Let’s talk about a duo that doesn’t always get the attention it deserves: cheese and chocolate. At first glance, they might seem like an odd couple—but once you’ve tasted the magic, there’s no going back.
They actually have loads in common. Both are fermented (hello, depth of flavour), shaped by where and how they’re made, and can be rich, velvety, earthy, complex, and bold.
It’s all about balance. Light, delicate cheeses go best with milk or white chocolate, while stronger, more full-on cheeses can handle the depth of dark chocolate. It’s kind of like making sure no one at the table is shouting over the others—everyone gets their moment to shine.
Texture’s where things get interesting. Creamy chocolate meets its match in a soft, lush cheese. Meanwhile, the firm bite of an aged cheddar plays beautifully with the satisfying snap of a dark chocolate block. It’s a little bit contrast, a little bit harmony—just like the best marriages.
Let your tastebuds do some exploring. If your chocolate has nutty notes, reach for a cheese with a similar profile—maybe something aged and firm. If the chocolate’s got a savoury twist or bit of character (like sea salt or spice), try a washed rind cheese that can hold its own in the flavour stakes.
Best with bold, complex, or spicy cheeses
Pairs best with soft cheeses and blooming beauties
Turns out cheese and chocolate are not an unlikely pairing, but a seriously satisfying one. Let your palate wander—who knows what you’ll discover next?
Reckon you’re up for something a bit more interesting than your average chocolate baking project?
Try these stunning Cheddar Brownies from Katie Quinn’s fabulous book “Cheese, Wine, and Bread.”
We live in a small apartment with a very small kitchen, so I run a tight ship. Anything that earns space in there has to punch above its weight. Products have to prove themselves. If they don’t earn their keep, they’re out.
This is a hug in the shape of a loaf tin, reassuring in only the way an old-school reliable pantry cake can be. I say pantry cake because mostly I have all the ingredients in the pantry, even if that is a set of drawers in my small, city apartment.
Last weekend I gathered a handful of friends at someone’s house and we cooked together. Not a dinner party where one person does the work and everyone else arrives with a bottle. Not a formal class in a commercial kitchen. Just a group of curious eaters in a real home…