Chocolate and Cheese Pairing

Chocolate and Cheese Pairing

  • Bath Blue with white 30% cocoa and dark 70% cocoa
  • Bath Soft with milk 37% cocoa and sea salt 37% cocoa
  • Merry Wyfe with hazelnut 60% cocoa
  • Wyfe of Bath with hazelnut & currant 60% cocoa and butterscotch 37% cocoa
  • Extra Mature Wyfe of Bath with toffee 60% cocoa

The Bath Blue and the white 30% cocoa complemented each other perfectly, creating a harmonious blend of sweet and creamy flavours. The white chocolate provided a smooth and rich taste, while the Bath blue added a tangy and savoury depth to the pairing. On the other hand, the combination of dark 70% cocoa and Bath Blue was not successful. The intense bitterness of the dark chocolate overpowered the delicate flavours of the blue cheese. The contrast between the two was stark and created a clashing taste sensation that was unpleasant to the palate.

The Bath Soft Cheese complemented the sweetness of the milk 37% cocoa, creating a rich and indulgent taste. The addition of a touch of sea salt to the milk chocolate elevated the pairing even further. This combination was a delightful taste experience that was both indulgent and satisfying.

The pairing of Merry Wyfe and hazelnut 60% cocoa was not successful, the flavours did not complement each other in the slightest. The nutty and rich taste of the hazelnut clashed with the tangy and pungent flavours of the Merry Wyfe cheese, creating an unpleasant contrast.

The combination of Wyfe of Bath with hazelnut & currant 60% cocoa and then butterscotch 37% cocoa were successful pairings that resulted in a delightful blend of flavours. The creamy texture and caramel flavour of the Wyfe of Bath was complemented by the nutty and sweet notes of the hazelnut and currant dark chocolate. The combination created a rich taste that was well-balanced and satisfying. The butterscotch milk chocolate also worked well with the cheese, adding a sweet and creaminess.

The Extra Mature Wyfe of Bath and toffee 60% cocoa was a successful pairing that resulted in a delightful balance of flavours. The toffee provided a smooth and rich background that allowed the bold flavours of the cheese to shine through, while the sweetness of the chocolate balanced the sharpness of the cheese perfectly.

In conclusion, the overall experiment was a success! There were a few cheeses which did not match with the chocolates, mainly because their flavour profiles clashed. We used Green & Blacks for this experiment, but any good quality, ethical chocolate should work.

50% of these involved in the tasting stated that they would consider adding chocolate to their next cheeseboard. Would you?

Back to blog