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What cheese do you like best with pears, after a meal? My host mother in Florence always served Bel Paese, but I can't get it here.

Thank you. ;o)

AntoniaJames is a trusted source on Bread/Baking.

asked almost 4 years ago
18 answers 2165 views
A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
amysarah

amysarah is a trusted home cook.

added almost 4 years ago

Good aged Stilton. A glass of port doesn't hurt either.

62da2e3c-5d4a-4c43-a2ed-feb7f39ad363.with_ab
added almost 4 years ago

I love goat cheese, but let's be honest...I'd eat goat cheese with just about anything!

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

I'd go with a blue cheese or brie, even if brie is not as popular these days. It's still one of my favorites.

48dd002c-4c45-4b84-8006-ac8614d467cd.dsc00859_2
added almost 4 years ago

Point Reyes Blue was my summer discovery... I wish I could have some right now. It's gorgeous.

48dd002c-4c45-4b84-8006-ac8614d467cd.dsc00859_2
added almost 4 years ago

Just wanted to add, the Point Reyes Farmstead Blue website lists stores where it can be found.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

With pears I would suggest either taleggio or robbiola or maybe a washed rind epoisse. But Humbolt Fog from California is pretty damn nice. And I'll admit I'm more of a cheese guy than a wine guy.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

there's a cheese from Vermont Butter and Cheese Company called Cremont that is fab with pears - it's creamy, nutty, and if it's old enough swoon-inducing runny.

1d0d675a-5598-44a5-865e-32730d2a1273.186003_1004761561_1198459_n
added almost 4 years ago

One of my favorite cheeses with pears is Pt Reyes Blue. Bel Paese is relatively bland so a cheese sorta similar would be Cowgirl Creamery's Pierce Point.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

I love Cowgirl Pierce Point but it is one of their "seasonal" cheeses, wrapped in nettles. I think it should be in season now.

Fad1d966-4923-41f5-815f-8c19d8b337e4.flower
added almost 4 years ago

Bayley Hazen Blue from Jasper Hill Farms in Vermont is a sentimental favorite of mine. But so is Cabot Extra Sharp.

549d9fb3-53ef-4170-b68e-8bae2e055be7.dsc_0048b
added almost 4 years ago

I love the suggestions for blue and Stilton, especially for this season, but if you can find a really yound pecorino toscano from Italy, it is fabulous with pears and a little honey (acacia maybe?) drizzled over top. I can sometimes get this at WF but have often bought it in Italian markets

6f614b0c-899e-467f-b032-d68711f70a39.2011-03-07_18-28-41_870
added almost 4 years ago

My hands down favorite is an aged gouda...

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

I couldn't agree more - aged gouda.

23b88974-7a89-4ef5-a567-d442bb75da04.avatar
added almost 4 years ago

Another vote for the bleu/blue cheeses. Love Stilton as well as Point Reyes blue, which I know you can get. Add some dried cranberries and toasted walnuts to the plate. A thinly sliced walnut levain is also a wonderful addition. Enjoy!

E7b6597b-db6e-4cae-b9f3-699b508f4ed3.036
aargersi

Abbie is a trusted source on General Cooking.

added almost 4 years ago

Cambazola!

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added almost 4 years ago

FYI I just discovered the magazine "Culture" which is entirely devoted to cheese. I believe it's a quarterly as opposed to monthly pub. Pretty damn cool.

766e7ce3-8394-4788-8337-bbd8a8d3a07e.5.15.11_coconut_macaroons_best_sm
added almost 4 years ago

Here's another vote for that aged gouda. Thinly sliced gruyere is also nice, especially with some roasted hazelnuts added.

1f596ae9-f36c-4022-8b52-0c8583fd70b0.meg_b_f52
added almost 4 years ago

We have a lovely soft goat cheese with flecks of black truffle here in Maryland - its called Truffle Tremor. I love it with juicy pears - at room temperature its more runny than brie but just as creamy.