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CHOCOLATE AND CHEESE ARE A PERFECT PAIR TOGETHER AND NOT ALL OF YOU KNOW THAT!

on August 15, 2021

We all know that cheese goes together well with beer and wine. But what about chocolate? cheese is especially savory, and chocolate is traditionally served sweet but this wasn’t always the case, chocolate features a long history as a savory dish than it does.

Individually, they count as a number of our favorite already dark treats. But when shared together, they will truly transform into a food adventure that will be sensational.

I have made Goats cheese and bittersweet chocolate truffles and fellow chocolatier Paul A Young developed stilton and port truffles that went on to be one among his top sellers at Christmas. I thought it might be useful to understand a couple of things about cheese first.

The salty umami flavour of Parmesan cheese pairs rather well with the rich flavours found in bittersweet chocolate .

For Parmesan cheese, one among the simplest chocolate to pair includes a Guittard Etoile du Nord 64% bittersweet chocolate, Guittard chocolate (45%), and chocolate (31%).”

It is not rocket science; there should be a chocolate – cheese pairing for each taste it’s just a case of exploring.

From soft mild cheeses to full flavoured hard cheeses, many of which may be paired with milk, white, or bittersweet chocolate .

The key to the present sort of tasting is keeping it simple, both are often rich tasting foods so a touch will go an extended way. Choose quality over quantity and limit to 3 to 5 pairings.

Select some chocolate from an honest local chocolatier and visit an area cheese shop or Deli to urge help selecting the simplest sort of cheeses.

Not all of your cheese and chocolate pairings are going to be a hit, but tasting is half the fun. Take some time and check out different pairings, make notes. Just remember, keep it simple.

Styles of chocolate

  • Milk chocolate

We all know that milk loves milk! so chocolate pairs well with sweet fresh cheeses, white ricotta, and buttery cheeses like brie.

  • Spicy chocolate

Some of the new, intense spicy chocolate with chili flavors pair well with sharp cheeses that aren’t too salty. 

Pairings: chocolate is ideal ,

Bel Paese – This versatile, mild creamy cheese from northern Italy melts well, and is sweet for snacks and for dessert.

Crème Style Cheeses – to not be confused with cream cheeses, these cheeses feature the addition of cream during the assembly process that raises the butterfat content to 60% for double-crème cheeses and up to 75% for triple-crème cheese. These cheeses are soft, creamy, mild, and really rich.

Pairings: bittersweet chocolate is ideal to chop through the high-fat cream.

  • Boursault – A brand of triple-crème cheese.
  • Boursin – a well-liked brand covered in pepper or flavored with garlic and herbs.
  • Brillat-Savarin – Another popular unflavoured brand from France. it’s a quite sharp taste and is known as after the famous gourmet and food writer of the first nineteenth century.
  • Cambozola– this is often a creamy cheese that tastes very similar to a cross between Gorgonzola and Camembert. 
  • Saint-André – triple-crème cheese.
  • Brie – a well-liked soft cheese that features a creamy interior with a light flavor covered with a white, edible rind. Brie should be used within a couple of days after purchase.
  • Camembert– this is often a classic, creamy and spreadable cow’s milk cheese with a white rind and a milky and tangy flavour.
  • Swiss Style Cheeses – generally hard-textured cheeses with a light , nutty taste good for eating on their own.

Pairings: chocolate is ideal ,

  • Comté– Made in France, this is often a smooth, firm cheese with a pointy, nutty flavor that’s almost like Beaufort and Gruyère. Melts rather well.
  • Emmental Emmentaler, Emmentaler – A pale cheese with a light-weight buttery taste made up of skimmed cow’s milk. With holes, this is often the cheese that gave name to the far more generic and far less flavourful cheeses labeled as “Swiss Cheese.”
  • Fontina – this is often a superb cheese from Valle D’Aosta in northwestern Italy that works great as a melting cheese and for the table. The feel is semi-firm with rich, herbaceous, and fruity flavor. It pairs great with fruits.
  • Gruyère– A cow’s milk cheese from Switzerland and France that features an excellent, rich, and nutty flavor that creates an excellent eating cheese. Melts well, too.
  • Jarlsberg – a light, nutty and buttery cheese from Norway that’s fairly versatile.
  • Raclette – a light but flavourful misfortune from Switzerland that becomes even more enjoyable when melted for the famous Swiss dish of an equivalent name. Somewhat almost like Gruyère.
  • Cheddar Style Cheeses – cow’s milk cheese is the hottest sort of cheese within the world. 
CONCLUSION:

Chocolate and cheese share quite 73 flavor compounds, so there is a real scientific reason why these pairing should work.

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