Erika Scharfen only ever wanted to be a dairy farmer. Growing up in California’s Sonoma County, she milked cows at her mother’s family’s farm. She wrote a high school paper on the thermal transfer in the bulk tanks of dairy cooling systems, and at University of California at Davis in the early 2000s, she specialized in dairy and livestock production. There, she fell in love with goats. “They have everything I love in dairy cows but so much more personality,” says Scharfen. “They want you to scratch them behind the ears like cows, but then they head butt each other, open gates, and cause mischief. They’re like puppy dogs with udders.”
Today, Scharfen co-owns the hybrid operation Pennyroyal Farm in the Anderson Valley, the winemaking region of Mendocino County. Her business partner Sarah Cahn Bennett grows the grapes and vinifies wines; Scharfen raises 100 Nubian, Alpine, La Mancha, and cross-bred goats and 30 Panama–East Fresian cross-bred sheep and makes cheeses from their milk.
I have often come to the Anderson Valley for its cherry-bright Pinot Noirs. But before Northern California became wine country, other agriculture dominated. Pennyroyal represents a dairy farming tradition that was strong in Sonoma. There, and in Mendocino, fruit orchards flourished, too. On this trip, I was staying at one of the Anderson Valley’s last two remaining orchards, The Apple Farm, that the original owners of The French Laundry, Sally and Don Schmitt, bought in 1984, retreating here after they sold their Napa restaurant to Thomas Keller a decade later. Today farmed by the Schmitts’ daughter and son-in-law, Karen and Tim Bates, with their daughter Rita and son-in-law Jerzy, this inn, cooking school, and orchard produces over 100 varieties of apples that are sold fresh, milled into chutneys and jams, and pressed into juice and hard ciders. “In the 1930s, ’40s and ‘50s, the area had a thousand acres of apples and just a couple hundred acres of vineyards,” Tim Bates told me. The farm boasts 114-year-old trees.
Hey there, food lovers! If you’ve ever wondered, “Do apples and cheese go together?”—I’m here to settle it once and for all. Spoiler alert: they absolutely do, and it’s a combo that’ll blow your taste buds away! We’re talkin’ a perfect balance of sweet and savory, crunchy and creamy, that can turn a boring snack into somethin’ downright fancy. At my kitchen table, this duo is a go-to, and I’m pumped to share why this pairing works, how to do it right, and some killer ideas to try at home.
So, grab a crisp apple and a chunk of cheese, and let’s dive into why this match is pure magic—and trust me, by the end, you’ll be itching to whip up a platter of your own.
Why Apples and Cheese Are a Dream Team
Let’s start with the big question—why do apples and cheese even work together? It ain’t just random; there’s a real reason this pairing pops When I first tried it, I was skeptical too, but one bite and I was hooked Here’s the deal, broken down nice and simple
- Flavor Balance: Apples bring that sweet, sometimes tart vibe to the table. Cheese, on the other hand, rolls in with salty, rich, or even nutty notes. Together, they create a harmony that hits all the right spots on your tongue. The sweetness cuts through the heaviness of cheese, while the cheese adds depth to the fruit’s brightness.
- Texture Play: Think about it—apples got that crisp, juicy crunch, right? Now pair it with a creamy Brie or a firm Cheddar. It’s like a party in your mouth with every bite. That contrast keeps things interesting, so you ain’t just munchin’ on one-note stuff.
- A Little Sciencey Magic: I ain’t no chemist, but from what I get, apples got natural acids that kinda “clean” your palate between bites of fatty cheese. It’s like a reset button, makin’ each nibble feel fresh. Plus, the fruity aromas in apples mix with the bold flavors in cheese for a gnarly combo.
Way back when folks paired these two outta necessity—both apples and cheese lasted a long time without fridges makin’ ‘em perfect for travel or long winters. But over time, we figured out it wasn’t just practical; it was darn tasty. From old-school farmers to fancy chefs today, this duo has stood the test of time.
The Best Apple and Cheese Combos to Try
Now that we know why they rock, let’s get into the good stuff—what apples and cheeses pair best? Not all matches are created equal, so I’ve got some tried-and-true faves that me and my crew swear by Whether you’re into mild or bold flavors, there’s somethin’ here for ya. Check out this handy table to pick your perfect pair, then I’ll break it down a bit more
| Apple Type | Cheese Match | Why It Works |
|---|---|---|
| Honeycrisp | Sharp Cheddar | Sweet and juicy apple meets robust, tangy cheese. |
| Granny Smith | Brie or Camembert | Tart apple cuts through creamy, mild cheese richness. |
| Fuji | Gouda | Sweet apple vibes with nutty, smooth cheese. |
| Gala | Blue Cheese (like Gorgonzola) | Sweetness balances the bold, pungent kick of blue. |
| Golden Delicious | Parmesan | Mild apple sweetness with salty, hard cheese zing. |
- Honeycrisp with Sharp Cheddar: This is my personal jam. Honeycrisp apples are sweet with a lil’ tart edge, and when you slap on some aged Cheddar, it’s like fireworks. The cheese’s sharpness boosts the apple’s flavor, and the crunch of the apple makes it a solid snack. Try slicin’ the apple thin and toppin’ it with shredded Cheddar for a quick bite.
- Granny Smith with Brie: If you’re lookin’ for somethin’ softer, grab a tart Granny Smith and some creamy Brie. The apple’s zingy bite pairs up with the buttery cheese like they was meant to be. I like to add a drizzle of honey on top—oh man, it’s next-level.
- Fuji with Gouda: Fuji apples are super sweet and firm, and Gouda’s got this mellow, nutty thing goin’ on. Together, they’re smooth and satisfying. It’s a great pick if you want somethin’ less intense but still flavorful.
- Gala with Blue Cheese: Wanna get adventurous? Gala apples, with their sweet profile, tame the wild, stinky punch of blue cheese like Gorgonzola. It’s a love-it-or-hate-it kinda deal, but I’m team love. A lil’ balsamic glaze on the side? Chef’s kiss.
- Golden Delicious with Parmesan: This one’s a sleeper hit. Golden Delicious ain’t too strong, so it lets the salty, nutty Parmesan shine. Shave the cheese over apple slices for a fancy lil’ appetizer.
The trick is matchin’ opposites—tart apples with rich cheeses, sweet apples with sharp or salty ones. Don’t be afraid to mix and match at home. Grab a few different apples and cheeses next time you’re at the store, and have yourself a lil’ tasting party. That’s how I figured out my faves!
Creative Ways to Enjoy Apples and Cheese
Alright, so you’ve got your pairings down, but how do ya serve ‘em up? Don’t just slap ‘em on a plate and call it a day—though, honestly, that works too. We’ve come up with some fun, easy ideas to make this combo shine, whether you’re snackin’ solo or hostin’ a crowd.
- Cheese and Apple Boards: This is my go-to for get-togethers. Lay out a wooden board, slice up a mix of apples—say, Honeycrisp, Granny Smith, and Fuji—and pair ‘em with a few cheeses like Cheddar, Brie, and maybe a blue. Add some nuts, dried cranberries, and a jar of honey for drizzling. It looks all fancy-pants but takes, like, 10 minutes to throw together.
- Grilled Apple-Cheese Sandwiches: Y’all, if you ain’t tried this yet, you’re missin’ out. Use sharp Cheddar and thin Honeycrisp slices between some buttered bread, then grill it up ‘til the cheese oozes. The warm, melty cheese with the sweet apple crunch? Pure comfort food.
- Apple and Cheese Salads: Toss some sliced Fuji apples into a green salad with crumbled feta or goat cheese. Throw in candied pecans and a light dressing—maybe a honey vinaigrette—and you’ve got a fresh, tasty dish that’s perfect for lunch or a side.
- Baked Apples with Cheese: For a cozy treat, core an apple, stuff it with a mix of blue cheese and chopped walnuts, and bake ‘til soft. It’s like a dessert and appetizer had a baby. Serve it warm, and watch folks go nuts over it.
- Apple Pie with Cheddar: I grew up hearin’ about this one, and yeah, it’s as good as they say. Bake a classic apple pie, then serve a slice with a thin piece of sharp Cheddar on top. The cheese melts a bit into the warm pie, and it’s this weird but amazing sweet-salty thing.
These ideas ain’t just for show—they really bring out the best in both ingredients. Next time you’re stuck on what to make, try one of these. I promise, your friends’ll think you’re some kinda gourmet chef or somethin’.
Nutritional Goodies from Apples and Cheese
Now, I ain’t gonna pretend this is some superfood combo, but pairin’ apples with cheese does come with a few health perks worth mentionin’. It’s a nice lil’ bonus to know you’re gettin’ some good stuff while enjoyin’ a tasty snack.
- Apples Bring the Fiber: Apples are loaded with fiber, which keeps your tummy happy and helps ya feel full longer. They’ve also got vitamin C and antioxidants to keep ya feelin’ fresh.
- Cheese Packs Protein and Calcium: Dependin’ on the type, cheese gives ya a solid hit of protein for energy and calcium for strong bones. Some even have probiotics for gut health, which is a win in my book.
- Balanced Snack Vibes: Together, they make a snack that’s got a mix of carbs from the apple and protein plus fat from the cheese. It’s more fillin’ than just munchin’ on one or the other.
Of course, don’t go overboard—cheese can be heavy on the calories if ya eat a whole block in one sittin’ (guilty as charged). But in moderation, it’s a pretty neat way to get a lil’ nutrition while treatin’ yourself.
Tips for Servin’ Up Apples and Cheese Like a Pro
Wanna take your apple and cheese game to the next level? I’ve got some tips from my own trial-and-error to help ya impress, whether it’s a casual night in or a big party. Let’s make sure you’re settin’ up a spread that folks can’t stop talkin’ about.
- Pick Seasonal Apples: If you can, grab apples when they’re in season—usually fall for most varieties. They’re fresher, tastier, and often cheaper. Head to a local market if ya got one nearby; it makes a difference, trust me.
- Prep Apples Right: Wash ‘em good to get rid of any weird wax or dirt, then slice into wedges or thin pieces. Leave the skin on for extra crunch and color. If they’re sittin’ out, splash a lil’ lemon juice on to stop ‘em from brownin’—keeps it lookin’ pretty.
- Mix Up Textures and Flavors: Don’t just stick to one apple or cheese. Use a variety on your platter for different tastes and looks. Throw in some crackers, nuts, or dried fruit to add more layers to the experience.
- Pair with Drinks: Apples and cheese shine even brighter with the right beverage. For creamy cheeses like Brie, a glass of Chardonnay or Sauvignon Blanc works wonders. For sharper stuff like Cheddar, try a Merlot or even a fruity cider. Non-drinkers? Sparkling water or herbal tea keeps it refreshing.
- Best Occasions to Serve: This combo fits anywhere, y’all. Casual picnics, fancy cocktail parties, or just a chill Sunday brunch—apples and cheese got your back. They’re especially dope in the fall for harvest vibes or as a light app before a big meal.
- Presentation Matters: Don’t just dump it on a plate, take a sec to arrange it nice. Use a wooden board or a cool platter, fan out the apple slices, and place cheese chunks or wedges around ‘em. Toss in some greenery like rosemary sprigs for that extra “wow” factor.
One time, I threw together a board for a friend’s birthday, and I swear, people wouldn’t shut up about how “elegant” it looked. All I did was slice some Honeycrisp and Granny Smith, pair with Gouda and Brie, and add a lil’ honey jar. Easy peasy, but it felt like I’d worked some kinda magic.
Why This Pairing Feels So Fancy Yet So Simple
There’s somethin’ special about apples and cheese that makes ‘em feel sophisticated without bein’ a pain to put together. Maybe it’s how the flavors show off a lil’ culinary know-how—like ya understand balance and contrast. Or maybe it’s just ‘cause it looks so dang pretty on a board. Either way, it’s a snack or appetizer that punches way above its weight.
I’ve noticed folks at gatherings always gravitate to this combo. It’s like a safe bet that still feels unique. You can customize it a million ways—different apples, different cheeses, add-ins like jams or herbs—and it never gets old. Plus, it’s a convo starter. People start askin’, “Oh, what kinda cheese is this?” or “How’d ya pick these apples?” Next thing ya know, everyone’s sharin’ their own food stories.
Dippin’ Into History and Culture
Fun fact—apples and cheese ain’t just a modern snack idea. They’ve been buddies for ages across all kinda places. In some spots, like parts of Europe, you’ll see apples right next to cheeses on boards as a way to refresh your palate. Over in the States, some folks can’t imagine apple pie without a slice of Cheddar on top—sounds odd ‘til ya try it. Even in other regions, different fresh cheeses get paired with local apple types, showin’ how universal this idea really is.
It makes sense when ya think about it. Both apples and cheese were easy to store way back before fridges were a thing, so folks naturally ate ‘em together. Over time, it turned from “this is what we got” to “this is what we love.” I find that pretty cool—how somethin’ so practical became a legit tradition we still dig today.
Experiment and Make It Your Own
Here’s the real beauty of apples and cheese—you don’t gotta follow strict rules. Sure, I’ve tossed out some killer pairings and ideas, but the best way to enjoy this combo is to mess around and find what you vibe with. Maybe you’re into super tart apples with the mildest cheese ever. Or maybe you’re all about bold, stinky blues with the sweetest fruit you can find. There ain’t no wrong answers here.
Next time you’re at the grocery, pick up a couple apples ya ain’t tried before and a cheese that catches your eye. Slice ‘em up, take a bite, and see what clicks. I’ve had some combos flop—like a super sweet apple with a way-too-mild cheese that just felt blah—but even the misses teach ya somethin’. It’s all part of the fun.
Wrappin’ It Up—Your Turn to Try!
So, do apples and cheese go together? You bet your bottom dollar they do! This pairing is a straight-up winner, blendin’ sweet and savory, crunchy and creamy, into a snack that’s as versatile as it is tasty. Whether you’re buildin’ a fancy board for a party, grillin’ up a sandwich for lunch, or just munchin’ on slices while bingein’ your fave show, this duo delivers every time.
I’ve shared my top picks, some dope ways to serve ‘em, and a few tricks to make it pop, but now it’s on you. Head to your kitchen, grab an apple and some cheese, and see what magic you can whip up. I’m bettin’ you’ll be just as obsessed as I am. Drop a comment if ya got a fave combo or a wild idea I ain’t mentioned—I’m all ears for new inspo! Let’s keep this tasty journey rollin’ together.
Salty Cheese, Like Provolone, Loves a Sweeter Apple
Fog Lifter provolone-style cheese and Honeycrisp apple
Log Lifter, Scharfen’s provolone-style cheese is named after a rain that raises creek levels enough to lift logs and send them downstream. She makes it in summer, during peak milk production, when goats’ udders are full. Only aged a couple of weeks, it’s a good cooking cheese. Says Scharfen, “You can throw it on your pizza. You can throw it in a burger. It’s mild and melty.” Like all provolone-style cheeses, it’s also rather salty. That makes it a partner for a crunchy, sweet apple like a Honeycrisp or Cosmic Crisp. Their sugary flavor offsets the cheese’s saltiness, and their hard texture is a nice counterpoint to smooth, semi-soft cheese. Pile slices of each onto multi-grain bread with grainy mustard and pan-toast it all for a knockout grilled apple-and-cheese.
Fresh Chèvre Needs a Balanced Apple
Laychee goat milk cheese and Pink Lady apple
Chèvre means “goat” in French. Laychee, Pennyroyal’s version, goes through full lactic fermentation before the curd is drained and salted. Like all fresh chèvre, it is dependent upon the flavor of the milk. In spring, it might include sheep’s milk, but in winter, it’s all from the goats. Their milk generally brings a lemony acidity, but when the weather is cold, the butterfat is high, and the milk is at its richest. So, then, is the cheese. That balance of acid and butterfat needs an apple to match. Whereas sweet apples like the Honeycrisp brought out a sour note in the cheese, Granny Smiths were too tart, clobbering the chèvre’s delicate flavor. Best was a Pink Lady, bred for its balance of sweetness and acidity. For flavor, “a good rule of thumb is to pair like to like,” says Scharfen, but where texture comes in, the hard crunch of the Pink Lady contrasted pleasingly with soft cheese.
Cheddar cheese and apples and my blood sugar. #bloodsugar #glucose #insulinresistant1
FAQ
Can I eat apple and cheese together?
“Apples are best paired with dense, fudgy, and powerful cow’s milk cheeses,” Rose explained. Because apples are so tart, they act as a palate cleanser of sorts, especially when paired with an intense cheese that might overwhelm your taste buds on its own.
Can you mix apple and cheese?
Sweet, tart, juicy, or crunchy apples are a match made in flavour heaven when paired with sharp, creamy, tangy, or nutty cheeses.
Do people eat cheese and apples together?
There is nothing quite like the flavor combo that is conjured when you bite into a crisp, juicy apple paired with a bold bite of cheddar cheese. Both tart and tangy, this classic combination of fruit and cheese is perfect for a quick snack, but its appeal extends beyond snacking.
Does cheese taste good with apples?
Creamy Brie or Camembert cheese complements the crunchy texture of apples, while a firm and nutty cheese like Gouda or aged Gruyere pairs nicely with softer, …