Hi! I'm a little surprised at the remark "do not suggest pairing cheese with jam." It has been very trendy over the past 10 years or so to serve cheeses with delicate jams, jellies, or chutneys, especially on a nice restaurant's cheese platter. Pairing Roquefort, the king of cheeses in my area, with a "gelée de groseilles" has been around for decades. That said, I'm not talking about "Bonne Maman" style jams, nor am I talking about people's daily habits.
Ohhh, this gives me hope, Betty! I love pairings but have learned to appreciate very minimal cheese boards in France (mostly in people’s homes, not in shops) where I’ve been handed back my jams to eat for breakfast on toast :)
I don’t often order cheese in restaurants, but see this pairing in a lot of more upscale restaurants, and occasionally in people’s homes — but they do often present it as a novelty. There are some French people, although I think it’s changing with time, that are very against anything “sucré-salé.” I even had a French friend once proclaim to me that there were NO sweet and savory combinations in French cuisine. I said “What about canard aux cerises? Lapin aux pruneaux? Boudin noir aux pommes?” He didn’t know what to say but still refused to back down from his position!
Hi! I'm a little surprised at the remark "do not suggest pairing cheese with jam." It has been very trendy over the past 10 years or so to serve cheeses with delicate jams, jellies, or chutneys, especially on a nice restaurant's cheese platter. Pairing Roquefort, the king of cheeses in my area, with a "gelée de groseilles" has been around for decades. That said, I'm not talking about "Bonne Maman" style jams, nor am I talking about people's daily habits.
Ohhh, this gives me hope, Betty! I love pairings but have learned to appreciate very minimal cheese boards in France (mostly in people’s homes, not in shops) where I’ve been handed back my jams to eat for breakfast on toast :)
I don’t often order cheese in restaurants, but see this pairing in a lot of more upscale restaurants, and occasionally in people’s homes — but they do often present it as a novelty. There are some French people, although I think it’s changing with time, that are very against anything “sucré-salé.” I even had a French friend once proclaim to me that there were NO sweet and savory combinations in French cuisine. I said “What about canard aux cerises? Lapin aux pruneaux? Boudin noir aux pommes?” He didn’t know what to say but still refused to back down from his position!