Steve Jenkins, the cheese monger from Fairway Market, joins the "mix & match" show to share a few of his favorite cheese pairings.

Cooked Shrimp & Goat Cheese
"People think seafood and cheese, or seafood and any dairy product, don't go together, and I don't agree," Steve says. He recommends pairing shrimp with an aged goat cheese and either a cocktail sauce or a basil, lemon and garlic sauce: "The textures are marvelous together."

Oranges, Onions & Sheep's Milk Cheese
Steve says that he was served a unique pairing at one of his olive groves in Córdoba, Spain: Navel orange sections, sliced Bermuda onion, EVOO, ground peppercorns and thin sliced triangles of sheep’s milk cheese like Manchego, a Roncal or a Fiori Sardo. "You just eat it with your fingers," Steve says, "and people will remember it for a long time."

Hot Cocoa & Triple-Crème Cow’s Milk Cheese
"Once a month or once a week it's nice to have some pastry and a cup of hot chocolate served with a triple-crème cow’s milk cheese," Steve says. "It is just Lucullan to slather that on a croissant. And don't worry about the fat in these cheeses because they are seventy-five to eight-percent water."

Martinis & Mozzarella
Steve says that you can pair cheese with more than just wine. "What I love to do with a Martini is serve those little tiny balls of mozzarella that are either called Bocconcini, meaning pop-in-the-mouth ("little mouth balls") or Ciliegine, meaning 'small cherries.'" Steve combines the mozzarella with chopped parsley and garlic with hot red pepper flakes and a good olive oil, stabs it with a toothpick and adds it to a Martini as you would an olive.

Scotch & Aged Gouda
"I've always been a champion of aged gouda," Steve says, adding that a savory combination can be made by spearing a piece of gouda, dipping it in honey, popping it in your mouth and chasing it with a bit of Scotch.

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