Five cheese pairings inspired by fall’s favorite latte
Photographed by Nina Gallant | Styled by Madison Trapkin
How do you know when autumn has arrived? Is it verdant leaves turning vibrant shades of red, orange, and yellow? Is it needing a barn jacket in the newly crisp air, or seeing hordes of Home Depot skeletons sprouting up in front yards? The certainty of summer’s departure is likely different for everybody. But for some, the harbinger of fall is the annual return of the pumpkin spice latte (aka the PSL), a frothy phenomenon seemingly appearing on café menus earlier and earlier with each passing year.
“The nutmeg-y, cinnamon aspect of pumpkin shines on fall cheese boards,” says Brandon Wood, owner of The Cheese Parlor in Livermore, California. Wood suggests rounding out fall boards with hearty, robust cheeses that can compete with powerful fall-flavored accompaniments.
On this season’s plate, those aforementioned hearty, robust cheeses are all American; think peppering pumpkin spice’s notes with community-driven intent. “My focus is supporting American-made, and then as many small producers as I possibly can,” Wood says—a mission reflected in his shop’s selections.
Read on to discover pumpkin spice-inspired pairings that are anything but basic.
Rogue Creamery Smokey Blue + Bubba’s Sauces Bourbon Cashews and White Dessert Wine
Origin: Grants Pass, Oregon | Milk: Pasteurized Cow
This cheese is smoked over roasted hazelnut shells. To Wood, it tastes like bacon, which reminds him of the classic bacon and bourbon combo. Cue the bourbon cashews from Bubba’s Sauces, a Livermore cottage business. When the creamy, smokey cheese plays with these sweet-toasty cashews on the palate, Wood thinks of bars rolling out fall-themed spiced cocktails and their warming effects. White dessert wine tops off this rich pairing.
Spring Brook Farm Cheese Tarentaise + The Crafty Cottage Boutique Apple Pie Jam
Origin: Reading, Vermont | Milk: Raw Cow
Tarentaise from Spring Brook Farm Cheese is an Alpine-style cheese with body, a long finish, and “oniony aspects,” Wood says—like a fall casserole with broth, potato skin, and cauliflower. When placed alongside apple pie jam from the Crafty Cottage Boutique in Livermore, the pairing evokes a delicious Thanksgiving stuffing studded with pumpkin and apple chunks. Or perhaps the PSL’s cousin: the apple crisp macchiato.
Nettle Meadow Farm Pumpkin Spice Fromage Frais + Chuao Chocolatier Cheeky Cheeky Churro Chocolate Bar
Origin: Lake Luzerne, New York | Milk: Pasteurized Goat
This fromage frais is naturally light and fluffy, while the pumpkin puree infusion lends weight and a dash of fall zip, Wood says. Dark chocolate brings “a little bit of texture to the fluff,” he explains. The chocolate’s cinnamon kick allows the pumpkin’s inherent spice to pop.
Cypress Grove Truffle Tremor + Gerard’Z Honeybees Comb Honey and Rosemary
Origin: Arcata, California | Milk: Pasteurized Goat
Wood elevates this decadent cheese with local-to-Livermore honeycomb. “Beyond adding a little bit of sweetness to cut some of the richness, it adds texture, it adds that crunch of fall,” he says. Rosemary contributes color and a fresh herbal scent, which makes the plate look festive and fun. Wood suggests setting the mood by listening to “Dead Leaves” by Aaron West and the Roaring Twenties.
Stuyt Dairy Farmstead Cheese Company Diamond Reserve + Underground Meats Black Garlic Salami and Red Peppadew Peppers
Origin: Escalon, California | Milk: Raw Cow
Peppadew peppers brighten the board with a flash of red—a shade similar to that of winterberry shrubs you could see on a late fall walk. Stuyt Dairy Diamond Reserve resembles parmesan or gouda with an abundance of crystals; Underground Meats’ Black Garlic Salami offers “baking spice vibes,” Wood says. Overall, the bite is “sweet to heat,” and “an explosion of fall flavor.”
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
Madison Trapkin
Former Editor-in-Chief Madison Trapkin is an Atlanta-bred, Boston-based writer. She graduated from Boston University’s Gastronomy master’s Program in December 2018 and started at culture in March 2019. She is passionate about The Feminist Agenda, pizza, and regularly watering her houseplants.
