Pairing Cheese with Jam
Rules for pairing Jams with cheese – a beautiful combination.
The sharper the cheese, the sweeter the jam should be – figs, peaches, and apricots.
Mellow, creamy, and sweet cheese works best with more complex flavors – ones tht are tart (citrus, berry, quince, cherry, rhubarb) and ones that are savoury (onion, tomato, and pepper).
Stick to a small dollop per slice, neither drenching the cheese nor acting like the jam is merely a seasoning instead of a full-time partner in this combo.
Types of jam and what cheese is best paired with it…
A sweet fig jam works best with a blue cheese (like Roquefort) and mature hard cheese like Parmigiano Reggiano or Manchego Viejo.
Apricot Jam goes well with Parmigiano Reggiano and Pecorino Romano.
Quince jam (or jelly) is lovely with a milder cheese made from sheep’s milk which accentuates its earthy and grassy undertones. Think Manchego, Pecorino and Halloumi.
The tartness of cranberry jam is ideal for a mellow but robust and creamy cheese like the voluptuous French soft cheese varieties that we love so much.
Cherry jam is a tricky one to pair. While it is tangy we often think of pairing it with a mellow cheese. Most cheese experts, however, prefer pairing it with robust, sharp cheeses like Parmigiano Reggiano, Pecorino Romano, and other hard, aged cheese.
Peach jam is another highly sweet option that goes well with sharp, aged cheese. It can be paired with a stronger blue cheese like Roquefort.
Red Pepper Jelly is the perfect pairing for mild cheeses like brie or gouda.
