Here’s what to do with everything from Snickers to Starburst
If you’re stuck with an abundance of Halloween candy and cheese, you’re in for a treat. The two complement each other, but don’t let us tell you—let cheese experts do so instead.
Several of these pairings are tried-and-true consumer favorites from monger-led classes; so whether you love sweet-savory peanut butter cups or sweet-tart fruit chews, our pairing guide has something for you. Which is to say: Bring on the sugar rush.
Chocolate Pairings
Milton Creamery’s Prairie Breeze + Twix
Brooke Johnson, Cheesemonger at Morton’s Gourmet Market
Sarasota, Florida
“My current favorite cheddar is Prairie Breeze, so I paired it with Twix. The biscuit, caramel, and chocolate combination plays nicely with the buttery and slightly tangy profile of Prairie Breeze. The crunch and caramel make it a texture-lover’s dream with this cheese.”
Milton Creamery’s Prairie Breeze + Snickers
Erika Ponzo, Co-owner of Oh La Vache
Long Beach, California
“The aged, crumbly cheddar is a shop favorite. The caramel-y, salty sweet, and nutty notes go great with the actual caramel, peanuts and milk chocolate. The biscuit inside sort of acts like a nice easy cracker.”
Milton Creamery’s 4 Alarm Cheddar + Payday
Kimi Ceridon, Owner of Life. Love. Cheese.
Wakefield, Massachusetts
“Super-salty peanuts and extra-sweet nougat with a big, savory cheddar, smoky chipotle and the heat of those ghost peppers is like a Halloween party in your mouth!”
Mimolette + Kit Kat
Brandon Wood, Owner of The Cheese Parlor
Livermore, California
“[Mimolette is] a perfect seasonal cheese.”
Mimolette (12-month) + Snickers or Lou Whistle bar by Oregon Bark
Courtney Johnson & Tailor Kowis, Owners of Street Cheese
Seattle
“Mimolette (12-month) and either a Snickers bar or a Lou Whistle bar from Oregon Bark. Both combinations are mind-blowing: The candy’s nutty, caramel notes combining with the salty and butterscotch notes from the cheese will keep you tasting and thinking for a long time. 10/10!”
Cascadia Creamery’s Glacier Blue + Almond Joy
Lissa Knudsen, Cheesemonger at the Mouse Hole Cheese Shop
Albuquerque, New Mexico
“I’m gluten-free so I gravitate toward the gluten-free Halloween candy!”
Cowgirl Creamery’s Red Hawk + Reese’s Peanut Butter Cups
John Antonelli, Co-owner of Antonelli’s Cheese
Austin, Texas
“A fan favorite in our Halloween Cheese & Candy class, this pairing is all about texture and nostalgia. The washed-rind Red Hawk brings meaty, savory notes that echo the salt in peanut butter, while its luscious creaminess contrasts the candy’s snap of milk chocolate. Together they taste like a grown-up version of an Elvis sandwich, rich, salty-sweet, and totally decadent.”
Manchego (Aged Three Months) + Reese’s Peanut Butter Cups
Hebe Denis, Specialty Department Associate Team Leader at Whole Foods Market
Miami
“The sweet buttery richness and uncooked nutty flavors of a three-month Manchego make a rich and creamy complement to the peanut butter and milk chocolate in a peanut butter cup. The young Manchego has a slight acidity and fresh grassy notes that contrast the rich textures making this pairing a combination that delightfully dances in your mouth and keeps you enticed for more.”
Rogue Creamery’s Smokey Blue + Reese’s Thins Dark Chocolate Peanut Butter Cups
Mike Bowers, Owner of Bowers Cheese
Washington, D.C.
“Reese’s Thin Dark Chocolate Cup brings a smooth, sweet-salty peanut butter center wrapped in a thin layer of slightly bitter dark chocolate, leaving a roasted nut finish. The peanut butter rounds out the sharper blue notes, turning the smoke into something that tastes like slow-smoked cocoa nibs and candied bacon. The finish becomes salty, sweet, smoky, and deeply toasted, like a bourbon pecan pie cooked over wood flame.”
Candy Pairings
Marieke Gouda’s Mature Gouda + Candy Corn
Shannon Bonilla, Wisconsin cheese expert at Dairy Farmers of Wisconsin
Madison, Wisconsin
“The mature gouda develops butterscotch notes that the candy corn highlights. This pairing is united in a decadent, fudgy texture affinity.”
Stepladder Creamery’s Ragged Point + Hot Tomales
Brandon Wood, Owner of The Cheese Parlor
Livermore, California
“We do a [candy and cheese pairing] class every year and … we do [this pairing] every year because of its popularity. Holy smokes, it’s good.”
Cypress Grove Cheese’s Midnight Moon + Rolos
Brandon Wood, Owner of The Cheese Parlor
Livermore, California
“[It’s] off the charts.”
Cypress Grove Cheese’s Humboldt Fog + Lemon Starburst
Brooke Johnson, Cheesemonger at Morton’s Gourmet Market
Sarasota, Florida
“The lemon’s brightness echoes the acidity of the cheese. The sweet-tart balance is just right, especially when the cheese is slightly warm and oozy. The vegetable ash in Humboldt Fog is a perfect addition to any Halloween cheeseboard!”
Manchego + Kolsvart Raspberry Swedish Fish
Kyra James, Owner of Own Your Funk
Danbury, Connecticut
“I taught a class last year actually. The biggest hit from the class was Manchego paired with Kolsvart Raspberry Swedish Fish. It was like a membrillo alternative, providing a dark fruit sweetness and chewy texture to contrast the cheese.”
Fresh Chèvre + Sour Gummy Rings
Kyra James, Owner of Own Your Funk
Danbury, Connecticut
“One of my favorites and one I’ve enjoyed all year round is fresh chèvre and sour peach gummy rings. The sour notes of both the cheese and candy are canceled out in a way allowing for the sweet peach notes to compliment the tangy and bright flavors of the cheese.”
Cravero Parmigiano Reggiano + (Warm) Bit-O-Honey
Lissa Knudsen, Cheesemonger at the Mouse Hole Cheese Shop
Albuquerque, New Mexico
“[Again,] I’m gluten-free so I gravitate toward the gluten-free Halloween candy!”
Alana Pedalino
Alana Pedalino serves as Managing Editor of culture. Her work has been featured in Bon Appétit, Chicken Soup for the Soul, and more. She loves to write, cook, and kayak. Find her bylines at alanapedalino.com.
