Cheese dipped in coffee ‘hits the sweet spot’

FOR most gastronomes, the idea of pairing artisan cheese with anything other than a bottle of fine wine is unthinkable.

However, a British cheesemonger has decided to disrupt these culinary norms with a new cheese intended to be enjoyed alongside a cup of coffee.

The nine-month aged Gouda, called Swift Reserve, has been created harnessing flavours that supposedly pair best with a long black americano or espresso.

“At nine months, it is the real sweet spot. Rich, clotted cream dairy flavour, buttery decadence, but then also still containing a hint of sweet milkiness – like milk after your cereal – that works so well with coffee,” Edward Hancock, the founder of artisan cheesemongers Cheesegeek, which is behind the innovation, said.

“It is no different really from why cream or milk and coffee work well. The rich, dairy, creamy notes perfectly balance the bitterness and acidity of the coffee, developing this wonderful middle ground where some of the more subtle flavours can come out,” he added.

According to Mr Hancock, there are two ways to best enjoy the Gouda alongside your morning coffee.

“The first one – for the more cautious – is a bite of cheese to coat the palate, then sip of coffee, then repeat,” he says.

“The second option is to fork the cheese into the coffee and leave for about 35 to 40 seconds. The cheese will absorb the flavour of the coffee, but also release fats and oils into the coffee.

“This approach also leaves you with tiny bits of coffee cheese at the bottom of the cup once you’ve finished that are lovely. We recommend the coffee is a long black/black coffee and ideally berry forward.”

Swift Reserve is made by Hugh Padfield, a fourth-generation dairy farmer and cheesemonger, based near Bath.

“Our family farm tends a herd which is predominantly Friesian, with some Ayrshire, Shorthorn and Swiss Brown influence too,” Mr Padfield said.

“Working beautifully with coffee, the rich and creamy milk we can produce has a high butterfat content and a sweetness that balances the drier and darker notes of a roasted bean.”