Elevate Your Cheese Plate with Artisanal Vinegar Based Condiments from St Eugène Vinegar
- Ian Ruckriegel
- Dec 10
- 3 min read
You’ve gathered an assortment of great cheeses, breads, and crackers, and you want your cheese plate to look and taste Michelin-star worthy—whether it’s for a quiet dinner or a party. The secret isn’t just the cheese. It’s the condiments. Try these recipes using our artisanal vinegar on your next cheese plate or charcuterie board.
A truly memorable cheese plate needs sharpness, sweetness, acidity, color, and texture to contrast the richness of the cheese. That’s where vinegar shines. A splash of high-quality artisanal vinegar transforms simple fruits and vegetables into bright, complex, show-stopping accompaniments. And best of all, most of these can be made quickly and stored ahead of time.
Below are several easy, versatile recipes that highlight our premium hand-crafted artisanal vinegars and elevate any charcuterie board or cheese plate.
Quick Pickle Brine (Universal Base)
Ingredients
½ cup vinegar (any variety—choose your favourite)
½ cup water
1 tablespoon sugar (brown, white, honey, or maple syrup)
½ teaspoon salt
Instructions
Slice 1 cup of any vegetable into bite-sized pieces and place them in a small glass jar.
Bring all brine ingredients to a boil in a saucepan.
Pour the hot brine over the vegetables and let cool.
Use immediately or refrigerate for later.
Notes This is your last-minute lifesaver—quick, flexible, customizable. • Try ribbon cucumbers with garlic and dill, or chopped cauliflower with turmeric and masala for vivid color. • Add herbs or sliced peppers to boost visual appeal. • The key is creating small, easy-to-grab pieces that can sit neatly atop bread, crackers, and cheese.
Onion Jam with Imperial Stout Vinegar
Ingredients
2 lbs sweet yellow onions, thinly sliced
2 Tbsp olive oil or butter
½ cup light brown sugar
½ cup Imperial Stout Vinegar
Salt and black pepper
Instructions
Heat oil or butter in a heavy skillet over medium-low. Add onions and a pinch of salt.
Cook 20–30 minutes, stirring occasionally, until soft, deep golden, and caramelized.
Deglaze with a splash of water if sticking occurs.
Add brown sugar and Imperial Stout Vinegar.
Simmer on low for another 20 minutes until thick and jammy.
Season to taste and cool before serving.
Notes This keeps for months in the fridge. Bring to room temperature before using. Pairs beautifully with sharp cheddar, goat cheese, aged gouda, and parmesan.
Stout Whole-Grain Mustard
Ingredients
1 cup yellow + brown mustard seeds
½ cup Imperial Stout Vinegar
¼ cup stout beer (add more if seeds need extra soaking)
2 Tbsp honey, maple syrup, or brown sugar
1 tsp sea salt
(Optional) ½ tsp turmeric for colour
Instructions
Combine mustard seeds, vinegar, and beer in a non-reactive bowl.
Cover and let soak 12–24 hours until seeds are plump.
Transfer to a blender or food processor with remaining ingredients.
Pulse a few times for whole-grain texture, or blend longer for a creamier mustard.
Jar and refrigerate.
Rest at least 2 days (preferably 1 week) to let the sharpness mellow.
Notes This mustard becomes more rounded and complex over time. Excellent with aged cheeses, cured meats, and pretzel crisps.
15-Year Iced Cider Glaze
Ingredients
½ cup Iced Cider Vinegar
2 Tbsp maple syrup or honey
Instructions
Simmer gently until the mixture reduces to a thick glaze.
Cool and drizzle lightly over cheese right before serving.
Notes A tiny amount packs major flavour. Try it over blue cheese, aged cheddar, or toasted pecans for a sweet-tart crunch.
Roasted Grapes with Red Wine Vinegar
Ingredients
1 cup sweet grapes
1 Tbsp red wine vinegar
1 Tbsp sugar or honey
Pinch of salt
Instructions
Preheat oven to 400°F.
Warm vinegar and sugar in a small pan until dissolved.
Coat grapes in the mixture and roast, tossing occasionally, until grapes collapse and the pan juices turn syrupy.
Cool to room temperature.
Notes The flavour becomes deep, jammy, and subtly tangy. Serve with brie, chèvre, creamy blues, or ricotta.
Cider Vinegar–Honey Fig Compote
Ingredients
1 cup finely chopped dried figs
¼ cup apple cider vinegar
¼ cup water
2 Tbsp honey
Instructions
Simmer ingredients until soft and jam-like.
Chill and bring to room temperature before serving.
Notes Perfect with creamy cheeses and salty hard cheeses.
Final Tips for a Show-Stopping Cheese Plate
Mix colours: Deep reds, bright greens, golden glazes, and glossy jams make the plate pop.
Aim for spreadable textures: Your condiments should be easy to scoop or spoon onto a cracker with the cheese knife.
Layer flavours: Think sweet + sour + sharp against salty + rich + fatty.
Use your vinegars intentionally: Each variety brings its own personality—Iced Cider vinegar for depth, cider vinegar for brightness, stout vinegar for richness, Red Wine vinegar for colour.
Your vinegars don’t just complement the cheese—they turn simple ingredients into dynamic, high-impact condiments that make your cheese plate unforgettable.
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