Chocolate & Cheese: The Perfect Couple

Two of my all time favorites happen to be cheese & chocolate. Both melty. Both dairy. Both a treat. Both oh-so-yummy! But, that's pretty much where their similarities end. Despite my best efforts, I've never been able to concoct a successful paring of the two (aside from chocolate cheesecake, but isn't that cheating?). Looks like I'd better give it another shot because Jamie Forrest of CurdNerds has just posted a suggested paring list on Serious Eats.  Here are some of his recomended cheeses to test drive with your favorite chocolates:

• Vermont Butter & Cheese's Bijou, a cute little button of an aged goat cheese, soft, subtle, not too musky
• Pierre Robert, the gold standard of Valentine's Day cheeses, a triple cream bloomy-rind cheese that goes great with champagne and strawberries
• Mahón Reserva, the aged version of Menorca's paprika-rinded sheep cheese, even nuttier and more caramelly than the original
• Valdéon, a Spanish cow's milk blue from Léon

Read the rest of her thoughts on the matter here.

Images, aldenteblog.com, foodsubs.com, starchefs.com