Bushra Griffith
Sake, an alcoholic drink made from fermented rice, has become increasingly popular in the Western culinary scene. Its versatility means it can be paired with almost anything, from sushi to spicy food and desserts. One popular pairing is sake with cheese and charcuterie. Despite seeming odd to some at first, the amino acids and peptides in both sake and cheese create a complex, umami-rich taste when paired together. The aroma from the fermentation process of both items also creates a similar aroma, acting as a bridge between the two. Harder cheeses go best with smooth, full-bodied sakes, while softer cheeses pair well with light, crisp varieties. For example, fresh goat cheese can be bright, tangy, and rich, and its subtlety can be complemented by junmai ginjo, a classic style of sake that is easy to drink and slightly fruity.
| Characteristics | Values |
|---|---|
| Cheese type | Fresh, semi-hard, hard, white mold, blue mold, washed-rind |
| Fresh cheese examples | Mozzarella, Ricotta |
| Semi-hard cheese examples | Cheddar, Gouda |
| Hard cheese examples | Manchego, Parmesan |
| White mold cheese examples | Brie, Camembert |
| Blue mold cheese examples | Gorgonzola, Roquefort |
| Washed-rind cheese examples | Époisses, Mont d’Or |
| Sake type | Junmai, Honjozo, Junmai Ginjo, Ginjo, Junmai Daiginjo, Daiginjo |
| Sake characteristics | Fruity, dry, rich, smooth, aromatic, sweet, earthy, nutty, rustic, aged, layered complexity |
| Sake temperature | Warmed, chilled |
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What You'll Learn
- Fresh cheeses like mozzarella and ricotta go well with fruity sakes
- Semi-hard cheeses like cheddar and gouda pair well with rich, dry sakes
- Hard cheeses like manchego and parmesan are complemented by rich, smooth sakes
- White mould cheeses like brie and camembert are enhanced by nutty sakes
- Blue mould cheeses like gorgonzola and roquefort are a good match for rustic sakes
Fresh cheeses like mozzarella and ricotta go well with fruity sakes
Fresh cheeses like mozzarella and ricotta are the purest form of cheese. They vary in texture from soft and creamy to crumbly, and their flavour tends to be simple with a nice acidity. This type of cheese pairs well with refreshing fruity sakes that have a touch of citrus. For instance, Fukuju "Blue" and Dassai "45" are recommended as good pairings for mozzarella burrata salad.
Mozzarella and ricotta's fresh, creamy texture and subtle flavour are enhanced by the crisp, fruity notes of a refreshing sake. The acidity of the cheese is brought out by the sake's sweetness, creating a harmonious flavour profile. The high water content in fresh cheeses also makes them a good match for the lighter, more delicate characteristics of fruity sakes.
The versatility of sake means it can complement or contrast with the cheese, depending on the specific variety and profile. For instance, a mozzarella burrata salad pairs well with a fruity sake, while a fresh slice of mozzarella may be overpowered by an unfiltered nigori sake, which is creamy and fruity.
When pairing fresh cheeses with sake, consider the texture and flavour of the cheese, as well as the specific characteristics of the sake, such as its dryness, acidity, and fruitiness. The right combination can elevate the dining experience, bringing out the best in both the cheese and the sake.
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Semi-hard cheeses like cheddar and gouda pair well with rich, dry sakes
Sake is a versatile drink that can be paired with a variety of foods, including cheese. While wine and cheese is a classic combination, the high acidity and tannins in wine can sometimes overpower the flavours of the cheese. Sake, on the other hand, has a lower acidity and no tannins, making it a better companion to cheese.
Semi-hard cheeses like cheddar and gouda have a firm and springy texture, with less water content than fresh cheeses. They undergo an average ageing process, which gives them a profound umami taste while retaining the flavours of fresh milk. This makes them a perfect match for rich and dry sakes with umami-blended complexity. The Tengumai "Junmai" and Kenbishi "Mizuho" are recommended pairings for these semi-hard cheeses. The dryness of the sake and the umami flavours complement the sharpness of the cheese, while the sake's full body and smooth texture balance the cheese's creaminess.
The unique flavour profile of sake is due in part to the presence of lactic acid, which arises from the fermentation process and adds notes of cream and buttermilk. Similarly, during cheese making, lactose in milk converts to lactic acid, creating delicious flavour compounds. This shared characteristic makes sake and cheese a harmonious pairing, with the potential to enhance each other's savoury, salty, and creamy notes.
The serving temperature of sake also plays a crucial role in the pairing experience. Warming sake can unlock new flavours and intensify certain characteristics, such as sweetness and umami. Therefore, experimenting with different serving temperatures can lead to intriguing flavour combinations when paired with semi-hard cheeses.
In conclusion, semi-hard cheeses like cheddar and gouda pair exceptionally well with rich, dry sakes. The interplay of flavours and textures between the cheese and sake creates a delightful sensory experience, making this pairing a must-try for food enthusiasts.
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Hard cheeses like manchego and parmesan are complemented by rich, smooth sakes
Sake is a versatile drink that can be paired with a variety of foods, including cheese. The drink's growing popularity among international sommeliers has led to an increased interest in the pairing of sake and cheese.
Hard cheeses, such as Manchego and Parmesan, have a firm texture and a sharp taste. These cheeses are aged longer than other varieties, resulting in a very low water content that may be as low as 30%. The dense texture of these cheeses can be crumbly or granular. When paired with rich and smooth sake, the drink rounds up the overall flavour, creating a balanced and umami-packed finish.
The recommended sakes to pair with hard cheeses are Nanbu Bijin “Shinpaku” and HEAVENSAKE “Konishi” Junmai 12. These sakes will enhance the savoury notes of the cheese, resulting in a harmonious combination.
The versatility of sake is further highlighted by its ability to pair well with other types of cheese. Fresh cheeses, such as mozzarella and ricotta, pair excellently with refreshing and fruity sakes. Semi-hard cheeses like cheddar and gouda are complemented by rich and dry sakes. White mould cheeses, including brie and camembert, go well with layered and nutty sakes. Blue mould cheeses, such as gorgonzola and roquefort, are enhanced by rustic or dried fruit-flavoured sakes.
Additionally, sake's serving temperature plays a crucial role in the pairing process. Changing the temperature of sake can significantly alter its flavour profile and acidity, allowing for multiple experiences with a single bottle. Warmed sake, in particular, pairs well with ham, as the heat melts the fat and unlocks its flavour.
The art of pairing sake with cheese involves finding the perfect balance between the two, creating a unique sensory experience that enhances the flavours of both elements.
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White mould cheeses like brie and camembert are enhanced by nutty sakes
Sake is a versatile drink that can be paired with a wide variety of foods. It is an alcoholic beverage made from polished and fermented rice and has been a central piece of Japanese culture and cuisine for centuries. It has a smooth mouthfeel and a clean, sweet taste. Sake contains lactic acid, which is an important element in the making of cheese, and pairs naturally well with it.
White mould cheeses like brie and camembert are rich and buttery. They have a very soft texture and a long, creamy finish with earthy or mushroomy notes. This category involves the addition of white mould cultures, which cause the development of a white rind on the outside. These cheeses pair well with sake that has a layered complexity and a hint of nutty essence.
The nutty flavour of the sake enhances the earthy and mushroomy notes of the cheese. The sake also helps to bring out the creamy texture of the cheese. The two flavours come together to create a harmonious pairing, with neither one overpowering the other. The right sake can bring out the lactic aspect of the cheese, creating a rich and indulgent experience.
When pairing white mould cheeses with sake, look for options that have a layered complexity and a hint of nuttiness. Some recommended sakes for this pairing include Kubota “Manju” and Izumo Fuji “Ancient Shrine”. These sakes will enhance the flavours of the cheese and create a delightful sensory experience.
The beauty of sake is that it can be served at a range of different temperatures, making it highly versatile when paired with food. Experiment with serving temperatures to find the perfect pairing for your cheese. Remember, the key to a successful pairing is to find a sake that enhances the flavours of the dish, creating a harmonious sensory experience.
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Blue mould cheeses like gorgonzola and roquefort are a good match for rustic sakes
Blue Mould Cheeses and Rustic Sakes: A Match Made in Heaven
Blue mould cheeses, such as the classic Gorgonzola and Roquefort varieties, are a wonderful match for rustic sakes. This pairing is a delightful fusion of flavours, textures and aromas, creating a unique sensory experience. Here's why blue mould cheeses and rustic sakes are a perfect duo:
Complementary Flavours and Aromas
Blue mould cheeses, with their salty, pungent and nutty notes, beautifully complement the rustic characteristics of certain sakes. The mould cultures (Penicillium) in these cheeses lend a distinctive aroma and flavour that pairs harmoniously with the rustic notes in sakes like Shichida "75" and Suehiro "Gensai". The salty and nutty hints in the cheese enhance the sweetness and umami flavours in the sake, resulting in a well-rounded taste experience.
Textural Contrast
The creamy, crumbly texture of blue mould cheeses provides a delightful contrast to the smooth, full-bodied mouthfeel of rustic sakes. This textural interplay adds depth and interest to the pairing, ensuring a satisfying sensory journey.
Enhanced by Ageing
Aged sakes develop complex flavours and aromas that can stand up to the strong, distinctive character of blue mould cheeses. The ageing process intensifies the savoury, brothy notes in the sake, creating a deeper flavour profile that matches the intensity of the cheese.
Sweetness Elevates the Pairing
A touch of honey or other sweet elements can take this pairing to the next level. The addition of honey enhances the salty-sweet dynamic between the blue mould cheese and rustic sake, creating a delightful contrast that highlights the best qualities of both.
Temperature Matters
Experimenting with the serving temperature of sake can also influence the pairing experience. Warming rustic sake can further unlock flavours and aromas, intensifying the sensory journey. The warmth can also enhance the perception of sweetness and umami, making the pairing even more captivating.
In conclusion, blue mould cheeses like Gorgonzola and Roquefort are ideal partners for rustic sakes. The combination showcases the versatility of sake and its ability to enhance and elevate the flavours, aromas and textures of these distinctive cheeses.
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Frequently asked questions
Fresh cheeses like mozzarella and ricotta pair well with fruity sake.
Semi-hard cheeses like cheddar and gouda pair beautifully with rich and dry sake.
Harder cheeses like Manchego and Parmesan go best with smooth, full-bodied sake.
