Accompaniements

What goes with…?

Impress your guests – and yourself – with these can’t miss recommendations.

Crusty French baguette, nut bread, olive bread…

Select: a ripe brie or camembert as a spread |  Pete’s Pick:  Pete’s Own Brie

Toasted Raisin or fruit bread

Select: a sharp, aged cheddar  | Pete’s Pick:  Colliers Welsh Cheddar

Savory crackers, water crackers…

Select: Every cheese loves the cracker! The cracker should never overpower the cheese

Apricots, cherries, currants, dates, cranberries, peaches and raisins…

Select: blue as the pungency of the blue melds nice with sugary fruit  |  Pete’s Pick:  Blue D’auvergne

Fresh apple and pear slices, figs, grapes…

Select: asaigo, gouda, cheddar – an aged, salty cheese works well with the sweet fruit   |   Pete’s Pick: Beemster XO

Caramelized walnuts, almonds, pecans…

Select: fresh goat cheese or ricotta to add texture |  Pete’s Pick:  Paillot de Chevre

Olives in a variety of sizes, textures and flavours…

Select: chevre, manchego, bocconcini, or reggiano as antipasto |  Pete’s Pick:  Parmigiano Reggiano

Jams, spreads and chutneys…

Select: brie, camembert, young gouda, jarlsberg and mild swiss cheeses  |  Pete’s Pick:  Saint-Honore

Honey…

Select: strong blue cheeses – roquefort, gorgonzola, stilton; and fresh goat cheeses |  Pete’s Pick:  Shropshire Blue

Don’t forget to leave your cheese out!

Cheese should always be left to rest at room temperature for at least an hour prior to serving.

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