One of the simplest and most delicious appetizers is toast with cheese. Mold-ripened cheeses are typically soft and easy to spread, but a few additions can easily turn them into a complete, flavorful plate. Let’s look at the most popular types and what they pair well with.
Roquefort
A French sheep’s milk blue cheese with a sharp, salty flavor. Best served on dark bread. Great pairings:
- walnuts
- honey
- bitter herbs (like arugula)
- figs (fresh, dried, or as jam)
Gorgonzola
An Italian cow’s milk blue cheese with a spicy touch. Like Roquefort, it’s ideal on dark bread. Complements well with:
- grapes
- figs
- apples
- peaches
- dates
- quince
- kiwi
- pear (classic!)
- jams made from these fruits
These combinations also work with Danablu, Bleu des Causses, and similar cheeses.
Brie
A soft cow’s milk cheese from France with white mold rind. Known since the 7th century, Brie was once favored by royalty. The thinner the wheel, the sharper the taste. Serve warm on light toast. Ideal with:
- nuts
- intense jams (apricot, cranberry, berry)
- dried fruit
- aromatic honey
Camembert
Also a French cow’s milk cheese with a white rind, but creamier than Brie. Use the same pairings, with extra options like:
- pears
- figs
- pomegranate seeds
Goat and Sheep’s Milk Cheeses (Sainte-Maure, Chèvre, etc.)
The younger the cheese, the softer it is. These have a strong aroma and sharp flavor. Try them with:
- honey
- nuts
- dark bread
Creamy Cheeses (like Ricotta)
Though mold-free, they pair beautifully with toast.
Roquefort
A French sheep’s milk blue cheese with a sharp, salty flavor. Best served on dark bread. Great pairings:
- walnuts
- honey
- bitter herbs (like arugula)
- figs (fresh, dried, or as jam)
Gorgonzola
An Italian cow’s milk blue cheese with a spicy touch. Like Roquefort, it’s ideal on dark bread. Complements well with:
- grapes
- figs
- apples
- peaches
- dates
- quince
- kiwi
- pear (classic!)
- jams made from these fruits
These combinations also work with Danablu, Bleu des Causses, and similar cheeses.
Brie
A soft cow’s milk cheese from France with white mold rind. Known since the 7th century, Brie was once favored by royalty. The thinner the wheel, the sharper the taste. Serve warm on light toast. Ideal with:
- nuts
- intense jams (apricot, cranberry, berry)
- dried fruit
- aromatic honey
Camembert
Also a French cow’s milk cheese with a white rind, but creamier than Brie. Use the same pairings, with extra options like:
- pears
- figs
- pomegranate seeds
Goat and Sheep’s Milk Cheeses (Sainte-Maure, Chèvre, etc.)
The younger the cheese, the softer it is. These have a strong aroma and sharp flavor. Try them with:
- honey
- nuts
- dark bread
Creamy Cheeses (like Ricotta)
Though mold-free, they pair beautifully with toast.
