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Jam and cheese

How to best match them

"To the farmer do not let know how good cheese with peres is" says an old Italian adage. The combination of cheese with fruit is absolutely heavenly and comes to us from the Middle Ages; in France in 200, a proverb "Oncques Deus ne fist tel mariage comme de poire et de fromage" was in vogue, meaning: " God has never madea marriage as successful as that between the pera and the cheese".

In Italy it was consolidated around the fourteenth century, so we mention Petrarch: "Addio l’è sera. Or su vengan le pera, il cascio e ‘l vin di Creti


The transition from fruit to jam was therefore mandatory!

When you combine a cheese with a jam you have to think about the combination in full: it is not as easy as it seems... You could serve your pairings with wine, fruit or nuts or almonds, with artisan bread and fresh basil.

Keep in mind that the main goal is to offer tastes that complement each other: no one has to overwhelm each other. It should be a thoughtful and sophisticated experience for your palate, not a carnival party where the taste of pop corn goes hand in hand with icing sugar.


Keep in mind the importance of serving cheese and jam as one accompaniment to the other and not mixing them: jam should not be poured directly over the cheese; finally offering other appetizers together is also an often appreciated and welcome choice, but choose wisely. Remember that your goal is sophistication.

Choose products that support the nuances of your jam and cheese to ensure a memorable experience.


Always choose a high-quality jam: once purchased it is imperative to choose an equally prestigious cheese, do you not think?

Enjoy our jam/cheese pairing tips below.




The difference between jam and jam?

The first consists only of citrus fruits (oranges, grapefruits, lemons and mandarins) and at least 20% fruit must be present; jam is the one made with any other type of fruit, or vegetables, present at 35%.


Apple jam: Mozzarella, goat cheeses, Fontina

Apricot jam: Parmigiano Reggiano or Pecorino Sardo

Blackberry jam: Camembert, Capra or Feta

Currant jam: Feta, Aged Parmesan cheese, Cheddar

Blueberry jam: Goat cheeses

Lemon jam: Ricotta, Burrata, Robiola and Mascarpone

Fig jam: Brie, Emmental, Mozzarella, Feta

Orange jam: Gorgonzola, Gueircon, Seasoned Straw

Peach jam: Pecorino Sardo, Gorgonzola, Fossa cheese

Pere jam: Gorgonzola, Cacio and Brie

Plum jam: Goat cheese, Gouda

Raspberry jam: Parmigiano Reggiano and Brie

Strawberry jam: Asiago and Robiola d'Alba

Green tomato jam: Aged Gorgonzola, Brie, Roquefort

Onion jams: Ricotta


All these combinations, however, are not written in stone and in reality much depends on your tastes, because, as always, each palate has its own preferences.


If you're not a wine connoisseur, ask questions and find out which wines best fit the pairing you had in mind and the atmosphere you're creating.

When serving jam with cheese in combination, it is better to cool the jam and serving dish or bowl in which it will go: this gesture will keep it fresh in appearance and flavor, while the cheese should always be at room temperature.

Only recommendation: try lots of rehearsals, try new pairings and be creative!



image sources: pinterest, la cucina italiana,,