Blue cheese with banana sounds like a dare. It is one of five unconventional pairings put forward by Xavier Thuret, who held the title of International Ambassador for French Cheeses at Lactalis Group when he shared them. They draw on his travels and are meant for anyone tired of cheese with crackers or figs.
Here are the five, with the reasoning behind each.
Blue cheese and banana
Ripe banana is creamy and mellow, and that softness calms the pungency of blue cheese. The result keeps the depth of flavour without the sharp smell that puts some people off.
Blue cheese is also easier to spread than many expect. A soft, buttery blue can be smeared on slices of banana or on toast with banana layered on top. It is worth tasting a small piece first, because a milder blue suits the fruit best.
Brie and kiwi
Brie is rich and buttery, and kiwi is acidic and juicy. The fruit cuts through the cheese and makes the combination feel fresh. Peeled slices of kiwi laid next to wedges of ripe brie are enough, with no need for jam or bread.
Comté and jam
Comté is a hard cheese, so it can taste a little dry on its own. A thin smear of jam adds moisture and a gentle sweetness. The advice is to keep the jam light, because a heavy or very sweet one will overpower the mild sweetness of the cheese.
A dessert wine does a similar job. It gives Comté a rounder, more luxurious mouthfeel.
Camembert and speculoos, or toasted sesame seeds
Camembert is soft and creamy, so it benefits from something crunchy. Crush speculoos biscuits, or toast sesame seeds, and spread them on a plate. Then dab wedges of cheese into the crumbs so they pick up a coating.
- Speculoos: adds a spiced kick.
- Toasted sesame seeds: bring a toasty aroma and a nutty flavour.
Fresh goat cheese and mango
Many people who say they dislike goat cheese have only tried the aged kind, which is chalkier. Fresh goat cheese is softer and more luscious. Cubes of ripe mango give it a tropical turn, with sweetness and juiciness against the gentle tang of the cheese.
Putting a board together
The five pairings share a logic. Creamy fruit softens strong cheese, acidic fruit lightens rich cheese, and something sweet or crunchy fixes a dry or soft texture. Once that idea is clear, it is easy to try new combinations.
A small board with one or two of these pairings will work better than a crowded one. Serve the cheeses at room temperature so their flavours open up. Cut the fruit just before serving so it stays fresh.