Cheese and chocolate pairing gains popularity

A growing trend among cheesemakers involves combining cheese with chocolate, a pairing that has been highlighted at events like the Paris Chocolate Fair. This combination is attracting interest due to the unique flavors that emerge when the two are paired.

Japanese cheesemaker explains the appeal

Japanese master cheesemaker Eri Hisada, who runs a cheesemaking shop in Paris’s 1st arrondissement, explains that certain pairings, such as comté with white chocolate and speculoos, create a "very pleasant combination in the mouth." This is due to the interaction of the cheese's salt, the chocolate's sugar, and the biscuit's spices.

Flavor interactions are key

Hisada also recommends pairing Roquefort with white chocolate, calling it "a good mix between the power, salt, and sweetness of the chocolate." The pairing is based on shared characteristics between cheese and chocolate, such as being fatty, fermented, and rich in umami, which allow them to enhance each other when combined correctly.

Balancing flavors enhances the experience

The salt in the cheese can highlight the fruity notes in the chocolate, while the sweetness and bitterness of the cocoa can temper the strong, sometimes sharp flavor of blue or aged comté. This balance makes the pairing both surprising and satisfying for many palates.