Dill + Cheese
A good pairing. Cooks put them together in 157 recipes, and they share 107 flavor molecules: the top 21% of all ingredient pairs.
Do dill and cheese go together?
Yes. 157 recipes in our collection combine them, and they share 107 flavor molecules. That places them in the top 21% of every ingredient pair we score.
Why they work
They overlap on 107 flavor molecules: 38% of cheese's 285. Among the shared key aromas are 2-isopropyl-3-methoxypyrazine (earthy, pea) and methyl 2-methylbutyrate (apple, fatty).
What each one brings
dill
The herbal side. Herbal notes make up 14% of its labelled aroma molecules, against 6% for cheese. It carries 235 molecules cheese doesn't have.
cheese
The fruit. Fruity notes make up 26% of its labelled aroma molecules, against 11% for dill. It carries 178 molecules dill doesn't have.
Add a third ingredient
- Mustard: the best fit for both, top 2% of pairs with dill, top 11% with cheese.
- Fennel: top 1% of pairs with dill, top 24% with cheese.
- Feta cheese: top 12% of pairs with dill, top 4% with cheese.
- Thyme: top 2% of pairs with dill, top 16% with cheese.
Ranked by the average of its two pairing scores. Only foods used in at least 100 recipes are suggested.
Recipes with dill and cheese
Mostly mains: 98 of the 130 recipes with a course label are mains.
Can you swap one for the other?
Not really. Each has a lot the other lacks: dill has 235 molecules cheese doesn't, and cheese has 178 that dill doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
All 107 shared molecules
See every shared molecule grouped by chemical class, with key aromas marked, plus the 235 only in dill and the 178 only in cheese.
Dill and cheese questions
Do dill and cheese go together?
A good pairing. Cooks put them together in 157 recipes, and they share 107 flavor molecules: the top 21% of all ingredient pairs.
Why do dill and cheese taste good together?
They overlap on 107 flavor molecules: 38% of cheese's 285. Among the shared key aromas are 2-isopropyl-3-methoxypyrazine (earthy, pea) and methyl 2-methylbutyrate (apple, fatty).
What goes with dill and cheese?
Mustard is the best third ingredient: top 2% of pairs with dill and top 11% with cheese. Fennel and feta cheese also fit both.
What can you make with dill and cheese?
Mostly mains: 98 of the 130 recipes with a course label are mains. Common dishes include Cottage Cheese with Dill, Dill-icious Cheese Spread, Awesome Cucumber Dill Dip, Canapé Recipe – Potato Cake with Cream Cheese and Smoked Salmon.
Can I use cheese instead of dill?
Not really. Each has a lot the other lacks: dill has 235 molecules cheese doesn't, and cheese has 178 that dill doesn't. Treat them as partners, not stand-ins. This compares flavor only; texture, moisture and the job each does in a dish matter too.
Compare other ingredients
Ranks compare this pair with 20,000 random ingredient pairs on CompKitchen. Molecule counts are what the studies and databases we aggregate have reported for each ingredient: a measure of coverage, not a full census. How we score pairs
Cite this analysis
Compound Kitchen (2026). Compound similarity analysis: Dill vs Cheese. https://compkitchen.com/compare/dill-vs-cheese. Accessed 2026-11-05.
@misc{compkitchen_compare_compound_similarity_analysis_dill_vs_cheese_2026,
title = {Compound similarity analysis: Dill vs Cheese},
author = {{Compound Kitchen}},
year = {2026},
url = {https://compkitchen.com/compare/dill-vs-cheese},
note = {Accessed: 2026-11-05}
}
Methodology DOI: 10.5281/zenodo.19719459 · CC BY 4.0 · Citations are a request, not a requirement.