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
Pink Bartlett with Taleggio, Willapa Hills Big Boy Blue (anything that pairs with the Bartlett Pear above)
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), or any strong, soft cheese
Crabapple with Parmigiano Reggiano, Kerrygold Cheddar, goat's milk cheese, or a rich aged Gouda
Spoon preserves & cheese
Shiro Plum with Mint with Myers Creamery goat cheese, fresh Ricotta, pork (wait! that’s not cheese)
Italian Plum with Anise Hyssop with cow or goat’s milk Brie or Camembert (try Kurtwood Farms Dinah from Vashon), fresh Chèvre, triple-creme
Apple Caramel with Stilton, aged Gouda, & Cheddar
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, & blue (of course!)
Quince Marmalade with Manchego, Cheddar, Idiazabal, or any triple-creme (delice de Bourgogne for a special treat)
Don’t feel like cheese? Our preserves play nice with good, crusty bread too. And ice cream. And pound cake. They love butter.