Fall fare: apples and cheese

It’s apple season, and whether you’re taking advantage of this fact in the produce section of the grocery store or going to a local orchard, the selections this time of year open up the chance to experiment with new varieties. And since it’s always cheese season — and apples and cheese are a great snacking option — we recently sat down for a tasting, mixing and matching until we hit on some winning combinations. Enhance your snacking experience with the following pairings:

Gouda goes well with:

McIntosh — Here, you’ll get a refreshing tartness that counters the classic caramel, nutty notes of Gouda.

Golden Delicious — Try this combination for this apple’s mellow sweetness; it’ll complement Gouda’s caramel flavor and lend an almost butterscotch richness.

Port Salut pairs nicely with:

Braeburn — With its baking-spices undertone and crisp texture, Braeburn is a natural choice for Port Salut’s mild, creamy attributes.

Gala — A great choice when you want to let the cheese shine; this variety gives you classic fall apple flavor and a moderate crunch.

Butterkase shines when it’s accompanied by:

Fuji — This apple packs a dense, crunchy punch and an intense sweetness that offsets Butterkase’s soft, creamy texture and mild flavor.

Granny Smith — the classic tart choice, a green-skinned Granny Smith will cut a bold swath through the buttery nuances of this delicately flavored cheese.

Camembert-style cheese combines well with:
Honeycrisp — A favorite ever since it burst on the scene in the early 90s, this relatively modern, bright and sweet apple variety is surprisingly good with Camembert, a creation of the 1700s.

Cortland — This apple delivers a slightly tart, berry-like flavor that contrasts with the robust earthiness and velvety texture of Camembert.