{"id":3138,"date":"2025-05-05T04:25:06","date_gmt":"2025-05-05T04:25:06","guid":{"rendered":"https:\/\/www.sutyo.com\/3-sweet-ways-cheese-is-turning-into-candy\/"},"modified":"2025-05-05T04:25:06","modified_gmt":"2025-05-05T04:25:06","slug":"3-sweet-ways-cheese-is-turning-into-candy","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/3-sweet-ways-cheese-is-turning-into-candy\/","title":{"rendered":"3 Sweet Ways Cheese is Turning Into Candy"},"content":{"rendered":"
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While people may be used to cheese in desserts like cheesecake or tiramisu, cheesemakers, chocolatiers and other confectioners are transforming cheese into delicious chocolates and caramels.\u00a0<\/p>\n

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\"Steve

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Steve Earthman photo credit Call Me Caramel<\/p>\n<\/figcaption><\/figure>\n

The past decade or so, we\u2019ve seen the popularity of sweet and savory foods in the US market. Steve Earthman, co-founder of Call Me Caramel<\/a> attributes the popularity of mixing sweet and savory things from the combination of bacon and chocolate. Earthman also points out that we\u2019ve had caramel and cheese popcorn for a long time as well.\u00a0 While a newer trend in the West, he notes that various cuisines in Asia have long been combining sweet, savory and umami tastes.<\/p>\n

Cheese, chocolate and caramel creations also mean collaborations, often between cheesemakers,\u00a0 chocolatiers, and other chefs.<\/p>\n

Chocolate Covered Cheese Truffles<\/h2>\n
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\"Quark

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Quark chocolates photo courtesy of Creamery of Pleasant Lane Farm<\/p>\n<\/figcaption><\/figure>\n

The Creamery of Pleasant Lane Farms<\/a> practically cannot keep their award-winning chocolate covered cheese truffles in stock. They are so popular, explained Jason Frye<\/a>, \u201c[w]e can order 10 dozen of them and they’ll be gone in a weekend.\u201d The truffles are made with their quark cheese, a German cheese spread, and chocolate from local chocolatier O\u2019Shea\u2019s Candies<\/a>.<\/p>\n

The truffles had a fortuitous beginning. The owner of O\u2019Shea\u2019s was on a keto diet and came across quark cheese which can be spread on bagels, waffles, etc. But since he was a chocolatier, \u201che had tried to mix in some sweet flavors,\u201d Frye said, and made a spread that tasted good. Initially, both companies thought they\u2019d sell it as a spread. However, Frye said it tasted a bit like a chocolate mascarpone.\u00a0<\/p>\n

But O\u2019Shea Candies \u201cdecided to roll and hand dip\u201d the quark, explained Frye, which was delicious and a hit with the customers. Frye said, \u201ccustomers just tore into them.\u201d\u00a0 So much so that they were complaining about the bigger boxes containing chocolate quark because they would eat 15 of them before even leaving Pleasant Farm. \u201cOh I don’t see how that’s a problem for me,\u201d Frye laughed.<\/p>\n

Now they have many flavors of chocolate covered quark truffles including peanut butter, turtle quark, and then mystery flavors of the week from birthday cake to strawberry.<\/p>\n

Quark is also used in a variety of other dessert dishes. Frye\u2019s wife developed a Chocolate Quark Mousse recipe<\/a>, which is available on the website, along with a German Cheesecake recipe.\u00a0<\/p>\n

Smokey Blue Cheese Truffle<\/h2>\n
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\"Lillie

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Lillie Belle Farms Smokey Blue Cheese Truffle<\/p>\n<\/figcaption><\/figure>\n

Thanks to a collaboration between award-winning Rogue Creamery<\/a> and Lillie Belle Farms<\/a>, smokey blue cheese truffles<\/a> exist in the world. They are honestly one of the most unique tasting truffles I\u2019ve tried; it\u2019s made from organic milk chocolate mixed with blue cheese, covered in toasted almonds.<\/p>\n

\u201cIt is like a tiny chocolate cheesecake with a smoked almond crust,\u201d said Lillie Belle Farms owner Jeff Shepherd. Each truffle is hand-rolled and hand-dipped. It\u2019s not too sweet but a bit more savoury than the average chocolate truffle (even with the milk chocolate).<\/p>\n

But the process of making the blue cheese truffles required a lot of experimentation and perseverance. In 2006, David Gremmels, president of Rogue Creamery, asked Shepherd if he could make a chocolate truffle with one of Rogue\u2019s blue cheeses. Shepherd responded, \u201cI have no idea. Give me your cheese.\u201d It took six months of experimentation with different ratios of ingredients, combinations, and more, and he said, \u201cWe made the world\u2019s worst truffles.\u201d<\/p>\n

Then one day it clicked for Shepherd. He liked a smokey blue cheese because of the smokiness and the salt content. On top of that, he decided to move away from using dark chocolate, even if that was what Lillie Belle Farms is best known for. Instead of using toasted hazelnuts, which gave the truffles too strong and bitter of a taste, he used toasted almonds. It just came together, he said. They started selling the truffles in 2007 and neither Rogue Creamery nor Lillie Belle have looked back.\u00a0<\/p>\n

It works on its own, but the truffles can be warmed up and then paired with green apple or pears. \u201cPeople like to pair it with wines, champagnes, warm baguette slices where it just melts into it like an adult Nutella,\u201d Shepherd said. (Lillie Belle also sells a spread version too).<\/p>\n

While some people may find blue cheese polarizing, the smokey blue cheese truffles are a hit. Both businesses sell the truffles, though Rogue Creamery sells them individually. Thomas Von Voorhees, Retail Manager and Ring Master at Rogue Creamery, noted that between their shop and the farmstand, they sold 2,160 individual truffles. \u201cIt’s one of our best selling items by a mile,\u201d Von Voorhees said. And that\u2019s accounting for the days they\u2019ve sold out since Shepherd works to keep them stocked.\u00a0<\/p>\n

On top of individual truffles, the truffles are available by the box and included in some of Rogue\u2019s past cheese club subscriptions. Agreeing with Earthman at Call Me Caramel, Von Voorhees explained, \u201cPeople just love salty and sweet together. They love it. It’s like the year that salted caramel took over the world.\u201d<\/p>\n

Cheese Caramels<\/h2>\n
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\"Call

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Call Me Caramel photo credit of Call Me Caramel<\/p>\n<\/figcaption><\/figure>\n

Co-founders Steve Earthman and Jessica Sennett established Call Me Caramel<\/a> in 2016. The concept came out of cheese pop up dinners that Sennett ran in 2015. As she talked with cheesemongers, many of the cheeses she found had tasting notes that included caramel. \u201cIt just seemed kind of silly that there wasn’t a cheese caramel,\u201d Earthman said. Sennett decided to make a quick version for dinner and it worked out well.<\/p>\n

They were still on the fence about it but after a holiday sale, they decided there was something there and were excited about founding the company. Right now, they have three flavors: Gruy\u00e8re AOP<\/a>, Prairie Breeze Cheddar<\/a>, and Carr Valley Smoked Gouda<\/a> but Earthman hopes they\u2019ll expand to ten flavors this year. In particular, \u201cour ultimate goal is to really make sure that we highlight local and regional dairy producers,\u201d Earthman says. They\u2019re working with a New York based cheesemaker and two North Carolina cheesemakers.<\/p>\n

It\u2019s important to work with cheeses that aren\u2019t too sweet, since that would defeat the purpose. \u201cWhat you’re looking for is something that can complement the different flavors that are found in the current cheeses that we’re using,\u201d Earthman says.\u00a0<\/p>\n

For instance, they knew they wanted to work with the Gruy\u00e8re AOP since it has a 900 year old history. \u201cBeing able to utilize [the Gruyere AOP] on our product is something that’s very important to us because it shows the standard of quality and care for the user,\u201d Earthman explains. While the cheese caramels are innovative, \u201cwe want to pay homage and respect to tradition and history.\u201d<\/p>\n

Earthman has seen their customers use the cheese caramels in several different ways. One customer told him that they had made a cheesecake by incorporating the caramels into the batter, and then drizzled melted ones on top. Others have used the caramels for fondue. For Halloween, one customer ordered them in bulk to make caramel apples.<\/p>\n

Ultimately, they are looking forward to working with new small businesses and helping to support one another. Earthman says, \u201cI think the pandemic shifted our view a little bit in that community is really important. Making sure that our successes are other people’s successes, and not just trying to grow for the sake of growing but really honoring the fact that we’re one of hundreds of 1000s of voices and wanting to lift those voices up with ours.\u201d<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

While people may be used to cheese in desserts like cheesecake or tiramisu, cheesemakers, chocolatiers and other confectioners are transforming cheese into delicious chocolates and caramels.\u00a0 \u00a0 Steve Earthman photo credit Call Me Caramel The past decade or so, we\u2019ve seen the popularity of sweet and savory foods in the US market. Steve Earthman, co-founder … Okumaya devam et “3 Sweet Ways Cheese is Turning Into Candy”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-3138","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3138","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=3138"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/3138\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=3138"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=3138"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=3138"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}