How to Pair Halloween Candy and Cheese
Photo courtesy of Emmi Roth
Pairing cheese can be a delight. At its best, it’s a playful way to explore textures and flavors. It spotlights terroir and lets us look at our favorite cheeses and flavors with new eyes. It’s an exercise to sharpen our palates and memories.
But, it can also make people uptight and nervous. We feel like there’s some secret pairing treatise we missed, and like there’s one right answer to the question of “what should I enjoy with this cheese?” It can be all too easy to sit and wait for answers, rather than dive in and have fun.
That’s why pairing cheese with Halloween candy is such a treat (pun intended). There’s no imaginary devil sommelier on your shoulder heckling you, no rulebook to follow or obscure regions of Italy to remember. It’s all about relying on your palate and preferences while having some fun. You’ll end up with some terrible pairings, of course, but you’ll also find some gems.
A few things to keep in mind:
Your palate is correct. If you like a pairing, it’s a good pairing for you.
Some pairings succeed because they beautifully contrast two flavors or textures. A great example of this would be Stilton and Kit Kats. The salty, savory blue mold meshes with the sweet, toasty milk chocolate and wafers.
Some pairings work well because they bring together two similar things effectively. Stilton and Kit Kats could also be a good example of this. Stilton, especially the rind, has a bit of a toasty character that plays well with the toasty wafer.
Some pairings shine because they remind us of the dishes we already love. Think a nutty Alpine-style cheese with gummy raspberry candy. It’s peanut butter and jelly!
The best way to see if a pairing works, is to test it out. Those who are open-minded will be rewarded with memorable pairings. And, the bad pairings can be as fun as the good ones, especially if you can pinpoint some flavor notes. Is it chocolate milk that’s been locked in a dungeon for centuries? Is it a wet dog covered with marmalade? Is it a pumpkin spice latte that was spilled in a barnyard? Be creative and don’t be afraid to get a little silly!
Some Spookily Great Halloween Candy + Cheese Pairings
Haribo Scaremix with Vermont Creamery Goat Log Pasteurized goat’s milk, Vermont
Photo courtesy of Vermont Creamery
This pairing gets kind of Sour Patch Kids-y. The tougher gummy texture of the candies is a little distracting with the fluffy, chalky chèvre, but the cheese brightens up the gummies in a completely irresistible way. There are several flavors in the bag and each is great with the cheese! This pairing could be great with just about any gummy candy you love!
Payday with Marieke Mature Gouda Raw cow’s milk, Wisconsin
Molly Browne, Education Manager at Dairy Farmers of Wisconsin, says “This duo subscribes to the sweet and salty theory of cheese and candy pairings. Marieke’s Mature Gouda from Thorp, Wisconsin is a sharp and savory delight, and its flavor is enhanced by layering in salty peanuts bound together with caramel. The overall effect reminds us of a peanut butter cheesecake, in the best way.”
Reese’s Peanut Butter Cups with Roth Grand Cru® Raw cow’s milk, Wisconsin
Photo courtesy of Emmi Roth
Browne explains, “The nutty notes in Wisconsin’s alpine-style Grand Cru® cheese are heightened when layered with the peanut butter in the cups, and the chocolate provides an indulgent counterpoint to the cheese overall.”
Young Manchego with Candy Corn Raw pasteurized sheep’s milk, Spain
Photo credit: "Manchego" by cyclonebill is licensed under CC BY-SA 2.0
The brown butter delicacy of this iconic cheese meets the sort of marshmallowy, caramelly flavor of candy corn, giving it a bit more lightness on its feet with the salt in the cheese. Young Manchego has almost a waxy texture, which plays very well with the literal waxiness of the candy. This pairing could convert a candy corn hater or two.
Photo credit: "File:Blue Stilton 01.jpg" by Coyau is licensed under CC BY-SA 3.0
Kit Kat with Stilton Pasteurized cow’s milk, England
Get that rind in there with the pairing! Toasty meets toasty, salty meets sweet, spicy blue veining meets creamy mellow milk chocolate. Plus, Stilton rinds can be a little chocolatey in their own right. A fun pairing on several levels!