The ultimate appetizer is the cheese plate. It’s tasty, easy to assemble, and approachable. On my own plates, I’m constantly mixing up the cheeses and experimenting with different accompaniments. I pair honey and almonds with MouCo ColoRouge, fig jam with Old Amsterdam Gouda, and most recently, Denver-based Primo‘s blackberry-serrano preserves with Italian Tallego.

Although I’m already a fan of Primo’s other offerings–mainly the loganberry-ancho and the boysenberry-habanero jams–I’m especially swayed by the blackberry mixture. Primo’s newest release has sweet-tart taste and lingering heat that makes it a sure hit on the cheese plate, as well as a dynamic marinade for pork or chicken.

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Amanda M. Faison
Amanda M. Faison
Freelance writer Amanda M. Faison spent 20 years at 5280 Magazine, 12 of those as Food Editor.