Suggestions for partners with cheeses


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Suggestions for partners with cheeses

QueenB | | Apr 29, 2009 06:33 AM

I've been on a cheese kick lately and have just purchased a bunch of different ones to share.

My only problem is that I don't know what to serve with them. I'm not talking "nuts and fruit!" I want specifics that will bring out the best in each cheese, or even something I can do with the cheeses (ie spread on bread and toast, etc).

It doesn't have to be fancy, as this is a very casual affair, just has to be tasty, easy and available.

Here are the cheeses I purchased:

Fontina Fontal

Sottocenere (cow milk studded with slivers of black truffle are rubbed in ash and aromatic ground spices including nutmeg, coriander, cinnamon, licorice, cloves, and fennel.)

Brillat Savarin (triple-creme cow)

Humboldt Fog (goat)

Delice de Bourgogne (cow, triple creme pungent, moldy rind with straw and mushroom aromas to complement the sweet, creamy straw-colored interior.)

Fromage de Meaux (raw cow, smooth, straw colored paste is complex and assertive, with a lovely, spicy aftertaste reminiscent of mushroom and black truffles)


Selles-sur-Cher (goat, tart, briny, wreathed in whiffs of fresh milk and new-mown grass.)