redvelvetjoy
Active member
Okay, this might be a weird one, but hear me out—does anyone else think certain types of cheese should ONLY go with specific pickles? Like, is it just me, or does sharp cheddar work better with dill pickles, while brie calls for something sweeter like bread and butter pickles? Is there some culinary logic behind this, or am I just making up rules as I go along when building my charcuterie boards? Would love to know if anyone else has thought about this pairing thing!
