Fall is the best time of year to eat cheese, and we will die on this hill.
The orchards are full, the evenings are cooler, and every apple in Ontario is begging to sit next to a wedge of something good.
The cheat sheet
Apples love sharp cheddar. Pears love nutty Gruyere or blue. Figs love soft, creamy cheese. Grapes love everyone.
Apples and cheddar
The first fall pairing anyone learns, and still one of the best. Sweet, salty and crunchy all at once.
Try the 3-Year Cheddar from Cow's Creamery, or go smoky with Appletree.
Pro tip: slice the apple thin. Thick apple, thin cheese is a rookie move.
Pears and nutty Alpine cheese
Pears are softer and more perfumed than apples, so they like a gentler, nuttier cheese. Cave-Aged Gruyere is perfect.
Feeling bolder? Ripe pear, a crumble of blue and a drizzle of honey is basically dessert.
Figs and creamy cheese
Fresh figs show up for a very short window, so grab them when you see them.
Split them open next to something soft and rich like Le Triple-Creme de Charlevoix. Jammy fig plus buttery cheese might be the most luxurious bite you can make in thirty seconds.
Grapes and everything
Grapes are the friend who gets along with everyone. Toss a bunch on any board and you can't go wrong.
When the fresh fruit runs out
Fall goes fast. When the orchards close, the pantry takes over.
And Quince, Pecan and Poppy Seed Toasts go with just about anything.
What to pour
Dry cider is the secret weapon. It's made from the same fruit, so it pairs with everything above.
For wine, an off-dry white like Riesling plays beautifully with apples and pears.
Come by 614 Gerrard St E, tell us what fruit you've got, and we'll match the cheese. Good cheese goes with good fruit with other good stuff. #AllTheBestStuff