For cheese and pairings visit: http://www.pccnaturalmarkets.com/
My first pairing is Point Reyes blue cheese (other options: Fourme D’ambert or any Willapa Hills blue) with marinated beets. Rich, earthy beets have the flavor to stand up to strong blue cheeses and will bring out the flavor complexity rather than some of the sharper flavors.
My second pairing is Beecher’s Flagship cheese (other cheddar-like options: Organic Valley Sharp Vermont Cheddar, or English Cotswold) with organic honeycrisp apples. This classic combination is a great matchup of taste and texture and should please the whole family, young and old.
The next pairing is a dry aged cheese: Parmigiana Reggiano (other options : Rembrandt gouda, Red Leicestershire) with Marcona almonds. This combination is like a candy bar on the cheese board with delicious caramel overtones bringing the two together.
Another great combination is a soft chevre, in this case Laura Chenel Chevre <domestic> (other options: Montchevre <imported> or Tieton Farms, <local>) paired with mixed spiced olives. A distinct and subtle soft mild cheese can do very well when mixed with stronger and saltier flavors.
