Coffee and Cheese are two products that combine very well. The acidity of the coffee blends perfectly with the creaminess of the cheese and in this post we want to present you with winning combinations of both products that you can prepare both as an aperitif and as a dessert.

With the help of Poncelet Quesos and our team of tasters, we find the perfect mix and prepare 7 profiles for each of the products: chocolate, vinous, lactic, fruity, spicy, floral and exotic.

Are you ready to enjoy these gifts on the palate?

. CHOCOLATE PROFILE:

  • Coffee: Brasil Montecristo from the Cerrado Mineiro region with an SCA score of 81.5 and Natural process whose key descriptor is dark chocolate.
  • Cheese: Ireland Cashel Blue a cured cow cheese with a maturation time of 3 to 6 months and with semi-white paste.

. WINE PROFILE:

  • Coffee: Colombia Propus 286 from the Huila region with an SCA score of 88 and natural process.
  • Cheese: Murcia al Vino is a semi-cured Spanish goat product with a 45-day maturation period with pressed paste.

. LACTIC PROFILE:

  • Coffee: Colombia Omega Pro from the Huila region with an SCA score of 88.5 and the Lavado process.
  • Cheese: Francia Valançay a goat cheese with a tender maturation and a maturation time of one month and non-pressed pasta.

. FRUIT PROFILE:

  • Coffee: Colombia Mekbuda from the Huila region with an SCA score of 87.5 and a Wash process and notes of yellow fruit.
  • Cheese: Francia Comte Reserve,a cow cheese and aged for a long time (between 6 and 18 months). Cooked pasta. 

. SPICE PROFILE:

. FLORAL PROFILE:

  • Coffee: Kenia Gifted AA from the Kiambu County region and with an SCA score of 88. A washed process coffee.
  • Cheese: Italia Queso de flores It is a goat of tender maturation (15-18 days) and with partially pressed paste.

. EXOTIC PROFILE:

  • Coffee: Colombia Alzir 87 from the Huila region and with an SCA score of 88.25. A natural process coffee with a liquefied descriptor.
  • Cheese: Francia Epoisses, a cheese of cow of tender maturation (6-8 weeks) and of pasta not pressed.

07 April 2020
Categories: Profiles
Tags: coffee&cheese