That hunk of brie will go perfectly with a jar of sour cherry preserves.
There aren't many things more tempting than a buttery French brie slathered on a slice of baguette. Or an intensely pungent, veiny blue crumbled on top of my salad. No, make that a dry, sharp Parmigiano-Reggiano grated on top my pasta or soup. Or, say, an aged cheddar that's so sharp it tastes peppery on the tongue. Mayhaps a mild Swiss, with its smooth bite and nutty-sweet taste? I could go on and on.
A great condiment pairing is a perfect place to start. Condiments can elevate the flavor of a cheese by contrasting its saltiness with some sugar, bringing out unexpected notes like grassiness or nuttiness, and adding textural complexity to each mouthful. It can help cut a cheese's richness with acidity or spice, or balance its funk and earthiness with with a touch of sweetness.
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