Free Delivery for orders over $200

Cheese and Chocolate

Cheese and chocolate

Chocolate and cheese actually have a lot in common. They not only share a staggering 73 flavour compounds, both are an expression of their unique terroir (terroir encompasses soil, climate and geography). Therefore, it only seems right that they both exhibit rich, robust, and nutty flavours as well as a creamy mouthfeel.

At Harper & Blohm we believe in doing the hard work for our customers. We ate a lot of cheese and chocolate in the search for knowledge and this is what we learnt:

  • Like cheese, chocolate is best served at room temperature.
  • Serve twice as much cheese as chocolate. Good quality chocolate can have a tendency to dominate the palate so we recommend serving enough cheese to meet the chocolate’s intensity.
  • Dark chocolate (70-80%) pairs nicely with complex Gouda such as L’Amuse Signature Gouda, spicy blues such as Queso Azul de Valdéon and even goat or ewes milk cheeses.

    So don’t be afraid to sit your aged Gouda alongside some dark chocolate and candied ginger. Play around and see what works for you.

    Search