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Fresh seasonal fruit is considered a classic perfect companion.
Parmigiano-Reggiano or Pecorino Toscano with pears; farmhouse cheddar
with apples; blue cheeses with ripe figs; fresh ricotta with berries
or apricots; or any cheese with grapes are time-honored
companions that always please. If you really want to explore some
new combinations try blood-orange salad with Spanish cheeses,
persimmon in a green salad with Spanish blue cheese, or watermelon with
arugula and feta.
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To make a meal or large appetizer plate, serve cheese with fresh
vegetables, including carrots, celery, radishes, zucchini, red
peppers, and green beans.
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Bread is cheese's most frequent sidekick. A rustic country loaf, baguette, or a basket of
chewy dinner rolls is always appropriate. Whole-grain bread also flatters most cheeses,
as long as the bread isn't sweet. Savory walnut bread is appealing with goat cheeses,
triple crèmes and blue cheeses. Nothing beats a classic French baguette as the perfect companion
crispy on the outside, soft and fluffy on the inside
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One or more condiments, such as honey, Port, balsamic reductions, or aged
balsamic vinegar are nice complements to your cheese.
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When serving cheese before a meal, olives are a nice companion. For a simple
antipasto, assemble a platter of sliced Idiazabal or Pecorino pepato, sliced
salami, and olives.
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Nuts are an all-time cheese plate must-have. Marcona almonds,
pistachios, hazelnuts are all good choices for most cheeses.
The fats and oils in nuts, as well as their flavors
plain (toasted almonds, hazelnuts, pecans, walnuts), flavored
(spiced, candied or caramelized nuts; almonds in rosemary honey;
nut brittle) or both are compatible with many cheeses. Pair toasted
almonds with Manchego, Majorero or dry jack; toasted walnuts with
goat cheese or cheddar; toasted hazelnuts with gruyère or taleggio.
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Dried fruits make a nice compliment to salty or tangy flavors.
We love using apricots, sweet and rich, still slightly plump and
full of flavor, they will both clear the palate and accent the
milkiness of cheese.
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You can serve a different drink with each cheese or keep things
simple by offering sparkling wine, Riesling, Sauvignon Blanc, Pinot
Noir, Côtes du Rhone, Zinfandel or dessert wine. In putting together cheese
and wine (or other beverage) pairings, decide first which one is driving
the bus the wine or the cheese. Keep in mind, one partner shouldn't overwhelm
the other.
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One or more cured meats, such prosciutto, sorprasetta, capicola,
salami, Spanish Serrano or Virginia hams all go well with cheese, with
the exceptions of delicate, mild, soft types.
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A gastronomic revolution is quietly taking place in this country,
one that aims to challenge wine's supremacy as the cheese pairing of
choice. Americans are turning to beer and cheese whose flavors
earthy, yeasty, musty, fruity, rich, toasty, floral
jibe in a way that many feel those of wine and cheese cannot.
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