Cheese is making a name for itself and moving to the top of the dessert menu, no longer limiting applications to traditional favorites like cream cheese, ricotta and mascarpone. As discussed by Veronica Meewes, TODAY contributor, dessert plates are incorporating more savory and non-traditional elements and chefs are pushing the envelope by using more distinct, flavorful cheeses to complement the final course.

Bold menu items that marry traditional desserts with an unlikely cheese ingredient are being seen more and more on menus. Austin’s Qui has an aged cheddar ice cream sandwich, and Hill County Chicken serves up a signature apple pie with a rich cheddar cheese crust.

Operations manager and executive chef at St. Francis Hospital in Roslyn, N.Y. adds cheese to almost anything such as cream cheese cookies, mascarpone brownies and chocolate chip cheesecake dip with brandy.

Chefs are also turning up the heat on traditional cheese desserts as demonstrated by “Top Chef” alum Edward Lee of 610 Magnolia and Milkwood in Louisville who uses goat cheese and togarashi spice for his togarashi cheesecake.

Cheese plates are a tasty, more traditional way of serving up cheese for dessert, and have long been an after-dinner tradition in parts of Europe. Simple pairings such as crushed nuts and sweet crackers give gourmet cheeses a delicious punch.

A drizzle of honey works well with fresh creamy cheeses such as ricotta, goat cheese or feta. Blue cheese like Roquefort is another great option, pairing sweet with salty for a delicious combination.

Fruits also add flavor, sweetness and texture to creamy cheeses such as Brie and Comte. Pairing cheese with sweet accompaniments offer customers the best of both worlds on the dessert menu.

So when you’re looking to spice up the dessert menu, don’t forget about cheese! With so many flavorful, versatile varieties, cheese can be paired with just about anything!