Giveaway: Assorted Goat Cheeses from Cypress Grove

September 23, 2014

Cypress Grove cheeses

When I was writing my last book, one of the comments my editor made on the draft was that she was afraid I was recommending pairing too many of the recipes with cheese. We worked to come up with some alternate suggestions for those headnotes, but many of the cheese pairing suggestions remained. The reason? Cheese and jam (or pickles, chutneys, jellies, etc) are downright delicious together.

truffle tremor

When run out of time to make a big salad or a pile of roasted vegetables for a potluck, I head for the pantry instead. I find a jar of of something homemade (tomato jam is always a good choice), buy a slab of creamy, crumbly goat cheese, and pick up a baguette. I set that out on the potluck table and watch as people eat up every crumb and drop.

bermuda triangle

A few years back, I did a very informal collaboration with the folks at Cypress Grove (they make the most glorious goat’s milk cheeses). Essentially, they sent me some cheeses and I dreamed up a tasty little jam to serve along with those cheeses. My recipe for Plum Star Anise Jam was one of the preserves that resulted.

bermuda triangle unwrapped

Sometime in the last year or so, I reconnected with one of the very nice people over at Cypress Grove and we decided it might be fun to do another round of recipes designed expressly for a few of their products. So they sent me some cheese and I got to work. So far, I’ve come up with two preserves that pair up brilliantly.

humboldt fog

The first recipe is a preserve that I’m calling a peach mostarda. It’s not a true mostarda, in the sense that it does not contain super concentrated mustard oil (which is quite difficulty to get in the US, because it an ingredient in mustard gas). I use generous amounts of mustard seeds, coupled with some sinus clearing cayenne to mimic the pungency of the mustard oil, and I think it works well. Whatever you call it, I like it eaten with a little wedge of Humboldt Fog.

purple haze

The second preserve are pickled plums that end up being a cross between a jam and chutney (recipe coming soon). I took slightly firm Italian prune plums and cut them into slivers. They sat with restrained dose of sugar, some apple cider vinegar, and a cheesecloth bundle of spices until they released their juices. Then I cooked it down until the syrup thickened but before the fruit lost its integrity. It’s delicious when you perch a bit of the pickled plums on top of a slice of Truffle Tremor.

sliced truffle tremor

The lovely folks at Cypress Grove a cheese prize pack to one lucky Food in Jars reader. It will contain a Humboldt Fog Mini, a wedge of Truffle Tremor, and a hunk of Midnight Moon in a snazzy Cypress Grove cooler pack. You’ll also get some other Cypress Grove-branded goodies, including a cheese wire for easy Midnight Moon slicing. Additionally, I’ll throw in small jars of these two preserves, so that the winner can try my pairings.

Here’s how to enter:

  1. Leave a comment on this post and share your favorite cheese and preserve pairing. Cheddar with caramelized onion jam? Apricot jam with chevre? Grilled cheese with tomato chutney? Let me know!
  2. Comments will close at 11:59 pm east coast time on Saturday, September 27, 2014. The winner will be chosen at random and will be posted to the blog by the end of the day on Sunday, September 28, 2014.
  3. Giveaway is open to US residents.
  4. One comment per person, please. Entries must be left on the blog, I cannot accept submissions via email.

Disclosure: Cypress Grove sent me a package of cheeses for pairing and photography purposes. They are also providing the prize for the giveaway. No additional compensation was provided. 

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436 responses to “Giveaway: Assorted Goat Cheeses from Cypress Grove”

  1. I love suggestions for cheese pairings—makes me try new cheeses.
    I have a pear-apple sauce with cardamom that is really good with Brie, and found a cheese from a local farm I love with tomato jam, but I have to taste it each time to remember which one it is.

  2. I like tomato jam with onion & chive cream cheese on a bagel. I’ve never paired any other cheeses with a preserve, I usually just eat them separately.

  3. My favorite to date is a pickled cherry (chez panisse fruit) with either Mt. Tam (sorry Cypress Grove, I think that may be one of your competitors) or Humboldt Fog. When I was pregnant I would day dream about Humboldt Fog. It was one of the foods I requested coming home from the hospital. I am not surprised that my toddler daughter also loves it. Although I haven’t made the pickled cherries in a while. I”ll have to remember that for next year…too late for sour cherries this year.

  4. I’ll eat gruyere with just about anything, but my favorite thing to pair with it would have to be apple preserves spiked with cinnamon and just a little kick of something spicy.

  5. I make a batch of spiced green tomato and apple chutney every fall. It’s a great way to use up the green toms that are still on the vine as summer wanes. I like it with all cheeses but know that it’s spicy, peppery tang would really pair fantastically with the sweet creamy goodness of Midnight Moon. What a dreamy match they’d be!

  6. its a fairly simple on, but my favorite pairing with a homemade preserve of mine is pepper jelly with cream cheese. Addictive on crackers!

  7. CHEESE! I think I am going to have to go for the completely classic and pick sharp aged cheddar with some sort of apple something. The problem there is that I really want just fresh apple slices…or apple pie filling. Okay, for actual jam, I like a serious fig and black pepper concoction with a salty white cheese of some kind. Super good with sheep’s milk yogurt, perfect with a little button of traditional goat cheese, and tasty with a crumbly aged parmesan, even. I am also the one who puts dark greens on this for good measure. Yay! Thanks for the giveaway opportunity!

  8. I frequently enjoy either tomato jam and goat cheese or plum jam and blue cheese on toast, but just last night experimented with a baked potato stuffed with blue cheese, peas and pear jam – surprisingly delicious!

  9. We often have a Friday night “porch pounding” at our house with your tomato jam liberally spooned over goat cheese along with some Brassfield Serenity Reserve. Our neighbors just stop by with an empty glass and spend a couple of hours catching up.

  10. I wish I had a pairing to espouse–I think they all sound delightful! Except the moldy cheeses; I pass those on to people who appreciate them. 🙂

  11. I love that old favorite of hot pepper jelly with cream cheese, and I adore manchego with either the traditional quince paste or guava paste, and I’ve just thought of pairing paneer with aam ka achar (green mango pickle). One of the best pairings I ever had, though, was a soft chevre lightly sprinkled with Madras curry powder and topped with a finely-diced pumpkin pickle.

  12. I’m almost embarrassed to say that I like just plain old cream cheese on my homemade french bread topped with my homemade jalapeno jelly. YUM!

  13. I found Pickled Cranberries and goat cheese are wonderful. I also love a nice sheep feta with pickled cranberries.

  14. My favorite pairings are my Triple Pepper Jam with cream cheese, and goat’s milk Brie with my Strawberry Cherry Jam.

  15. I have thoroughly enjoyed pairing apricot rosemary jam with a triple cream brie. Truffled cheese? Just give me a spoon!

  16. I thoroughly enjoy pairing apricot Rosemary jam with a triple cream Brie. Truffled cheese? Just give me a spoon!

  17. I’ve been trying different combinations but I have to say peach butter is a great base for lots of cheese! and maybe some pesto.

  18. I love cheese! Really, I could make a meal of cheese, bread, and jam all day/any day! Right now I’m crushing on tomato jam and goat cheese on freshly sliced petite baguette rounds.

  19. Two faves. Meyer lemon marmalade with Cabot horseradish cheddar. Dried fig jam with goat cheese stuffed in chicken breast.

  20. There can NEVER be too many jam/preserve & cheese pairings. Never. We love apricot (or pear honey) with goat, homemade quince with a salty Spanish cheese and for a less sweet option, zucchini relish with cheddar or Colby Jack.

  21. Our native Capriole cheeses with an array of chow-chows, tomato jams (sweet or spicy) jams (peppers, peach-cayenne), throw in a handful of toasted walnuts! And probably a salad. Or make it a salad!

  22. Haven’t had a good chance to try many different cheeses… do love pepper jelly on a soft cheese though! This is a delightful prize!

  23. I’ve only just started canning this year, so I’m still discovering my favorites as far as what I like to make and to can. But I have discovered the deliciousness that is tomato jam (or the Herbed Garden Marmalade from the Ball Blue Book) on a slice of baguette or a woven wheat cracker with some fresh mozzarella. Or plain spreadable goat cheese with fig preserves or fig butter.

  24. I love just about anything sweet with a good chevre, but my favorites would be either a black pepper strawberry jam or a fig balsamic preserve.

    Humboldt Fog is one of our absolute dream cheeses!

  25. How can there be only one favorite! Gorgonzola with Pear preserves or a tangy cranberry jelly. Gruyere with caramelized onions and strawberry jam. And my all time favorite Chevre and fig – or brie and Fig – really any cheese with fig preserves melted between two pieces of really crusty grilled bread –

  26. This cheese would be good on a crostini with some of the plum preserves that Marisa made at an event when she was at West branch of the Free library of Philadelphia. Add it with a slice of lox on a crostini!

  27. I will eat any cheese with pretty much any preserve! Really, I just love cheese (I even have a dog named Cheese!). I’m a sucker for a nice creamy brie with some toasted walnuts and a fruity preserve, like a raspberry or blackberry jam. Mmm!

  28. Last year, I received some muscadines from a friend. (Muscadines are wild grapes in the South.) I made jelly with herbs in it that was perfect with sharp cheese.

  29. I like cherry chutney alongside a ploughman’s lunch, featuring a salad, pickled onions, and any variety of hard, strong cheese, or soft, fragrant cheese (or both)… and good bread… and a pint of bitter.

  30. Wow! I thought I was finished canning for the season but all these comments are making me want to start looking for new recipes for chutneys and jams to put with new cheeses I have not tried. My favorite (so far) is blue cheese with tomato jam! I am going to look for this Midnight Moon….sounds delicious!

  31. I love anything with brie or goat cheese (pepper jam, slow roasted tomatoes, arugula pesto). Or a grilled cheese with any of the above takes a panini to an all new level. I would love to try these Cypress Grove cheeses.

  32. It’s gotta be brie with orange marmalade for me…. Mm’mm! I’ve brought this to a couple of family gatherings and it’s always a big hit as an afternoon snack with a glass of wine.

  33. I’ve only tried this a few times & I loved it each time! So I would llove to try these cheeses as well. Enter me please.

  34. My go-to appetizer this year has been the delish and unique Mountain Top Bleu from FireFly Farms in Accident, Md (not kidding!) paired with your recipe for blueberry-ginger jam. Yum!

  35. Umm, what cheese and preserve pairing isn’t my favorite??? Haha, right now I’ve been devouring warm melty brie with a cranberry fig chutney type preserve, topped with pecans. Mmmmmmm

  36. I made a plum jam with fresh mint and basil last year (from the Pomona’s book) that was delicious with a plain goat cheese. That’s all gone now and sadly for me, I did not have time to make another batch this year.

  37. I make an apricot jam with chunks of dried apricot and whole yellow mustard seeds that I quite like with something buttery, like a Saint Andre

  38. For the longest time I was pairing tomato marmalade with blue cheese, usually a Bleu brie that is cheap at my supermarket. Then it was hot pepper jelly with goat cheese, brie or just cream cheese. Now I’m back to blue cheese with whatever fruit jam I have around, usually mulberry!

  39. Gosh, I love Cypress Grove! I used to be the inventory manager of a cheese department and we couldn’t keep enough of their cheeses in stock, they flew off the shelves like mad!

    I think a nice fresh mozzarella and sharp balsamic vinegar onion jelly are phenomenal together. 🙂 Thanks for this opportunity!

  40. Peach or rhubarb chutney with soft goat cheese, apricot-almond conserve with Brie…haven’t tried it yet but I think pickled peaches would be delicious on a grilled cheese or with Brie on a cracker

  41. Yum! What a great giveaway! I love carmelized onions with feta. Something about the difference in texture with the sweet/sour is just so good!

  42. French Onion Jam with soft chèvre. Green Tomato Chutney with sharp cheddar. Apricot-Thyme Confiture with Brie. Beet Pickled Onions with Goat Gouda. We have a very productive garden and I’ve had to get quite creative — and busy — with ideas for using and preserving our harvest. I’d love to win this package to take to our wine-dinner club gathering next month that is an entire cheese-centered meal!

  43. I make a sweet chile jam that is served with goat cheese or cream cheese on crackers… I bring it to work potlucks where they’ve nicknamed it “crack jam” because they can’t stop eating it!

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