2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Grapes are probably the most common fruit that decorates the plate with cheese. It complements the plateau beautifully, is easily torn off and eaten, and we have all probably eaten together cheese and grapes and we enjoyed them. Why then some people advise not to eat cheese and grapes? The answer is one word: tannins. Tannins are the culprits.
Tannins are naturally occurring astringent compounds found in grape skins, seeds and stems. Tannins are usually associated with wine and can play a role in whether a pair of cheese and wine will go well together. Tannins are also found in the skins of common table grapes and can affect the taste of the cheese you eat. Sometimes grapes can make the cheese bitter. This happens less often when the grapes are consumed with hard cheeses.
It's easy to see if the grapes affects the taste of the cheesewhat you eat, for better or worse. With a clear palate (drink water first or eat neutral biscuits) try the cheese. Once you have tasted only the cheese, start eating grapes and cheese together. What do you think? Does the cheese taste better or worse? In some cases, grapes may not make the cheese taste bad, but they may not improve the taste.
Fruits and cheese
You don't have to avoid grapes, but the next time you serve cheese, think about other fruits first. Figs, dates, apples, melons and pears are usually good choices when serving such a plate. The safest bet is to serve cheese with dried fruit. Dried fruits are often sweeter than fresh ones. Dried figs, dates, cherries and apricots really go well with cheese.
Why do fruit and cheese go well together?
The sweetness of the fruit and the salinity of the cheese are the main reason they pair well. This sweet / salty contrast is also the reason why the cheese goes well with dessert wines, honey and fruit.
6 cheeses that go well with fruit:
Try one of these fruit cheeses and be pleasantly surprised:
Hawarty is a smooth and greasy, almost white cheese with a soft texture. It is best paired with sweeter fruits, such as pears or soft apples.
Edam is a close cousin of Gouda and shares its soft, oily aroma, but it is a little tastier and has a slightly firmer texture. Balances well with sweet fruits, especially red grapes.
Jarlsberg is similar to Swiss cheeses, but tastier. It is best combined with apples and plums.
Munster is a soft cheese that softens even more with age. The orange peel is edible and the cheese is almost white. Grapes and sweet apples are best with Münster.
Gruyere has a medium firm consistency, creamy in walnut color, with a rich taste. It is best paired with apples.
Asiago is firm, sharp and strongly flavored - a cross between spicy cheddar and Parmesan. Cut this cheese with apples like Granny Smith, as well as with plums and grapes.
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