cheese and jam

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Re: cheese and jam

Postby Robin Garr » Sun Jul 16, 2006 8:25 am

Randy R wrote:I'm curious as to the general view on this question. Do you ever eat cheese with sweet things like jelly or jam? I just noticed a new line of jams in the supermarket placed on the "gourmet" cheese shelf with the mention that they are made specifically to accompany cheeses. Some have thyme or basil or lavender in them, others, like fig, are pure.


I'd say generally not, with one broad exception: It's not at all unusual to use cream cheeses, including mascarpone and <i>possibly</i> very mild goat cheeses, in <i>recipes</i> involving jelly, jam, fruit preserves, etc. I love to dollop mascarpone on halved fresh figs. And at least in the U.S., an old horse doover of the '60s involves dolloping jam on top of a block of Philadelphia Cream Cheese and dipping it up with crackers until you've got a nasty, sticky mess. (In Louisville, a traditional variation involves replacing the jam with a sweet-savory concoction called Henry Bain Sauce that has Major Grey's Chutney and Worcestershire sauce in it ... )
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Re: cheese and jam

Postby Ian Sutton » Sun Jul 16, 2006 8:38 am

We've got a Maroccan fig chutney which works really with cheese. I think the trick may be that sweet on it's own will invariably not work, but a chutney with a balance of sweet, savoury and a little spice can work brilliantly.
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Re: cheese and jam

Postby Otto » Sun Jul 16, 2006 8:53 am

We have a traditional dish that is a flat, baked cheese which is eaten with seabuckthorn jam on top. Delicious. If only I could eat soft cheeses :(

Otherwise I've never really been too fond of the combination when it's been served. But one thing I do like, which causes a hint of sweetness to the cheese, is chevre or parmigiano reggiano with a bit of good quality Balsamico sprinkled on top. Or if you want more than a hint of sweetness, then PX sherry works really well also!
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Re: cheese and jam

Postby Howie Hart » Sun Jul 16, 2006 9:01 am

Back in the '60s my sister had a room mate who introduced her to eating guava paste with muenster cheese. It's a delicious combo with toast and morning coffee.
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Re: cheese and jam

Postby Stuart Yaniger » Sun Jul 16, 2006 9:22 am

Yes. Manchego and membrillo. Humboldt Fog with fruit and honey. Parmesan and old Balsamico. Apple pie and cheddar. I'll think of more...
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Re: cheese and jam

Postby Larry Greenly » Sun Jul 16, 2006 11:03 am

An interesting recipe I make on occasion:

slice of bread
sharp cheddar
strawberry preserves

Slice cheddar and place over entire face of bread.

Slather with strawberry preserves.

Place under broiler until cheese and preserves are bubbly.

Actually quite tasty.
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Re: cheese and jam

Postby Barb Freda » Sun Jul 16, 2006 11:57 am

One of the favorite tastes we returned with after a trip to Tuscany: pecorino toscano (staggionato(sp?--well-aged) and a drizzle of honey.

Make sure it's Tuscan pecorino--Roman is waaaaaaaaaaaaay too salty. This is just heaven.

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Re: cheese and jam

Postby Robin Garr » Sun Jul 16, 2006 2:08 pm

Randy R wrote:Apple pie and cheddar? That sounds so 1966!


No, apple pie and cheddar was so 1976. The 1966 fad was apple pie and Velveeta.
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Re: cheese and jam

Postby Stuart Yaniger » Sun Jul 16, 2006 4:33 pm

David Rosengarten gave me a good tip- put the cheddar in the crust. Retro, maybe, but it's good.
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Re: cheese and jam

Postby Jodene Hayward » Sun Jul 16, 2006 6:44 pm

" Do you ever eat cheese with sweet things like jelly or jam?"


Definately Randy,

The Italians like a mustardos (sp) with their cheese such as onion, also fig jam is verygood with a nice Bue Cheese. We also like to serve Hot pepper Jellies with either Cream Cheese or Brea.
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Re: cheese and jam

Postby Skye Astara » Wed Jul 19, 2006 12:14 am

Similar to Larry, I love a sandwich of sharp cheddar with jam. Usually I'll choose orange marmalade or apricot jam, but any flavor will do nicely. I like this either grilled or not.
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Re: cheese and jam

Postby Jenise » Wed Jul 19, 2006 11:39 am

Me? Never. It's just not a combination I'm into. But I see a lot of sweet/hot jellies poured over logs of Kraft Cream Cheese at parties--which inevitably look like a superfund site after the 7th person has dug his cracker into it. I won't go near them.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: cheese and jam

Postby Jenise » Wed Jul 19, 2006 2:43 pm

Well, speaking of nuts, the French now have bigger problems. This headline just popped up on my Google desk top of constantly-replenished headlines: "Brigitte Bardot, angered over what she called France's insensitivity to the plight of minks, has threatened to move to Sweden."
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: cheese and jam

Postby Jenise » Wed Jul 19, 2006 3:52 pm

Randy R wrote:And this is a bad thing? But I think you may need some help setting up filtering on your alert bar.


I presume not. But as soon as you dump her we'll give you Pamela Anderson, which means you'll get Kid Rock too. You might want to stick with Brigitte.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: cheese and jam

Postby Shaji » Wed Jul 19, 2006 4:59 pm

baked brie with apples and fig jam...with a nice crusty bread and a glass of Grenache..
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