Crater Lake Blue pairs with fresh figs.

Savory salami and olives with aged cheese

Pairing cheese with complimentary foods can elevate both to new realms of deliciousness!

The purists among us may argue that cheese well-paired with wine is the most sublime of matches, not improved upon by the addition of other foods. Increasingly, however, the trend is to reach beyond wine and beer, orchestrating pairings with complimentary edibles that add layer upon layer to the tasting experience.

When done well, food pairings elevate the cheese to a whole new realm as well as “rounding out” a cheese course to function more as a meal. It’s easy to linger longer with a select group of cheeses savoring and evaluating them with a variety of tasty accompaniments.

From fresh and dried fruits, chutneys and compotes, tapenades and salsas, to cured meats and honey, the possibilities are endlessly fascinating when combined with an assortment of fine cheeses.

The major consideration when choosing items to pair is Balance.

Big with Big -- Use big flavors like a tangy-sweet cherry chutney with a complex and well rounded cheese aged 4 - 6 months or more. Subtle flavors like Fresh Mozzarella should support and enhance the other food selections, like just-picked tomatoes and spicy sweet basil.

Salt balances Sweet – a classic way to experience this combination is an intensely flavored blue counterbalanced by a drizzle of honey. This technique is among the best to introduce blue to an unfamiliar palate.

Savory balances Fruity – salami or cured meats make an exceptional partner for Gruyère and other mountain style and aged cheeses. Sheep milk cheese, known for its savory qualities, is a versatile cheese, outstanding with fresh or dried fruit.

One of the easiest and most delectable partners is fruit, fresh or dried. Apples, pears, peaches and figs are plentiful this time of year. Their sweetness and acidity add a pleasant dimension to cheeses from fresh to super aged. Fruit is also an ideal palate cleanser.

The concentrated flavor and rich sweetness of dried fruit is perfect any time of year. Some stand outs to keep on hand are dried apricots, cherries, raisins and dates. All have the added bonus of creating a burst color and visual appeal on the plate.

Fruit breads, preserves and pastes like membrillo, a quince paste traditionally served in Spain with Manchego, are stand-outs as well. Toasted nuts, especially slightly sweet candied nuts, pair well with cheeses with a sweet edge like Aged Gouda.

Condiments are a great way to keep things fun. Assemble a selection of chutneys, pickles, tapenades and pestos. These often pair well with bold cheeses like a Farmhouse Cheddar and add an interesting twist to creamy cheeses like Brie.

One caveat: neither the cheese nor the pairing item should overpower the other. Tasting Tip: use condiments and other strong flavors sparingly until the pairing effectiveness has been established.

Perhaps the most intriguing part of the tasting process is comparing notes with other tasters. There are often some very different ideas whether a certain combination is a smashing success or noble try.

A final word of advice – keep it simple and fun. The entire goal should be to have a tasty, satisfying, stress-free experience. Let your creativity and your taste buds be your guide to pairing perfection.