I thought I'd give you a short little gem today. Something a little different, but still with that good old food love that you've come to expect. Now hands up who's heard of cheese and wine? Of course you have, people have whole parties dedicated to the stuff, but cheese and coffee? Not so much.
Now hang on, before you go 'eh?' Just read on and give me the benefit of the doubt first. It's pretty darn good and something the Brazilians have been doing forever. And seeing as they produced Gisele, well I think they know what they are talking about when it comes to darn good stuff.
If your a Londoner you may have heard of the very small chain of coffee shops called Notes. It's a bit special as it is also its own roastery, meaning unlike most coffee shops, Notes, grow, roast and then sell their coffee. Yes grow even, as Fabio Ferreira, the owner, has a family run coffee plantation in Brazil.
They have just launched a coffee and cheese masterclass where a small group will for about an hour learn, taste and compare cheese and coffee pairings. It's all very similar to these wine and cheese tastings, just less boozy.
I'm quite a coffee purist, I take it black and I grind and filter my own beans at home, so in the name of research- obviously- I popped down to do some tasting. Now I'm not going to bombard you with information, just enough so you can start pairing right away. Let's go!
If you look at your coffee pack, it'll usually give you some description of some kind, a bit like wine no less- "Fruity" or "Tangy" maybe even the words "Hints of caramel". These are the words you need to look out for.
If you love a creamy cheese, then go for a fruity kind of coffee. Look out for words such relating to sweetness and different fruits. Just remember Fruity and creamy.
We sipped on Notes Don Mayo coffee from Tarrazu in Costa Rica with a good hunk of Cornish Yarg.
And yes, where I'm concerned, it was great big hunks indeed.
So Coffee and Cheese eh? Well?
It actually works really well. But it is it any wonder, I mean we have a cheese board at the end of a meal and usually a coffee too, so there has to be some logic behind it.
Black coffee can be very rich and even a little bitter, so the cheese cuts through this and adds that creaminess that say milk does to a latte. Makes sense.
After a while we moved onto the Finca Pantanal Coffee from La Paz in Honduras, paired with a Cotherstone Cheese from Durham. This cheese has a little sourness to it, so goes well with sweet coffees. I'd look out for words like "lemon" too on the coffee pack.