Swirled into Cheese
It’s old news that putting something sweet in cheese (cranberries, for example) lifts the flavor through the roof. But chocolate is too sweet, surely? British supermarket chain Tesco didn’t think so, rolling out the chocolate whirl (59% white Stilton, 11% Belgian chocolate) in 2007. The Michigan State University’s chocolate cheese confection goes for a more fudgy, cheesecakey consistency.