The Lady taught a cheese training class in Portland recently and part of that training was pairing cheeses with food items.
Pairings are definitely subjective: if it tastes good together to you; then it’s a good pairing. Here are some our suggestions:
1. Formager d’Affinois with Harvest Song Apricot Preserves.
Wine: Champagne or Sparkling Wine.
Beer: Biere de Garde
2. Drunken Goat and Marcona Almonds
Wine: Merlot.
Beer: Pale Ale
3. Parrano and Dalmatian Fig Spread
Wine: Blended Red Wine.
Beer: Witbier.
4. Mon Sire Raclette with Cornichons
Wine: Chardonnay.
Beer: Gueuze.
5. Maple Leaf Monterey Jack with Quince Paste
Wine: Riesling.
Beer: Amber Lager.
6. Sartori Sarvecchio Parmesan with Pinot Grigio Salami
Wine: Cabernet Sauvignon.
Beer: ESB.
7. MiFroma Cave-Aged Gruyere with Fig Almond Cake
Wine: Medium Red or Dry White.
Beer: Bock.
8. Maple Leaf Pepper Jack on a 34 Degree Natural Crispbread
Wine: Moscato.
Beer: Pale Ale.
9. Rogue Creamery Smokey Blue with Oregon Growers Honeycomb.
Wine: Tawney Port.
Beer: Pilsner.
Bon Appetit!!!
Tips for building a winning cheese plate.
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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