Apples have always been a major crop of Virginia, but in recent years, the fruit has seen new life with the revival of hard cider. And of course, alcohol and cheese are meant to be together, so Cheese and Champagne undertook a cider and curd pairing experiment.

When I got word of the inaugural Virginia Cider Week, I seized the opportunity to put together an apple-studded cheese board. With a few slices of local Pink Lady and Stayman apples, I served a selection of cheeses from Eastern apple-producing states: New York, Connecticut, Vermont and Virginia. If you’re serving farm cider, farmstead cheeses are the obvious choice.

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Photo by Cheese and Champagne