Cheese and Chocolate
Go bold this Easter and put some chocolate on your cheese board!
Chocolate & 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.
- Milk chocolate (30-50%) complements fresh cheese such ricotta, chèvre and even a buttery brie such as Donge Brie or Le Dauphin Double Crème.
- Salted dark chocolate or milk chocolate with fruit/nuts works well with Colston Bassett Stilton PDO
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.
Read more about our April Easter Cheese Subscription here.