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Accord Golden Delicious et fromage bleu persillé au raisin sec – mariage sucré-salé pour plateau fromager gourmet

APPLES AND CHEESES: 5 PERFECT PAIRINGS TESTED BY EXPERTS

Pairing apples with cheese? It’s a pairing as subtle as it is delicious, validated by a three-star chef and a cheese sommelier. Here are 5 irresistible combinations that you absolutely must try, plus a bonus tip for creating your own Franco-Italian platter.

In France, we like sweet and sour combinations. But few people know that the apple and cheese duo is one of the most refined gastronomic marriages. It is the fruit of work carried out by starred chef Norbert Niederkofler and sommelier Johann "Hansi" Baumgartner, in collaboration with Marlene®, a specialist in South Tyrolean apples. Together, they imagined a series of surprising pairings between apples and regional cheeses.

Marlene apple harvest in a South Tyrolean orchard
Marlene apple harvest in a South Tyrolean orchard

1. Red Delicious & Mountain Cheese (Latemar type)

THE Latemar, mountain cheese with washed rind and straw yellow paste, develops aromas of caramel and white chocolate. It fits perfectly with the Red Delicious, apple with cream flesh and vanilla notes.

Substitute in France : a hard, matured alpine cheese (Abondance or young Comté type).

2. Fuji & Goat cheese with leaves (Silentum type)

The sweetness of Fuji meets the exotic taste of Silentum, a goat's cheese matured in fig leaves. Together, they evoke flavors of date and coconut.

Substitute in France : a slightly matured fresh goat's cheese, rolled in leaves (e.g. vine leaves, herbs). Add figs and lime honey for a gourmet version.

3. Golden Delicious & Blue cheese with wine (Golden Gel type)

A golden agreement: the Golden Delicious reveals all its gentleness in the face of Golden Gel, a blue cheese matured in Gewürztraminer grapes.

Substitute in France : a good fruity blue (like Fourme d’Ambert or Bleu de Gex). Tip: cut the apple in half, add chopped walnuts and put in the oven with diced cheese for an original starter.

4. Royal Gala & Camembert (Candidum type)

THE Candidum, a mountain Camembert, offers a taste of mushrooms and undergrowth. It contrasts with the crunchy and sweet texture of the Royal Gala.

Substitute in France : a good Raw milk Camembert. Try it hot, slightly melted on a bed of sliced ​​fresh apples.

5. Granny Smith & Sour Cheese (Graukäse type)

THE Gray is a rustic and tangy cheese, with an almost gelatinous texture. It finds its balance in the vegetable acidity of the Granny Smith.

Substitute in France : a acid curdling robloche or a fresh goat cheese little salty.

How to choose the right apple for a cheese platter?

Each variety of apple has its own characteristics in terms of texture, sugar, acidity and secondary aromas. As with wine or cheese, there are apple sommeliers who teach the art of tasting! To get started, remember:

  • Sweet apples : perfect with strong or mature cheeses.
  • Tart apples : to combine with soft cheeses or fresh cheeses.
  • Crunchy apples : ideal to contrast with a creamy cheese.

Fancy a chic aperitif, a gourmet picnic or a revisited cheese platter? Bet on apples, you will be surprised by their elegance.

👉 Source : Read the original article on La Cucina Italiana

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