The 10 Best Cheese and Fruit Pairings of All Time, According to a Certified Cheese Professional

1. Fresh Mozzarella and Peaches

“This is probably one of the more common pairings on my list,” says Olson, and that’s because it’s just that undeniable. “The fresh, lactic quality of the mozzarella (or burrata!) lets the sweetness of the peaches shine right through — without eclipsing them.” A key in any great duo (see: chocolate peanut butter dream bars). Olson personally prefers the fresh mozzarella that comes packed in water, but the cryo-vac-packed ball will also work great. She also recommends swapping them in place of tomatoes in a Caprese salad, with plenty of fresh basil, olive oil, flaky sea salt, and cracked black pepper.

2. Halloumi and Watermelon

“Neither halloumi nor watermelon have a particularly distinct flavor,” says Olson. “They’re really just supporting players,” but like many great character actors (ahem, Joey and Chandler), “together they make up more than the sum of their parts.”  The squeaky, salty cheese from Cyprus “really shines when it’s grilled,” especially alongside a cool, crisp slice of watermelon, “especially when zhuzhed up with other summer MVPs like cilantro, Thai chiles, and mint.”

3. Parmigiano Reggiano and Strawberries

“This one may be edging into ‘been there, done that’ territory,” admits Olson, but like mozzarella and peaches, “you see it everywhere because it works really well together. Parmesan, depending on where it’s being made, is generally aged at least 12 months — it’s hard, salty, and leaning into the fruity notes (for the most part).” While strawberries have “a more acid-forward flavor, they’re also reasonably sweet, so they play well with most cheeses. That said, Parmigiano Reggiano with sliced strawberries, a balsamic glaze, and maybe some basil in there is a classic pairing for a reason. Don’t question it, just go with it.” Yes, ma’am.

4. Gruyere and Blueberries

While many people hear “Gruyère” and think winter, Olson is here to reframe this style as a year-round staple. “Alpine-style cheeses like Gruyère have an innate sweetness but also some deeply savory, even meaty or brothy, notes that make them a ton of fun to play with in pairings.” (Try Emmi, Uplands Cheese Company, or Spring Brook Farm.) “Blueberries, particularly when they’re less ripe, have this twangy tartness that offsets the sweet and nutty qualities of the cheese.” This pairing also works great with sweeter blueberries or blueberries in the form of a preserve, she assures.

5. Sheep Cheese and Cherries

Cherry is one of the Whole Foods teams’ “go-to pairings for anything sheep milk,” says Olson. Why is that? Well, “It has the right acidity and sour notes to balance the richness of most sheep cheeses,” like Ossau-Iraty or Mitica Wooly Wooly’s fresh sheep log. Bonus points, she adds, “if you get something crunchy in there like Marcona almonds or fried fava beans to round that bite.”

6. Manchego and Guava

“This one plays into a pairing found in Cuban pastelitos and works so, so well together,” says Olson. Manchego is an approachable and relatively affordable sheep’s milk cheese that’s gotten some well-deserved recognition in the last decade, she explains. While “it often gets paired up with quince paste, which leans into this sweet, slightly tart, almost fruit leather vibe, the guava taps into that same space, but with a lighter flavor profile.” 

On a stand-alone cheese board, she recommends a Manchego (or Manchego-adjacent) cheese that is 6 or more months old for a more complex bite. If you’re cooking with it, choose a less-aged Manchego that will melt more evenly and not be as oily.

7. Triple Crème and Grapes

“Decadent, creamy, and luscious,” even people who claim to not like Brie can find a place in their heart for a triple crème (a subset style of the soft cow’s-milk cheese), explains Olson. This style of cheese “plays nice with almost any fruit, but the classic is grapes. The juicy, slightly sour grapes play off the dense, buttery profile of the triple crème. If you’re looking to level up this classic pair, consider adding an herbal component like tarragon, chives, or rosemary for some additional depth — and be sure to serve with bubbly for something really over the top!”

8. Cheddar and Apple

“Cheddar with apple makes sense for a variety of reasons,” says Olson. “But the big one is terroir and the concept of ‘if it grows together, it goes together.’ Some of the most famous cheddars come from areas that also produce apples, with England (Ford Farms), Vermont (Jasper Hill Farm), Wisconsin (Deer Creek) being three of the largest and best-known regions.” And if you want to see more of this classic pairing in action, she adds, “consider the wildly divisive practice of serving your apple pie with a slice of cheddar.”

9. Aged Gouda and Pineapple

Like Cheddar, Gouda is a style with a lot of different aging ranges and flavor profiles — from mild and milky all the way to toffee-esque and crunchy, explains Olson. An aged Gouda, like Clarina 18 Month Aged Gouda can highlight the tropical brightness of the pineapple without letting the acidity take over. She also recommends “serving it with dried pineapple rings, or a pineapple preserve or marmalade to draw in some sweetness to temper the acid.”

10. Ricotta and Mango

Ricotta is so much more than just a cooking cheese, explains Olson, who calls it “an unsung hero” when it comes to pairing with fruit. While “whipped ricotta had a moment a few years ago, it remains versatile and, not unlike fresh mozzarella or halloumi, a blank slate for building flavors,” she says. “I love eating mangoes for breakfast along with ricotta, honey, a drizzle of olive oil, and a good pinch of flaky sea salt. The sweetness from the honey tones down the tartness of the mango enough to put it into balance with the ricotta (she recommends Calabro or Organic Valley). You can’t beat it.”