Blue Cheese Tart (With Swiss Cheese) – A Vegetarian Main for Christmas

This homemade blue cheese tart is topped with a layer of Swiss cheese and wrapped in golden puff pastry. This elegant tart is hearty enough to be the star of the meal and pairs beautifully with festive sides.

This recipe makes the perfect vegetarian main course or a side to pair with roast turkey, ham, and so on. The creamy blue cheese combines caramelized onions and a flaky crust—the thin slices of Swiss cheese layer on top to create a golden, bubbly finish.

Ingredients

Here’s what you’ll need to round up:

The pastry

• 1 sheet of puff pastry (store-bought or homemade)
• 1 tbsp flour (for rolling)

The filling

• 2 tbsp olive oil
• 2 medium onions, thinly sliced
• 2 cloves garlic, minced
• 1 cup heavy cream
• 3 large eggs
• 3 oz (85 g) blue cheese, crumbled
• 1 tsp fresh thyme leaves
• 1/2 tsp salt
• 1/4 tsp black pepper

The topping

• 4–5 slices of Swiss cheese
• Fresh thyme sprigs (for garnish, optional)

Instructions

Follow this step-by-step guide to make your own easy, absolutely delicious blue cheese tart.

Prepare the pastry

• • Preheat your oven to 375°F (190°C).
  • Roll out the puff pastry on a lightly floured surface and fit it into a 9-inch tart pan with a removable bottom. Trim the edges and prick the base with a fork to prevent puffing.
  • Blind bake the pastry by lining it with parchment paper and filling it with pie weights or dried beans. Bake for 10 minutes, then remove the weights and bake for another 5 minutes until lightly golden.

Caramelize the onions

• Heat olive oil in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, until golden and caramelized, about 15–20 minutes. Add garlic and cook for another minute. Set aside to cool slightly.

Make the filling

• Whisk together the heavy cream, eggs, blue cheese, thyme, salt, and pepper in a mixing bowl. Stir in the caramelized onions.

Assemble the tart

• • Pour the filling into the pre-baked tart shell, spreading it evenly.
  • Lay the Swiss cheese slices over the top, slightly overlapping to cover the surface.

Bake

• • Place the tart in the oven and bake for 25–30 minutes, or until the filling is set and the Swiss cheese is golden and bubbling.

Serve

• • Let the tart cool for 5–10 minutes before slicing. Garnish with fresh thyme sprigs for a festive touch, and serve warm.

Top Tips

• Choose quality cheese: Use a creamy, blue cheese like our Glacier Wildfire Gorgonzola for a balanced flavor. Go for Swiss cheese that melts beautifully, such as Gruyère or Emmental.
• Customize add-ins: Add sautéed mushrooms or roasted red peppers for extra flavor and texture.
• Prevent a soggy bottom: Ensure your tart crust is fully blind-baked before adding the filling to avoid a soggy base.

How to Store Leftovers

Cover the tart tightly with plastic wrap or place it in an airtight container. Store in the refrigerator for up to 3 days.

Slice the tart and wrap individual pieces in foil, then freeze for up to 1 month. Thaw overnight in the fridge before reheating. Warm slices in the oven at 300°F (150°C) until heated. For a crispy crust, reheat directly on a baking sheet.

Wrapping It Up

Don’t forget to check out our full range of cheese and accompaniments. We have so much to choose from and use as gifts and ingredients.

Cheese Pairing Ideas For Festive Desserts: Unexpected Combos that Work

Cheese pairing isn’t just about cheese and crackers as part of your snacks—it can bring an exciting twist to your dessert table, too! Pairing cheese with festive sweets creates unique flavor experiences that enhance both sweet and savory elements.

Explore unexpected cheese pairing combinations like sharp cheddar with apple pie or creamy blue cheese with dark chocolate. Plus, try out a cheerful dessert board.

In this article we share cheese pairing ideas with gingerbread cookies, whipped apple butter, goat cheese (Chevin), candy canes, and seasonal fruits for an easy-to-assemble, crowd-pleasing spread.

A Festive Dessert Cheese Board with Gingerbread, Whipped Apple Butter, Goat Cheese & More

For a truly festive dessert board, bring together traditional holiday flavors with a fun mix of treats. Start with gingerbread cookies for a spiced and sweet base that pairs well with creamy cheeses.

Next, add a small bowl of whipped apple butter for a sweet, smooth spread. This is especially delicious when combined with goat cheese (Chevre). Goat’s cheese has a mild tanginess contrasts beautifully with the sweet apple butter and spicy gingerbread.

Round out the board with some seasonal flair by adding mini candy canes and fresh holiday fruits like pomegranate arils, clementines, and red grapes. These fruits add a burst of color and juicy sweetness that complements the other items on the board.

With these exciting cheese and dessert pairings, your holiday dessert spread will be as unique as it is delicious.

Cheddar and Apple Pie

The pairing of Canadian aged cheddar cheese with apple pie is a classic that has stood the test of time.

The sharp, salty taste of cheddar complements the sweetness and warmth of spiced apple filling. This combination creates a perfect balance of flavors.

For this pairing, go for a sharp or aged cheddar. It offers a strong, complex flavor that won’t get lost against the apple pie’s sweetness.

Serve small wedges of cheddar alongside individual slices of apple pie or mini hand pies for easy enjoyment.

You could also get creative by baking shredded cheddar directly onto the crust for an elevated version of this beloved pairing. Another fun idea is to serve apple and cheddar skewers—alternate cubes of cheddar with apple slices for a tasty, bite-sized treat.

Blue Cheese and Dark Chocolate

Blue cheese and dark chocolate might seem like an unexpected match, but their rich flavors complement each other beautifully. The earthy, slightly tangy flavor of blue cheese plays well with the bold bitterness of dark chocolate.

On your dessert board, break the dark chocolate into small pieces and place them next to a wedge of blue cheese. Or, create small bites by spreading a little blue cheese on top of dark chocolate squares.

You could also get creative by making dark chocolate truffles with a hint of blue cheese in the center—an adventurous twist for your holiday spread!

Beer Cheese and Fig Jam

Beer cheese and fig jam is a gentle, crowd-pleasing pairing that brings joy to any dessert table. The mild, buttery flavor of beer cheese pairs beautifully with the sweetness of our housebrand fig jam, which adds a hint of earthy complexity.

For this pairing, simply place a dollop of fig jam on each slice of beer cheese, or serve the cheese and fig jam side by side for easy spreading.

This combination works beautifully with fresh figs, sliced pears, or crackers.

Wrapping It Up

We have the most incredible cheese selective available for you to browse. Don’t miss our meats and accompaniments too!

Seasonal Cheese Pairings: What to Enjoy Each Season

Seasonal cheese pairing comes naturally if you think about it. Each season has its own set of classic tastes and textures that can be linked to specific cheeses. Knowing which ingredients complement which cheese helps you create an unforgettable experience.

Here’s a guide to cheese pairings that bring out the best of each season, with ideas to inspire your table year-round.

Spring: Fresh and Zesty

Spring is a time for renewal, and fresh flavors dominate as gardens burst to life. Soft cheeses like chèvre (goat cheese), ricotta, and mozzarella work beautifully with spring’s bounty. Chèvre’s tangy notes blend perfectly with ingredients like sweet, dried strawberries or fresh peas.

Pairing idea: A spring cheese board with chèvre, strawberries, sugar snap peas, mixed nuts, and a drizzle of honey. Add a handful of toasted almonds or a few sprigs of mint for added freshness. Pretty-up your board with edible spring flowers like nasturtiums.

For something more savory, layer ricotta or goat’s cheese on toast and top it with sliced radishes, cracked black pepper, and a sprinkle of sea salt. The peppery bite of radish against creamy ricotta creates a balanced flavor that screams spring.

Summer: Bright and Juicy

Summer’s bounty brings vibrant, juicy produce that begs to be paired with creamy, mild cheeses. Yogurt cheese and double cream gouda are excellent choices for hot-weather dishes. Yogurt cheese’s creamy, milky interior pairs beautifully with tomatoes and fresh basil. Gouda, on the other hand, is tastyb with rich, sun-ripened fruits like watermelon and peaches.

Pairing idea: Make a summery salad by tossing chunks of juicy watermelon, gouda, fresh mint, and a sprinkle of black sesame seeds.

For an extra touch, drizzle some balsamic glaze over the top.

Alternatively, use yogurt cheese in a simple Caprese salad (instead of traditional fresh mozzarella) with ripe tomatoes, fresh basil, and a drizzle of olive oil. Serve with crusty bread for a Mediterranean-inspired pairing perfect for balmy summer evenings.

Fall: Earthy and Warm

As the leaves turn and temperatures drop, it’s time to embrace hearty, earthier flavors. Garlic cheddar, gruyère, and blue cheese all complement the cozy, nutty taste of fall produce. Apples, pears, figs, and nuts are natural companions to these cheeses, enhancing their rich, layered flavors.

Pairing idea: For a seasonal cheese board, pair the cheddar with apple butter, pumpkin butter, cinnamon almonds, and a dollop of fig jam. The combination of sweet, tangy, and savory flavors is autumn on a plate.

Another idea is to make a warm, gooey gruyère fondue with cubed roasted squash, mushrooms, and hearty bread on the side.

The earthy, caramelized flavors of the roasted vegetables add a rustic depth to the creamy cheese.

Winter: Rich and Indulgent

Winter calls for cheeses with deep, robust flavors that match the season’s indulgence. Provolone, camembert, and pecorino offer comforting richness that works well with winter fruits like pomegranates, citrus, cranberries, and dried figs.

Warming spices like cinnamon and cloves also add holiday charm to cheese pairings.

Pairing idea: Baked camembert topped with blackberry pecan syrup, toasted cashews, and a drizzle of honey is a classic winter dish that combines sweet, tart, and creamy textures. Serve with sliced baguette for a crowd-pleaser at any holiday gathering.

Or, try a wedge of pecorino with blood orange slices, arugula, and a light vinaigrette for a simple yet luxurious winter salad that balances the cheese’s sharpness with citrusy brightness.

Bringing It All Together

Cheese pairings don’t have to be complicated—let the season’s ingredients guide you.

From fresh spring berries to hearty winter nuts and fruit, seasonal pairings allow you to enjoy cheese at its peak and celebrate the flavors of each season.

Experiment with local produce and some of our cheeses, and you’ll discover new combinations that make each season a little more delicious.

The best cheeses are found in all four corners of the world. Cheese is more than just a delicious food type – it is a universal (love) language that almost every culture embraces in its cuisine.

Each variety tells a story, carrying centuries of tradition, local flavors, and the essence of the regions they hail from. Let’s check out the most popular global cheeses and a bit about each cheese:

France: Brie – The King of Cheese

Beautiful French Town

France is synonymous with fine cuisine, and its cheese is no exception. Among the many varieties, Brie is probably the most well-loved.

Originally from the Île-de-France region, this soft, creamy cheese has been enjoyed since the 8th century.

It is known for its delicate, bloomy rind and buttery flavor. Brie’s versatility makes it a favorite on cheeseboards and gourmet dishes.

Whether paired with fruits and nuts or melted into pastries, Brie exemplifies French sophistication.

Italy: Parmigiano Reggiano – The Pride of Parma

When it comes to Italian cheese, Parmigiano Reggiano reigns supreme. Often referred to as the “King of Cheeses,” this hard, crumbly delicacy is produced in the Emilia-Romagna region. It’s one of the best cheeses to top pasta with!

Its production follows strict guidelines to ensure authenticity. It has a maturation process lasting up to 36 months.

The result is a complex, nutty flavor with a salty kick, perfect for grating. It’s also a delicious snack with a splash of balsamic vinegar. Parmigiano Reggiano is a testament to Italy’s dedication to quality and tradition.

Switzerland: Emmental – The Classic Swiss Cheese

Swiss goat

When most people think of Swiss cheese, they are picturing Emmental. This is the iconic cheese with holes. Originating from the Emmental Valley in Switzerland, this cheese has a mild, slightly nutty flavor and smooth, firm texture.

The distinctive holes are formed during the fermentation process, making Emmental instantly recognizable. Whether melted in a fondue pot or layered in a sandwich, this cheese brings a touch of Swiss charm to any meal.

Spain: Manchego – The Jewel of La Mancha

From the sun-drenched plains of La Mancha, Spain, comes Manchego, a firm and buttery cheese made from sheep’s milk. This cheese dates back to the Bronze Age, and its distinctive flavor reflects the arid, grassy landscape where the Manchega sheep graze.

With its nutty, slightly sweet taste and crumbly texture, Manchego pairs beautifully with quince paste and cured meats. It is a cornerstone of Spanish cuisine and an ambassador of the country’s rich culinary heritage.

England: Cheddar – A Global Favorite

While Cheddar is now produced worldwide, its origins trace back to the village of Cheddar in Somerset, England.

This versatile cheese comes in various stages of maturity, from mild and creamy to sharp and tangy. Cheddar has a firm texture and a complex flavor profile, making it a popular choice for everything from sandwiches to gourmet cooking.

The traditional method of making cheddar involves “cheddaring,” a process that gives the cheese its unique structure and taste. Today, it remains a staple on cheeseboards and in kitchens globally.

Greece: Feta – A Mediterranean Treasure

No exploration of international cheeses would be complete without Feta, the crumbly, tangy cheese that has been a part of Greek culture for thousands of years.

Feta is made from sheep’s milk or a mixture of sheep’s and goat’s milk, and it is brined with a characteristic saltiness. Its firm yet creamy texture makes it perfect for salads, especially the classic Greek salad, and its bright flavor is a hallmark of Mediterranean cuisine.

Wrapping Up: The Best Cheeses

Cheese is a passport to the world, with each variety offering a taste of its homeland. From the rolling hills of France to the sun-soaked plains of Spain. These cheeses showcase the diversity of cultures and traditions that have shaped them.

Whether you prefer the creamy decadence of Brie or the bold tang of Feta, exploring international cheese varieties is a journey. We hope this post enriched your understanding of global culinary traditions.

Lastly, next time you reach for a wedge of cheese, remember that you’re not just enjoying a snack – you’re savoring a piece of history. Learn more about our business here and why we love what we do!

The history of cheese is as rich and varied as the many types of cheese we enjoy today. Cheese-making likely began over 7,000 years ago in the Fertile Crescent, a region that spans modern-day Middle East and North Africa.

Though the exact origins remain shrouded in mystery, it is widely believed that cheese was discovered accidentally.

Early farmers stored milk in containers made from animal stomachs, which contained the enzyme rennet. This enzyme caused the milk to coagulate and separate into curds and whey, creating the first cheese.

Cheese-making quickly spread across the ancient world, becoming essential for preserving milk.

The Egyptians, Greeks, and Romans all developed their own cheese varieties and techniques, each contributing to the art and science of cheese-making. Cheese was so valued in ancient times that it was often used as a form of currency or as a tribute to the gods.

Cheese in the Roman Empire: An Age of Experimentation

The Romans were instrumental in spreading cheese-making knowledge throughout Europe. As the Roman Empire expanded, so did the diversity of cheese production.

The Romans were known for playing around and experimenting with different types of milk (including sheep, goat, and cow) and various aging techniques. They also introduced the concept of hard and soft cheeses, with more than 20 types recorded by the first century A.D.

Roman soldiers carried cheese as a portable and nutritious food, which helped further disseminate cheese-making techniques across Europe.

As Roman influence waned, these practices were absorbed and adapted by the various cultures that emerged in Europe. This led to the development of the regional cheeses we know today. Examples are Parmigiano-Reggiano in Italy and Roquefort in France.

The Middle Ages: Monastic Influence on Cheese-Making

The Middle Ages marked a significant period in cheese-making history, particularly within European monasteries. Monks were crucial in preserving and advancing cheese-making techniques during this era.

They experimented with aging processes, bacteria cultures, and various types of milk to create some of the most beloved cheeses still enjoyed today.

Monasteries became centers of cheese production, and many of the cheeses developed during this time are still produced similarly. For example, cheeses like Brie, Camembert, and Munster owe their existence to monastic ingenuity.

The strict rules and traditions of monastic life also ensured that cheese-making techniques were passed down through generations with little alteration, preserving the quality and authenticity of these cheeses.

The Renaissance and Beyond: Cheese as a Culinary Staple

The Renaissance renewed interest in gastronomy, and cheese became a key ingredient in European cuisine. As trade routes expanded, cheese was introduced to new regions and became an important part of the diet across the continent.

New varieties emerged as cheese-makers experimented with different aging processes, molds, and spices.

During this period, cheese also began to gain recognition beyond Europe. European settlers brought cheese-making techniques to the New World. This is where new types of cheese, like Cheddar and Monterey Jack, were developed.

The industrial revolution in the 19th century further transformed cheese-making. This introduced mass production techniques that made cheese more accessible to a growing population.

 Modern Cheese-Making: Tradition Meets Innovation

Today, cheese-making is a global industry that blends ancient techniques with modern technology. While many cheeses are still made using traditional methods, innovations in cheese-making have created new varieties and flavors.

The rise of artisanal cheese-making has also sparked a renewed interest in traditional methods and local ingredients, leading to a resurgence of regional cheeses that were once at risk of disappearing.

 Wrapping Up The History Of Cheese

We hope this article gave you more insight into the wonderful history of cheese! Don’t forget to check out our range of cheeses, meats, and jams/jellies.