Randy R wrote:I'm curious as to the general view on this question. Do you ever eat cheese with sweet things like jelly or jam? I just noticed a new line of jams in the supermarket placed on the "gourmet" cheese shelf with the mention that they are made specifically to accompany cheeses. Some have thyme or basil or lavender in them, others, like fig, are pure.
I'd say generally not, with one broad exception: It's not at all unusual to use cream cheeses, including mascarpone and <i>possibly</i> very mild goat cheeses, in <i>recipes</i> involving jelly, jam, fruit preserves, etc. I love to dollop mascarpone on halved fresh figs. And at least in the U.S., an old horse doover of the '60s involves dolloping jam on top of a block of Philadelphia Cream Cheese and dipping it up with crackers until you've got a nasty, sticky mess. (In Louisville, a traditional variation involves replacing the jam with a sweet-savory concoction called Henry Bain Sauce that has Major Grey's Chutney and Worcestershire sauce in it ... )