Food&Drink writer Dinda Harmanto shares her love for cheese and unusual flavour combinations in these three quirky pairings
Cheese. Hard, soft, blue, cow’s milk, goat’s milk… there is an abundance of cheese available in this world, and many more combinations and pairings. Thinking beyond crackers, I introduce three quirky combinations:
Roquefort and Brownie: specifically a rich, fudgey dark chocolate brownie (none of the cocoa powder based, cake-like blocks which barely pass the definition of a brownie). Bonus points if there are nuts as they make for a nice textural contrast.
Roquefort is especially nice in this combination due to its slight spiciness
Roquefort is especially nice in this combination due to its slight spiciness – chocolate and chilli is a classic combination, so naturally using a strong cheese with a pepper like spice works well in this combination. However, stilton or even cambozola may be a milder replacement for Roquefort for those who are willing to venture into the world of blue cheese.
Goat’s Cheese and Turkish Delight: Hear me out. Goats cheese is indeed an acquired taste, but this is owed to the milk used opposed to the actual strength of the cheese – have you ever seen a goat’s cheese with a strength rating of greater than 3? It works as a plain, creamy companion, a supporting act to the rose Turkish delight. It softens the fragrance of the rose to create a soothing taste – a bit like a Parma Violet!
A special shout out goes out to the combination of mozzarella and kimchi
Cheddar and Kimchi: A special shout out goes out to the combination of mozzarella and kimchi. The strong umami flavour of one of the trendiest pickle dishes at the moment is certainly deserving of an equally strong counterpart. This combination is particularly great in a toastie. The vinegar from the kimchi cuts through the greasy cheddar, balancing out the heartiness of the humble grilled cheese by adding a refreshing, mildly spicy crunch.
So next time you head out shopping for your next cheese night, feel inspired to branch out and try some crazy combos. These are three of my favourite pairings – they’re perhaps slightly unconventional, but certainly not crackers.
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