A.C.S. Certified Cheese Professional. ) of mine. Even my adventurous, food-loving heart balked at that combination. I believe the word "interesting!" came out of my mouth. Which, if one had listened carefully, actually would have registered as "icky!"
I am so ashamed.
Because, as I'm sure you can anticipate, blue cheese and rich coffee is the unlikely amazing duo.
I went for the big guns for this flavor pairing. No mild Cambozola and "Breakfast Blends" for this experiment. I opted instead for the punchy St. Agur blue matched with a bold Italian Blend coffee. Fortune favors the brave, I suppose, since I was well rewarded for my selections.
The creamy-sandy texture and lactic-pepper bite of the cheese, washed down with the deep toasty notes of coffee left a kind of smokey void on the palate. Flavors developed from a peat smoke to pipe tobacco, finishing with just a lingering hint of earthy animal.
All that from one bite of cheese and one sip of coffee.
Already I'm planning out my next coffee/cheese pairing with raw milk Manchego and a light Latin American coffee. A gooey washed-rind stinker with a fruity Ethiopian seems like an even bigger adventure. My breakfast horizons are, now, certainly much wider.