You can probably tell by my Urb’n’Spice Confitures and Compotes that I adore cheeses of every kind, which is why the confitures were created in the first place. They pair so well with cheese plates, charcuterie platters and of course your favourite wine.  This post will detail How to Pair Cheese with Urbnspice Confitures.

“Age is something that doesn’t matter, unless you are a cheese.”

Luis Buñuel (1900-1983)

I also have fun with quotes:  food quotes, positivity quotes, wine quotes, cheese quotes, etc..  I needed a landing page for pairing my confitures with wine, cheese and charcuterie that is what this page is for.  I also have a smattering of quotes throughout.  If you find a good quote, drop me a note and I will include it.

“Cheese has always been a food that both sophisticated and simple humans love.”

M.F.K. Fisher, 1942

How to Pair Cheese with Urbnspice Confitures

For your information, here is how I pair Urb’n’Spice Confitures and Chutneys:

Great with cheese & charcuterie – and wine!

ROASTED PEACH CONFITURE

This is a tribute to Okanagan peaches. I hope you like it! With a whisper of fresh rosemary and a hint of Brandy, my suggestion is pairing this unique confiture with Brie or other mild cheese on a nutcracker or on toasted brioche.  

TAWNY PORT and aged balsamic Jelly

This wonderfully flavoured jelly is a pleasure to serve your guests. Use this delicious jelly with any roast meat, or poultry, cheese & charcuterie platters. It is also lovely with pate.

CARAMELIZED ONION & ROASTED GARLIC CONFITURE

You must try this! This is my most popular savoury confiture and my favourite with Smoked Gouda. It is also great with lamb sausages, wild game meats, duck, hamburgers, paté, or a warmed brie flatbread, and, of course, with cheese and charcuterie platters.

CONFETTI PEPPER JELLY

Try this pretty jelly with cream cheese and crackers or melt it onto grilled meat or alongside charcuterie. I love this jelly.   It is actually more like a paste because of the tangy base of apricots that keep the colourful medley of peppers suspended beautifully in the jar.

APRICOT RIESLING CONFITURE

Apricots and Okanagan Riesling are a match made in heaven! It is a perfect balance of flavours and pairs well with Brie, Chevre, or even Parmigiano Reggiano. Try this confiture with crackers, or on toast, or use as a glaze on ham or pork, on pastries hot from the oven.

RED WINE, PORT & POMEGRANATE JELLY

Try this lovely ruby jelly with your next cheese platter and get ready for compliments! Try it particularly with goat cheese, a little drizzle of honey and some fresh rosemary on sliced fresh baguette or crackers. It is equally delicious accompanying duck breast or ham.

MONTMORENCY CHERRY & CRANBERRY COMPOTE

Try this rich, intense compote with soft cheeses like cream cheese or Brie. It is lovely as a topping for Baked Brie. Don’t forget to try it with duck breast, any poultry main dish or in a chicken sandwich.

URB’N’SPICE BROWN PICKLE

My signature savoury chutney – try it with Old Cheddar Cheese or Red Leicester and garlic crostini or crackers. Try it with a grilled cheese sandwich! So good!  

SUN-DRIED TOMATO & BASIL SPREAD 

Serve this gorgeous spread on garlic crostini that have been cayenne kissed. Top that with a few goat cheese crumbles – heaven! Also try it with eggs, on sandwiches, on top of grilled steak or with charcuterie. Endless possibilities!  

BUMBLEBERRY CONFITURE

This is an irresistible blend of blueberries, raspberries, strawberries and blackberries together with spring rhubarb. Delicious!

ROASTED STRAWBERRY CONFITURE WITH FINE ITALIAN BALSAMIC

This is my signature confiture! To create this confiture, I used the traditional French technique of roasting to enhance flavours. Try it with ice cream, or buttery toasted brioche. It is lovely with Brie or cream cheese – really, whatever you like! Save it for someone special. It will be indispensable in your pantry!

STRAWBERRY CONFITURE WITH TAHITIAN VANILLA BEAN

This is not your everyday strawberry jam. In our home, it is called “Special.” Try it with ice cream, on toasted brioche, with Brie, or…..(you’ll see!)

ROASTED BLUEBERRY & MAPLE CONFITURE

I call this my Canadian Confiture – made with two of Canada’s top iconic ingredients, it is rich and intense in flavour. Try this preserve with scones, biscuits, toast, or accompanied with cream cheese, or in a vinaigrette for Boston green salad, or on top of ice cream for a special dessert, etc.

RASPBERRY CONFITURE WITH VANILLA BEAN & RASPBERRY BALSAM

This one was a favourite of mine and many – with Tahitian Vanilla Bean and Raspberry Balsam added to make it extra special. It is delightful on your morning toast, or with cream cheese and crackers. Try it for filling pastries or even swirled through yogurt. Yummy!

CRANBERRY, PINEAPPLE & PEAR COMPOTE

also known as “HOLIDAY TREATS PRESERVE”

Not your ordinary cranberry sauce, this has been a must-have preserve in our family for decades and it is enjoyed year around. This incredible blend of fruit together with a very special cranberry molasses is amazing with any poultry or pork (and don’t forget turkey dinners!). It is amazing in a chicken Panini, too.

URB’N’SPICE MULLING SPICES

The holiday season would not be complete without this little package of mulling spices. It has a raffia tie to slip over the neck of your favourite bottle of wine. A perfect gift combination is mulling spices with HOLIDAY TREATS PRESERVE (above) 

Urb’n’Spice Products are lovingly made in Kelowna in small batches using artisanal methods with local seasonal ingredients as much as possible. My products are GLUTEN FREE and NUT FREE. This list may change without notice depending on seasonality and availability of ingredients. This sometimes means waiting eagerly for the next growing season. Shipping is available within Canada only at this time.

Urb’n’Spice products make great hostess gifts!

“Splendid cheeses they were, ripe and mellow,

and with a two hundred horse-power scent about them that might have been warranted to carry three miles,

and knock a man over at two hundred yards.”

Jerome K. Jerome, 1889