Cheese, Fruit and Oysters! Oh My!

Carefully choose items for your charcuterie to complement the flavors of your oysters. Enjoy!

PAIRING CHEESE WITH OYSTERS

Brie: Known for its creamy texture and mild flavor, Brie is an excellent choice for those who prefer a subtle accompaniment. Its velvety richness complements the oyster’s briny sweetness without overpowering it.

Goat Cheese: With its tangy and slightly acidic flavor, goat cheese adds a refreshing contrast to the oyster’s sweetness. Its crumbly texture provides a pleasing textural element.

Cheddar: A classic cheese with a sharp and nutty flavor, cheddar offers a robust pairing for oysters. Its firm texture provides a satisfying crunch, balancing the oyster’s soft and slippery texture.

Roquefort: If you’re looking for bold and complex flavors, Roquefort is the way to go. This blue cheese has a pungent and earthy taste that enhances the oyster’s briny sweetness. Its creamy texture and salty notes create a delightful combination.

Mozzarella: Mozzarella’s mild flavor and soft texture make it an excellent choice for those who prefer a neutral base. When melted, it creates a creamy and flavorful sauce that complements the oyster’s delicate taste.

PAIRING FRUIT, VEGETABLES,  AND SAUCE WITH OYSTERS

Lemon or lime is the classic choice! A squeeze of fresh lemon or lime over raw oysters enhances their briny flavor and provides a zesty contrast. The citrus notes cut through the richness, making it a timeless pairing.

Mignonette Sauce: Although not a fruit per se, mignonette sauce is made with vinegar, shallots, and cracked black pepper. Its tangy and slightly sweet profile complements oysters beautifully.

Cucumber: The crisp texture of cucumber pairs wonderfully with oysters. Thinly sliced cucumber adds freshness and a hint of coolness, balancing the brininess of the mollusk.

Kiwi: Some oyster varieties, like Belon, pair surprisingly well with kiwi. Both contain molecules called trimethylamine, which contribute to their unique scents and flavors. The combination can create a reciprocal umami experience.

Apple: While not as common, certain apple varieties can work. Consider a crisp, tart apple like Granny Smith. Its acidity contrasts with the oyster’s salinity, creating an interesting balance.

Pineapple: Pineapple’s tropical sweetness can complement the oyster’s brininess.