If there is ever a reason to eat more cheese, I am all over it. Hands down, cheese is probably my favorite food. My mom said she ate a lot of cheese when she was pregnant with me. Right, Mom? So I assume that is why I love the stuff so much. Of course, we all know and love cheese trays around the holidays. You’ve got yellow cheese, white cheese, and maybe Swiss. Add in some pepperoni, possibly some salami, and a spicy mustard and you are set. It’s entertainment gold. Especially when you are serving the rich, full-flavor Cracker Barrel cheeses!

 

 

Well, today I am going to share some new cheese pairings inspired by the spring. I don’t know about you, but I am dying to get outside. Once I get my patio furniture set up, you can bet I will be outdoors with a glass of white wine, soaking up the sun. I may even invite a few friends over. These cheese combinations would make for the perfect afternoon snack. With little or no fuss, your friends will feel like you are serving them a gourmet treat! 

 

Spring Inspired Cheese Pairings

 

Let’s create these three spring-inspired cheese pairings! 

 

Cracker Barrel Aged Reserve on a Tomato and Sweet Basil Triscuit with basil and sun-dried tomato

 

 

 

This is a delightful flavor combination. I love sun-dried tomatoes almost as much as I love cheese. I used sun-dried tomatoes packed in oil. I think these have more flavor. The basil adds a wonderful burst of freshness!

 

Cracker Barrel Extra Sharp on a multigrain pita bite with salchichóand cherry preserves 

 

 

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Jelly and cheese are almost as good together as peanut butter and jelly. In this case, the cherry preserves really cut the sharpness of the cheese The addition of the salchichón (a Spanish salami [you could  substitute prosciutto or sopressata]) makes this combination a winner!

 

Cracker Barrel Vermont Sharp White on brioche toast with corn salad and apricot fruit bar

 

 

I decided to save the most unique pairing until the end. I am obsessed with this corn salsa sold at Trader Joes. Who knew it could be so delicious on cheese and crackers. To make this flavor pair extra special and unique, I added a small slice of an apricot fruit bar.

 

I know these combinations may sound odd, but trust me, they are pretty darn fabulous. You may never again look at cheese the same way. Give these pairings a try or create your own unique flavor combination.

What pairing do you think you’d like best? Will you be giving any of these a try?

 

 

Inspired By Charm Paint Colors
Comments

  • slip4 at

    These look so delicious! Where do you buy the salchichon? How is it packaged?

    • Michael Wurm, Jr. at

      I found it at Trader Joe’s in the prepackage specialty meat section. I’ve seen similar meats at most grocery stores.

      Thanks!
      Michael

  • Rebecca at

    that last pairing is so original, I’ve got to try it! you can never really have too much cheese.
    tr[i]b[e]cca

    • Michael Wurm, Jr. at

      Amen. Yes – love the last one two. Though the sun-dried tomato is a personal favorite!

      Thanks!
      Michael

  • Holly Tighe at

    Just pinned these for Happy Hour I am hosting on my deck next week…As always, you are invited:)
    Thanks for the original yet simple and easy to copy (I mean make) ideas!
    HRT

    • Michael Wurm, Jr. at

      I’m invited!? How thoughtful. I love a good happy hour on a deck!

      Thanks!
      Michael

  • Crista at

    Looks tasty, but I am guessing it is not gluten free 🙁

    • Michael Wurm, Jr. at

      I assume cheese is gluten free, right? Just substitute a different cracker and you should be set.

      Thanks!
      Michael

  • Marci J at

    Yum YUM and YYYYYUUUUMMM!! Okay I got a bit carried away, but I cannot wait to try thee out, especially the last one!

  • Geekwif at

    There really is nothing that cheese cannot make better. These all look wonderful! I’m hosting a game night soon – may have to try some of them. Thanks for sharing your ideas.

  • Joanne @ Fifteen Spatulas at

    OMG. Corn salad? You’re awesome. I’m obsessed with corn (I actually made corn ice cream last night lol…it’s good, I swear). Lovely post, Michael!

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