We love fruit. But what we love even more is fruit and cheese. Here are some of our go-to pairings. But have fun, mix & match (and let us know your favorites!).
Cutting preserves & cheese
Quince with aged Manchego (quince love’s sheep’s milk!), Beecher’s Flagship Cheddar, Parmigiano Reggiano, or Glendale Shepherd's (on Whidbey Island) Woodsman aged hard sheep's milk cheese
Italian Plum with Delice de Bourgogne, Taleggio, a strong Cheddar, creamy goat cheese (Myers), Cambozola, or any strong, soft cheese
Spoon preserves & cheese
Shiro Plum with Mint with Myers Creamery goat cheese, fresh Ricotta, blues of all varieties, pork, lamb (wait! that’s not cheese)
Italian Plum with Anise Hyssop with cow or goat’s milk Brie or Camembert (try Kurtwood Farms Dinah), fresh Chèvre, triple-creme
Apple Caramel with Stilton, aged Gouda, & Cheddar or slathered in the pan the last few minutes of frying that pork chop
Orcas Pear with Fresh Bay with Cypress Grove's Humboldt Fog, semisoft sheep’s milk cheese (Abbeye de Bel’loc), or baked with brie and wrapped in puff pastry
Pear Balsamic with Taleggio, Asiago, Cambozola, Humbolt Fog & blues (of course!)
Rhubarb Lavender with 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
Quince Marmalade with Manchego, Cheddar, Idiazabal, or any triple-creme (delice de Bourgogne for a special treat)
Tomato Jam with charcuterie (salami, proscuitto, ham!), Taleggio, aged goat cheese, Myers Creamery Little Cloud, almost ANY cheese, or try mixing with more lemon juice for a finishing glaze on fish or chicken
Donut Peach with Lime with gooey stinky cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk, ham, proscuitto the list goes on...
Okanogan Apricot with brie, Camembert, goat cheese & washed rind cheeses like Epoisses, Rush Creek Reserve, Cowgirl Creamery Redhawk, and charcuterie of course (the saltier the better!)