‘Tis the season for stone fruits such as peaches, plums, apricots, and nectarines — and luckily, they pair beautifully with cheese. Matching stone fruits with their companion curd is not as simple as picking one of each, however. A blue cheese might find harmony with plums, but will quarrel with the acidity of an apricot. The funkiness of washed rind cheese, such as Epoisses, will mesh well with the sweetness of a yellow peach. As a general rule of thumb, the stinkier the cheese, the sweeter your fruit should be. According to cheesemonger Nora Singley at The Kitchn, this combination works because: “It’s all about opposites. And how they attract. Sweet with stinky, sugar with salt.”
If you are not quite ready to delve into the intense relationship that is washed rind cheeses and stone fruit, this recipe from A Thought for Food is a great way to enjoy the flavors of summer. Creamy mascarpone coupled with the gentle tang of apricots and the comforting aroma of lavender…it’s a colorful and vibrant dish that would make a great dessert while sitting outside on a warm summer evening, don’t you think?
Some of culture‘s favorite recipes for cheese and stone fruit include Grilled Peaches with Cheese & Balsamic Vinegar, and Roasted Apricots with Feta, Honey, & Walnuts.
Photo Credit: A Thought for Food
Molly Farrar
Molly is a web editorial intern who hails from Virginia, also known as the place with some of best ham in the world, in her humble opinion. She has yet to meet a cheese she does not like. Other interests include drinking craft beer and running, sometimes at the same time.
