Jam and Fossa cheese: sweet-savoury combinations
Fossa cheese is one of those cheeses that divide: those who know it look for it, those who taste it for the first time are taken aback. Aged underground, in tuff pits, it develops an intense, slightly spicy and almondy flavour, with a note reminiscent of undergrowth. It is not a neutral cheese — and this is precisely why, on its own, it can be challenging.
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Chopping board enthusiasts know the solution well: a sweet contrast. A spoonful of jam next to a flake of fossa extinguishes the savory edge and brings out the aromatic side of the cheese. Here's how to combine it well.
Why jam works with pit
Fossa cheese is savory, persistent and a little spicy. The jam brings three things that it lacks: sweetness, acidity and fruit freshness. The result is the classic sweet-salty game, but with a more subtle balance than honey — which tends to just sweeten. A good jam, on the other hand, brings out the acidity of the fruit in addition to being sweet, which cleanses the palate between one bite and another.
The rule of thumb: the more intense the cheese, the more character the jam must have. On the pit, avoid fruits that are too sugary and focus on jams with a sour or strong note.
The three best matches
Fossa and fig jam
The classic combination, and not by chance. The fig jam has a full but not cloying sweetness, with the seeds giving consistency. On the pit it creates a soft and elegant contrast, the one you would put on the table to make a good impression without taking risks. A flake of fossa, half a teaspoon of figs, a slice of wholemeal bread.
Pit and blueberry jam
For those who want more contrast. The blueberry jam has a slightly astringent note that stands up to the flavor of the pit instead of supporting it. It is the most "connoisseur" combination: the dark purple against the light texture of the cheese is also beautiful on the cutting board.
Pit and red apple jam
The most delicate option, for those who find the pit already quite intense. The red apple jam is sweet and round, with a gentle acidity that smooths the edges of the cheese without covering it. It also works well warm, next to a pit served at the end of the meal.
How to serve it on the cutting board
Fossa cheese should be served at room temperature, never cold from the fridge: the cold extinguishes the aromas that maturation has built. Take it out at least half an hour before.
On the cutting board, arrange the flakes without crowding them and keep the jams in separate bowls, with a dedicated teaspoon for each. Alongside nuts, wholemeal or cereal bread, and some neutral crackers are fine. Avoid breads that are too aromatic: they would steal the show.
If you want a complete guide to the composition, here you will find the guide to the cheese board with all the pairings.
Three quick ideas beyond the cutting board
- Hot crouton: toasted bread, flakes of fossa starting to melt, a veil of blueberry jam on top.
- At the end of the meal: a small plate with a pit, fig jam and some walnuts, instead of dessert.
- Delicious appetizer: flaked pit on a slice of pear, half a teaspoon of red apples, pepper.
All three start from a jar in the pantry. The jams we have mentioned are in the collection of Minnelea jams, processed by vacuum cooking at low temperature, without pectins or added colorings.
Frequently asked questions
Is honey or jam better on Fossa cheese? It depends on what you're looking for. Honey just sweetens; the jam also adds the acidity of the fruit, which cleanses the palate and better holds the intensity of the pit. For such a strong cheese, the jam gives a more balanced contrast.
What jam for those who taste fossa for the first time? Red apple jam: it is the most delicate and smooths out the edges without covering the cheese. Then you can increase the intensity with figs and blueberry.
At what temperature is Fossa cheese served? At room temperature. Take it out of the fridge at least 30 minutes before: the cold extinguishes the aromas of the maturation.
How much jam should you put next to a flake? A little: half a teaspoon per taste. The jam must accompany the cheese, not submerge it.
