed cheeses, fresh cheeses.
- Honey: it is a good companion for blue cheeses, enhancing their powerful flavor. It also pairs very well with fresh cheeses as we all know.
- Bread: we can say that artisan breads baked over an open fire are a good accompaniment to all cheeses. Toasted bread and crackers are also very good with all creamy cheeses, such as cakes. The more delicate the cheese, the less salty and whiter the bread should be. The sweeter breads are suitable for blue cheeses and those of cooked paste, such as emmental, gruyere, etc.
Other pairings we can experiment with:
Olive oil, paprika, aromatic plants and anchovies are very useful when pairing with many cheeses as they contribute to the flavors of the cheese.
flavors
flavors and aromas that enhance the cheese itself.
