Guides

Jam with cheese – the best combinations

Jam pairs best with cheese when the fruit provides a counterpoint to the cheese: tangy varieties such as Redcurrant or Wild Blueberry go well with Camembert and robust hard cheese, while fruity-mild varieties such as Apricot or Plum suit goat's cheese and Gouda. Just a small spoonful of jam or preserve on the piece of cheese is enough to bring together salt, creaminess and sweetness.

Why jam and cheese go so well together

Cheese brings salt, fat and, depending on how mature it is, robust flavours to the table. A fruit spread adds sweetness and fruity acidity to that. These contrasts complement one another: the fruit freshens up the cheese, while the cheese rounds off the sweetness. That's why cheese with fruit, nuts and fruit spread belongs on so many cheese boards.

A simple rule helps with the choice: the stronger the cheese, the bolder the jam can be. Mild cheese goes well with delicate, fruity varieties, while tangy cheese pairs nicely with tart or sharper fruits.

The best combinations at a glance

• Camembert and Brie: Redcurrant or wild blueberry. The tartness of the berries cuts through the creamy rind and soft centre.
• Young to medium-matured Gouda: Apricot or mango-passion fruit. The mild sweetness sits alongside the nutty cheese.
• Mature Gouda, mountain cheese and Parmesan: Plum. The deep fruit flavour suits the robust, salty notes of maturity.
• Fresh goat's cheese and goat's cheese log: Raspberry or blackberry. Berry fruit and a light tartness enhance the fresh character of the goat's cheese.
• Blue cheese such as Gorgonzola: Forest fruit or blackcurrant. The variety of fruit holds its own against the tangy cheese.
• Cream cheese and quark on bread: Strawberry or raspberry for a sweet and savoury breakfast or snack.

All twelve varieties of FRUCHTSTOFF jam contain 67% fruit and 10% honey. An overview of all varieties with flavour descriptions can be found in the variety guide.

How to put together the perfect cheese board with jam

Three to five cheeses with different textures are all you need for a cheese board: a soft cheese, a semi-hard cheese, a goat's or cream cheese, and a blue cheese if you like. Add grapes, nuts, bread or crackers. Serve the jam in a small bowl with its own spoon, so everyone can help themselves onto their piece of cheese.

Cheese tastes best when taken out of the fridge about half an hour before serving, allowing its aroma and creaminess to fully develop. You'll find a recipe with a matching dip over on the Cheese Board with Redcurrant Dip.

Warm variations: cheese from the oven

Camembert from the oven becomes a quick dish with a spoonful of redcurrant or wild blueberry: score the cheese, spread with jam and bake at around 180 degrees for roughly 12 to 15 minutes until soft. Baguette and a green salad make the perfect accompaniment. A cheese toastie with a thin layer of apricot under the cheese also works a treat and comes together in no time.

Cheese and jam for special occasions

On New Year's Eve, Christmas Eve or a raclette evening, a small selection is always a treat: three types of cheese and three jams in tasting size. This way, you can try out combinations, and every guest discovers their own favourites. Sliced pear, apple wedges and walnuts round off the platter without overpowering the fruit spreads.

Even a simple evening meal becomes something special: a slice of wholegrain bread, a piece of mountain cheese and a spoonful of plum are all it takes. Thin slices of hard cheese topped with a dollop of jam and a sprig of fresh mint or thyme make a finger food that's ready in just a few minutes.

Jam with honey to go with cheese

Since FRUCHTSTOFF contains 10% honey alongside fruit and sugar, the jam pairs beautifully with cheeses traditionally served with honey, such as goat's cheese, cream cheese or blue cheese. Recipe ideas with honey and cheese can be found on the Honey guide. More savoury ideas with jam can be found under Recipes with jam.

Frequently asked questions