Popcorn may be known for its affinity with soda and Junior Mints, but Brian Keyser and Leigh Friend, authors of
Composing the Cheese Plate, say its crunch also makes it a good match for creamy cheese. In particular, they like to make a caramel corn with herbes de Provence, a blend of herbs that comes from southern France, to make it a little more interesting. The sweet caramel brings out the natural sugars in the cheese. Serve it with Roquefort, which is also from southern France, for a nice play against the cheese's intensity.
Get the recipe: Herbes de Provence Caramel Corn
