Kamil Perry
Chocolate and cheese are two foods that taste good together. The general rule for pairings is to match 'like with like', meaning that cheeses and chocolates of similar strengths and flavour profiles should be matched together. For example, a creamy, heavy cheese can pair better with crisp, lighter chocolate to prevent flavour overlap and heaviness on the tongue. A nuttier chocolate can be paired with an aged, firm, nutty cheese, while a slightly savoury and funky chocolate can be paired with a washed rind to enhance those flavours.
| Characteristics | Values |
|---|---|
| Cocoa percentage | 70-90% |
| Flavour profile | Similar or contrasting |
| Density | Lighter chocolate with heavier cheese |
| Fat content | Lower fat chocolate with higher fat cheese |
| Specific pairings | Dark chocolate with almonds and Parmigiano Reggiano |
| Dark chocolate with a hint of minerality and medium-bodied washed rind cheeses | |
| Milk chocolate with medium-bodied washed rind cheeses | |
| Bright, herbaceous, and tart chocolate with spreadable fresh and bloomy goat cheeses |
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What You'll Learn
- Pairing by flavour: match cheeses and chocolates of similar strengths and flavour profiles
- Pairing by texture: a creamy, heavy cheese can pair better with crisp, lighter chocolate to prevent flavour overlap
- Pairing by cocoa percentage: cheeses that pair well with 80-90% cocoa chocolate may not pair well with 70-80% cocoa chocolate
- Pairing by type of cheese: washed rind cheeses like Langres, Taleggio, Bufaletto, and Willoughby pair well with dark chocolate with a hint of minerality
- Pairing by type of chocolate: if the chocolate is dark and slightly metallic, pair it with a creamy blue cheese
Pairing by flavour: match cheeses and chocolates of similar strengths and flavour profiles
When pairing cheese and chocolate, it's important to consider the flavour profiles of each. A general rule of thumb is to match cheeses and chocolates of similar strengths and flavour profiles. For example, if you have a nutty chocolate, pair it with an aged, firm, nutty cheese. If your chocolate is a little savoury and funky, pair it with a washed rind that will enhance those flavours. A creamy blue cheese goes well with dark chocolate with a hint of minerality.
The varying densities of chocolate and cheese and their fat content also play a significant role. A creamy, heavy cheese can pair better with crisp, lighter chocolate to prevent flavour overlap and heaviness on the tongue. For example, a medium-bodied washed rind cheese like Langres, Taleggio, Bufaletto, or Willoughby pairs well with milk chocolate, which complements the creaminess of the cheese.
When it comes to cocoa percentages, cheeses with spreadable fresh and bloomy goat cheeses like fresh chevre, Vermont Creamery's Bijou or Coupole, Bucheron pair best with 70 to 80% cocoa. The brightness, herbaceousness, and tartness of the chocolate work well with these cheeses. Young to medium-aged triple cream cheeses like Mt. Tam, Delice de Bourgogne, Brillat Savarin, or Nettle Meadow Kunik pair well with 80 to 90% cocoa or milk chocolate.
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Pairing by texture: a creamy, heavy cheese can pair better with crisp, lighter chocolate to prevent flavour overlap
When pairing cheese and chocolate, it's important to consider texture as well as flavour. A creamy, heavy cheese can be balanced by a crisp, lighter chocolate, preventing flavour overlap and heaviness on the tongue.
For example, a medium-bodied washed rind cheese like Langres, Taleggio, Bufaletto or Willoughby would pair well with milk chocolate, which complements the creaminess of the cheese.
On the other hand, a bright, herbaceous and tart chocolate with 70-80% cocoa would be a good match for a young to medium-aged triple cream cheese like Mt. Tam, Delice de Bourgogne, Brillat Savarin or Nettle Meadow Kunik.
If you're feeling adventurous, you could try pairing a dark, slightly metallic chocolate with a creamy blue cheese, or a nutty chocolate with an aged, firm, nutty cheese like Parmigiano Reggiano.
The key is to find a balance between similarity and contrast, so that the cheese and chocolate enhance each other without overwhelming the palate.
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Pairing by cocoa percentage: cheeses that pair well with 80-90% cocoa chocolate may not pair well with 70-80% cocoa chocolate
When it comes to pairing cheese with chocolate, the general rule is to match like with like. This means pairing cheeses and chocolates of similar strengths and flavour profiles. For example, a nuttier chocolate goes well with an aged, firm, nutty cheese. Similarly, if the chocolate is slightly savoury and funky, it will pair well with a washed rind that will enhance those flavours.
However, you can also take the opposite approach and find contrasts so that the cheese and chocolate do not overwhelm each other. For example, a creamy, heavy cheese can pair better with crisp, lighter chocolate to prevent flavour overlap and heaviness on the tongue.
When it comes to cocoa percentage, cheeses that pair well with 80-90% cocoa chocolate may not pair well with 70-80% cocoa chocolate. For example, cheeses that pair well with 80-90% cocoa chocolate include medium-bodied washed rind cheeses such as Langres, Taleggio, Bufaletto, and Willoughby. On the other hand, cheeses that pair well with 70-80% cocoa chocolate include spreadable fresh and bloomy goat cheeses such as fresh chevre, Vermont Creamery's Bijou or Coupole, and Bucheron.
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Pairing by type of cheese: washed rind cheeses like Langres, Taleggio, Bufaletto, and Willoughby pair well with dark chocolate with a hint of minerality
When it comes to pairing cheese and chocolate, it's important to consider the varying densities and fat content of each. A creamy, heavy cheese, for instance, can be paired with a crisp, lighter chocolate to prevent flavour overlap and heaviness on the tongue.
A general rule of thumb is to pair chocolate with a cheese that has a similar flavour profile. For instance, if a chocolate is nutty, pair it with an aged, firm, nutty cheese. If it is a little savoury and funky, pair it with a washed rind that will enhance those flavours.
Medium-bodied washed rind cheeses like Langres, Taleggio, Bufaletto, and Willoughby pair well with dark chocolate with a hint of minerality. The cocoa percentage of the chocolate can range from 70 to 90%. Dark chocolate with less sugar and a richer taste goes well with the saltier flavours of aged, complex cheeses.
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Pairing by type of chocolate: if the chocolate is dark and slightly metallic, pair it with a creamy blue cheese
When it comes to pairing chocolate and cheese, the general rule is to match like with like. This means pairing cheeses and chocolates with similar strengths and flavour profiles. For example, if the chocolate is nutty, pair it with an aged, firm, nutty cheese. If the chocolate is slightly savoury and funky, pair it with a washed rind that will enhance those flavours.
If the chocolate is dark and slightly metallic, pair it with a creamy blue cheese. The varying densities of chocolate and cheese and their fat content play a significant role in this pairing. A creamy, heavy cheese can pair better with crisp, lighter chocolate to prevent flavour overlap and heaviness on the tongue. Blue cheese is a creamy, rich cheese with a strong flavour. The crispness of the chocolate will cut through the creaminess of the cheese, and the slight metallic notes of the chocolate will complement the strong, salty flavour of the blue cheese.
When choosing a dark chocolate to pair with blue cheese, opt for one with a cocoa percentage of 70% or above. The higher cocoa percentage will give the chocolate a richer, less sweet flavour, which will complement the saltiness of the blue cheese.
Some specific recommendations for dark chocolates to pair with blue cheese include:
- Chocolates with a cocoa percentage of 80-90%
- Chocolates with a hint of minerality
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Frequently asked questions
A creamy, heavy cheese pairs well with a crisp, lighter chocolate to prevent flavour overlap and heaviness on the tongue.
A nutty cheese goes well with a nutty chocolate. For example, Parmigiano Reggiano and dark chocolate with almonds is a classic pair.
A washed rind cheese, such as Langres, Taleggio, Bufaletto, or Willoughby, pairs well with a chocolate that has a hint of minerality, such as milk chocolate.
A fresh, bloomy goat's cheese, such as Vermont Creamery's Bijou or Coupole, pairs well with a bright, herbaceous, and tart chocolate with 70 to 80% cocoa.
