All questions

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 about 7 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
18 answers 4025 views
amysarah
amysarah

amysarah is a trusted home cook.

added about 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
JessicaBakes
added about 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
ATG117
added about 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
creamtea
creamtea

Lisanne is a trusted home cook.

added about 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
creamtea
creamtea

Lisanne is a trusted home cook.

added about 7 years ago

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

pierino
pierino

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

added about 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Savorykitchen
added about 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
dymnyno
added about 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

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

added about 7 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.

Bevi
added about 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
healthierkitchen
added about 7 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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Helen's All Night Diner
added about 7 years ago

My hands down favorite is an aged gouda...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
LLStone
added about 7 years ago

I couldn't agree more - aged gouda.

bella s.f.
added about 7 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!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
aargersi
aargersi

Abbie is a trusted source on General Cooking.

added about 7 years ago

Cambazola!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
pierino
pierino

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

added about 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
beyondcelery
added about 7 years ago

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

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
meganvt01
added about 7 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.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

No need to email me as additional answers are added to this question.
Recommended by Food52