Why Do Coffee and Cheese Pair So Well?

August 2020 – Have you ever stopped to think why it’s so enjoyable to take an afternoon break and have a cup of coffee with a cheese bread fresh from the oven? Stars among Brazilians’ favorite ingredients, coffee and cheese have distinctive flavors that, when combined, offer an unusual and delicious gastronomic pairing. This combination is part of everyday life in many cultures around the world, including in Brazil.

“In Minas Gerais, for example, there is a custom of eating semi-cured or aged cheeses with coffee at certain times of the day, especially at breakfast and in the mid-afternoon,” notes Hellen Maluly, PhD in Food Science and consultant to the Umami Committee, the organization responsible for promoting the fifth taste of the human palate in Brazil.

According to the specialist, the reason for such success may be directly related to cheese, one of the ingredients in which umami taste—the fifth basic taste of the human palate—is present. “Umami is evident in many everyday foods, such as tomatoes, meats, mushrooms and, above all, cheeses, playing a key role in making this pairing happen,” Hellen explains.

“When mixed with coffee, the fifth taste softens sensations found in certain darker roasts, such as bitterness, or the acidity of coffees that undergo longer fermentation processes. Other compounds naturally present in the beans, such as polyphenols, can also cause a certain astringency, depending on their concentrations. However, the most interesting point is related to the increase in salivation triggered by umami. Saliva makes it easier for the aromas of both cheese and coffee to dissolve, extending flavor in the mouth and creating a perfect harmony between coffee and cheese,” she adds.

To heighten the experience, it’s worth choosing high-quality coffees and cheeses to improve this combination even more. Hellen also offers some tips: “Some blends made with Coffea arabica and Coffea robusta can be more bitter due to higher caffeine content and are excellent choices for stronger cheeses. Lighter cheeses, such as brie, camembert, or even fresh cheeses, pair well with coffees of the Arabica variety, as they are lighter and enhance sweetness—especially if served with aromatic jams made with orange peels and spices, for example.”

Shall we give it a try? It’s almost coffee time!

UMAMI

It is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste in the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. The two main characteristics of umami are increased salivation and the persistence of taste for a few minutes after ingestion. To learn more, visit www.portalumami.com.br.