A great way to end a meal or delay the need for one, a cheese course is one of my favorite courses and also a quite versitile one. Manchego (a somewhat dry, usually aged at least 4 months but often for a year or more, sheepsmilk cheese from Spain with some air bubbles) with membrillo paste (smooth quince jam without too much sugar) is a traditional Spanish tapas pairing for dessert or for appetizer, though personally I discourage utilizing much cheese as an appetizer at least when you plan on serving a meal–it’s too filling, and too strong in flavor (if you’re doing it right).
So two cheeses I often keep in my fridge are some kind of brie or camembert (delices de bougogne and le chatelain are my top picks), and some pecorino (sheepsmilk cheese without air bubbles from Italy, semi-firm, sometimes with a slightly sweet flavor but also available as hard and dry as asiago–I prefer the younger versions).
With these two and other things sitting around you can present some interesting combinations.
Camembert with pear or apple is a classic pairing, it is also good with spicy orange marmelade. Actually, most things you can pair with camembert go equally well with an aged English cheddar (less creamy than the common Canadian counter part, Wednesleydale or another bandaged English cheddar are good ones to try).
For the pecorino, my favorite pairing is that of honey. Drizzled on top, or in a chunk including some honeycomb it compliments the pecorino well and brings out the ‘tang. Chestnut honey–which, unlike the trend of specialty honeys, does actually taste different from others, is a common Italian pairing usually served in small quantities in the afternoon with a glass of Vermintino or Vernaccia white wine. You can also serve the cheese with preserved or fresh roasted and skin removed pepperoncinos.
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