{"id":4100,"date":"2024-11-07T03:02:52","date_gmt":"2024-11-07T03:02:52","guid":{"rendered":"https:\/\/www.sutyo.com\/how-to-pair-cheese-and-fruit\/"},"modified":"2024-11-07T03:02:52","modified_gmt":"2024-11-07T03:02:52","slug":"how-to-pair-cheese-and-fruit","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/how-to-pair-cheese-and-fruit\/","title":{"rendered":"How to Pair Cheese and Fruit"},"content":{"rendered":"
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Carr Valley Creama Kasa with strawberries and chocolate photo courtesy Dairy Farmers of Wisconsin<\/p>\n<\/figcaption><\/figure>\n

Close your eyes and picture a cheese board. It likely includes a fruit element like apple slices, clusters of grapes, a jar of cherry jam, or dried apricots. Fruit and cheese are classic companions\u2014not only can fruit add visual appeal to a cheese board, thoughtful pairings can enhance the flavor of the cheese itself.<\/p>\n

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Why Pair Fruit & Cheese?<\/h2>\n
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Molly Browne photo courtesy Dairy Farmers of Wisconsin<\/p>\n<\/figcaption><\/figure>\n

That\u2019s because most fruits are acidic. \u201cAcidity works a lot like salt does to amplify flavors,\u201d says Molly Browne, dean of mongers at Cheese State University<\/a> and education director at Dairy Farmers of Wisconsin<\/a>. \u201cIt also works as a great palate cleanser. Cheese is a very fat-driven food, and so your mouth tends to get coated in the cheese itself […] I always talk about grapes as palate cleansers\u2014there’s a reason they’re commonly paired with cheese. It’s because they’re perfectly packaged little acid bombs that can clean up your palate and help keep your taste receptors lively to continue tasting cheese.\u201d<\/p>\n

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Kyra James photo credit Spilled Milk Creative<\/p>\n<\/figcaption><\/figure>\n

\u201cFruit is a go-to cheese and charcuterie board option for a reason: bringing freshness and brightness to a rich food group while never being overpowering,\u201d says Kyra James, food educator, Certified Cheese Professional, and owner of Own Your Funk<\/a>.\u00a0<\/p>\n

Tenaya Darlington<\/a>, Cheese Professor contributor<\/a> and author of Madame Fromage\u2019s Adventures in Cheese<\/em>, notes that snappier fruits like apples and Asian pears can cut the richness of a young cow\u2019s milk cheese like brie, and the high fat content of sheep\u2019s milk cheeses enables them to stand up to astringent, tannic fruits like persimmons. Read more <\/em>about Tenaya Darlington<\/em><\/a>.<\/em>\u00a0<\/p>\n

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How to Pair Fruit & Cheese<\/h2>\n