During the cooler months, serve richer, more aged cheeses. Seasonal fruits like figs, pomegranates, grapes, pears, and persimmons add bright and flavorful juiciness to any cheese plate. Pour a Rhone, Rioja, Chianti, or other medium-bodied red wine for either plate.
Pomegranates, Figs, Pecans, and Aged Cheese
6-8 oz (185-250 g) aged goat’s milk cheese such as Garrotxa
6-8 oz (185-250 g) washed-rind cow’s milk cheese such as Red Hawk or Saint-Nectaire
6-8 oz (185-250 g) triple-cream cheese such as La Tur or Brillat-Savarin
1 pomegranate, pulled into pieces
4 fresh figs
1/2 cup (2 oz/60 g) pecans or hazelnuts, toasted
To serve:
About 2 hours before serving, remove the cheese from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses, pomegranates, figs, and pecans on a cutting board, marble slab, or platter. Include a spreader for each soft cheese and a sharp paring knife or cheese plane for the hard cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired. Serves 4-6.
Persimmons, Dates, and Soft Cheeses
2 soft cheeses, 6-8 oz (185-250 g) each, such as Camembert, chevre, or Monte Enebro
6-8 oz (185-250 g) triple-cream cheese such as La Tur or Explorateur
2 persimmons, very thinly sliced
1/2 cup (3 oz/90 g) dates
1/2 cup (2 1/2 oz/75 g) cashews
To serve:
About 2 hours before serving, remove all the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses, persimmon slices, dates, and cashews on a cutting board, marble slab, or platter. Include a paring knife or soft cheese knife for each cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired. Serves 4-6.
See more ideas for creating spring and summer cheese plates.
Learn more about different types of cheese in our Guide to Cheese.