It is well known that cheese and wine go well together. But did you know that you can also enjoy cheese with a good coffee?
The coffee and cheese pairing is still often unknown, yet it might surprise you. Indeed, coffee is a product rich in aromas that finds beautiful associations with savoury products. This sweet and savoury mixture can therefore be found at breakfast as well as at the end of a good meal.
To make this agreement brighten your taste buds, make sure you have associated the right coffee with the right cheese. In theory, you should accompany a strong cheese with a strong coffee and conversely a mild cheese with a lighter coffee. But in reality what counts is that the association pleases you!
A look back at the tasting coffee and cheese organised at Café Sati
At Sati we tried the taste experience around a tasting organised for our employees.
We had selected 6 cheeses from Maison Lorho in Strasbourg. This artisanal and fine cheese dairy is run by the couple Christelle and Cyrille Lorho, both Meilleurs Ouvriers de France Cheesemaker and Refiner.
Below are the 6 selected cheeses:
- Bleu de Sassenage: a blue cheese with a mild flavour, made from cow’s milk.
- Abbaye de Pierre qui Vire: a cheese that reveals cream and straw flavours with a hint of acidity.
- Mothais: a raw goat’s milk cheese with a white and slightly creamy paste.
- Camembert di Bufala con Tartufo: a rare, creamy, Italian-style camembert made with milk from Lombardy buffalo cows.
- Bethmale de Chèvre: a goat’s cheese with a fine, slightly orange rind with a white, compact and creamy paste.
- Mimolette Vieille: a cheese with a rough and irregular rind that reveals surprising aromas of caramel and even coffee.
To taste the different cheeses we chose Café du Congo, a pure Arabica that offers a balanced cup between acidity and bitterness. It is an intense, fruity and floral coffee.
During this exercise, which tested the taste buds of our employees, we asked them to rate each association and then to make a ranking.
Scores awarded following the Café du Congo – Cheese Association:
- 1st: Mimolette Vieille – 7,9/10
- 2nd: Bethmale de Chèvre – 6,9/10
- 3rd: Camembert di Bufala con Tartufo – 5,8/10
- 4th: Bleu de Sassenage – 5,6/10
- 5th: Mothais – 5/10
- 6th: Abbaye de Pierre qui Vire – 4,8/10
Of all the cheeses, the best association was awarded to the Mimolette Vieille. Its softness in the mouth brings out the aromas of coffee and is a good match for Café du Congo.
Finally, as far as the other cheeses were concerned, the notes were varied according to the tastes of each one. Some appreciated the balance brought by the Bleu de Sassenage while others preferred the freshness of the Bethmale de Chèvre.
Would you be willing to try the taste experience?