A Chew of Cheese. A Chomp of Chocolate.

An ideal topping. A great entrée. An amazing dip. Appetizing entremets. And an even more satisfying dessert.

Cheese, with all its holes and smell and slices and its blue, yellow, white, is the stick to a popsicle. VERY important in all that we slobber and slaver over.

Chocolate, in contrast, is really a contrast with similar stealing purpose. Whipped in a mousse or flooding down a fountain, white, milk, bitter, dark, in cubes, on spoons, chocolate is the downpour we all want to soak ourselves in a tux and a tie into.

Where new milk makes chocolate and the old is left to make cheese, the combination of the two are quite a pumping combo as well. Here’s their pleasantly palatable permutation:

1. ROOSTER VOSGES:

Dark chocolate with taleggio cheese, walnuts, Tahitian vanilla beans and bitter dark chocolate