In July 2022, Speciality Food asked me about some of my favourite cheese pairings. It was a good excuse to think about the combinations that make cheese more interesting — and the ones I return to again and again.
The best pairings don’t drown the cheese. They either complement what is already there or create a contrast that makes both things taste better.
1. Kirkham’s Lancashire and fruit cake
This is a northern classic for a reason. The buttery, crumbly Lancashire works brilliantly with the sweetness and spice of fruit cake. It is especially good at Christmas, but there is no reason to wait until December.
2. Baron Bigod and chilli jam
A good chilli jam brings sweetness, acidity and enough heat to cut through the rich, mushroomy character of a soft cheese like Baron Bigod without overpowering it.
3. Gouda and espresso
This came out of a pairing event we once ran with a local coffee shop. A mature Gouda with caramel and butterscotch notes can be unexpectedly good alongside a short espresso.
4. Blue cheese and PX sherry
Pedro Ximénez is dark, sweet and raisiny. Put it next to a salty blue and the contrast is superb. It is one of those pairings that makes sense the second you taste it.
5. Cheese and white wine
Red wine gets most of the attention, but white wine is often easier with cheese. Acidity and freshness can be much more useful than tannin. Sancerre and white Burgundy are both good places to start.
You can read the original Speciality Food feature here.
If you want to explore pairings in person, have a look at our cheese tastings, or simply ask us at the counter. There is no single “correct” match — half the fun is finding the combination that works for you.
This article was added retrospectively to the G&J Journal archive to record the people, milestones and stories that have shaped George & Joseph.