Mar 30 2026
Although almost every French cheese shines on its own and has a strength of flavour, aroma and physical characteristics which mean it can be enjoyed on its own merits, the idea of pairings will always highlight the best qualities of French cheese, as long as you choose them carefully and with some considered research. Inevitably this puts chefs in cafes and restaurants in the UK in a position where they can place French cheeses alongside British produce, and with some delicious results.
We sometimes underestimate the quality of British goods, and of course, British cuisine is often the butt of traditional jokes, but that is an outdated concept which ignores the skills of British chefs and the supreme quality of British produce such as fruit, nuts, breads and condiments. So here we have put together a selection of the best pairings of French cheese alongside British foodstuffs.
There is a wealth of classic French blue cheeses, such as Roquefort, Bleu d’Auvergne, Fourme d’Ambert and Bleu Saint Flour. These differ in intensity and creaminess, but all have a sharp and tangy taste which combines beautifully with the many British preserves you can enjoy. Enter any food market, gift shop or artisan bakers in the UK and you are likely to find a wealth of homemade chutneys and preserves which will pair delightfully with French blue cheeses. Pear and ginger will provide the sweet and spicy combination you need, while any chutney containing Figs will provide an earthy balance with blue cheese. Even a jam made with berries will pair nicely too.
Soft and gooey French cheeses go nicely with the crisp bite of a succulent British apple. So consider pairing Brie de Meaux, Coulommiers or Munster with a few slices of fresh Cox’s or Bramley apple. The texture of the apple helps you scoop up the rapidly melting cheese and prevents your fingers getting sticky, while also providing a wonderful combination of flavours and textures. You could also consider pairing soft cheeses with locally made English honey and some soft summer berries.
There are various takes on the classic ploughman’s lunch which can involve hard or semi-hard French cheeses, such as Comte, Cantal, Beaufort or Bethmale. The British love any excuse to get the pickles out, so enjoy these with chilli jams, an onion marmalade or pickled gherkins or pickled onions. These French cheeses can be mild in flavour like Comte, or a little more complex like Beaufort, but either way, the sharp acidity of British pickles elevates the taste experience.
Scooping up melted cheese, particularly in a fondue, is an amazing experience any time of year, but comes into its own on a cold winter night. And there is nothing better than dipping a chunk of hearty, white loaf into the pot, or using the sharp crust to scrape hardened cheese off the side of the pot. Consider good melting cheeses such as Bethmale, Ossau Iraty or Raclette and pair them with a fresh, warm loaf from a good British bakers, and you will feel warm inside for days.
Almost any French cheese works on its own in a salad, and of course we know that lettuce, cucumber and tomatoes are best enjoyed as close to where they were grown as possible. Blue cheeses such as Roquefort and Bleu Saint Flour work well in salads, but any of the semi-hard French cheeses hold their own in a salad alongside fresh and flavoursome British ingredients.
So if you want to pair French cheeses with British produce in your café or restaurant, make sure you get the contrasts and balance right in terms of flavour and texture. Choosing local produce with high-quality ingredients is the key, and if you match them with French cheeses from Sodiaal, you can’t go wrong.
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