Traditionally, wine and cheese pairings have been staples of culinary connoisseurs. Recently, I have gotten into learning about artisan cheese. Surprisingly, there is a niche market out there for pairing coffee with cheese. The Pacific Northwest Cheese Project, an artisan cheese co-op in the U.S., has been one of the many contributors to this culinary endeavor. Coffee is tasted or 'cupped' much like wine is, involving the same amount of sophistication and technique among professionals. So, though it may seem repulsive at first, why not try coffee and cheese?

The other day, I tried some Peru Chanchamayo (coffee) with some Wisconsin Cheddar (cheese). The results were bewildering. The sharp notes of the cheddar melted perfectly into the tangy tangerine notes in the Peruvian coffee. It was like the two were made for each other. Cheese and Coffee may take a while to catch on in both the mainstream specialty coffee and mainstream artisan cheese worlds. But my personal experience gave me an idea to log away for the future.