Perfect Pairings: Cheese and Charcuterie

Hosting a casual cheese tasting party in place of a sit-down meal is a relaxed and fun way to entertain.

Well-planned pairings of cold meats, cheeses, condiments and beverages set the scene for a memorable get-together that's easy on the host and hostess. For this assortment we've chosen a trio of cheeses from different parts of the world and paired them with complementing cold meats and condiments.

The ingredients we've featured should be easy to find at your local grocer and we've included a couple of easy recipes to give your party that homemade touch.

Perfect Pairings: Cheese and Charcuterie

The Cheeses

Jarlsberg

Jarlsberg is a cow's milk cheese from Norway. It has a slightly sweet, nutty flavor and smooth texture.

Serve with ~

Sliced deli turkey
Seedless grapes
Pumpernickel toasts (see below)

Pair with ~

Chablis ~ light-bodied, dry white from France
White Bordeaux ~ medium-bodied, crisp, dry white from France
Pinot Noir ~ medium-bodied, smooth red from France
Wheat Beer, Hefeweizen ~ medium-bodied, yeasty beer from the US or Germany

Goat Brie

Woolwich Dairy's Triple Crème Goat Brie is a 100% goat's milk cheese produced in Canada. It is rich and creamy with the classic, grassy flavors of quality goat cheeses.

Serve with ~

Black Forest ham
Apple-Cranberry Chutney (get the recipe)

Pair with ~

Chardonnay ~ full-bodied, fruity white from California
Dry or Semi-dry Riesling ~ light, aromatic white from Germany
Beaujolais ~ light-bodied, fruity red from France
Belgian Lambic ~ fruity, dry, slightly sour beer from Belgium
Pale Ale ~ light-bodied, slightly hoppy beer from the US
Hard Apple Cider ~ fruity, dry, mildly sour, from US or Ireland

Manchego

Gran Maestre's Manchego is a sheep's milk cheese from Spain with a semi-firm texture and slightly tangy, buttery flavor.

Serve with ~

Serrano ham
Spice-Toasted Almonds (see below)
Fresh or dried figs

Pair with ~

Cava ~ light-bodied, dry sparkling white from Spain
Rioja ~ robust, dry red from Spain
Sherry ~ fruity, sweet, fortified wine from Spain
Amber Lager ~ medium-bodied, malty lager from the US

The Accompaniments

Buttered Pumpernickel Rounds

Get a loaf of fresh, thin-sliced pumpernickel bread. Using a round biscuit cutter, cut 2 or 3 rounds from each slice. Spread each round with a very thin layer of softened butter and sprinkle them with a pinch of salt. Bake in a 400° oven for 5 to 7 minutes, until toasted and crisp.

Spice-Toasted Almonds

Preheat the oven to 350°F, line a baking sheet with foil and spray it with nonstick spray. Place 6 ounces of whole shelled almonds in a small bowl, cover them with 2 cups of boiling water and soak for 3 minutes. Drain completely.

Slip the skins off the almonds and toss them with 2 tablespoons of extra virgin olive oil. Spread in a single layer on the baking sheet and bake until light golden brown, 16 to 20 minutes.

While the almonds bake, mix 1/2 teaspoon of paprika, 1/2 teaspoon cumin and 1/4 teaspoon salt in a small bowl. Sprinkle the spice mixture over the nuts as soon as you remove them from oven. Allow them to cool on the sheet, then transfer to a serving bowl.

Planning Tips

When cheese and meats (charcuterie) are making up the whole menu you should plan on about 1 ounce of each cheese per person and about the same for the meats.

Using these guidelines, 1/2 pound of each of the three cheeses and meats we've suggested here should serve 8 people. If you don't mind leftovers, you may want to allow a little extra of each to be safe.

Serving Tips

Be sure to take your cheeses out of the refrigerator at least 1 hour before serving. Cheese has much better flavor and texture at room temperature.

Group each meat/cheese pairing together on decorative serving platters, wooden boards or marble slabs. Have plenty of small plates, picks and cocktail napkins available so your guests can enjoy the food easily throughout the evening.

--- This entry originally appeared on MyGourmetConnection and has been updated for the ZEST blog