A successful combination of food and drink can create a real harmony of flavors.
And this is nothing new. For example, in Switzerland, combining coffee and cheese is a centuries-old tradition. In order to preserve the softness, texture and taste of the cheese, the Swiss used coffee grounds to wash it.
But it is not even necessary to look for examples that far. The combination of coffee and cheese is no stranger to us. Coffee at the breakfast table is a common phenomenon for almost all of us, and the breakfast menu is often not complete without a sandwich or an omelette with cheese, melted cheese, a bite; porridge flavored with yogurt or milk.
Below you will find some tips on how to combine coffee and cheese to dive even deeper into this world of flavors.
Traditional Lithuanian cheeses and coffee
Due to its moisture, goat's or cow's milk cheese will go well with fruitier coffee, so the best companion for these cheeses, as well as other short-aged cheeses (ricotta, brie, gauda, milk chevre, buffalo milk mozzarella, Camembert, Neschatelle, Kolbis), is a light roast or filtered coffee, because only when roasted in this way does it retain its fruity, floral aromas. A stronger roasted coffee (thicker, more bitter) will probably overshadow the mild palette of these salty flavors.
An interesting combination will be bitter espresso with cow's or goat's milk cheeses. Only in this case, we recommend sweetening the suris with honey or jam. If you don't have the opportunity to make espresso at home, you can safely replace it with coffee brewed with a mocha machine.
Strongly flavored cheeses and coffee
If the cheese is matured for a longer period of time (e.g. Brie or Camembert) and has a thicker layer of mold, medium-roasted roasted or filter coffee (nut, chocolate, caramel aromas) is more suitable to complement its taste.
Spicy cheeses (cheddar, elemental, appenzel, gruyere, manchego) are also more suitable for stronger roasted coffee.
Salty "stinks" with the most intense taste and aroma (Roquefort, Stilton, long-maturing asiago, Parmesan, Gouda, etc.) will be subtly complemented by coffees with the strongest taste: dark roast, intense, rich and bitter.
Flavored cheeses and coffee
When choosing cheese with additives, we suggest combining it with medium-roasted roasted or filter coffee. This rule applies to both sweetened and salted cheese, so even after pouring jam on a simple piece of cottage cheese, feel free to drink it with a sip of medium-roasted coffee.
For dessert : we highly recommend trying the combination of ricotta cheese and coffee. Sweeten this cheese with honey, chocolate chips, or spread ricotta with jam on toasted sandwich bread. Drink medium roast coffee.
How to taste?
First, bite off some cheese, chew it, and just before swallowing, take a sip of coffee. At that moment, the flavors of cheese and coffee begin a graceful duet. To experience its full power, avoid sweetened and bleached coffee.
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