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Our Favorite Bars

Chocolate + cheese is a pairing made in heaven, and these bars are some of our go-tos when we’re looking for a sweet accompaniment to match with our favorite fromage. 

Pump Street Oat Milk 60% Bar

Cinnamon, fudge, porridge, sweet cream

Origins: UK; Ecuador

Pair with: Piquant cheeses (like older Pecorino, Manchego DOP, or Mahón DOP

Raaka Pink Sea Salt Bar

Brine, maple, red fruit

Origins: New York; Bolivia; Dominican Republic

Pair with: Aged gouda styles

Fine & Raw Mesquite Bar

Earth, campfire, tropical fruit

Origins: New York; Ecuador; Ghana

Pair with: Washed rinds; Iberian thistle-rennet sheep’s milk cheeses (like Zimbro or Torta del Casar)

Taza 85% Dark

Malt, mushroom, blueberry, walnut

Origins: Massachusetts; Bolivia

Pair with: Earthy tomme

Dandelion 70% Kokoa Kamili Bar

Green grapes, sourdough, lime

Origins: California; Tanzania

Pair with: Fudgy blue cheese

Nathan Miller Chili + Streusel Bar

Aleppo pepper, cumin, dulce de leche, dried apricot

Origins: Pennsylvania; Peru

Pair with: Extra-milky bloomy rinds (like La Casera Camembert di Bufala)

Olive & Sinclair Salt & Pepper Bar

Heat, molasses, saison

Origins: Tennessee; Ghana

Pair with: Pimento or Pepper Jack

Linni Kral

Linni Kral is a writer, editor, activist, and friend living in Brooklyn, with past lives in Boston, L.A., and Chicago. Her writing has been featured in the Atlantic & Atlas Obscura, among others. She’s happiest in the company of cows, books, and groceries.

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