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Suggested Jam and Cheese Pairings

LunaGrown wholesale account

Cheese and Jam Pairings

When pairing cheese and jam I like to look at the whole picture. You may be serving your cheese and jam pairings with wine, additional fruits, and maybe Black Walnuts or Smoked Almonds, an Artisan bread and fresh basil or ginger.

Keep in mind that your goal is to offer tastes that compliment one another, not over power one another. It should be a thoughtful, sophisticated adventure for your palate not a college frat party for your mouth.

Keep in mind the importance of serving your cheese with it’s accompaniment rather than mixed together. Jam should not be poured over the top of your cheese. You and your guests should be able to enjoy the cheese itself, as well as the jam.¬†Then enjoy them together.

Offering additional accompaniments is welcome but choose wisely. Remember your goal is sophistication. Choose a few key items that support the nuances of your cheese and jam will ensure a memorable experience.

Acquiring the highest quality cheese is an important part of the process. Once you have chosen the cheese which to build your paring on it is imperative to engage it with a discerning jam such as LunaGrown.

A sophisticated cheese paired with LunaGrown distinguished Jam is certain to bring you great pleasure. Enjoy our suggested cheese and jam pairing suggestions below.


Our Pairing Suggestions

Jam and CheeseApple Jam Mozzarella, Goat, Fontina, or English Cheddar, Gran Padano

apricot jam, Jam and CheeseApricot Parmigiano Reggiano, Gran Padano, Monterey Dry Jack, Gran Queso

blackberry jam, Jam and CheeseBlackberry РStilton Blue, Manchego, Triple Creme, Camembert, Goat or Feta

black currant jam, Jam and CheeseBlack Currant Spicy Blue Cheese, Feta, Aged Parmesan, Sharp Cheddar

blueberry jamBlueberry Jam Goat, Stilton or Manchego

cranberry jamCranberry РGoat, Camembert, Triple Creme or Brie

fig jamFig Jam –¬†Brie, Emmental, Mozzarella, Feta, Sharp Cheddar Cheese

Orange MarmaladeOrange Marmalade –¬†Gouda,¬†Jarlsberg, Monterey Jack, Semi-Aged Pecorino

peach jamPeach Jam РGoat, Stronger Blues, Baked Brie

pear jamPear Jam Gorgonzola, Brie, Stilton or Triple Creme

plum jamPlum Jam Goat, Cream, Smoked Gouda

raspberry jamRaspberry Jam –¬† Parmigiano-Reggiano, Brie,¬†Cream Cheeses

green tomato jamGreen Tomato Jam  Aged Gorgonzola, Brie, Jarlsberg, Roquefort, Stilton

rica barreja jamRica Barreja Jam Aged Asiago, Dry Monterey Jack, Goat, Stilton

Strawberry JamStrawberry   Goat, Cream, or Brie

Country Traditional Jams РOnion, Elderberry, Wild Grape is best served with an
Extra Sharp Cheddar, or a Muenster


A PDF printable version of the above pairing chart is available here: Jam & Cheese Pairing Guide

If you are not a wine connoisseur ask questions and find out what wines would best suit the pairing you had in mind as well as the atmosphere you are creating. Or see our suggestions here: LunaGrown suggested Wine and Jam Pairings

We also offer guidelines on Pairing Beer and Jam! Now that’s Bold!

When serving Jam and Cheese as a pairing it is best to chill your jam as well as the serving dish or cup the jam will go into, this will keep the jam firm for a longer period of time while it sets out as well as keeping it fresh in appearance and flavor.

Discover more about Jam, Cheese and Wine Pairings for your next Social Gathering by reading our helpful guide.

Be creative and Share the Smile!

a wineA few cheesy facts

What’s the difference between sheep’s, goat’s, and cow’s cheese?

“The difference between the three milks is their composition or structure. The milks have different protein structures, different fatty acids, and different butterfat contents. This is part of the reason that each milk, when it becomes cheese, tastes different from the others. There are other factors too, including how each animal metabolizes what they eat. That translates directly to the milk. For example, goats don’t metabolize carotene the way that cows do. As a result, goat’s milk remains snow white in color, while cow’s milk has a yellowish or sometimes orangeish hue.”

Which types of milk are used for aged cheeses?

“When it comes to aging, some milks lend themselves to aging longer than others-that is, cow’s and sheep’s milk cheeses tend to be aged longer than goat’s milk cheeses because of their structure. However, there are at least three California goat cheese producers who are making long-aged goat’s milk cheeses. Those cheeses are extremely flavorful-nutty, caramel-like, and yet fruity. Still, they tend to be more dry and crumbly than their cow’s and sheep’s milk cheese counterparts.”
Laura Werlin, The All American Cheese and Wine Book

What makes blue cheese blue?

“A beneficial mold called Penicillium Roqueforti. A cousin to the penicillin that fights infection in people, it gives a wonderful flavor to cheese, and protects against any undesirable molds and bacteria.”

Why is one cheese soft, like a Brie, and another cheese firm, like Parmesan?

“Milk is made up of many nutrients, among them a protein called casein. During cheese making, milk is fermented by a collection of beneficial bacteria we call a starter culture. Enzymes released by the starter culture change casein, milk protein, in a process called proteolysis. This controls whether a cheese is soft or firm. How well and how long you heat the curds, how you manipulate the curd, and the kind of rind you cultivate also have some influence, but for the most part you need to choose the right starter culture for the right kind of cheese.”

Is “raw milk” cheese safe?

“If a cheese is made with raw milk and aged over 60 days, as required by Federal Law, it is as safe as a cheese made with pasteurized milk. Of course, you only want to eat cheeses made by professional cheese makers that are regularly inspected, whether raw or pasteurized. The reason raw milk, which in rare cases can carry organisms that make you ill, is safe in cheese aged over 60 days is because cheese is cultured. Beneficial bacteria are added to the cheese which wipe out all competition and protect their turf, much like gangs. After 60 days, any unwanted bacteria have been vanquished.”
-Dan Strongin, Edible Solution (

*A Few Cheesy Facts reprinted from: Exploratorium

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