Coffee & Cheese?! But, of course, dahling!

Eric Nyman and Jeff Kohnke joined us on a Saturday morning to partake of a coffee and cheese pairing. A number of satisfied 'tasters' went away with a new appreciation of the changes food can bring to a beverage. We have now paired cheese with wine, beer, tea and coffee. We have been serving the Geneva Lakes Coffee beans on our menu since early this year. We serve coffee in the French Press from Bodum.  Pairing cheese with coffee is not so difficult when the roasters provide you with flavor notes. For example, crisp acidity or citrus notes may often equate to a sauvignon blanc - read "pair with goat cheeses or creamy cheeses with fruity finishes."
Ethiopia Yirgacheffe - paired with Cyprus Grove Chevre Purple Haze. Light and a bit acidic, this would make a great accompanying beverage to a bagel slathered with the wonderful soft, herbal goat cheese.
Next, Costa Rica Fruta de Oro - aroma of cocoa, flavor notes of cinnamon and caramel, mild acidity and full-bodied smoothness. A great breakfast bean, full, flavorful and delicious with the nuttiness of Pleasant Ridge Reserve!
And, finally, Guatemala Huehuetenango - described as having bright notes of blueberry and apricot, with a finish of chocolate. This bean is all about dessert, so how about a little mouthful of Raspberry or Espresso Bellevitano. 

Thanks so much to Eric and Jeff! They've already said they'd come back and give us another go, so look for another pairing in 2nd quarter, with totally different cheeses!

Laura