The Condiment Conundrum
Since my artisanal cheese epiphany several years ago, I have always considered myself a “cheese purist” — not wanting to obscure the pure expression of taste that the cheesemaker intended. To taste a bite of a raw cow’s milk cheese is to evoke the flavor of fresh pastures and sunny days as your tongue is coated with its creamy curd. Why would anyone put it on a flavored cracker or top it with a spread? Then I met a local beekeeper who insisted I try her honey with a variety of cheeses. That was my first affirmation that cheese could indeed be elevated to another level of gastronomic ecstasy.
After conducting several cheese and honey tastings, I moved on to the world of condiments. Further proof of the condiment craze catching on was at a Wine, Cheese and Chocolate Event where I featured 10 different Artisanal cheeses with a variety of gourmet condiments. Needless to say, the crowd went wild!
For a new culinary thrill, try a drizzle of Buckwheat honey over a chunk of Valdeon or other rich blue. Goat cheese topped with Harvest Song’s Golden Fig Preserves on a Fruit and Nut Crostini is a healthy, delicious and rewarding breakfast in a hurry. Other favorites include a hunk of farmhouse cheddar topped with a chunky chutney or a dollop of Coffee Apple Butter on Beehive Farms Barely Buzzed cheese—nirvana!
Have fun experimenting with some of these. Some of the most incredible fruit preserves I’ve ever tasted are from Harvest Song, all of them hand-made in Armenia. I still remain completely addicted and committed to eating stinky washed rinds with a simple slice of French baguette. Likewise, a solitary shard of Hoch Ybrig or Sbrinz as it fills your mouth with rich, caramelly, toasty, nutty goodness textured with a bit of crunchy creaminess is still one of my deepest pleasures.
As a new condiment-convert who has sampled wine jellies to balsamic drizzles, and mostardas to quince pastes, the array of culinary condiments are certainly as bountiful as the varieties of cheese we now have available to us, and have now become welcome additions to my cheese board.
-Erin Hedley
Drop Ship and Corporate Gift Culinary Advisor
February 25th, 2009 at 4:04 pm
I have to agree with Ms. Hedley whole-heartedly. I had the pleasure of having her create a beautiful and tasteful cheese platter for a large party I had over the holidays, and the honey and other condiments she added to the platter were amazing. They really heightened the flavors of the cheeses that she selected for us. I look forward to hearing more of her insights in the future. YUM.
February 25th, 2009 at 6:40 pm
Absolutly, condiments are such a great addition to the cheese platters I have ordered.Erin always compliments the different cheeses with such great condiments.I always look forward to seeing what she will put together and the fabulous suggestions she makes!
Thank you Ms. Hedley!
February 25th, 2009 at 6:56 pm
I agree with Erin Hedley. She gave a wonderful demostration of condiment pairings at the Artisianal Cheese Center a few weeks ago. My favorite was the fig condiment. And, the fruit/nut crackers she mentions were superb. I have also had cheese trays prepared by Erin which were beautifully arranged as well as deliciously paired with condiments.
February 25th, 2009 at 7:04 pm
Wow..a whole new way to look at cheese! Pairing the cheese with honey on a piece of french baguette…makes me want to eat it now. I will follow Erin’s advice in the future.
February 26th, 2009 at 8:59 am
I’ve enjoyed preserves with brie in the past, but love the idea of the apple butter and honey with various cheeses. Great tips!