We love fruit. But what we love even more is fruit and cheese. Check out our go-to cheese & charcuterie pairings below and enjoy this step-by-step video on crafting a gorgeous grazing board just 9 minutes.
We love fruit. But what we love even more is fruit and cheese. Check out our go-to cheese & charcuterie pairings below and enjoy this step-by-step video on crafting a gorgeous grazing board just 9 minutes.
with Myers Creamery goat cheese, fresh Ricotta, blues of all varieties, pork, lamb (wait! that’s not cheese)
Cow or goat’s milk Brie or Camembert (try Kurtwood Farms Dinah), fresh Chèvre or triple-creme.
Stilton, aged Gouda and Cheddar or slathered in the pan the last few minutes of frying that pork chop.
Cypress Grove's Humboldt Fog, semisoft sheep’s milk cheese (try Abbeye de Bel’loc) or baked with brie and wrapped in puff pastry.
Taleggio, Asiago, Cambozola, Humbolt Fog and blues of course!
Fresh creamy cheeses like ricotta, brie or chevre. Fabulous made into compound butter and basted on a roasting chicken the last 10 minutes of baking.
Manchego, Cheddar, Idiazabal or any triple-creme (try delice de Bourgogne for a special treat).
Charcuterie (try salami, prosciutto or ham), Taleggio, aged goat cheese, Myers Creamery Little Cloud, almost ANY cheese. Try mixing with more lemon juice for a finishing glaze on fish or chicken.
Gooey stinky cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk, ham, proscuitto the list goes on.
Brie, Camembert, goat cheese and washed rind cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk. Also with charcuterie of course – the saltier the better!
Brie and Camembert – a team favorite with simple cream cheese on a bagel and favored with prosciutto.
Fresh goat cheese, brie and Camembert. It's gorgeous dolloped on panna cotta, cheesecake, biscuits and pancakes.
Sharp caramel-y gouda and rich, high butterfat triple cremes (try St.Andre & Delice de Bourgogne).
Jam will beat out your pepper jelly habit in a wink – shines on cream cheese, as a dipping sauce or condiment, and basically everything.
Taleggio, Willapa Hills Big Boy Blue, and proudly Rogue Creamery’s suggested pairing for the World Best Cheese Rogue River Blue, aged Cheddar, Orcas' Myers Creamery goat cheese (local – herbed or plain, yum).
Aged Manchego (quince love’s sheep’s milk), Beecher’s Flagship Cheddar, Sheep Sheep, Parmigiano Reggiano or Glendale Shepherd's (on Whidbey Island) Woodsman aged hard sheep's milk cheese.
Delice de Bourgogne, Taleggio, a strong Cheddar, creamy goat cheese (Myers), Cambozola, Jasper Hill Farms Harbison, or any strong, soft cheese.
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.