Cheese and fruits are a timeless pairing that works every season. The goal is to find balance between different tastes and textures. Sweet fruits work well with rich and salty cheeses and that contrast brings out the best of both
Sour cheeses match with sour tastes. Fresh goat cheese goes well with candied citrus peel, lemon curd or fresh sour fruits. Raspberries and blackberries are classic choices for chevre.
Which Fruits Go with Which Cheeses
Goat cheese loves citrus, whether it is candied peel or fresh limeade, everything works well. For more taste, you can add mild olives, like Castelvetrano, on the side.
Brie is a basic part of every cheeseboard and it matches well with pears. The sweet sourness of apples and pears fills the creamy richness of Brie. You can enjoy Brie in salad or on a tart; for a quick snack, simply cut it with a pear and drizzle it with honey.
Cheddar goes well with apples like Honeycrisp, Granny Smith, Fuji or Gala. Sour apples and crumbly sharp cheddar are honestly one of the best combinations. Also pears, plums, grapes and tomatoes are good with cheddar.
Dried fruits like apricots, figs and raisins also work well. The slightly sour and buttery taste of Vermont Sharp cheddar nicely matches the sweetness of plums.
Figs and blue cheese is considered a classic and delicious pair. The sweet figs bring out sweetness in salty, classic cheese. Succulent, sweet fruits are a perfect match for bold taste.
Another good choice is gorgonzola, pecorino or parmigiano with thin slices of pear.
Cherries and Asiago work well, because the nutty and slightly sharp notes of Asiago contrast the sweetness of the cherries. Smoked gouda matches well with green d’Anjou pears, which are crisp with citrus notes. Burrata matches with summer fruits, like fresh berries, melon and stone fruits.
Stone fruits, such as plums and peaches, are specially popular. The same happens with berries, mainly blueberries, blackberries and raspberries. If you want something dried instead of fresh, try cranberries or apricots for a bit more sugar and chew.
Winter citrus fruits, like HoneyBell or Mandarin, are great partners for cheddar or Gruyère. The sweet flavors of the fruit with the salty and nutty tones of the cheese help to cut the fat. Citrus fruits like orange segments or blood-oranges are less common, but their sourness lifts heavy cheeses and works almost as a cleanser for the palate.
Basically, Gruyère matches with everything, almost any fruit, honey or wine works with it.
Parmigiano Reggiano with cut strawberries, balsamic glaze and maybe a bit of basil is a classic combination for a good reason. Goat cheese with strawberries and balsamic also are quite impressive. Manchego with quince paste is classic and easy for all.
Sometimes the simplest things genuinely are thebest.