Autumn Favorites: Cheese and Heirloom Apples - Formaggio Kitchen

Autumn Favorites: Cheese and Heirloom Apples

Cabot Clothbound cheddar and heirloom applesSpring may be the season of rebirth, but we can’t help a similar feeling of renewal when September rolls around: new season, new school year, cooler temperatures (at least in the northeast). Autumn is also the time to celebrate the harvest – particularly the new batch of apples, that most emblematic of fall crops. Fresh or preserved, apples are a simple and versatile addition to any cheese plate. Try a few slices of your favorite variety or a jar of apple preserves with these classic cheeses:

Our favorite cheddars are made in the traditional “clothbound” style – the cheeses are carefully wrapped in bandages and allowed to breathe as they age. These cheddars develop wonderfully complex fruity flavors and a distinct earthiness. Our cheddar collection includes British classics Montgomery’s and Keen’s, Avonlea (a crumbly Canadian cheddar) and our American favorite, Cabot Clothbound, which is aged by our friends at the Cellars at Jasper Hill in Greensboro, Vermont.

This bloomy-rind French classic hails from Normandy, a famed apple-growing region and the home of Calvados, the strong apple brandy. The Camemberts we carry are soft and buttery with undertones of earth and mushrooms. A few slices of a tart, crisp Macoun apple make a perfect foil for these small, rich rounds.

A Formaggio staff favorite, this is a raw milk version of the classic English Stilton. Randolph Hodgson of Neal’s Yard Dairy and American cheesemaker Joe Schneider returned to the traditional recipe for Stilton and created this stunning blue cheese. Stichelton typically has a creamy interior and a bit more intensity than our Colston Bassett Stilton. It has its own seasonal variations in texture and flavor, which make it all the more interesting. Try a traditional pairing with Port or for something more unusual, a few slices of spiced crab apple from Robert Lambert in California.