Matthew Rose advises that you'll get something akin to a dessert when matching nuttier kinds of mountain- and alpine-style cheeses with caramel. To Rose, this savory-and-sweet pairing reminds him of pecan pie and almond croissants.
These cheeses are gently warmed in the cheesemaking process that bring out nutty and roasty flavors in the matured wheels. This warm, earthy flavor is one that can play well once you invite caramel onto the culinary scene.
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