Playing with flavors and textures in the most varied combinations. Harmonizing is that and much more, and to begin, we invite you to try a different version of coffee with milk.
The art of combining flavors from different foods and beverages is one of the concepts of gastronomic harmonization. The most common, however, is to find menus harmonized with wine or special beer, but today's invitation is to savor unusual versions of two Brazilian passions: coffee and cheese!
Before experimenting with different coffee profiles with national and imported cheeses, barista Daniel Munari advises that consistency is needed when testing. According to him, there are two possible approaches: by the beverage's potency (intense or not) or by its sensory characteristics (sweet, bitter, acidic). "By potency, I suggest harmonization by similarity: the more intense the coffee (e.g., espresso), the stronger the cheese. This way, neither overpowers the other," he explains. If the chosen path is based on the beverage's sensory profile, the suggestion is harmonization by contrast. For example: saltier cheeses with sweeter coffees and sweet cheeses with acidic coffees. One combination that never fails is: for aged or salty cheeses, go for espresso; for fresh or soft cheeses, go for filtered coffee. According to the barista, these two combinations will always work. The flavor of espresso (or more intense coffees) balances with the equally intense flavors of these cheeses with a lot of personality, and vice-versa. "Lighter coffees go well with more subtle cheeses. It's interesting to do sensory experiments and opt for antagonistic flavors: sweet and salty, sweet and acidic," he advises.
This exercise of combining different types of coffee with cheeses will help you further build your sensory library. Tasting means pausing to appreciate what is being consumed. Each bite or sip should be carefully savored and lovingly analyzed.
Another exercise is to taste the coffee and cheese individually and only then in pairs: coffee then cheese, and then cheese then coffee, creating a triangulation in the appreciation of the combination. You will see that the sensations in your mouth will change!
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