The Pairing Practice: Cheese + Jam
Add a little sweetness to your plate!
Happy Monday and welcome to my new series, The Pairing Practice! Today we’re talking about jam. I’m a big fan of adding sweet and fruity jam to a cheese plate. With pairings, there’s a magic when it comes to contrast: salty and sweet, creamy and fruity, tangy and rich. It turns a simple bite into an experience.
There and many different types of sweet spreads to add to a cheese board, so before we get started, here’s a brief overview.
Jam
A thick spread made from crushed or chopped fruit and sugar, often with pectin to help it gel.
Texture: Chunky, spoonable, sometimes with bits of fruit.
Jelly
A clear, firm spread made from fruit juice (not whole fruit), sugar, and pectin.
Texture: Smooth, glossy, and completely uniform. No chunks.
Compote
Fruit stewed in sugar (sometimes with spices or wine), often served warm or cold.
Texture: Looser and chunky.
Curd
A rich, creamy spread made from citrus juice (usually lemon), sugar, eggs, and butter.
Texture: Silky, custard-like.
Here are six of my favorite pairings, each one with flavor notes, a simple appetizer idea and a drink that brings the whole bite together.
Triple Crème Brie + Raspberry Jam
Flavor Notes: Creamy and decadent, triple crème brie has notes of salted butter and crème fraîche. Raspberry jam adds the perfect amount of sweetness, with a hint of tart that cuts through the buttery cheese.
Appetizer Idea: Layer slices of brie on a crostini, top with a spoonful of raspberry jam and crushed pistachios.
Drink Pairing: Sparkling rosé is bright and bubbly to cut through the fatty texture of the cheese.
Gruyère + Apricot Jam
Flavor Notes: Gruyère is nutty and savory, with subtle hints of stonefruit as it ages. Apricot jam enhances those notes, adding sweetness and a fruity tang.
Appetizer Idea: Slice baguette into thin rounds, top with Gruyère and toast until cheese is melted. Add a dollop of apricot jam, and a sprig of thyme.
Drink Pairing: Dry Riesling. Its minerality and subtle fruit notes balance the richness.
Manchego + Fig Jam
Flavor Notes: Manchego is nutty, slightly sweet and tangy, pairing beautifully with the jammy, caramelized richness of fig jam. It’s also one of my favorite Spanish pairings.
Appetizer Idea: Skewer cubes of Manchego and swipe each one through fig jam. Add a Marcona almond on top and boom, tapas magic.
Drink Pairing: Tempranillo or a bold red sangria. Spanish wines love Spanish cheese!
Blue Cheese + Blueberry Jam
Flavor Notes: Blue cheese has a strong, peppery and creamy flavor which is wonderfully contrasted by sweet blueberry jam. Bonus points for the monochrome moment.
Appetizer Idea: Fill phyllo cups with blue cheese, add a dollop of blueberry jam, and bake until golden. Garnish with a fresh blueberry.
Drink Pairing: Port or a Syrah. You want something bold to match the flavor profile!
Feta + Red Pepper Jelly
Flavor Notes: Feta is briny and salty with a subtle tang. The umami-sweetness of red pepper jelly cuts through, adding a nice savory balance with a hint of sweet spice.
Appetizer Idea: Whip feta in a food processor with extra virgin olive oil and a squeeze of lemon juice until smooth. Swirl red pepper jelly on top and serve with pita chips.
Drink Pairing: A funky orange wine to contrast the brine of the feta.
Goat Cheese + Lemon Curd
Flavor Notes: Fresh goat cheese is creamy and tangy, with hints of citrus. In this pairing, tangy meets tangier, while the sweetness of the lemon curd balances out the bite.
Appetizer Idea: Spread room-temp goat cheese onto a shortbread cookie, swirl lemon curd on top with a raspberry. Perfect dessert bite.
Drink Pairing: A gin and tonic with a lemon twist.
Be sure to save this post for your next party or picnic! Whether you’re building a full board or just looking for a low-lift bite with high reward, these combos will always impress.
Got a favorite pairing I didn’t include? Leave a comment below :)