Seasonal Cheese Pairings: What to Enjoy Each Season

Seasonal cheese pairing comes naturally if you think about it. Each season has its own set of classic tastes and textures that can be linked to specific cheeses. Knowing which ingredients complement which cheese helps you create an unforgettable experience.

Here’s a guide to cheese pairings that bring out the best of each season, with ideas to inspire your table year-round.

Spring: Fresh and Zesty

Spring is a time for renewal, and fresh flavors dominate as gardens burst to life. Soft cheeses like chèvre (goat cheese), ricotta, and mozzarella work beautifully with spring’s bounty. Chèvre’s tangy notes blend perfectly with ingredients like sweet, dried strawberries or fresh peas.

Pairing idea: A spring cheese board with chèvre, strawberries, sugar snap peas, mixed nuts, and a drizzle of honey. Add a handful of toasted almonds or a few sprigs of mint for added freshness. Pretty-up your board with edible spring flowers like nasturtiums.

For something more savory, layer ricotta or goat’s cheese on toast and top it with sliced radishes, cracked black pepper, and a sprinkle of sea salt. The peppery bite of radish against creamy ricotta creates a balanced flavor that screams spring.

Summer: Bright and Juicy

Summer’s bounty brings vibrant, juicy produce that begs to be paired with creamy, mild cheeses. Yogurt cheese and double cream gouda are excellent choices for hot-weather dishes. Yogurt cheese’s creamy, milky interior pairs beautifully with tomatoes and fresh basil. Gouda, on the other hand, is tastyb with rich, sun-ripened fruits like watermelon and peaches.

Pairing idea: Make a summery salad by tossing chunks of juicy watermelon, gouda, fresh mint, and a sprinkle of black sesame seeds.

For an extra touch, drizzle some balsamic glaze over the top.

Alternatively, use yogurt cheese in a simple Caprese salad (instead of traditional fresh mozzarella) with ripe tomatoes, fresh basil, and a drizzle of olive oil. Serve with crusty bread for a Mediterranean-inspired pairing perfect for balmy summer evenings.

Fall: Earthy and Warm

As the leaves turn and temperatures drop, it’s time to embrace hearty, earthier flavors. Garlic cheddar, gruyère, and blue cheese all complement the cozy, nutty taste of fall produce. Apples, pears, figs, and nuts are natural companions to these cheeses, enhancing their rich, layered flavors.

Pairing idea: For a seasonal cheese board, pair the cheddar with apple butter, pumpkin butter, cinnamon almonds, and a dollop of fig jam. The combination of sweet, tangy, and savory flavors is autumn on a plate.

Another idea is to make a warm, gooey gruyère fondue with cubed roasted squash, mushrooms, and hearty bread on the side.

The earthy, caramelized flavors of the roasted vegetables add a rustic depth to the creamy cheese.

Winter: Rich and Indulgent

Winter calls for cheeses with deep, robust flavors that match the season’s indulgence. Provolone, camembert, and pecorino offer comforting richness that works well with winter fruits like pomegranates, citrus, cranberries, and dried figs.

Warming spices like cinnamon and cloves also add holiday charm to cheese pairings.

Pairing idea: Baked camembert topped with blackberry pecan syrup, toasted cashews, and a drizzle of honey is a classic winter dish that combines sweet, tart, and creamy textures. Serve with sliced baguette for a crowd-pleaser at any holiday gathering.

Or, try a wedge of pecorino with blood orange slices, arugula, and a light vinaigrette for a simple yet luxurious winter salad that balances the cheese’s sharpness with citrusy brightness.

Bringing It All Together

Cheese pairings don’t have to be complicated—let the season’s ingredients guide you.

From fresh spring berries to hearty winter nuts and fruit, seasonal pairings allow you to enjoy cheese at its peak and celebrate the flavors of each season.

Experiment with local produce and some of our cheeses, and you’ll discover new combinations that make each season a little more delicious.

The best cheeses are found in all four corners of the world. Cheese is more than just a delicious food type – it is a universal (love) language that almost every culture embraces in its cuisine.

Each variety tells a story, carrying centuries of tradition, local flavors, and the essence of the regions they hail from. Let’s check out the most popular global cheeses and a bit about each cheese:

France: Brie – The King of Cheese

Beautiful French Town

France is synonymous with fine cuisine, and its cheese is no exception. Among the many varieties, Brie is probably the most well-loved.

Originally from the Île-de-France region, this soft, creamy cheese has been enjoyed since the 8th century.

It is known for its delicate, bloomy rind and buttery flavor. Brie’s versatility makes it a favorite on cheeseboards and gourmet dishes.

Whether paired with fruits and nuts or melted into pastries, Brie exemplifies French sophistication.

Italy: Parmigiano Reggiano – The Pride of Parma

When it comes to Italian cheese, Parmigiano Reggiano reigns supreme. Often referred to as the “King of Cheeses,” this hard, crumbly delicacy is produced in the Emilia-Romagna region. It’s one of the best cheeses to top pasta with!

Its production follows strict guidelines to ensure authenticity. It has a maturation process lasting up to 36 months.

The result is a complex, nutty flavor with a salty kick, perfect for grating. It’s also a delicious snack with a splash of balsamic vinegar. Parmigiano Reggiano is a testament to Italy’s dedication to quality and tradition.

Switzerland: Emmental – The Classic Swiss Cheese

Swiss goat

When most people think of Swiss cheese, they are picturing Emmental. This is the iconic cheese with holes. Originating from the Emmental Valley in Switzerland, this cheese has a mild, slightly nutty flavor and smooth, firm texture.

The distinctive holes are formed during the fermentation process, making Emmental instantly recognizable. Whether melted in a fondue pot or layered in a sandwich, this cheese brings a touch of Swiss charm to any meal.

Spain: Manchego – The Jewel of La Mancha

From the sun-drenched plains of La Mancha, Spain, comes Manchego, a firm and buttery cheese made from sheep’s milk. This cheese dates back to the Bronze Age, and its distinctive flavor reflects the arid, grassy landscape where the Manchega sheep graze.

With its nutty, slightly sweet taste and crumbly texture, Manchego pairs beautifully with quince paste and cured meats. It is a cornerstone of Spanish cuisine and an ambassador of the country’s rich culinary heritage.

England: Cheddar – A Global Favorite

While Cheddar is now produced worldwide, its origins trace back to the village of Cheddar in Somerset, England.

This versatile cheese comes in various stages of maturity, from mild and creamy to sharp and tangy. Cheddar has a firm texture and a complex flavor profile, making it a popular choice for everything from sandwiches to gourmet cooking.

The traditional method of making cheddar involves “cheddaring,” a process that gives the cheese its unique structure and taste. Today, it remains a staple on cheeseboards and in kitchens globally.

Greece: Feta – A Mediterranean Treasure

No exploration of international cheeses would be complete without Feta, the crumbly, tangy cheese that has been a part of Greek culture for thousands of years.

Feta is made from sheep’s milk or a mixture of sheep’s and goat’s milk, and it is brined with a characteristic saltiness. Its firm yet creamy texture makes it perfect for salads, especially the classic Greek salad, and its bright flavor is a hallmark of Mediterranean cuisine.

Wrapping Up: The Best Cheeses

Cheese is a passport to the world, with each variety offering a taste of its homeland. From the rolling hills of France to the sun-soaked plains of Spain. These cheeses showcase the diversity of cultures and traditions that have shaped them.

Whether you prefer the creamy decadence of Brie or the bold tang of Feta, exploring international cheese varieties is a journey. We hope this post enriched your understanding of global culinary traditions.

Lastly, next time you reach for a wedge of cheese, remember that you’re not just enjoying a snack – you’re savoring a piece of history. Learn more about our business here and why we love what we do!

The history of cheese is as rich and varied as the many types of cheese we enjoy today. Cheese-making likely began over 7,000 years ago in the Fertile Crescent, a region that spans modern-day Middle East and North Africa.

Though the exact origins remain shrouded in mystery, it is widely believed that cheese was discovered accidentally.

Early farmers stored milk in containers made from animal stomachs, which contained the enzyme rennet. This enzyme caused the milk to coagulate and separate into curds and whey, creating the first cheese.

Cheese-making quickly spread across the ancient world, becoming essential for preserving milk.

The Egyptians, Greeks, and Romans all developed their own cheese varieties and techniques, each contributing to the art and science of cheese-making. Cheese was so valued in ancient times that it was often used as a form of currency or as a tribute to the gods.

Cheese in the Roman Empire: An Age of Experimentation

The Romans were instrumental in spreading cheese-making knowledge throughout Europe. As the Roman Empire expanded, so did the diversity of cheese production.

The Romans were known for playing around and experimenting with different types of milk (including sheep, goat, and cow) and various aging techniques. They also introduced the concept of hard and soft cheeses, with more than 20 types recorded by the first century A.D.

Roman soldiers carried cheese as a portable and nutritious food, which helped further disseminate cheese-making techniques across Europe.

As Roman influence waned, these practices were absorbed and adapted by the various cultures that emerged in Europe. This led to the development of the regional cheeses we know today. Examples are Parmigiano-Reggiano in Italy and Roquefort in France.

The Middle Ages: Monastic Influence on Cheese-Making

The Middle Ages marked a significant period in cheese-making history, particularly within European monasteries. Monks were crucial in preserving and advancing cheese-making techniques during this era.

They experimented with aging processes, bacteria cultures, and various types of milk to create some of the most beloved cheeses still enjoyed today.

Monasteries became centers of cheese production, and many of the cheeses developed during this time are still produced similarly. For example, cheeses like Brie, Camembert, and Munster owe their existence to monastic ingenuity.

The strict rules and traditions of monastic life also ensured that cheese-making techniques were passed down through generations with little alteration, preserving the quality and authenticity of these cheeses.

The Renaissance and Beyond: Cheese as a Culinary Staple

The Renaissance renewed interest in gastronomy, and cheese became a key ingredient in European cuisine. As trade routes expanded, cheese was introduced to new regions and became an important part of the diet across the continent.

New varieties emerged as cheese-makers experimented with different aging processes, molds, and spices.

During this period, cheese also began to gain recognition beyond Europe. European settlers brought cheese-making techniques to the New World. This is where new types of cheese, like Cheddar and Monterey Jack, were developed.

The industrial revolution in the 19th century further transformed cheese-making. This introduced mass production techniques that made cheese more accessible to a growing population.

 Modern Cheese-Making: Tradition Meets Innovation

Today, cheese-making is a global industry that blends ancient techniques with modern technology. While many cheeses are still made using traditional methods, innovations in cheese-making have created new varieties and flavors.

The rise of artisanal cheese-making has also sparked a renewed interest in traditional methods and local ingredients, leading to a resurgence of regional cheeses that were once at risk of disappearing.

 Wrapping Up The History Of Cheese

We hope this article gave you more insight into the wonderful history of cheese! Don’t forget to check out our range of cheeses, meats, and jams/jellies.