Erin Clancy from Whole Foods: 1605 Manchego, cold pressed olive oil, pistachios, pickled fig.
Erin Clancy from Whole Foods: 1605 Manchego, cold pressed olive oil, pistachios, pickled fig.

Cheese Pairing Inspiration From The Cheesemonger Invitational

  • Posted byby Vero

It’s been a busy week with the Cheesemonger Invitational and Fancy Food Show hitting San Francisco! I loved meeting new and old foodie friends and attending both events as a Culture Magazine correspondent. I even took over Culture’s Insta for the first part of CMI—were you following?

I love everything about the CMI but it’s the perfect bite competition that intrigues me most. Pairing cheese with other things is one of the most creative aspects of being a cheesemonger. However, anyone can do it. All you need is a palate, cheese, some ingredients to play with, and your imagination.

How can you create your own perfect bite at home? If you want to follow the lead of our CMI competitors, there are a few ways to approach a pairing:

  • Minimalist: Let the cheese really shine. The ingredients you pair with your cheese enhance it, but don’t draw too much attention to themselves.
  • Evocative: Think of a favorite dish, or a meal you had on an exotic trip. Try to recreate those flavors in one cheesy bite.
  • Fantaisie: Borrowing a French word here! Create a pairing that is uniquely you—surprising, unusual, but harmonious.
  • Tradition: There are a few traditional pairings out there, like Manchego and quince paste, Roquefort and Sancerre, Basque cheeses and black cherry jam . . . If you’re really out of ideas, you can stick with the tried and true.

If you need more inspiration, take a peak at these perfect bites from last weekend’s Cheesemonger Invitational in SF!

Stevie Burnich from Cheese Plus: Tunworth with Arkansas Black Calvados jelly on Toasted Marla Bakery Levain.
Stevie Burnich from Cheese Plus: Tunworth with Arkansas Black Calvados jelly on Toasted Marla Bakery Levain.
Ryan Johnson from Bi-Rite Market: Rogue Creamery Mt. Mazama, homemade lemon lavender marmalade, homemade oat biscuit.
Ryan Johnson from Bi-Rite Market: Rogue Creamery Mt. Mazama, homemade lemon lavender marmalade, homemade oat biscuit.
Brian Gilbert from Beecher's Handmade Cheese: Vermont Creamery fresh goat cheese, smoked salmon, mango-habanero salsa, chives, ginger, whiskey & smoked salt caramel.
Brian Gilbert from Beecher’s Handmade Cheese: Vermont Creamery fresh goat cheese, smoked salmon, mango-habanero salsa, chives, ginger, whiskey & smoked salt caramel.
Jacob Kelley from Olivers Market: Essex St. Brabander goat gouda, watermelon horseradish, butter, dill.
Jacob Kelley from Olivers Market: Essex St. Brabander goat gouda, watermelon horseradish, butter, dill.
Steven Wooten from Say Cheese: Cowgirl Creamery crème fraîche, foraged greens and flowers, acorn flour biscuit.
Steven Wooten from Say Cheese: Cowgirl Creamery crème fraîche, foraged greens and flowers, acorn flour biscuit.
CMI winner Matt Reilly's pairing: Rogue Creamery Pistol Point Cheddar, corn, green onion, crema, Pistol Point "nacho."
CMI winner Matt Reilly’s pairing: Rogue Creamery Pistol Point Cheddar, corn, green onion, crema, Pistol Point “nacho.”
Amanda DeMann from New Seasons Market: Cypress Grove Truffle Tremor, mostarda di pmodori verdi, salty date Raincoast Crisp .
Amanda DeMann from New Seasons Market: Cypress Grove Truffle Tremor, mostarda di pmodori verdi, salty date Raincoast Crisp .
Luciana Villanueva from The Pasta Shop: Uplands Cheese Pleasant Ridge Reserve, pickled tongue, sauerkraut, rye crisp (her take on the Reuben!).
Luciana Villanueva from The Pasta Shop: Uplands Cheese Pleasant Ridge Reserve, pickled tongue, sauerkraut, rye crisp (her take on the Reuben!).
Waldemar Albrecht from The Cheese Shop of Healdsburg: Innovation Meets Tradition! Jasper Hill Farms Oma, Potter's Classic White Cracker, La Vigne du Pont Epoisses Salted Caramel, Maison de Monaco Apricot Hibiscus Jam.
Waldemar Albrecht from The Cheese Shop of Healdsburg: Innovation Meets Tradition! Jasper Hill Farms Oma, Potter’s Classic White Cracker, La Vigne du Pont Epoisses Salted Caramel, Maison de Monaco Apricot Hibiscus Jam.
Badr Abaichi from Arrowine & Cheese: Jasper Hill Farms Oma, roasted pistachios, crystallized ginger.Badr Abaichi from Arrowine & Cheese: Jasper Hill Farms Oma, roasted pistachios, crystallized ginger.
Badr Abaichi from Arrowine & Cheese: Jasper Hill Farms Oma, roasted pistachios, crystallized ginger.
Jessica Beer from Cured: a "Philly Roll" with Vermont Creamery Bijou, smoked salmon, cucumber, rice crisp.
Jessica Beer from Cured: a “Philly Roll” with Vermont Creamery Bijou, smoked salmon, cucumber, rice crisp.
Eric Miller from Mission Cheese: Cowgirl Creamery Devil's Gulch, crispy prosciutto, quail egg, spicy tomato jam.
Eric Miller from Mission Cheese: Cowgirl Creamery Devil’s Gulch, crispy prosciutto, quail egg, spicy tomato jam.
Alex Ourieff from Vagabond Cheese: Cowgirl Creamery Mt. Tam, pickled persimmon, pistachio, gingerbread.
Alex Ourieff from Vagabond Cheese: Cowgirl Creamery Mt. Tam, pickled persimmon, pistachio, gingerbread.
Lana Patrick of Wheel House Cheese: Midnight Moon, pistachio panforte caramel, lime bergamot marmalade, speck dust.
Lana Patrick of Wheel House Cheese: Midnight Moon, pistachio panforte caramel, lime bergamot marmalade, speck dust.

**That pairing in the featured image up top is by Erin Clancy of Whole Foods: 1605 Manchego, cold-pressed olive oil, pistachio, pickled fig. Delicious!

I have more photos of CMI and pairings on my Facebook album!

Post by Miss Cheesemonger.

What are your favorite pairings? Let me know on Facebook, Instagram, Twitter, or Pinterest! Or leave a comment below!