Help with Cheese?

Question

Have you ever had a cheese course or have you made a cheese platter? What cheese do you pair with what fruit?

Answer 1

Food & Wine Pairings
http://www.swissrose.com/pages/j304_a1966.html
http://www.swissrose.com/pages/j304_a1964.html

Cheese and Wine Compatible Companions
http://www.heluvagood.com/cheese_wine.htm

Answer 2

Pears go excellent with all cheeses as do apples they are the easiest to combine. I love a good Blueberry stilton with a good reisling wine and sharp cheddar goes well with fruits high in pectin and certain acids. Mexican cheeses pair well with tropical fruits like mango and pineapple just be sure that the pineapple is either grilled or cooked in some way or it does tend to upset the tummy. Remember to always put just a little lemon on cut fruit especially if it is going to be cut and out in the air. It keeps it from browning.

For a special treat... Buy the frozen kind of puff pastry and a wheel of camembert cheese. Put a mixture of a tiny bit of flour, brown sugar and toasted walnuts all over the top with a few pats of butter. Wrap the entire thing in the pastry and put an egg wash on the top pop it in the oven and you will have the most delicious appetizer in the world! Strawberries and Cranberries also go well with Stilton and blue cheese is absolutely divine with beets and walnuts (beets are not fruit but they are sweet) a spring mix bag of salad with beets, walnuts, orange wedges and blue cheese with a raspberry vinegarette is lovely in the summer!

Answer 3

Some basic things to consider when serving a cheese course:

As hor d'oeurves, avoid sweet triple cremes (which are more for dessert), blues (too strong), or very aged cheese (also too strong). Stick to bloomy rinds, medium washed rinds or semi-softs.
Three to five cheeses are enough for any course. Less is more in this case.
After dinner cheeses would typically start with a fresh cheese (e.g., chevre) or bloomy rind (e.g., camembert); then a semi-soft or medium cheese (e.g., Morbier or Cheddar); then a harder cheese (e.g., an aged Gouda); finally a blue (e.g., Roquefort).
A cheese plate is arranged in clockwise fashion with the first cheese at midnight on the plate.
It's a good idea to vary the milk types, too: goat, sheep and cow.
Don't be afraid to experiment. Start with what you like first and work around it.
Regarding Fruit, I think , grapes are excellent with large nuts:Walnuts and Brazilnuts,Almonds help bring out the subtleties of cheese flavor and aroma. Toasted hazelnuts and walnuts interchangeably work with cheese, and pecans go well with sweet or unctous cheeses.
And please do forget the wine:
Fresh Cheeses Sweet wines, dry wines, rosés
Soft, Bloomy Rinds Medium reds, ciders
Washed Rinds Dry whites, beer & ales, full-bodied reds
Semi-Soft (uncooked) Medium reds
Semi-soft (cooked) Fruity whites, full-bodied reds
Goats Whites, reds
Blues Sweet wines, port, light reds

Answer 4

One of the best cheeses to have with fruit is Havarti.

Answer 5

I LOVE CHEESE!it is so yummy!lol jk:)wat ev u want

Answer 6

brie, swiis, cheddar, stilton, apples, pears, strawberries, grapes,