Why it Works: Cheese and Fruit Combo
Cheese begins its life as milk, but after being heated, salted and mixed with bacteria, the end results are quite different. Dramatic flavor changes are due in part to the breakdown of chemicals that made up the original milk. Some of the new chemicals formed as cheese ages are similar to chemicals naturally found in fruit. Successful flavor combinations are often the result of pairing similar flavors. For instance, a mild Cheddar cheese that hints of an apple’s tart sweetness is complemented when served with a Granny Smith apple. A sharp Cheddar would better complement a sweet Golden Delicious apple, as in the recipe above.