Single origin chocolate is similar to fine wine in many ways. The flavors are influenced by many of the same factors: genetics, terroir, fermentation methods and the unique approach of the maker to the chocolate or wine making process.
The complex flavors of single origin chocolate lend themselves to an infinite number of flavor pairings with not only wine but also cheese. Below you’ll find suggested cheese pairings from two fantastic shops (which also carry our chocolate!) – Bedford Cheese Shop and Allium Market. If you’re in Manhattan or Brookline we encourage you to stop by these locally owned shops to try these pairings for yourself. And, of course, we recommend trying your own pairings with your favorite cheeses!
Also, our personal recommendation is to pair our Esmeraldas bar with a rich, creamy bleu. One of our favorites is Bluebird Reserve from The Grey Barn and Farm on Martha’s Vineyard. Exquisite!
Wine pairings coming soon!
To order these cheeses for delivery email email@example.com and ask for the Goodnow Pairings.
1. Esmeraldas & Stilton
– Stilton has a beautiful interior, streaked like marble, and the texture is crumbly and almost soft – relatively delicate compared to its stout and bold flavors. Intense and rich, the taste is complex, opening with creamy and nutty specks, followed by a salty finish that sticks to your palate.
2. Ucayali & Piave Vecchio
– Piave Vecchio (blue label) is pasteurized cow’s milk cheese named after a river by the same name. It is DOP protected and the only authentic Piave Fresco is produced in the Dolomites area of Belluno province of Veneto. The aroma harks of yoghurt and milk with an approachable flavour. The soft paste of the cheese is ivory white in colour while the rind is soft and light.
3. El Carmen & Walden
– Similar to Dancing Fern, Walden is an approachable, pasteurized alternative to a soft-ripened Reblochon style cheese. There is a flavor profile of buttered mushrooms and walnuts on the palette with a velvety texture. (Our chocolate-making team also suggests pairing this Walden our Asochivite chocolate.)
4. Asochivite & Wilde Weide
– Hard-pressed, uncooked, raw cow’s milk cheese has a straw yellow paste with small well-shaped eyes and speckles of amino acid crystals. It has a characteristic texture on the palate, crumbling into fine flakes before melting completely. Wilde Weide flavour profile is creamy and mildly sharp with notes of sweet bourbon and/or whiskey. This is contrasted by the wonderful aroma of hazelnut, butter, whey and bourbon. (Our chocolate-making team also suggests pairing this Wilde Weide our Esmeraldas chocolate.)
5. Almendra Blanca & Alex
– Produced from only the hay-fed milk of Brown Swiss cows, ALEX is an herbaceous semi firm cheese that’s faintly washed in local herbs, which make the rind smell great and deepens the complexity of the toothsome paste. It’s a firm cheese, however not a soft and stinky one, with meaty flavors and a little hint of fruit.
6. Boyaca & Brabander
– Made from the pasteurized milk of Saanen goats in the Brabant region of southern Holland. This gouda is creamy and earthy with a caramel-y finish. (Our chocolate-making team also suggests pairing this Brabander our Ucayali chocolate.)
1. Esmeraldas & Aged Gouda
– Specific pairing: 21 month aged Treur Gouda from Holland. The juicy sweetness of this Gouda is complemented by the berry flavors of the Esmeraldas. The combination of the cheeses’ “crunch” and the creamy finish of the chocolate round of the bright sweetness beautifully.
2. Ucayali & Aged Sheep’s Milk Cheeses
– Specific Pairing: Ram’s Hall Dairy “Berkswell” from England. The citrus notes of both the cheese and the chocolate compliment each other, while the floral notes of the cheese bring a newfound, brighter finish to the Ucayali.
3. El Carmen & Younger Alpine Style Cheeses
– Specific Pairing: Gourmino Six Month Aged Gruyere from Switzerland. The warmer flavors of darker fruits and cocoa enrobe the roasted onion and toasted nut flavors of the Gruyere, giving way to a sweet and savory, melt in your mouth treat.
4. Asochivite & Blue Cheeses
– Specific Pairing: Cascadia Creamery “Glacier Blue” from Trout Lake, Washington. The creamy yet assertive piccant flavors of this raw milk blue cheese are rounded out and mellowed by the creamy fruitiness of the Asochivite, a combination that can be appreciated by blue cheese novices and connoisseurs alike.
5. Almendra Blanca & Rich, Creamy Soft Cheeses
– Specific Pairing: Lazy Lady Farms “La Roche” in Westfield, Vermont. The bright fruit and warm nutty flavors of the Almendra Blanca add a welcoming sweetness to the densely creamy La Roche, perfectly imitating a bite of a goat cheese frosted brownie.