A classic s’more — melty chocolate and gooey marshmallow sandwiched between two graham crackers — is a camping necessity. But what about a campfire treat for those of us with a savory tooth? A simple hot dog on a stick won’t do it when you’re craving the textural satisfaction of a s’more.
Enter the savory s’more, a concept that’s been seen a lot lately across, where else, social media. People are swapping graham crackers for buttery Ritz or including a ribbon of prosciutto in place of a square of chocolate. To find the best savory s’more combinations, I tapped Isabelle Brosen, the assistant manager of events and education and Murray’s Cheese.
“The key to a good s’more is perfect meltiness, so avoid using extra-aged cheeses that simply won’t break down the way you want them to,” Brosen says. Fresh cheeses, like a ricotta, or a lactic cheese like mascarpone, may also be too runny once warmed. Instead, begin by finding cheeses with both structure and meltability.
For a s’more that feels like Swiss winter
“This may be risque, but this option is inspired by my favorite, raclette,” Brosen says. Pair a square of the highly meltable raclette with a sea salt cracker and a slice of cured meat (Brosen recommends salami, sopressata, prosciutto, jamon, and even chorizo — just pick your favorite). The saltiness from the cracker, the creaminess of the cheese, and the meaty flavor of the cured pork make for the perfect savory bite. “Raclette is the king of melting cheeses, so I’d expect this to be a sensory delight,” Brosen says. If you can’t find raclette, she recommends reaching for a Morbier cheese, Fontina Val D’aosta, or Spring Brook reading (an American take on raclette).
For a s’more that emulates eating cheese on the Seine
Trade your graham crackers for a baguette and top the bread with a slice of Gruyere and your potato chip of choice (Brosen recommends a black truffle-flavored chip). The baguette is a sturdy vessel for the melted cheese and the addition of potato chips will provide crunch. “If you want to make it really decadent, you can throw on some pickle coins or a fun spread like onion confit or herbed mayo,” Brosen says. The pickles provide acid in what is otherwise a rich s’more. And if you really want to double down on the Gruyere flavor, you can swap out the baguette for biscuits made from Gruyere.
For a savory twist to the classic s’more
“Classic s’mores are very sweet, so for this one I’m channeling the pairing principle of ‘opposites attract,’” explains Brosen. That means taking all the elements of a traditional s’more — graham crackers, marshmallows, and chocolate — and adding a slice of salty blue cheese. Brosen suggests Roquefort, Stilton, or a Barnstorm Blue, and to use slightly bitter dark chocolate instead of milk chocolate. This will be a funky combination, ideal for people who love sweet with salty.
And fine, here’s a sweet s’more (yes, with cheese)
Brie may be one of the best cheeses for a s’more because while it will melt and become gooey, its rind and structure means that it will still hold its shape. Brosen likes pairing it with something sweet. “I’d recommend a super decadent triple cream brie with a strawberry rhubarb jam served on a chocolate biscuit,” Brosen says. The strawberry and rhubarb encapsulate the feeling of summer, the brie replicates the ooze-factor of marshmallow, and the chocolate biscuit provides bittersweet cocoa notes and holds the entire s’more together. Feel free to also swap the strawberry rhubarb jam for other summery fruit jams, like blueberry or cherry.
