California White Cheddar Apple Recipe is a fantastic and delicious cheese course that features the lush combination of cheddar cheese with apples (sweet tart apples), and spicy walnut conserve. While the recipe calls for slicing the cheese in a rectangle shape, this dish would also be lovely with other shapes of cheese slices. Just keep the size of each slice about 1/2 ounce. I have served this cheese course many times and everyone seems to enjoy it.
California White Cheddar Apple would also make a great dessert course. Using fine cheeses to serve your family and guests over the holidays is a special treat. It is elegant, sophisticated, and festive!
In The Physiology of Taste, the 18th century French epicure Jean Anthelme Brillat-Savarin writes, “A meal without cheese is a one-eyed beauty.” This was in 1825, but this still rings true today.
Please check out my Grilled Rack of Lamb with Pinot Noir Marinade Dinner Menu which includes this wonderful White Cheddar with Apples.
- 8 rectangular slices sharp white cheddar cheese, about 2 1/2 inch by 1 1/2 inch by 1/4 inch each (about 1/2 ounce per slice)
- Walnut halves*
- 2/3 cup (about 1 medium apple), green apple, peeled and diced
- 2/3 cup (about 1 medium apple) red apple, peeled and diced
- 1/2 cup brown sugar, firmly-packed
- 1/3 cup golden raisins
- 1/4 cup walnuts, coarsely-chopped
- 2 tablespoons balsamic vinegar**
Prepare Apple Conserve.
For each serving, place one slice of cheese on an individual serving plate.
Top with 1/4 of the cooled conserve mixture. Partially overlap with another slice of cheese. Garnish with walnuts.
Makes 6 servings.
In a small saucepan combine the diced apples, brown sugar, raisins, chopped walnuts, and balsamic vinegar. Cook over medium-low heat for 15 minutes, stirring occasionally. Remove from heat and let cool.
NOTE: The original recipe says it serves 4, but I served 6 people with this recipe and had plenty as you only use a small amount with the cheese.
* Pecans may be substituted. As I have family members that are allergic to waltnuts, I substitute pecans.
* The original recipe uses apple cider vinegar. I like the flavor or balsamic vinegar, but you can use either one. The better the quality of the balsamic vinegar, the richer the flavor.
Source: I adapted this California White Cheddar with Apples recipe from the California Milk Advisory Board.