Great condiments make great cheese perfect!

In France, cheese is often enjoyed with minimal yet elegant accompaniments that highlight its natural flavors. Popular condiments include fig jam, which pairs beautifully with creamy cheeses like Brie and Camembert, and quince paste (pâte de coing), often served alongside aged cheeses such as Comté or Ossau-Iraty. Honey is a favorite drizzle over blue cheeses like Roquefort or fresh goat cheese, while walnuts and hazelnuts provide a satisfying crunch and earthy balance. Dijon or whole-grain mustard might appear in rustic meals or sandwiches with firm cheeses, and cornichons (tiny pickles) are a tangy, crisp side to washed-rind or melty cheeses like Raclette.

In England, cheese is hearty and deeply rooted in traditional fare, with condiments that are robust and savory. A classic pairing is onion chutney served with aged Cheddar or Red Leicester, while Branston pickle, a sweet-tangy relish, features prominently in the iconic Ploughman’s lunch. Pickled onions add sharpness and crunch to a cheese plate, and cranberry sauce brings a sweet contrast to strong blue cheeses like Stilton or crumbly varieties like Wensleydale. Fresh apple or pear slices are also commonly served to balance rich, salty cheeses.

In Spain, cheese is often paired with bold and vibrant accompaniments that reflect the country’s rich culinary heritage. The most iconic pairing is membrillo (quince paste) with Manchego, a sheep’s milk cheese. Marcona almonds, with their rich, buttery flavor, are a perfect match for aged or nutty cheeses. Olives and olive tapenade bring a salty depth that complements goat and hard cheeses alike. Other favorites include tomato jam or roasted red peppers, which add a sweet-savory dimension, and Spanish honey, often drizzled over blue or fresh goat cheese.

In Morocco, cheese is less central to the cuisine but is typically eaten fresh and mild, such as jben, a soft white cheese. It is commonly enjoyed with a drizzle of honey, especially at breakfast, or with olive oil, enhancing its smooth texture and subtle tang. Although not traditional cheese condiments, preserved lemons and harissa may be incorporated into dishes where cheese is included, adding bursts of saltiness or spice. A unique and delicious accompaniment is amlou, a spread made of almonds, honey, and argan oil, which pairs wonderfully with mild cheeses when served on bread.