Andy Montoya
The combination of cheese and chocolate may seem unusual, but it creates a unique and indulgent taste experience. This pairing brings together two beloved and complex foods, each with its own intricate production process involving fermentation. When combined, they offer a delightful contrast of sweet and savoury, creamy and salty, and rich and tangy flavours and textures. While it may seem like an unlikely duo, the combination of cheese and chocolate has been gaining popularity, with various cultural variations and innovative creations emerging. From the traditional Ecuadorian and Colombian hot chocolate with melted cheese to the French chef Michel Bras's dark chocolate and blue cheese dessert, coulant, the world of cheese and chocolate pairings offers a vast array of possibilities for adventurous palates.
| Characteristics | Values |
|---|---|
| Taste | Salty, sweet, creamy, smooth, rich, tangy, nutty, bitter, fruity, savoury |
| Texture | Thick, claggy, mouth-coating, gritty, creamy, soft, smooth, crumbly, crunchy, buttery |
| Type of Chocolate | Dark, milk, white, hazelnut-infused, stone-ground, ginger, sea salt |
| Type of Cheese | Blue, Camembert, Cheddar, Farmer's, Goat, Gruyère, Manchego, Monterey Jack, Mozzarella, Ricotta, Mascarpone |
| Region | Colombia, Ecuador, France, Italy, South America |
| Accompaniments | Chardonnay, Cabernet Sauvignon, Figs, Berries, Nuts, Crackers, Bread, Toast |
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What You'll Learn
Hot chocolate with cheese
The addition of cheese to hot chocolate may seem unusual, but the two ingredients share many similarities that make them a surprisingly harmonious pairing. Both chocolate and cheese are fermented foods with complex, nuanced flavours. They also share creamy textures and bright bursts of salt and sugar. The salt crystals in the chocolate interact with the tyrosine crystals in the cheese, creating a unique textural experience.
When pairing chocolate and cheese, it is important to consider the intensity and texture of both ingredients. A general rule of thumb is to pair creamy and softer cheeses with smoother chocolates, while harder and aged cheeses go better with darker, more intense chocolates. For example, a sharp cheddar pairs well with dark chocolate, as the sharp and creamy nature of the cheese complements the earthy, bitter taste of the chocolate. On the other hand, a mild cheese like Monterey Jack or a young goat cheese is better suited for milk chocolate, as the sweetness of the chocolate matches the mildness of the cheese.
For a truly indulgent experience, try adding a slice of camembert to a cup of rich, dark hot chocolate. Alternatively, for a Colombian twist, add a slice of peppercorn-laced cheese to sea salt hot chocolate for a "salt and pepper" flavour combination. If you're feeling adventurous, you can even experiment with different types of chocolate and cheese, such as blue cheese with ginger chocolate or aged gouda with milk chocolate. So, the next time you're craving a comforting drink, why not give hot chocolate with cheese a try? It's sure to satisfy both your sweet and savoury cravings!
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Dark chocolate and blue cheese
Chocolate and cheese may seem like an unusual combination, but they share many similarities that make them a surprisingly good pair. Both are fermented foods with complex, nuanced flavours, and they share similar qualities of saltiness and sweetness.
In South America, mozzarella and farmer's cheese are commonly eaten with hot chocolate, and in Ecuador, it is popular to dunk a chunk of farmer's cheese into a steaming cup of hot cocoa. The cheese melts into the hot chocolate, creating a rich, salty-sweet drink. In Colombia, a popular breakfast drink is a cup of full-bodied drinking chocolate with a slice of Camembert cheese. The hot chocolate melts the cheese, and the cheese absorbs the flavours of the cocoa. The resulting drink has a cheesy surprise at the bottom, which can be scooped up with toasted bread.
For those who enjoy baking, brownies made with dark chocolate and blue cheese have become a well-loved treat. The blue cheese is swirled into the brownie batter, creating a marbled effect. The more blue cheese used, the stronger that taste will be, so bakers can adjust the ratio to their preference.
For those who are curious to try this pairing, it is recommended to taste the cheese and chocolate separately before eating them together.
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Chocolate and cheese pairings
Chocolate and cheese may seem like an unusual combination, but they complement each other with rich, creamy, smooth textures and flavours. The real magic lies in the contrast between the two: sweet and savoury, creamy and salty, and rich and tangy. The key to a successful pairing is to match "like with like", choosing cheeses and chocolates with similar strengths and flavour profiles.
When it comes to specific pairings, a classic combination is Parmigiano Reggiano and dark chocolate with almonds. Parmigiano Reggiano is a robust and nutty cheese that pairs well with the hearty and nutty flavour of dark chocolate with almonds. Dark chocolate also works well with sharp cheddar, highlighting the deep, rich bite of the cheese, while the cheese shines a light on the earthy, bitter taste of the chocolate.
For those who prefer milk chocolate, a safer pairing option is to match it with a mild cheese, as the high dairy percentage in milk chocolate can be overwhelming when paired with a stronger cheese. A classic pairing is milk chocolate with mild cheddar, and this can be enhanced with the addition of nuts and caramel. The smoothness of both the chocolate and cheese, along with the salty crunch from the nuts and sweetness from the caramel, creates a delicious combination.
For more adventurous palates, blue cheese pairs well with extra dark chocolate (70% or higher). The strong flavour of the blue cheese stands up to the intensity of the dark chocolate, and the fatty acids from the cheese cut through the bitterness of the chocolate while enhancing its deep vanilla undertones. Another option for extra dark chocolate is to pair it with goat cheese, as the bright, lemony tang of the cheese combines with the fruit-forward flavour of the chocolate to create a chocolate cheesecake-like experience.
When creating a chocolate and cheese pairing board, it is recommended to place the cheeses evenly spaced throughout the board, slicing hard cheeses and leaving soft cheeses whole. Complimentary chocolates can then be placed by each cheese to guide guests to perfect pairings. The board can be dressed up with typical cheese plate fare such as meats and fruits, and garnished with herbs or edible flowers. Crackers, crisps, and/or crostini can be served on the side.
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Chocolate and cheese science
Chocolate and cheese is a combination that may seem unusual to some, but it is a popular pairing in certain parts of the world, such as Ecuador and Colombia, where hot chocolate is often served with a slice of cheese. This combination creates a unique and intriguing taste experience, blending sweet and salty, creamy and tangy, rich and savoury.
Similarities in Production
The processes used to make chocolate and cheese have some similarities. Both involve fermentation, a process that relies on the activity of microbes (yeasts and bacteria) to produce certain flavour compounds. In the case of chocolate, cacao seeds are fermented, dried, and roasted to develop the signature flavour. Similarly, the microbes present in the dairy curd determine the final flavour of the cheese. This shared reliance on fermentation highlights the intricate art of food production and the role of nature in creating memorable tastes.
Flavour and Texture Pairings
The key to successful chocolate and cheese pairings lies in finding complementary or contrasting flavour and texture profiles. In terms of flavour, the general rule is to match intensities and seek similarities. For instance, a mild cheese like Monterey Jack or a light, mild cheddar pairs well with milk chocolate as the sweetness of the chocolate complements the mildness of the cheese. On the other hand, dark chocolate's boldness is a perfect match for the sharpness and creaminess of cheddar, creating a decadent and satisfying experience.
When it comes to texture, soft and creamy cheeses are often paired with smooth chocolates, while harder, aged cheeses are matched with darker, more intense chocolates. However, experimentation is encouraged, and contrasting textures can provide a delightful mouthfeel. For instance, the combination of a creamy, smooth chocolate with a crumbly, aged cheese can add an interesting dimension to the overall tasting experience.
Specific Pairing Examples
Some specific pairings recommended by experts include:
- Dark chocolate with blue cheese, creating a pairing that enhances the deep vanilla undertones of the chocolate while cutting through its bitterness.
- Aged Gouda with milk chocolate, resulting in a caramel-like flavour due to the combination of milky sweetness and bold, roasty notes.
- Ossau-Iraty, a firm sheep's milk cheese, with dark chocolate infused with fruit, bringing out vibrant, nutty notes in the cheese.
- Young goat cheese with fruit-forward dark chocolate, evoking a chocolate cheesecake sensation.
- Comté, a French PDO cheese, with hazelnut-infused milk chocolate, amplifying the naturally nutty notes of the cheese.
- Hot chocolate with camembert, where the cheese slowly melts, infusing the hot chocolate with a tangy, salty, and creamy component.
Enhancing the Experience
The chocolate and cheese experience can be further enhanced by incorporating complementary accompaniments, such as fresh fruits, nuts, crackers, or bread. Additionally, some suggest that tasting the chocolate and cheese separately before combining them can heighten the overall tasting journey. While the combination may seem unconventional, it showcases the art of combining flavour profiles and the intricate interplay of science and cuisine.
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Chocolate and cheese history
The history of cheese and chocolate dates back thousands of years. Cheese-making may have begun over 7,000 years ago, with the earliest direct evidence of cheesemaking found in excavated clay sieves (holed pottery) in Poland and Croatia, dating back over seven millennia. Meanwhile, the origins of chocolate can be traced to the ancient Maya and even earlier to the ancient Olmecs of southern Mexico, where ancient Olmec pots and vessels from around 1500 B.C. were discovered with traces of theobromine, a stimulant compound found in chocolate.
In its early history, cheese was a regional phenomenon, flourishing in Europe, the Middle East, and parts of Africa. The production of cheese in Europe, particularly in countries like Switzerland, France, and England, has a rich history spanning centuries. For example, the existence of cheddar has been recorded since the 1500s, while the production of Parmesan (Parmigiano Reggiano) began in 1597, Gouda in 1697, and Camembert in 1791. Wisconsin, specifically Green County, is known for its cheesemaking history, with over 180 varieties of cheese and a long-standing tradition of dairy production.
Chocolate, on the other hand, was consumed as a bitter beverage by the ancient civilizations of Central and South America. The Maya and the Aztecs revered chocolate, associating it with their gods and using it in celebrations and important ceremonies. After the collapse of the Mayan Empire, control over cocoa-producing regions became a source of conflict, and chocolate spread to other civilizations, including the Aztecs, who considered cacao beans more valuable than gold.
Chocolate made its way to Europe, first arriving in Spain, where it gained popularity among the elite. By the 19th century, technological innovations transformed chocolate from an elite beverage to a solid, milky block enjoyed by the public. Swiss and British chocolate makers rose to prominence, and production became industrialized. Since then, chocolate has continued to evolve, with new varieties like couverture and white chocolate, and a global trade worth over US$100 billion as of 2018.
Today, the pairing of chocolate and cheese is gaining recognition, with unexpected combinations like hot chocolate with a slice of Camembert or peppercorn-laced cheese with sea salt chocolate surprising palates with their salty-sweet harmony. The contrast in textures and the interplay of flavours, such as the fatty acids in blue cheese enhancing the deep vanilla undertones of dark chocolate, create unique sensory experiences.
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Frequently asked questions
A delicious, indulgent, and harmonious combination of sweet and savoury flavours and textures.
The salt crystals in the chocolate match with the tyrosine crystals in the cheese, creating a unique textural experience.
Some popular pairings include:
- Dark chocolate with sharp cheddar
- Milk chocolate with creamy, buttery Monterey Jack or mild cheddar
- White chocolate with goat/sheep milk cheeses
- Dark chocolate with a rich triple creme
- Hot chocolate with Camembert or mild, soft cheeses like farmer's, ricotta, or mascarpone
Both are complex, nuanced, and addictive foods with similar qualities that create a delightful contrast when paired together. They are also both fermented foods, which may contribute to their compatibility.
Experiment with different combinations of cheese and chocolate, paying attention to their flavours, textures, and intensities. Try to match the intensity of the cheese and chocolate while also creating interesting contrasts, such as pairing creamy cheeses with crunchy chocolates. Don't be afraid to step outside the box and try unconventional pairings!
