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!).

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Cutting preserves & cheese

 

Pink Bartlett with Taleggio, Willapa Hills Big Boy Blue, with Rogue Creamery Blue, aged Cheddar, Orcas' Myers Creamery goat cheese (local! herbed or plain, yum)

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

Crabapple with Black Sheep Creamery Pecorino Romano, Rogue Creamery Oregonzola & Humboldt Fog, Cheddar, a nice old Gouda, Parmigiano Reggiano, Kerrygold Cheddar, goat's milk cheese

 Header photograph & above by www.drumbeets.com

Header photograph & above by www.drumbeets.com

 Quince Marmalade & Italian Plum with Anise Hyssop Spoon Preserves with Delice de Bourgogne.  Crabapple Cutting Preserve with aged Gouda.

Quince Marmalade & Italian Plum with Anise Hyssop Spoon Preserves with Delice de Bourgogne.  Crabapple Cutting Preserve with aged Gouda.

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!)

 

Don’t feel like cheese? Our preserves play nice with good, crusty bread too.  And ice cream.  And pound cake.  They love butter.

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