Here is the perfect combination of cheeses and jams to bring to the autumn table

At the end of the meal, instead of bringing a cake or a spoon dessert to the table, we opt for the combination of cheeses and jams and marmalades. Or between cheeses and various types of honey. Not all dairy products are suitable for pairing with fruit compotes. Some like the robiola we use them more for appetizers. But if we learn the basic rules of the contrasts between sweet and savory, we will certainly be able to create unexpected mixes. Here from the Cucina di ProiezionidiBorsa editorial team the exquisite combinations to strike the palate of our diners and make us remember for our hospitality. And of course the recipes for the compotes: the citrus peels are no longer thrown away, they become a very fragrant jam.

The seasoned person looks for the sweet

Here is the perfect combination of cheeses and jams to bring to the autumn table. In general, the more aged the cheeses are, the better they go with sweet jams. Cheeses with a strong taste such as aged pecorino and blue cheeses, such as Italian gorgonzola, Bleu d’Auvergne or French Roquefort are the ones that surprise us the most. Accompany them with apple, fig, peach and apricot jams. For these, the combination with flower and chestnut honey is perfect.

Gorgonzola goes well with apricot jam, citrus jam and spicy fig jam. Goat cheese goes well with berries, pomegranate and Quince. But it is also excellent with bitter orange or tangerine jam. Goat cheese also goes well with wildflower or acacia honey. While the Parmigiano Reggiano and Grana Padano should be accompanied with fig, pear or pumpkin jams.

Here is the perfect combination of cheeses and jams to bring to the autumn table

To best serve the combination of cheese and jam, leave them out of the fridge for an hour in a cool, dry place before serving. We can put the cheeses on a wooden cutting board and place side by side small glasses or bowls with the delicious compotes and with the various types of honey. So that everyone can become curious and serve themselves at will. Or we can prepare cheese tastings already paired with jams. This system is simpler, it allows us to help less experienced diners try the right combinations. We distribute the cheese samples on the white plate, then place the various jams alongside each piece. Soft cheeses such as gorgonzola can be spread on crispy croutons and served with a spoonful of jam. We finish the presentation with some walnut kernels.

(We remind you to carefully read the warnings regarding this article, which can be consulted WHO”)

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