{"id":49730,"date":"2025-10-01T02:00:34","date_gmt":"2025-10-01T06:00:34","guid":{"rendered":"https:\/\/culturecheesemag.com\/?p=49730"},"modified":"2025-09-18T02:15:18","modified_gmt":"2025-09-18T06:15:18","slug":"pumpkin-spice-latte","status":"publish","type":"post","link":"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/pumpkin-spice-latte\/","title":{"rendered":"The Best Pumpkin Cheese Board"},"content":{"rendered":"

Five cheese pairings inspired by fall\u2019s favorite latte<\/h4>\n
\"\"<\/a>

Photographed by Nina Gallant | Styled by Madison Trapkin<\/p><\/div>\n

How do you know when autumn has arrived? Is it verdant leaves turning vibrant shades of red, orange, and yellow? Is it needing a barn jacket in the newly crisp air, or seeing hordes of Home Depot skeletons sprouting up in front yards? The certainty of summer\u2019s departure is likely different for everybody. But for some, the harbinger of fall is the annual return of the pumpkin spice latte (aka the PSL), a frothy phenomenon seemingly appearing on caf\u00e9 menus earlier and earlier with each passing year.<\/p>\n

\u201cThe nutmeg-y, cinnamon aspect of pumpkin shines on fall cheese boards,\u201d says Brandon Wood, owner of The Cheese Parlor in Livermore, California. Wood suggests rounding out fall boards with hearty, robust cheeses that can compete with powerful fall-flavored accompaniments.<\/p>\n

On this season\u2019s plate, those aforementioned hearty, robust cheeses are all American; think peppering pumpkin spice\u2019s notes with community-driven intent. \u201cMy focus is supporting American-made, and then as many small producers as I possibly can,\u201d Wood says\u2014a mission reflected in his shop\u2019s selections.<\/p>\n

Read on to discover pumpkin spice-inspired pairings that are anything but basic.<\/p>\n

Rogue Creamery Smokey Blue<\/a> + Bubba\u2019s Sauces Bourbon Cashews and White Dessert Wine<\/strong>
Origin: Grants Pass, Oregon | Milk: Pasteurized Cow<\/em><\/p>\n

This cheese is smoked over roasted hazelnut shells. To Wood, it tastes like bacon, which reminds him of the classic bacon and bourbon combo. Cue the bourbon cashews from Bubba\u2019s Sauces, a Livermore cottage business. When the creamy, smokey cheese plays with these sweet-toasty cashews on the palate, Wood thinks of bars rolling out fall-themed spiced cocktails and their warming effects. White dessert wine tops off this rich pairing.<\/p>\n

Spring Brook Farm Cheese Tarentaise<\/a> + The Crafty Cottage Boutique Apple Pie Jam<\/a><\/strong>
Origin: Reading, Vermont | Milk: Raw Cow<\/em><\/p>\n

Tarentaise from Spring Brook Farm Cheese is an Alpine-style cheese with body, a long finish, and \u201coniony aspects,\u201d Wood says\u2014like a fall casserole with broth, potato skin, and cauliflower. When placed alongside apple pie jam from the Crafty Cottage Boutique in Livermore, the pairing evokes a delicious Thanksgiving stuffing studded with pumpkin and apple chunks. Or perhaps the PSL\u2019s cousin: the apple crisp macchiato.<\/p>\n

Nettle Meadow Farm Pumpkin Spice Fromage Frais<\/a> + Chuao Chocolatier Cheeky Cheeky Churro Chocolate Bar<\/a><\/strong>
Origin: Lake Luzerne, New York | Milk: Pasteurized Goat<\/em><\/p>\n

This fromage frais is naturally light and fluffy, while the pumpkin puree infusion lends weight and a dash of fall zip, Wood says. Dark chocolate brings \u201ca little bit of texture to the fluff,\u201d he explains. The chocolate\u2019s cinnamon kick allows the pumpkin\u2019s inherent spice to pop.<\/p>\n

Cypress Grove Truffle Tremor<\/a> + Gerard\u2019Z Honeybees Comb Honey and Rosemary<\/a><\/strong>
Origin: Arcata, California | Milk: Pasteurized Goat<\/em><\/p>\n

Wood elevates this decadent cheese with local-to-Livermore honeycomb. \u201cBeyond adding a little bit of sweetness to cut some of the richness, it adds texture, it adds that crunch of fall,\u201d he says. Rosemary contributes color and a fresh herbal scent, which makes the plate look festive and fun. Wood suggests setting the mood by listening to \u201cDead Leaves\u201d by Aaron West and the Roaring Twenties.<\/p>\n

Stuyt Dairy Farmstead Cheese Company Diamond Reserve<\/a> + Underground Meats Black Garlic Salami and Red Peppadew Peppers<\/a><\/strong>
Origin: Escalon, California | Milk: Raw Cow<\/em><\/p>\n

Peppadew peppers brighten the board with a flash of red\u2014a shade similar to that of winterberry shrubs you could see on a late fall walk. Stuyt Dairy Diamond Reserve resembles parmesan or gouda with an abundance of crystals; Underground Meats\u2019 Black Garlic Salami offers \u201cbaking spice vibes,\u201d Wood says. Overall, the bite is \u201csweet to heat,\u201d and \u201can explosion of fall flavor.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

Five cheese pairings inspired by fall\u2019s favorite latte How do you know when autumn has arrived? Is it verdant leaves turning vibrant shades of red, orange, and yellow? Is it needing a barn jacket in the newly crisp air, or seeing hordes of Home Depot skeletons sprouting up in front yards? The certainty of summer\u2019s […]<\/p>\n","protected":false},"author":121,"featured_media":49732,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[345],"tags":[],"coauthors":[34615,11769,1055],"class_list":["post-49730","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheeseplate"],"acf":[],"yoast_head":"\nThe Best Pumpkin Cheese Board | culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"Five cheese pairings inspired by fall\u2019s favorite latte How do you know when autumn has arrived? Is it verdant leaves turning vibrant shades of red, How do you know when autumn has arrived? Is it verdant leaves turning vibrant shades of red, orange, and yellow? Is it needing a barn jacket in the newly crisp air, or seeing hordes of Home Depot skeletons sprouting up in front yards? The certainty of summer\u2019s departure is likely different for everybody. But for some, the harbinger of fall is the annual return of the pumpkin spice latte (aka the PSL), a frothy phenomenon seemingly appearing on caf\u00e9 menus earlier and earlier with each passing year.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/culturecheesemag.com\/cheese-pairings\/cheeseplate\/pumpkin-spice-latte\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Best Pumpkin Cheese Board | culture: the word on cheese\" \/>\n<meta property=\"og:description\" content=\"Five cheese pairings inspired by fall\u2019s favorite latte How do you know when autumn has arrived? 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