We savor it on appetizer boards, cheese platters, on toast or as it is for the greediest, cheese knows how to lure us. Soft pasta, blue cheese, fresh cheese, there are various varieties. It is therefore difficult not to find happiness. To appreciate it more and rediscover this product, François Robin, cheesemaker and one of the Meilleurs Ouvriers de France (MOF), suggests various associations to make with cheese.
How to choose the right cheese?
Before combining cheese with other products, it is better to take the time to choose a quality one. For this, there is nothing better than going to the cheese maker. Normally, it has a range of cheeses at all prices and above all of excellence. “There are cheeses, a little more modest, which are already very good, such as a Tomme de Savoie or a local goat cheese. They will be much more affordable than mountain and long-aged cheeses“, testifies François Robin. In addition to the variety of cheeses available to you, “you are sure to find them in good condition. And there is someone who is trained and ready to accompany you in the choice of cheese.“Taking the time to go to your cheese maker is therefore essential if you want to treat yourself to good cheese and make successful combinations.
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Cheese and fruit: a combination that has it all
Cheese is a product that is particularly appreciated with fruit. This pairing offers an irresistible blend of flavors. The fruit brings a touch of super gourmet sweetness so sought after. “All forms of fruit, with attention to sugar levels, work“, reveals François Robin. You can therefore combine cheeses with purées, compotes, crisps, juices, confits, pasta… To enjoy them all year round, consider freezing them.
Here are some pairing ideas that the cheese maker suggests:
- Parsley pasta: pear and quince and guava paste
- Fresh cheeses: Red fruits
- Soft cheeses with bloomy rinds and washed rinds: pear, fresh grapes
For example, he recommends pairing: Etivaz AOP with plums and Mirabelle plums in compote, Tête de Moine AOP with raspberry purée and goat cheese with apple compote or crisps.
Enjoy the cheese with a drink
If the cheese-fruit pairing is an association that works wonderfully, other products can perfectly combine with cheese for an ultra tasty tasting. “Without alcohol, fruit juices such as grape juice, coffee and tea, work well with cheese“, reveals François Robin. Maroilles is a cheese that is particularly appreciated with coffee, adds the cheese maker. As for alcohol, cider is a good option but so is beer. “We can go to wines but also to spirits. For me, one of the vectors of choice is to try to find a local resonance“, he suggests.
An extra touch of flavor with herbs
Herbs are used both in dishes and with cheeses. And for good reason, they allow to bring a very different taste during the tasting. In addition to turning our taste buds upside down, they tickle our nostrils with their delicious smells. Fresh cheese particularly appreciates this combination with fine herbs such as chives, parsley and even mint.. Cheeses from Switzerland suggests combining Gruyère AOP with a salad made with flat-leaf parsley, tarragon, basil, chervil and chives. Sbrinz AOP can be served sprinkled with chopped chives and chervil.
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