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

 

Bartlett Pear with Rogue Creamery Blue, aged Cheddar, Orcas' Myers Creamery goat cheese (local! herbed or plain, yum)

 

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

 

Apple with Black Sheep Creamery Pecorino Romano, Rogue Creamery Oregonzola & Humboldt Fog, Cheddar, a nice old Gouda, the list goes on…

 

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

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.  Apple Cutting Preserve with aged Gouda.

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

 

 

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.

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