![]() A year later, she made several more bars including the Cheddar and Apple bar with 12-month aged Vermont Cheddar, cinnamon, apples, and 45% milk chocolate. ![]() Like anything, you just iterate, iterate, iterate.” She started with 12-month D.O.P Manchego paired with Montmorency cherries and 67% cacao. “How do you dry the cheese? How does the cheese work in a solid format?” She asked herself, “What if we grated raw milk cheddar cheese or around Manchego? just started playing with it. They’ve also done a few special edition truffles like a triple creme from France and another with bleu cheese that Markoff said was very strong.Ī few years later, Markoff wanted to experiment further. According to the Vosges website, the Taleggio is made by Emilio Mauri, “a cave-aged cow's milk cheese from Pasturo in the Lombardi region of Italy.” Markoff calls it a “cult classic” and says it has been and remains one of her favorites. ![]() Her first creation became the Taleggio Truffle, called the Rooster, which has Taleggio cheese, walnut, Madagascar Vanilla, and 66 percent dark chocolate. “Those acidity and dairy notes can work with the chocolate in the ganache,” she said. ![]() She thought it was interesting that the courses came in succession but “never on the same plate.” Markoff started off making pairings of the two but then decided to try and put cheese in the chocolate itself. Markoff had been interested in a chocolate and cheese pairing because of her culinary training in Europe, especially in France, where the cheese plate follows the dessert. ![]()
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