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Instead, pair peaches with a young, soft goat cheese. For a simple snack or lunch, spread the goat cheese on a nice crusty piece of toast. Top with segmented peach slices and roughly chopped thyme.
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Fresh tomatoes and basil go well with mild cheeses like ricotta or mozzarella; tart fruit like green apples pairs well with semi-soft cheeses like Colby or Monterey Jack; pears, berries, and dried fruit pair well with bloomy rind cheeses like Brie. Dress it up.
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Add cubes of cheese (try something like Cheddar or Monterey Jack), strawberries, and grapes to wooden skewers. You could serve this with a yogurt dip for extra interest. The most important thing when trying out new flavors is to have fun with it! We know that you are all super creative and will come up with amazing ways to enjoy fruit and.
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6. Fig and Blue. Fig and blue cheese are equally delicious as an appetizer and a main course. To impress the guests, make some fancy fig and blue cheese crostini with a drizzle of honey. For the main dish, prepare a pizza with blue cheese, fig, and some arugula to take it over the top. 7.
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It's hard to mess up pairing fruit with cheese otherwise! Anything in the berry family, along with apples and pears, are always safe bets. What wine pairs well with cheese? Wine and cheese pairing can feel intimidating, to say the least. The good news is, we've done all the wine pairing work for you with the articles below: How to Host the.
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Gorgonzola. Gorgonzola is an Italian cheese made from cow's milk with a striking blue marble appearance. It's soft and crumbly with a robust flavor and the whole wedge can be served with a cheese knife. Its pungent flavor is best paired with sweeter items for contrast such as fresh grapes, honey, almonds and pistachios.
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Stone fruit pairings: Peaches, plums, and cherries. Plump, juicy Oregold peaches, grown in Southern Oregon, have a deep sweetness and light tang, making them a terrific match for bright-tasting, tangy, soft, and creamy goat cheese. Slice fresh peaches, or serve dollops of Oregold peach preserves alongside Laura Chenel Coney Chévre.
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Tomato carpaccio. Sweet heirloom tomatoes, tangy raspberries and creamy burrata - this simple salad screams summer. Swap the burrata for buffalo mozzarella cheese or bocconcini, if you fancy. Properly easy to throw together, you'll only need six ingredients and it's ready in just 10 minutes.
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Set cured meats like salami or summer sausage on the board next. Add larger fruits like sliced apples, pears, persimmons, pomegranate segments, and so on, filling up the board. Fill in empty spaces with smaller fruits like grape clusters, berries, dried fruit, nuts, and squares of dark chocolate.
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We suggest you keep them when fashioning your fruits and cheese platters: Fresh fruit matches fresh cheese (i.e., soft, high-moisture cheeses without rinds, such as Ricotta or Chèvre) Sugar loves mold (like bloomy rind, washed rind, wrinkly rind, blue cheese) Balance intensities & seek out complementary flavors (especially for semi-hard cheese)
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Total time: 50 min. Yield: 6 servings. You'll need, • Anjou pears, 3 (ripe, firm, peeled, halved lengthwise, cored and seeded with a melon baller) • Lemon juice, yield of 3 lemons (freshly squeezed) • Baby arugula, 6 ounces. • Blue cheese, 3 ounces (sharp, coarsely crumbled) • Apple cider, ½ cup.
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Vermont Sharp's slight acidity and buttery tang pairs well with the juicy sweetness of plums. Sauté chopped plums in olive oil, honey, salt, and fresh ground pepper until warm, then pour over an 8-oz bar of Vermont Sharp Cheddar Cheese. Serve with crackers. Enjoy!
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Feta Cheese and Watermelon. Feta Cheese and watermelon is often an underappreciated and not quite known combination. Watermelon is deliciously perfect for summertime, and when you pair the sweet, juicy fruit with the salty cheese, it forms the perfect pair. Slice up the watermelon, sprinkle or add a scoop of feta cheese and have it straight.
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Blue cheese and grilled peaches. Blue cheese can be mild or super pungent, but peaches can play the perfect foil, especially when grilled to bring out their natural sweetness. Cranberries and mozzarella. Cranberries are tart and have a great crunch to them, while mozzarella is smooth and creamy. The perfect pairing, especially since neither one.
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Cheese is already good on its own, but what if there was a way to make it better? Enter cheese pairing—the process of partnering different cheeses with jams, nuts, fruit, meats, or anything else.
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Fontina and Strawberries. Strawberries work well with Feta cheese, but they taste even better with Fontina. Pair it up with this cheese buttered on a toast and enjoy a slice or two as an alternative to a healthy sweet snack! You can even enjoy it with fresh strawberries or even with a strawberry jam. With great weather comes the chance to enjoy.
