Cheese should never be eaten alone. The Cheesemonger’s Table  offers a wide selection of accompaniments for cheeses. Any cheese plate will taste better with a fruit confit or chutney, crackers, nuts, salami or other specialty foods.

Nuts, like almonds, help bring out the subtleties of cheese flavor and aroma. Toasted hazelnuts, walnuts, and pecans also work well on a cheese plate. The Cheesemonger’s Table offers Matiz toasted Spanish almonds, Megan’s Candied Pecans, and Knipschildt’s walnuts in red wine syrup.

Olives complement sheep and goat’s milk cheese, as they have for thousands of years. We carry Divina olives and Hood River tapenades

Dried fruits like raisins, figs, dates, and berries all accompany cheese perfectly.

Fruit Confits or Chutneys go nicely with the texture and nuances of English farmhouse cheeses, especially cheddar, but a French chevre can also pair well with chutney or fresh fruit, like juicy plums. Fruits and fruit pastes, such as quince paste, look and taste beautiful with slices of semi-hard sheep’s milk cheeses from Spain, French Pyrenees, Sardinia, and delicate flavored cow’s milk cheeses. We carry a wide range of chutneys and confits in flavors from Black Mission fig to sour cherry, as well as quince paste.

Meats accompany cheese well for hors d’oeuvres or a nice lunch. Enjoy thin slices of proscuitto, Serrano ham and sweet or spicy salamis, especially with aged cheeses like Pecorino and Manchego. The Cheesemonger’s Table carries internationally recognized salame by Armandino Batali of Salumi Meats and Columbus salame from California.

Bread or Crackers with subtle or no flavor and light on salt can go nicely with cheese, but bread is the traditional choice. A baguette or rustic sourdough with creamy soft ripened cheeses, and grain-packed hearty selections with Cheddars and similar selections, or perhaps specialty breads with bits of dried fruit and nuts, or olives baked in. We carry a wide range of crackers in different styles, textures, and flavors to accompany every cheese.

Wine and cheese were typically paired from the same region. Today, wine and cheese lovers come from around the world and pair their wine and cheese from countries thousands of miles from each other. Experiment at will, but general guidance could include:

  •     Soft, bloomy rind: medium reds or cider
  •     Washed rind: dry whites, beer and ale, full-bodied reds
  •     Semi-soft (cooked): medium reds
  •     Semi-soft (uncooked): fruity whites, full-bodied reds
  •     Fresh and goat cheeses: you probably can’t go wrong with just about any wine but those with opinions, have strong ones—develop your own

WINE TIP: For cheese and wine pairing suggestions, visit your local Wine Merchant or Wine Bar.