Coffee And Cheese Pairing: The New Pair On The Block

Playing around in the pairings world is enjoyable. A successful pairing of food and drink brings together diverse flavours in harmony and highlights complementing qualities, creating an engaging sensory experience. When it comes to cheese, the second-favorite dairy product in the market, speciality coffee offers a fun place for flavour mashups. Cheese is excellent for balancing the acidity of coffee due to its high fat content, hefty weight, and general creaminess. 

In order to combine coffee and cheese well, you must first comprehend your product. See how tastes and sensations change when the cheese and coffee are joined by carefully sampling the distinctive flavours of each cheese and cup of coffee. A successful match will highlight these initial sensations while also creating a new flavour experience. 

Although it's not a common combination, these types of cheese go very well with coffee. Why not serve cheese and coffee for breakfast? Cheese is the ideal protein-rich dish. Instead, provide a cheese course with coffee or espresso after the meal. 

Barely Buzzed 

What cheese goes better with coffee than one covered in coffee grounds? Coffee grounds and lavender are applied to the rind of Barley Buzzed. With the taste of coffee and the cheddar-like cheese, the lavender buds provide a subdued flowery aroma that is surprisingly pleasant. Because the coffee coating the rind is ground to a fine, velvety texture, the rind is entirely and deliciously edible. 

Aged Gouda

The older the Gouda is, the better it is for mixing with coffee. The sweet, caramelised flavours of aged Gouda may complement and stand up to the strongest cup of coffee. It resembles combining coffee and sweet and salty caramel candy. Between two months and five years, gouda ages. If you go to your nearest cheese shop, you might find Gouda in a variety of ages. 

Piave Vecchio 

Italian cheese called Piave has a flavour that is similar to a distant cousin of Parmigiano-Reggiano. The flavour is fruity, nutty, and slightly sweet. The texture is a little bit softer and smoother than Parmigiano-Reggiano after being aged for roughly a year. 


It's like serving a bowl of cream with coffee when eating premium ricotta, which has a flavour that's just a little bit sweet. Ricotta can be served as a coffee and dessert by adding honey or chocolate shavings on the top, or by spreading jam and ricotta on toast. 


A slightly sharp piece of cheddar pairs perfectly with the little bitter bite of coffee and espresso. The combo is made even better by the nutty qualities of some cheddars. A few months or a few years can be used to mature cheddar. The flavour of the cheese gets more nuanced and powerful as it ages. 


Similar to serving dessert with coffee, serving this sweet Norwegian cheese (pronounced yay-toast) is a natural pairing. whey is cooked down gradually until the milk sugars caramelise to create cheese. Gjetost really has the appearance and flavour of a sizable square of caramel.