Jams for cheese

This recipe of fruit preserve for cheeses follow the Pyrenean tradition of associating the natural sweetness of black cherries with the strong flavors of sheep cheeses. The flavors of this fruit preparation for cheeses come in three times: first open the black cherry, then the sweetness of the black chocolate, and finally the Espelette pepper that slightly heats the taste buds but serves essentially as flavor enhancer. Successfully pairing with Reblochon, Munster cheeses where the pepper and chocolate bring a harmonious.

The Jurançon Wine Jelly with Espelette Pepper pairs ideally with foie gras.
Just put a little spoonful of this fruit preserve on a toast of semi-cooked foie gras or deglaze a pan-fried foie gras, and the result is simply divine!

This cane sugar fruit preserve for cheeses will pair wonderfully with cooked pressed cheeses. The acidity and sweetness of the raspberries mixed with the freshness of the herbs from Provence pair perfectly with the strong flavors of the Comté, Gruyere AOC, Goudas and other aged cheeses

This fruit preserve for cheeses is cooked with wild blueberry and white fine pepper.
Slightly spicy, it will pair with fresh, dry or ripened sheep cheeses.