Cheese And Hot Chocolate: A Tasty Combination?

In Colombia, it is customary to add cheese to hot chocolate. This combination, known as Chocolate Santafereño, may seem peculiar to those unfamiliar with it, but it is a beloved tradition among Colombians. The cheese, typically a mild variety such as mozzarella or Queso Colombiano, is crumbled or cubed and added to the hot chocolate, melting slightly and creating a unique salty-sweet flavour profile. The resulting drink is extra thick and creamy, making it a comforting and indulgent treat. While the idea of cheese in hot chocolate might initially raise eyebrows, it is a testament to the power of cultural traditions and the endless possibilities for culinary innovation.

How to make Colombian hot chocolate with cheese

Colombian hot chocolate with cheese is a comforting and indulgent treat. It is made using a dark chocolate bar, heated with milk, water, or a combination of both, and mixed with spices such as cinnamon and cloves. The addition of cheese may seem unusual, but it adds a delicious salty contrast to the sweet and bitter chocolate. The cheese is typically a soft, mild, white cheese such as mozzarella, halloumi, queso de freir, or Oaxaca cheese.

Ingredients:

• High-quality dark chocolate bar (3-4 small bars)
• Milk (whole milk is preferable, but you can use your choice of milk)
• Water (optional)
• Cinnamon
• Cloves
• Sugar (optional)
• Soft, mild, white cheese (mozzarella, halloumi, queso de freir, Oaxaca cheese, or queso Colombiano)
• Salt (optional, to taste)

Method:

Start by heating your chosen liquid. Place the milk, or a combination of milk and water, into a saucepan or a traditional Colombian chocolatera (a small metal pitcher). Heat the liquid over medium heat until it starts to simmer gently.

Next, add your chocolate and spices. Place the dark chocolate, broken into small pieces, into the warming liquid. You can also grate the chocolate to help it melt faster. Add a pinch of cinnamon and cloves, and a little sugar if you like your hot chocolate sweeter. Stir constantly with a molinillo (a traditional wooden whisk) or a regular whisk to combine the ingredients and create a frothy texture.

Once the chocolate has melted and combined with the liquid, turn off the heat. Cut your chosen cheese into small cubes. You want the cheese to be soft and mild, so it melts easily and doesn't overpower the chocolate. Place the cheese cubes into your mugs, adding as much or as little as you like. A typical amount is around 2.5 oz (about 4-6 small cubes) of cheese per cup.

Now, pour the hot chocolate into the mugs over the cheese. Allow the hot chocolate to sit for a minute or two, giving the cheese time to melt. The cheese will add a creamy texture and a subtle salty taste to your drink.

Finally, serve with a spoon and enjoy! You can scoop out the melted cheese as you sip your hot chocolate, or wait until the end and enjoy it as a salty, chocolatey treat.

This unique combination of sweet and salty, creamy and bitter, is a well-loved tradition in Colombia and is definitely worth trying!

The best types of cheese to use

The traditional Colombian pairing of hot chocolate and cheese may seem like an unusual combination, but it is a well-loved and time-honoured tradition in the South American country. The cheese is usually crumbled or cut into small cubes and placed in the hot chocolate to melt, creating a salty and sweet flavour profile. The cheese also adds a creamy texture to the drink.

The most common cheese used in this pairing is mozzarella, specifically a mild variety. However, traditional cafes in Bogota serve a different type of cheese, which is locally known as 'queso doble crema'. This cheese is made by adding rennet to milk, letting it sit, and then adding whey from the previous batch, which has fermented overnight. The curds are then drained, heated, stretched, and folded before being cut and put into moulds. This process creates a very distinctive cheese.

If you are unable to find Colombian drinking chocolate, a very dark chocolate can be used instead. Similarly, if Colombian white cheese is not available, semi-firm mozzarella, halloumi, queso de freir, or Oaxaca cheese can be substituted.

For those feeling particularly adventurous, blue cheese can be paired with dark chocolate. The salty and punchy flavour of the blue cheese works well with the bitterness of the dark chocolate. Another option is mascarpone, which is considered "the perfect complement" to hot chocolate by cheese expert Chad Galer. The slightly sweet and buttery flavours of this Italian soft cheese enhance any type of hot chocolate, from mild to dark, and even the cinnamon flavours of Mexican hot chocolate.

The best types of chocolate to use

The type of chocolate you use for your hot chocolate with cheese is important. In Colombia, where this drink is a traditional delicacy, it is common to use a dark or bittersweet chocolate bar. Some specific brands include Luker, Corona, or Sol. You can also use a very dark chocolate if you can't find Colombian drinking chocolate.

When making the hot chocolate, you will want to add other ingredients to enhance the flavour of the chocolate. Cinnamon is a common addition, with some recipes also calling for cloves. Sugar is also added to taste, and you can use milk or water as your liquid base.

To make the hot chocolate, you will need to heat your liquid base and add the chocolate, stirring until melted and combined. You can then add your sugar and other spices. The mixture is heated and whisked repeatedly to create a thick, frothy drink.

The type of chocolate you use will depend on your personal preference and what is available to you. Using a Colombian chocolate bar will provide an authentic flavour, but any dark chocolate bar can be used to create a similar taste profile. Experimenting with different chocolates and spices can help you find your favourite combination.

The history of the tradition

The tradition of putting cheese in hot chocolate is a well-loved tradition in Colombia, where hot chocolate is often had with breakfast or as an evening snack. This combination is known as "Chocolate Santafereño". The hot chocolate is usually made from dark or bittersweet chocolate, with spices like cinnamon and cloves mixed in. The chocolate and spices are added to milk in a chocolatera (a small metal pitcher) over the stove and stirred using a molinillo (a wooden whisk) to get the milk nice and frothy.

Once the hot chocolate is ready, cubes of melting cheese are added to the mug. The cheese is usually a firm white cheese like halloumi, queso de freir, Oaxaca cheese, or a firm mozzarella. After a minute, the cheese becomes gooey and stringy, and you can use a spoon to eat bites of salty cheese that pair perfectly with the bittersweet hot chocolate.

The tradition is so common in Colombia that many Colombians don't realize that the rest of the world doesn't follow the same practice! In fact, when videos of the tradition surfaced on social media, many people from other countries were shocked, calling the practice "disgusting". However, before judging, it is important to remember that this combination of flavours might just be surprising rather than unpleasant.

Other countries' takes on the trend

While the idea of putting cheese in hot chocolate may seem unusual, it is a common way of enjoying the beverage in Colombia. The combination of hot chocolate and cheese is also found in other South American countries.

In Bogota, Colombia, several cafes serve hot chocolate with cheese. The traditional way to consume this drink is to crumble some cheese, place it on a metal spoon, submerge it in the hot chocolate, and then slurp the melted cheese and chocolate from the spoon. The hot chocolate is usually made with dark or bittersweet chocolate and spiced with cinnamon and cloves. The chocolate and spices are added to milk in a small metal pitcher (chocolatera) over the stove and stirred with a wooden whisk (molinillo) to create a frothy texture.

There are different opinions on the type of cheese used in this unique combination. Some sources suggest that mozzarella, or a semi-firm variety like halloumi, queso de freir, or Oaxaca cheese, is commonly used. Others mention that traditional cafes in Bogota use a different type of cheese called "queso doble crema", which is made through a unique process involving rennet, whey, and milk. Another type of cheese mentioned is "cuajada" or "queso pera", which is a soft cheese that melts easily and has a mild taste.

The combination of hot chocolate and cheese may seem like an unusual pairing, but it is a well-loved tradition in Colombia and other South American countries. It showcases the creativity and diversity of culinary cultures around the world, where unexpected ingredients can come together to create delightful flavour experiences.

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