NEW YORK, Nov. 23, 2020 /PRNewswire-PRWeb/ -- CHEESES OF
EUROPE: FRUIT & FROMAGE
PAIRINGS FOR FALL
Good news cheese-lovers! Fall fruit is dropping and so are fruit
prices. The USDA reports a 12% drop in the advertised prices for
organic Honeycrisp apples and a 10% advertised price drop on both
black and red organic seedless grapes. Advertised prices for
pomegranates also saw a drop from last year.
Additionally, Supermarket Perimeter notes, "In previous years,
nearly two-thirds of the years' specialty cheese sales have taken
place from Halloween to New Year's Eve." So now is the time to get
your fruity cheese boards going!
Fruit and Cheese Boards
According to Supermarket Perimeter, "Specialty cheeses have long
been a popular category, and over the last several months, cheese
purchases have grown as more people are spending time at home, a
good predictor that cheese boards will keep their popularity in
2020's likely-untraditional holiday season."
Charles Duque, Managing Director
of the French Dairy Board says, "Fall is a great time to
incorporate fruits that are fragrant and flavorful with specialty
cheeses. Think Seckel mini pears or a mighty flavorful Bosc pear.
Pomegranates will add glorious color to your board and pomegranate
seeds will add interest. Persimmons are heavenly as are figs when
they are ripe and luscious. The color contrast of dark fall fruits,
such as figs and black grapes, with pale cheeses, such as Comté, is
stunning." To create your own fruity cheese board, check out the
Fromage Board video from Cheeses of Europe, which demonstrates how to slice
different cheeses and dried fruit—which is available all year
long.
The key to making any successful cheese board is organization.
According to Duque, "You want to organize your board so that
cheeses are arranged from mildest to strongest. For example,
starting with a creamy soft-ripened bloomy-rind like Camembert,
Brie or Triple Crème, then a harder cheese like Mimolette, a
washed-rind like Langres or Époisses, and finish off the board with
a bleu such as Bleu d'Auvergne or Fourme d'Ambert."
Fall Recipes
In addition to cheese boards, many seasonal recipes pair cheese and
fall fruit. Brie is featured in many recipes with fruit, especially
appetizer recipes. In the HuffPost feature, The Best Baked Brie
Recipes On Planet Earth, there are recipes for Brie baked with
figs, cranberries, apples and pears. The sweetness of fall fruit
provides a counterbalance to strong bleu cheeses in appetizers such
as Bacon Wrapped Dates with Bleu d'Auvergne, seasonal salads with
apples, and tarts and savory pastries with pears.
Tartines
The easiest way to pair cheese and fall fruit may be with
tartines. The French open-faced hot-or-cold-sandwich features bread
with toppings made famous stateside, by the Belgian cafe chain Le
Pain Quotidien. In the Le Pain Quotidien cookbook, you'll find
combinations such as Toasted Camembert, or Walnut & Fig
Tartine. Author and Le Pain Quotidien founder, Alain Coumont, notes that walnuts and cheese are
a classic pairing, and that the fruity note added by fig jam makes
the tartine particularly satisfying. For more recipe inspiration
visit
https://cheesesofeurope.com/news/cheeses-europe-fruit-fromage-pairings-fall
Media Contact
Laura Baddish, Baddish Group, +1 (212) 221-7611 Ext: 304,
lbaddish@baddishgroup.com
SOURCE Cheeses of Europe