Cheese pairs wonderfully with fruits (fresh like apples/grapes, dried like figs/apricots), nuts (walnuts/pecans), cured meats (prosciutto/salami), honey/jams, olives, pickles (cornichons), and various beverages (wine, cider, beer), with pairings often depending on cheese texture and intensity—creamy cheeses with light drinks, bold cheeses with full-bodied options.
Cheese pairs well with various foods. Try pairing it with fruits like apples or grapes, crackers, crusty bread, nuts, and cured meats for a delightful combination of flavors and textures.
Here are a few of our favorite must-try combinations.
Figs and Dates: These add a rich sweetness that pairs well with tangy cheeses like goat cheese. Stone Fruits: Peaches and plums work beautifully with sharp or creamy cheeses. Meats Charcuterie: Cured meats such as salami, prosciutto, and chorizo pair excellently with cheeses like gouda and cheddar.
Fruit is one of our favorite ways to elevate and showcase the taste of any cheese. Pears, peaches, dried apricots, cherries, figs, and tart apples, like Granny Smith, make great pairings with a variety of cheeses. Load these onto any cheese board, and you'll be in 'gouda' shape.
Our best-ever cheese snacks
The second 'rule' of making a charcuterie board is really more like a set of guidelines. Some insist that you follow the '3-3-3-3 Rule,' which must include 3 cheeses, 3 meats, 3 starches (breads and/or crackers), and 3 accompaniments (such as fresh and/or dried fruit, nuts, spreads).
DON'T- Pair strong cheeses with delicate drinks.
For example, a delightfully pungent limburger requires an equally assertive beverage pairing so both sides of the relationship get equal billing with your taste buds. On the other hand, if you have a light-bodied wine, you'll want a delicate cheese to match.
Dried figs and dates, pineapples, and mangos all pair well with cheddar, adding a Mediterranean and island flair. Smaller dried fruits, such as tart cherries and apricots, pair perfectly with both cheddar and nuts, too.
Classic cheese platter ideas for pairings include:
Great Combos for your Cheese and Fruit Platter
Dried or fresh fruit and nuts are classic Cheese Accompaniments. The sweetness of fruit offers a balance to the saltiness of many cheeses. Specifically, soft cheeses such as Brie pair well with fruits such as dried apricots. French cheeses such as Camembert pair well with green grapes.
Le Cendrillon ("Cendrillon" means "Cinderella" in French) is a vegetable ash-covered, soft, surface-ripened goat cheese that was crowned the 'Best Cheese in the World' at the 2009 World Cheese Awards. It was the first cheese from Quebec to ever receive such a prestigious honour.
Hard cheeses are best with spreadable foods like jam, while soft cheeses go great with crunchy nuts and crackers. The consistency of the cheese is another important factor. Cracker cuts are great to grab and easier for guests than soft, spreadable cheeses.
get cooked food into the fridge within 2 hours, eat it within 2 days, or freeze it for up to 2 months to prevent bacterial growth and foodborne illness.
A common mistake is adding everything. A board doesn't need 20 items to be impressive. In fact, less is more when the ingredients shine. Choose 2–3 meats, 2–3 cheeses, and a handful of well-paired accompaniments.
White cheddar, gorgonzola, and Parmesan make this deluxe breadcrumb-topped mac and cheese sing.
Here are 12 winning cheese and dessert pairings, recommended by the the pros:
Always use a separate knife for each cheese (if they have been supplied) to avoid mixing flavours. When cutting a cheese wedge, try to cut a slice along the length of the cheese, from the centre to the rind. Try not to cut the point or the 'nose' off the cheese, which is often the ripest bit and worth sharing around!