Our guide on how to combine Cheese with spices

Cheese is a food appreciated for its richness of flavour, its high proportion of fat and its naturally rich umami taste (considered to be the 5th main flavour) make it an ideal base for adding spices. Spices add depth to flavours, creating interesting contrasts between spiciness, acidity and sweetness.

The combination of cheese and spices reveals unexpected flavours. Combining spices and cheese subtly enhances the flavours, creating a harmonious balance between spiciness, acidity and sweetness. The spices enhance the cheese, revealing surprising aromatic notes. Whether with mature or fresh cheese, each spice reveals unique notes and opens up a world of new sensations.

The combination of spices and cheese may seem innovative these days, but it has been around for a long time in different cultures:

• In India, paneer is often accompanied by cumin or turmeric.
• In France, some tommes are matured with Espelette pepper.
• In Italy, pecorino cheese is often combined with cracked black pepper.
• In the UK, cheddar cheese can be coloured with annatto, a natural colouring agent derived from the seeds of the annatto tree.

Today, these combinations are being reinvented with the use of ever more exotic and daring spices.

Taking the texture of the cheese into account

Creamy cheeses go best with crunchy condiments like spiced cashews, for example, or with texture like dried fruit. They can easily be mixed with spice powders to bring out different flavours.
Hard cheeses go particularly well with sauces, especially hot sauces or mustard.
However, don’t hesitate to vary the pleasures and try out your own combinations.

Finding the right balance

Dosage is key: the spice must enhance the cheese without masking its flavour. It’s best to start with a small amount, then adjust according to your preferences.

Use contrasts and different flavours

Combining a mild cheese with a strong spice, or a strong cheese with a more subtle spice, creates a harmonious balance. Remember also to add a touch of sweetness to the strongest cheeses for a surprisingly sweet-salty touch with mild sauces.

Each variety of cheese has its own unique texture and flavour, which can be combined with certain spices to create surprising contrasts or subtle harmonies. So how do you choose the right combinations? Find out which cheeses can be paired with which spices to make the most of your flavour combinations.

Fresh cheeses for lightness and sweetness

Fresh cheeses such as burrata, ricotta or fresh goat’s cheese lend themselves particularly well to delicate, fragrant spices. Their creamy texture captures the subtle aromas of the spices without overshadowing them.

• Burrata & lemon spice blend: A refreshing combination in which citrus fruit enhances the sweetness of the cheese.
• Fresh goat’s cheese & green Kampot pepper: The subtle spiciness of the green pepper balances the melt-in-the-mouth texture of the goat’s cheese.
• Ricotta & sweet sauces: Ricotta, with its milky, neutral flavour, works very well in a sweet version, topped with a sweet sauce such as Papaya Ginger Sauce.

Firm cheeses for intense pairings

Firm cheeses such as Comté, Parmesan and Beaufort can stand up to stronger spices.

• Comté & smoked paprika: A combination where the depth of the paprika enhances the fruity side of the Comté. Don’t hesitate to combine them in a melted cheese toast.
• Pecorino & black Kampot pepper: Black pepper adds an intense touch that enhances the mature flavours of pecorino; you’ll find it in our cacio e pepe recipe!

Blue-veined cheeses create a play of contrasting flavours

Blue cheeses such as Roquefort, Fourme d’Ambert or Gorgonzola have a powerful flavour and need spices to provide an interesting contrast..

• Roquefort & spiced cashew nuts: A crunchy texture and light spiciness that enhance the character of the cheese, perfect for a fromahe platter.
• Bleu d’Auvergne & spicy artisanal mustard: A hint of acidity and exotic flavours that contrast with the richness of the cheese.

The world of vegan cheese, or dairy-free cheese, has evolved impressively in recent years. Made from ingredients such as cashew nuts, tofu or even almonds, Vega cheese seeks to mimic the creamy texture and taste of traditional cheeses. However, for it to reach its full richness and flavour potential, the addition of spices is essential.

Spices play a fundamental role in transforming plant-based cheese into real delicacies. As with traditional cheeses, spices can add depth, warmth and subtle nuances that enhance the natural flavours of the plant ingredients. Here are a few spices and combinations to experiment with for tasty, well-balanced plant based cheese.

Turmeric & black pepper: For a cheddar-flavoured

Turmeric mimics the golden colour of cheddar and adds an earthy flavour, while black pepper adds a spicy touch and awakens the taste buds. This combination creates a creamy, flavoursome plant based cheese, ideal for vegan sandwiches or gratins.

Malted yeast & smoked paprika: For a Parmesan-style dairy free cheese

Malted yeast gives a Parmesan-like umami flavour, while smoked paprika adds a spicy, intense note. This blend is perfect for grated vegan cheese, sprinkled over pasta or salads. For a grittier effect, add sunflower seeds or coconut flour.

Combine long pepper & cashew nuts for a creamy plant-based cheese and spicy flavours

Cashew nuts create a creamy texture, and long pepper adds a mild but spicy touch. Mixed with spices such as smoked salt or garlic powder, this plant-based cheese is perfect for spreads or creamy sauces. It goes perfectly with pasta or grilled vegetables.

By playing with textures and spices, you can create gourmet alternatives that have nothing to envy from traditional cheeses.

• Roasted Mont d’Or with white peppercorns

Mont d’Or is a soft cheese that becomes irresistible when roasted. Add white Kampot pepper to give it exceptional aromatic depth.

• Burrata with lemony flavours

A fresh, gourmet starter: a creamy burrata drizzled with olive oil and sprinkled with a blend of lemon spices, or by adding a few drops of fresh lemon. Once again, it’s up to you to manage the dosage according to your preferences with the acidity or bitterness of the food.

• Cheeses to pair with black Kampot pepper sauce

A cheese platter enhanced by a Kampot black pepper sauce, ideal for enhancing flavours without masking them.

A slice of tomato and stracciatella for a simple, delicious meal where our peppery sauce instantly enhances a slice of cheese and tomato.

• Feta marinated in long pepper fermented in salt

Lightly salted feta goes perfectly with a stronger spice like long pepper, adding a spicy, gourmet touch.

What spice should I use with a mild cheese?

Choose spices that don’t overpower the mildness of the cheese, such as white pepper, green mango powder or a blend of lemony spices.

How can I bring out the flavour of a cheese that’s too neutral?

To bring out the flavour of a cheese that’s too neutral, you can add dried fruit or a drizzle of honey, which can be enhanced with a touch of flavorful artisanal mustards to intensify the flavour.

Can spices be added when maturing a cheese?

Yes, this allows the cheese to develop unique aromas and flavours. Certain spices such as paprika, Annatto or cumin are often used in the maturing of artisan cheeses.

Spices can be used to enhance cheese and explore new flavours. Whether for a simple cheese platter or a more elaborate recipe, pairing spices with cheese offers infinite possibilities.

At our Kampot Farm, which you can visit, we also offer you the chance to taste a cheese platter paired with spices in our brand new venue, the Spice Bar, a must on any trip to Cambodia.