Spoon Preserves

 

SHIRO PLUM With MINT

With Lum Farm Creamery goat cheese, fresh ricotta, blues of all varieties, pork, lamb (wait! that’s not cheese).

 

ISLAND PLUM

Cow or goat’s milk Brie or Camembert, fresh chèvre or triple-crème - try Domaine du Vallage.

 

SALTED APPLE CARAMEL

Stilton, aged Gouda and Cheddar or slathered in the pan the last few minutes of frying that pork chop. Or warmed over vanilla ice cream.

 

ORCAS PEAR With BAY

Cypress Grove's Humboldt Fog, semisoft sheep’s milk cheese (try Abbaye de Belloc) or baked with brie and wrapped in puff pastry.

 

PEAR BALSAMIC

Taleggio, Asiago, Cambozola, Humboldt Fog and blues of course!

 

RHUBARB LAVENDER

Fresh creamy cheeses like ricotta, brie or chèvre. Basted on a roast chicken the last 10 minutes, or on that day-after-Thanksgiving turkey sandwich.

 

QUINCE MARMALADE

Manchego, Cheddar, Idiazabal or any triple-crème (try Délice de Bourgogne for a special treat). A buttery baguette, or coconut shrimp, for a special treat.

 

TOMATO JAM

Charcuterie (try salami, prosciutto or ham), Taleggio, aged goat cheese, Lum Farm Creamery Bloomin' Hazel, almost ANY cheese. Try mixing with more lemon juice for a finishing glaze on fish or chicken.

 

DONUT PEACH With LIME

Gooey stinky cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk, ham, prosciutto - the list goes on.

 

ORCHARD APRICOT

Brie, Camembert, goat cheese and washed rind cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk, or just on toast with good butter. Also with charcuterie of course - the saltier the better!

 

ORANGE PEPPERED PEAR

Brie, Cambozola and Camembert - a team favorite with simple cream cheese on a bagel or with prosciutto.

 

VANILLA PLUM MEDLEY

Sharp caramel-y gouda and rich, high butterfat triple crèmes, St. André & Délice de Bourgogne.

 

HOT DAMN PEPPEr jam 

Cream cheese, burrata, or a slice of P’tit Basque - and fried eggs. Hot Damn will beat out your pepper jelly habit in a wink.

 

 

 

Cutting Preserves

 

pink bartlett

Taleggio, Willapa Hills Big Boy Blue, Rogue River Blue (Rogue Creamery’s own suggested pairing), aged Cheddar, or Lum Farm Creamery goat cheese from Orcas - herbed or plain.

 

quince

Aged Manchego (quince loves sheep’s milk), Beecher’s Flagship Cheddar, Beecher's Flagsheep, Parmigiano Reggiano or Glendale Shepherd's (on Whidbey Island) Woodsman aged hard sheep's milk cheese.

 

ITALIAN PLUM

Délice de Bourgogne, Taleggio, a strong Cheddar, creamy goat cheese, Cambozola, Jasper Hill Farms Harbison, or any strong, soft cheese.

 

RUBY RED APPLE

Samish Bay’s Gouda, Black Sheep Creamery Pecorino Romano, Rogue Creamery Oregonzola, Humboldt Fog, Cheddar, a nice old Gouda, Parmigiano Reggiano, Kerrygold Cheddar, goat's milk cheese.