www.bayawe.com Mindful Living with Coffee

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CHEESE AND COFFEE PAIRING – PRACTICAL PART

Types of used cheese

  • “Old Holland”, a hard and dry cheese
  • A soft, 48% milk cheese
  • Radamer – Emmental, 45% milk
  • A smoked soft cheese
  • A hard cheese, covered with pepper
  • A hard cheese, covered with paprika
Photo by Monserrat Solis from Pexels

Used coffee

  • Light roast – coffee beans from Guatemala, wet processed, roasted in Kaffa, Finland. The coffee is sweet, fruity with berry tones
  • Medium roast – coffee beans from Chiang Rai, Thailand. Roasted by ‘Nowhere Coffee Roasters’, Thailand. Well-balanced coffee with some nutty tones
  • Medium-dark roast – coffee beans from the ‘Nine One’ plantation located close to Chiang Mai, Thailand. Roasted by ‘Farmstory House’, Chiang Mai, Thailand. The coffee has chocolate tones with nuances of tofu. You can feel a bitter aftertaste sensation.
Photo by Anastasia Zhenina from Pexels

Important

  • Cheese should be enjoyed at room temperature.
  • Coffee should be enjoyed at room temperature, between 40°C and 60°C (104°F and 140°F).
  • Taste the same coffee at the same time with 2 different temperatures.
  • Enjoy small pieces of cheese with long sips of coffee.
  • Between different cheeses use sparkling water to neutralize your tastebuds.

The information in the tables below describe my personal opinion. It’s what I discovered when I experienced various different coffee and cheese combinations.

coffee with cheese
Coffee and cheese pairing

Light roast

LIGHT
ROAST
TASTE AFTERTASTE FEELING
Hard, dry and heavy cheese Fruity Smooth, long and intensive aftertaste Nice balance of coffee and cheese. It’s my favorite combination.
Soft, 48% milk cheese Sweet Smooth and long aftertaste Interesting combination. Even though both are acidic, the result was more sweet.
Emmental, 45% milk Unpleasant Bad aftertaste Not the best combination
Smoked soft cheese Unpleasant Flat aftertaste Not interesting. The result is more unpleasant.
Pepper cheese Fruity Long aftertaste I got the best result with colder coffee.
Paprika cheese Flat Short aftertaste Nothing special

Medium roast

MEDIUM
ROAST
TASTE AFTER
TASTE
FEELING
Hard, dry and heavy cheese Hard to describe Long aftertaste Mixed feelings, it’s not a  good combination
Soft, 48% milk cheese Sweet Long, intensive aftertaste Very good result. One of my favorite combinations.
Emmental, 45% milk Nutty Long, smooth aftertaste Good combination
Smoked soft cheese Dark chocolate Long, intensive aftertaste Interesting result
Pepper cheese Strong coffee Some spicy tones One of the best results, the taste of coffee had been intensified.  
Paprika cheese Flat Short aftertaste Nothing special

Medium-dark roast

DARK ROAT TASTE AFTERTASTE FELLING
Hard, dry and heavy cheese Sweet Hazelnut, long aftertaste. Good combination
Soft, 48% milk cheese Little bit bright Short, flat aftertaste Not an  interesting combination
Emmental, 45% milk Goes to fruity tones Longer aftertaste Nice result, but the medium roast coffee has  a more interesting result
Smoked soft cheese Some nutty tones Short after taste Not interesting
Pepper cheese Flat Short after taste Not interesting
Paprika cheese Nutty Long after taste Interesting combination with a long finish
coffee and cheese pairing
Coffee and cheese pairing

Top 3 results

  • Pepper covered cheese with medium roast coffee
  • “Old Holland”(hard, dry and heavy cheese) with light roast coffee
  • Paprika covered cheese with medium-dark roast coffee

General result

  • Cheeses that are combined with spices such as pepper can increase the flavours of light and medium roast coffees.
  • Soft milky cheeses can be used as snacks to neutralize the taste buds during coffee cuppings.
  • To get interesting results,  I recommend to use dry, hard cheeses.
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