Pairing Extra Virgin Olive Oil and Cheese

I love cheese!  If you are anything like me, you are the first to order a cheese plate as an appetizer at a fine dining restaurant. I enjoy how the restaurateurs choose the variety of cheeses that they showcase and have found some of my favorites this way.  In my opinion there is nothing better than a beautifully aged blue cheese spread on a warm baguette and drizzled with fresh Extra Virgin Olive Oil (EVOO).  

In this blog I will be discussing different selections of cheese and the best varietals of Extra Virgin Olive Oil to pair with them.

1. Hard Cheeses (Cheddar, Swiss, Parmigiano-Reggiano):  A broad range of flavors and textures, with taste profiles spanning from sharp to mellow and textures ranging from soft to hard with little moisture. The longer the aging, the more piquant and hard they become.  Extra Virgin Olive Oil Pairing:  A strong and nutty cheese, like Parmesan, pairs beautifully with a more robust extra virgin olive oil like a Picual or Hojiblanca.  Want another twist? - A squeeze of lemon juice will add acidity and help balance the richness of the cheese and olive oil.
2. Semi-Soft Cheeses (Fontina, Havarti, Cheddar):  Made with whole milk to create rich, buttery, mild flavors and a melt-in-your-mouth texture.  These cheeses are often infused with herbs and peppers. Extra Virgin Olive Oil Pairing:  A well balanced EVOO like a Koroneiki or Nocellara pairs wonderfully with these buttery cheeses. The milder the flavor profile of the cheese, the milder the extra virgin olive oil should be. It’s important to not overwhelm the flavor of the cheese, but instead to compliment it.
3. Young Fresh Cheeses (Mascarpone, Ricotta, Feta, Chèvre):  With no aging, fresh or unripened cheeses are typically moist with a soft, creamy texture and mild flavor. Extra Virgin Olive Oil Pairing:  A light, fruity extra virgin olive oil like a mild Arbequina or Arbosana makes an exquisite pairing that will bring out the sweetness of the cheese.  Want to make a mouth-watering topping for Greek salads, grilled chicken or fish?  Combine feta cheese, ½ cup of Arbequina, lemon zest, dried oregano, fresh parsley, sliced jalapeño and dry chiles (if you can't handle spicy food, you can omit the chiles) in a mason jar. Let the flavors marinate together and spoon over your favorite dish. Yum!
4. Blue Cheese:  Saving the best for last, my favorite type of cheese- BLUE!  The stinkier and moldier the better!   
   Extra Virgin Olive Oil Pairing:  I love a mild-medium intensity, fruity extra virgin olive oil on my favorite blues.  Drizzling a beautiful, newly harvested Cobrancosa or Arbequina will enhance the blue’s nasal ammonia and gorgeous flavor.  Don’t forget the warm, crusty baguette!

Well there you have it.  Cheese and extra virgin olive oil - A pairing made in culinary harmony.  I hope you have fun pairing your EVOO with some of your favorite cheeses.  Before I go, don’t forget -  You can add another dimension to your cheese plates by including a drizzle of your favorite aged balsamic vinegar. This balsamic addition will add a layer of sweet complexity and sophistication! Enjoy!