Special Insert F O r T h e Initiated Once you’ve experienced the magic of cheese and chocolate together, you might be looking for ways to expand your pairing horizon. These ideas will take your tasting to the next level. Wisconsin aged Parmesan with dark Chocolate and Oatmeal Stou t Wisconsin Parmesan is crumbly with a buttery and nutty flavor. This profile blends well with dark chocolate or dark chocolate-covered almonds, which also add a nice texture contrast. If you’re a beer drinker, try bringing the flavors together with a dark and ever-so-slightly sweet oatmeal stout. Wiscons i n a l p i n e - S t y l e C h e e s e w i t h Milk Choc o l a t e a n d r o s e m a r y C a s h e ws Alpine-style cheese, such as Gruyère, are known for their nutty flavor punctuated by a notably grassy finish. Rosemary cashews emphasize these flavors while sweet milk chocolate brings everything into balance. W isconsin C ave-aged C heddar with C hocolate-dippe d B acon Cheddar and bacon work. Chocolate and bacon work. Do all three work together? We’re too busy devouring this sweet and salty symphony to go into too much detail. But, the simple answer is, “Yes.” They work together quite well. Quite well, indeed. Fresh Products 2013- 2014 Annual Catalog ~ 43