Vermont Cheddar With Cranberry Pear Chutney

“Treat your friends by serving a great Vermont cheddar with chutney when enjoying a beer at your next BBQ or picnic. Use a Grafton Village, Shelburne Farms or a Cabot Creamery cheddar for best results. Cook time is cooling time in fridge. From Janet Fletcher's The Cheese Course.”
1hr 35mins

Ingredients Nutrition


  1. Preheat the oven to 350°. Toast the walnuts on a baking sheet until fragrant and lightly colored, about 15 minutes. Let cool then chop coarsely.
  2. In a 4-quart saucepan, combine the cranberries, pears, sugar, vinegar and ginger. Tie the cinnamon stick and clove in a piece of cheesecloth and add to saucepan. Bring to a simmer over medium heat then adjust to maintain a simmer. Cook, uncovered, until the cranberries have collapsed and the pears are almost tender,15-20 minutes.
  3. Stir the raisins into the chutney and cook for 5 minutes. Remove from the heat and stir in the walnuts. When cooled down, remove cheesecloth bag and refrigerate the contents in a covered container.
  4. Divide the cheese into 8 equal portions and arrange on 8 dessert plates. Place a dollop of chutney alongside.

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