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Cheese with chocolate is the new trend’

Cheese with chocolate is the new trend’

Photo: AFP

Cheese is a good combination with wine and grapes, but also chocolate fits according to experts in very well with the newspaper.

This is a trend that we have about two years more to go see in the hospitality industry, ” says cheese specialist Betty Koster.

“Cheese and chocolate are a supercombinatie, not only in taste but also in texture. Chocolate, however, the pure variant, show that sometimes earthy, fruity, or nutty, and that pair well with cheese. For example, think of truffelbrie with dark chocolate with 80 percent cacao and merengue. Or blue-veined cheese combined with a brownie with walnuts. I expect that this is the place to go to take the cheese board, or that the combination is presented as an appetizer.”

Provisionally, we arrive cheese-chocolate-snacks are still not in the supermarket. What we see more often, trimmings of the cheese present. “Especially tropical fruits, such as figs, they fit in well with cheeses. By these fruits to squeeze, you get small vijgentaartjes that the cheese can present. It takes the place of bread, where people are still a little enough.”

Also the pear and appelstropen in the cheese according to Koster, what is passé. “About the flavors of the jam or syrup is more thought. The combinations are exciting. Think of a jelly of figs that suits goat’s cheese or a kweeperenjam for cheese.”

Clean bed

Another successful, but surprising match shapes cheese and tea. “Tea cleans your mouth and the cheese is thanks to the tea served in a warm, clean bed,” says Koster.

“That makes for an explosion of flavors. However, it is important that you have a good pairing of cheese and tea. How to apply black tea with hard cheeses and darjeeling is a good match with Gouda cheese. Oolong tea combines well again with notige cheeses and smoked tea matches very well with blauwaderkazen.”

This combination we often see in the hotel and catering industry and is in competition for the wine-cheese combination, set Koster. “At tastings I organize often choose a few people for tea at the cheese, for example because they still have to drive. Later you will see that around ten people for tea, purely because the combination is so good.”

Also fits tea very well with cheese fondue, which this year, according to Koster, is back. “In particular, the variant with Swiss cheese. There dipping we vegetables. Not only tomatoes and broccoli, but also pumpkin and forgotten vegetables like fennel. The fondue combines with a black tea such as darjeeling.”

Wide palette

That such products are popular, also indicates that the taste of the Dutch cheese lover has changed, Koster. “People are more concerned with fair-trade products and the well-being of the animals. They choose it so often for organic and qualitative products. They also go more frequently to trade shows and tastings, you will notice that there is a tendency to a wider palette of flavors. Because people learn more about cheese to know, to dare, they also have more to eat.”

“People want to know where their cheese comes from. Cheese was first identiteitsloos, but now has a face. Consumers are finding it increasingly more fun to go to farms to see how their favorite cheese is made.”

“Local is the key”, also sets kaasexpert Fons van den Hout. “The consumer has a greater need for authentic cheeses. I have noticed a growth in the hunger for regional authenticity. People want to cheese produced with love and craft.”

There are, according to Van den Hout 200 to 250 boerenkaasmakers in the Netherlands, where customers have the cheese to buy and experiment with authentic cheeses. Also, he notices an increasing interest for foreign cheeses. “That is mainly because culinary writers and bloggers here a lot of attention to it. The Dutch are also reislustiger, allowing them to discover more. Especially the Italian cheeses, I find a breakthrough.”

“There is more cheese in their own country, there is still more diversity,” says Koster. “By the government, every two years a project in which farmers are instructed to new cheese. This is for the third time now done and has a lot of fun, new cheeses delivered. It has ensured that the cheese board more diverse.”

Brand

The so-called “stinkkaasjes” are also frequently on the menu, the kaasspecialiste. “People eat on their holidays, but faster, something to try out at home. They get used to the flavors and scents and if they have the cheese once you have tasted it, they find ‘m quite tasty. There is a world for them to open. You will notice that these cheeses are now by a wider audience to be appreciated. These aromatic cheeses are also increasingly being made in the Netherlands.”

Nevertheless, Of the Wood that the larger manufacturers but little innovation to show. “You see frequently that there are some herbs to the cheese is added, but that is it. What you get in the supermarket to see, is terrible. A lot of pre-packaged cheeses that is aged. That has nothing to do with authenticity.”

Some Of the Wood observes, is that kaaszaken more attention to the experience. “You see more often that the cheese shop is no place where you only cheese you can buy, but where you also a sandwich you can eat with a glass of wine. There is now more to do in the cheeseshop. The owners will have to choose, to attract customers.”

Here you can read more about the effect of daily cheese eating.

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