I am considering creating a cheese that is sweet and creamy enough to counterbalance the bold flavors of chocolate and/or espresso. Sort of how cheesecake goes really well with raspberries or some other fruit to cut through the fattiness. I know that washing curds lowers the acidity of the cheese, but at what is too much washing. I know that you can add cream to the milk to make the cheese richer, but how much can you add? I want the cheese to be such rich, sweet, and creamy that without the intensity of the rind it would be too decadent. Any ideas, suggestions, comments, or smart remarks are welcome