This year, we cranked the volume way up. Now, don’t get us wrong—classic pairings like pecorino and pasta, apples and cheddar, and blue cheese and honey have their place. It’s just not in this issue.
In our 2018 Great 28, discover some of our most creative (and tantalizing) matchups ever: matcha-tinged goat cheese with smoked salmon, parmesan with chocolate doughnuts, ricotta with cricket crackers, buffalo mozzarella with cannabis, and so much more. Worried some of these sound weird? Never fear: We consulted with chefs, cheesemongers, and other respective experts to ensure our pairings were top-notch.
So what are you waiting for? Dive in; there’s a whole new world of flavors to explore.
Meat, meet curds.
Goth out your cheese board with this pigmented powder.
The black sheep of proteins shines when matched with curds.
This hot health trend is totally tasty with cheese.
5. Cold Brew
Wake up to the season’s buzziest pairings.
Season your wedges and wheels with this aromatic pairing.
Scramble things up with these cheesy combinations.
Meet the golden grain behind your favorite carbs.
A flavorful friend to both birds and curds.
This ancient root is dynamite on the cheese plate.
Forget bread – this grain goes gangbusters with curds.
Puff, puff, pair.
Break out of your breakfast rut.
Your favorite fried treats are even better with fromage.
For a refreshing twist on the tropical veg, match it with curds.
Get seduced by sugar’s dark side.
Bitter gets better.
A pairing ready to bloom
Unexpected dairy matches for this meaty mollusk.
Look beyond Lay’s and onion dip.
A hearty heritage grain catches on.
A pairing that’s easy to digest.
A pairing for when you’re feeling daring.
Go green with this unlikely matchup.
A sweet treat grows up.
The ubiquitous legume is a champion cheese companion.
Fungi find a friend in Fromage.
Match shapes and sounds with food for an entirely new tasting experience.
By Molly McDonough
The Sweet Life
Your comprehensive guide to honey.
by Molly McDonough
Here’s the Beef… and Bison, and Lamb
Six cheeseburger recipes that go beyond basic.
By Rebecca Haley-Park
Think all olive oil is the same? Not so.
By Bettina Makalintal