Upgrade typical fall flavors by trying new products on the market
This autumn, lean into cheese accompaniments that would complement any savory s’more, Halloween board, or pre-Thanksgiving spread. Warming your palate with spice or hot honey is in, as is preserving produce for shelf-stable pantry staples you’ll gravitate toward well into winter. Browse five products that’ll do just the trick below.
Hot Honey Crackers by NUFS
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Here’s what you need to know about NUFS’ Hot Honey Crackers: they’re mild, then they’re spicy. Each crunchy, gluten-free square is studded with hot pepper flakes, packing heat that creeps up on the palate. Pair with Le Gruyère AOP or another Alpine-style cheese to quench the flames, and add Dalmatia fig spread for a dreamy bite that feels like autumn in Europe.
OG Spicy Green Chutney by Tursh
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Afghan-American company Tursh is the new kid on the condiment block. The brand’s OG Spicy Green Chutney is chock full of zesty cilantro and offers a lingering fire on the tongue. You’ll want to put it on everything—especially a cracker with cheese. Pair with Pipit, Landmark Creamery’s mild farmhouse sheep’s milk cheese, and a hefty cracker.
Sardines & Beans: Black Beans, Corn and Salsa by Patagonia Provisions
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Patagonia Provisions’ Sardines & Beans with black beans, corn, and salsa is the tinned fish equivalent of a hearty chili. The sardine fillets are sizable and responsibly sourced from the Cantabrian Sea, and the salsa coating them has a slight kick. For Tex-Mex flair, pair with habanero-infused Rattlesnake by Deer Creek Cheese and some crispy tortilla chips. Remember: you can always melt the cheese atop the fish for the ultimate savory s’more. Add a glass of Spanish red wine and call it happy hour.
Black Truffle Sea Salt Almonds by Sabatino
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Sabatino’s Black Truffle Sea Salt Almonds make for a funky after-school snack. The truffle dust on each almond is umami-forward rather than overpowering. Pair with Urban Stead Cheese’s gouda—the tyrosine crystals in this cheese complement the sea salt atop the almonds. (Flip to p. 18 to learn more about the science behind tyrosine crystals.)
Wild Blueberry Vinegar by Josh Pond
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The sweet-tart taste of Wild Blueberry Vinegar by Josh Pond will carry your summer salads into fall. It’s made by pressing native Maine blueberries into juice that ferments, allowing this vinegar to retain its naturally probiotic mother. But enough with the science lesson—drizzle it on a bed of dark leafy greens with crumbles of a mild and creamy blue, such as stichelton, to cut the acid. (Or choose an on-theme blueberry Stilton.)
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.
