Tuesday, April 20, 2010

Love & Marriage: A Chutney and Cheese Primer

Chutneys are a graceful yet bold addition to all cheese plates and platters, and at the moment we're about pairing bleu cheeses such as Roquefort, Maytag Blue or Gorgonzola with The Collective's Blueberry Chutney (above photo). The sweet and earthy notes of stewed blueberries, onions and spices marry perfectly with the salty, astringent bite of moldy cheeses. Truly for us, a union made in heaven. If serving after a main course may we suggest a glass of port or good quality Madeira wine to accompany this most sophisticated dessert?

Below are a few further suggestions for cheese and D P Collective chutney combos:

Blueberry Chutney

Roquefort, Gorgonzola, Maytag Blue, Brie, Camembert, St. Andre, Taleggio

Spice Route Citrus Chutney

Aged Provolone, aged and dry Gouda, Parmesan Reggiano, Romano, Asiago

Pear Cardamom Chutney

All bleu cheeses, sharp Cheddar
, Gruyere

Apricot and Red Pepper Chutney

Sharp and aged Cheddars, dry Gouda, dry Provolone, triple cream cheeses like Brie or St. Andre

Date From Hell Chutney

Any sharp or strong-flavored cheese
, Manchego

Sweet Tomato Chutney with Black Mustard Seeds
Irish Farmhouse Cheddar grilled cheese sandwiches, Gouda

Tomatillo Conserves
Ricotta Salata, quesos Mexicanos such as Anejo, Cotija