A symphony of flavors

The best cheese plate is made up of a variety of flavors, textures, and experiences - and sweet side dishes are an important part of this experience!

Jams, chutneys, mustards - it doesn't matter what you choose for your cheese. Or is it?

Jams are fruit or berry preserves that contain pectin. They rarely have flavors other than fruit and light spices or herbs, making them a safe pairing with cheeses.

Classic flavours include fig, which pairs well with most cheeses; cherry, which pairs wonderfully with mature sheep's milk cheeses such as Ossau Iraty and blue cheeses; quince, which pairs well with lighter and fruitier cheeses such as soft cheeses and fresh goat's milk cheese. Apple jam is a common pairing with many English hard cheeses, as apples are widely grown in the country.

Chutneys originally originated in India, where the British brought spices and recipes back to their homeland. Chutneys are made from fruits, vegetables, spices and, most importantly, vinegar.

Chutneys are spicier and more intense, and therefore require a cheese pairing that matches their strength. Classic pairings include mature cheddars, salty blue cheeses like Stilton, and alpine cheeses like aged Comte or Gruyere.

Mostarda is an Italian jam that contains sweet fruits and spicy mustard. In fact, many times when Italians say "mustard", they mean this sweet jam instead of the more familiar Turku Sinapi.

Fig mostarda and mostarda with apple and pear are very common, and are often eaten with cheeses and salamis, as well as air-dried cold cuts. The sweetness of the jam is cut by the spicy mustard, which creates a very exciting taste experience!

And finally, the English love pickled fruit with their cheeses. Figs, onions, green walnuts and cherries marinated in sweet wine and spices are a lighter alternative to spicy chutneys. Try these with fattier hard cheeses like Cheddar, Red Leicester, Beaufort and aged Comte.

It is said that when serving jam with cheese, it is better to refrigerate the jam and the serving dish or bowl it goes in: this gesture keeps it fresh in appearance and taste, while the cheese should be at room temperature. Bon Apetit!