Your personal shoppers, leaving home not required. Shop gift guides »
🔕 🔔
Loading…

My Basket ()

All questions

Breakfast! Three months ago I bought a Blackjack fig tree for my new home and it's already putting out some nice fruits. I've been plucking them to serve in the morning alongside strips of prosciutto and some cheese. I'm trying to decide on a good, if not best cheese pairing. Right now I'm thinking about Humbolt Fog, or a locally made sheeps' milk cheese that is semi-firm, or possibly imported Idiazabal. I do have access to quality cheeses, just contemplating the right match.

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

asked about 6 years ago
5 answers 1392 views
E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added about 6 years ago

Are you opposed to Blue Breakfast? Cambazola (probably misspelled) - blue brie - yummmmm with figs! jealous of your tree ...

397bc6d3 46e8 4d02 8a39 ce4a087eb481  2015 0609 amanda portrait 135
Amanda Hesser

Amanda is a co-founder of Food52.

added about 6 years ago

Just came across this farm -- looks like their cheeses could be a good fit if you're up for doing mail order. http://www.twigfarm.com...

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

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

added about 6 years ago

Thanks, but I think blue cheeses are a little too strong at breakfast. I already have some valdeon on hand and that's way too strong. Preparation would simply be slice the figs and portion each plate with thin slices of prosciutto or jamon and then a cheese. Strong coffee (optional). I just wanted to brainstorm with the community and I do have a purveyor of fine cheeses nearby. I'm willing to admit that there's a match I might have overlooked.

Ddd52943 cdf0 4edb a2d4 73aa286607f0  399571 2853636453848 1694221275 n
added about 6 years ago

What about a Pouligny St. Pierre or Bucheron? I think they would pair really well with prosciutto and figs.

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 6 years ago

I recently tried Pierre Robert. It's an older Brillat Savarin, and tastes rich and creamy, like buttah. I'd love to try it with figs and prosciutto, maybe spread on some beautifully toasted bruschetta.

34723bb1 5386 405e a685 cfa3bb835343  pierre robert p092510