Cheese can easily be paired with various kinds of fruit, wine, and several breads. The versatile nature of different types of cheese can often lead many to believe that it goes well with just about anything. There are, however, a few bad combinations that should be avoided if you don’t want your taste buds to kick up a fuss!
\nSpicy foods should be avoided because they will overpower even the strongest of cheese flavours. A little bit of bite isn’t necessarily off the table but you should avoid thins like particularly hot chutney, mustard, spicy jellies, and any breads or crackers that contain peppercorns. They might taste good separately but when you put any one of these items on the same plate as your favourite cheese, it will completely steal the show. Spicy foods are also known to linger considerably longer on your palate than any other type of food. It’s that slight (or almost painful) sting that just won’t leave your lips unless you take a huge gulp of milk! When your senses are so busy interpreting this hot sensation, they will be almost oblivious to the delicious cheese you are trying to enjoy.
\nBreads that have a garlic or onion flavour are also best avoided. Since some cheeses already have onion undertones, enjoying them with garlic or onion crackers or bread will defeat the purpose. You want to be able to really appreciate the flavours of the cheese so keep the bread items as simple as possible.
\nIn some cases vegetables can work really well with cheese but, if you are serving a cheese platter, then you need to select your veggies with care. For example, the peppery flavour of arugula is great in a salad topped wih cheese. However, on a cheese platter, you should avoid this combination. While broccoli and cauliflower may taste great with cheese or cheese sauce, they should not be paried as raw veggies with cheese. The same goes for celery, beens, and carrots. Sure you can serve a veggie platter but keep it separate from your cheeses so as not to confuse your guests.
\nMany types of fruit taste great with cheese but you should avoid those with a high amount of acidity such as citrus fruits. In other words, oranges, kiwi, and pineapple would not be the ideal pairing options. Choose apples, pears, grapes, and dried fruits instead.
\nWines with heavy tannins will also affect the flavour of any cheese. Not only do they overpower the flavour of the cheese but they can also give you the false impression that the cheese is in fact bitter. Different types of wine taste good with different types of cheese so choose wisely!
\nAlthough all of these foods and certain wines should be avoided, there are still plenty of options. Not only do these tips come in handy when serving cheese platters but also when sending a cheese hamper.<\/p>\n","protected":false},"excerpt":{"rendered":"
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