Can Bech Just for Cheese Signature Pairing Collection

Just for Cheese Signature Pairing Collection

Can Bech’s Just for Cheese Signature Pairing is a revolutionary approach to cheese accompaniments, a collection of five signature sauces, each engineered from the ground up to harmonise with a specific family of cheese. Rather than offering one-size-fits-all jam or chutney, this Catalan producer recognised that different cheese styles demand different flavour partners, and thus created five distinct pairings using fruit, spices and nuts sourced from across the globe.
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This Cheese Signature Pairing Collection comprises of:

Black Figs with Australian macadamia nuts and Jamaican allspice → Blue Cheese
Golden Apples with Turkish pistachios and Sri Lankan cinnamon → Hard Paste Cheese
Raspberries with rose petals and Sichuan pepper → Fresh & Soft Cheese
Peaches & Apricots with Goji berries and Guatemalan cardamom → Washed Rind Cheese
Black Grapes with Mallorca almonds → Washed Rind Cheese

​Each jar contains 30g of carefully balanced sauce, neither over-sweetened nor cloying, designed to cut through richness without masking the cheese’s inherent character.

Philosophy & Craftsmanship

Can Bech’s expertise dates to a family restaurant in Catalonia where fruit preservation was born from orchard abundance. That heritage of careful sourcing and small-batch production remains evident in Just for Cheese. The brand sources ingredients from their origins: macadamia from Australia, pistachios from Turkey, spices from Sri Lanka and Guatemala, and almonds from Mallorca. This obsessive attention to origin reflects a deeper philosophy—that exceptional cheese deserves accompaniments of equal calibre.

Each sauce is formulated to balance four elements: sweetness (from the primary fruit), acidity (to cleanse the palate), spice warmth, and textural interest from nuts. The result is a sophisticated condiment that neither competes with nor submits to the cheese—instead, it amplifies and reveals its best qualities.
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Suggested Pairings with Spanish & Irish Cheeses

Blue Cheese – Black Figs Sauce
The ripe fig’s density and subtle earthiness softens the pungency of blue cheese while the macadamia nutty warmth echoes aged blue’s mineral notes. Pair with Spanish Valdeon Blue or Cabrales, Irish Cashel Blue or Knockdrinna Blue for a luxurious, savoury-sweet balance.
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Hard Cheese – Golden Apples Sauce
Apple is the classic companion to aged cheddar and hard cheeses worldwide. Here, the Turkish pistachio and Sri Lankan cinnamon add dimension—the pistachio’s slight bitterness plays against apple’s brightness, while cinnamon’s warmth echoes aged cheese’s caramel notes. Try with Spanish Manchego (aged 6+ months) or Roncal, or Irish Cashel Blue, Crozier Blue, or premium Irish cheddar such as Durrus or Crozier’s Knockdrinna.
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Fresh & Soft Cheese – Raspberries Sauce
Raspberries’ bright acidity and delicate tartness are the ideal foil for creamy, buttery soft cheeses. The Sichuan pepper adds an unexpected peppery finish that lifts these cheeses above simplicity. Serve with Spanish Brie-style Camembert, Quesería de Oviedo Camembert, or Irish Cashel Blue, Durrus, or Coláiste Pádraig (a bloomy-rind from County Tipperary).
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Washed Rind Cheese – Both Peaches & Apricots and Black Grapes Sauces
Washed-rind cheeses are notoriously difficult to pair, but their rich, funky, umami-forward character meets its match in concentrated stone fruit sweetness. The cardamom in the Peaches & Apricots version adds spiced warmth that echoes the earthy funkiness; the Black Grapes with almonds provide a more delicate, nutty contrast. Serve with Spanish Idiazabal or Tetilla, or Irish Durrus (a soft, bloomy-rind with deeper character) or Coolattin (a semi-soft washed-rind with funky, meaty notes).
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Serving Suggestion

Arrange cheeses on a wooden board or slate, position each Can Bech sauce beside its designated cheese with a small wooden spoon, and provide neutral crackers—Spanish regañás or Irish oatcakes work beautifully, allowing each cheese-sauce pairing to shine without interference. Allow 30 minutes before serving for cheeses to reach optimal temperature.