The best jam and cheese combinations

In the culinary world, the combination of flavors can transform a simple tasting to become a real taste experience. Among the essential duos we name the combination of jams and cheeses: a harmonious meeting between sweet and savory, fruity and creamy. While the classic pairing of wine and cheese is well established, the addition of jams offers an additional dimension, broadening taste horizons and inviting the exploration of new culinary territories.

An artistic wedding

The art of pairing jams with cheeses goes well beyond the simple juxtaposition of flavors. It’s a subtle exercise that requires an understanding of taste profiles and an intuition to balance contrasts and complementarities. From the delicate sweetness of a sweet potato jam to the tangy liveliness of a red fruit jam, each variety of jam brings its own nuance of flavor, while cheeses, with their diversity of textures and flavor profiles, offer fertile ground for taste exploration. The contrasts of flavors and textures create a symphony in the mouth, where each bite reveals new nuances and awakens the taste buds.

Beyond the taste pleasure, the combination of jams and cheeses also offers an aesthetic dimension to the tasting. The bright color palette of the jams, ranging from scarlet red to golden yellow, creates an appealing visual contrast with the more subdued palette of the cheeses. A cheese board prettily garnished with assorted jams thus becomes a work of culinary art, inviting discovery and delight.

Jam and cheese combinations by family

Soft cheeses :

These cheeses are characterized by their tender and creamy texture. They are made by coagulating milk with enzymes and then letting the curds sit before molding them. Soft cheeses are often aged for a few weeks to a few months, giving them mild, subtle flavors. They can be eaten young for a firmer texture or matured for a stronger taste.

Examples include Brie, Camembert, Coulommiers, Munster, and Brillat-Savarin.

They are associated with:

• Raspberry jam
• Ripe Fruit Jam
• Pumpkin Jam ( Pumpkin Cake )
• Onion Preserve

Pressed cheeses :

These cheeses are made by pressing the curds to remove some of the whey. This gives a firmer and more compact texture. Pressed cheeses can be cooked or uncooked. Uncooked varieties are usually aged for several months, while cooked varieties can be aged for years. They often have rich, complex flavors.

Cooked pressed cheeses

For example, among the cooked pressed cheeses we find Beaufort, Comté and Abondance.

They are associated with:

• Orange Marmalade
• Blueberry jam
• Black cherry jam
• Sweet potato jam

Uncooked pressed cheeses

And among the uncooked pressed cheeses we find Reblochon, St-Nectaire and Cantal.

They are associated with:

• Black cherry jam
• Onion Preserve

Blue-veined cheeses

These cheeses are recognizable by their blue or green veins created by the introduction of specific molds during manufacturing. During the curing process, molds grow and create bold and often pungent flavors. Blue-veined cheeses can have a creamy or firm texture, depending on the variety.

Roquefort, Bleu d'Auvergne, Gorgonzola, Fourme d'Ambert and Stilton are some famous examples.

They are associated with:

• Red fruit jam
• Pear jam
• Fennel jam
• Sweet potato jam

Fresh cheeses

These cheeses are eaten young, often shortly after they are made. They have a soft, moist and creamy texture, and are perfect for spreading. Fresh cheeses are often seasoned with herbs, spices or fruits to add flavor.

Fresh goat cheese, fromage blanc, and cottage cheese are common examples of fresh cheeses.

They are associated with:

• Apricot jam
• Red fruit jam
• Pear jam
• Zucchini jam

Goat cheeses

These cheeses are made from goat's milk and vary in texture and flavor depending on their region of origin, their manufacturing method and their ripening period. They can be fresh, soft or pressed. Goat cheeses often have tangy flavors and distinct aromas that can vary from mild to robust.

Examples are Valençay, Chavignol or Buchette de fromage

They are associated with:

• Pepper jam
• Chilli jam
• Red fruit jam
• FIG jam

Smoked cheeses

These cheeses are exposed to smoke during the manufacturing process, giving them a distinct smoky flavor. They can be made from various types of milk and have a variety of textures. Smoking adds an extra dimension of flavor to cheeses, ranging from subtle to robust.

Examples include Smoked Gouda, Smoked Provolone, and Smoked Cheddar.

They are associated with:

• Pepper jam
• Green tomato jam
• FIG jam
• Apple jam

You are now cheese board pros.