Cheese has developed diverse flavors throughout history, combining ingredients, climate, craftsmanship, fermentation, and aging. Its complex aroma and taste can be layered when paired with other foods and drinks. Let's explore the secrets behind the harmony of flavors that cheese creates. In Vol.29 of the tea subscription "TOKYO TEA JOURNAL," we transform delicious cheese into an exquisite dish with minimal effort. Here are some recommendations from chef Tama Nakagawa and our editorial team.
Introducing... Tama Nakagawa
Chef Tama Nakagawa, who shared wonderful fruit stories and recipes in Vol.25 of "TOKYO TEA JOURNAL," recommends combining seasonal fruits with cheese for both appetizers and desserts.
Figs with Blue Cheese
For appetizers or starters, try pairing seasonal figs with blue cheese. The mild sweetness of figs, with little acidity, balances the salty blue cheese. For a dessert option, combine the light figs with fresh cheese like mascarpone. (Nakagawa)
Shine Muscat and Mozzarella Salad
Shine Muscat, a particularly sweet autumn grape, pairs wonderfully with mozzarella cheese, known for its milky richness and subtle acidity, creating a luxurious salad. Tear the mozzarella into bite-sized pieces and toss with salt and olive oil. (Nakagawa)
Caramel Cheese Toast
"Gjetost," now found in import food stores, is made by simmering goat's milk whey with cream. Also known as "caramel cheese," it has a rich, sweet-and-salty flavor reminiscent of salted caramel. While delicious on crackers, toasting it with bread enhances its sweetness, making it addictively good and perfect for breakfast. (Editorial team)
Mozzarella Cheese with Umeboshi Paste
Mixing mozzarella cheese with umeboshi (pickled plum) paste creates a refreshing side dish. Mash sweet umeboshi into a paste and mix with torn mozzarella. If using saltier umeboshi, use a smaller amount for balance. (Editorial team)
Cream Cheese with Bonito Flakes and Soy Sauce
Cream cheese blends well with Japanese ingredients. Simply mix diced cream cheese with bonito flakes and soy sauce for a snack that pairs well with sake. The combination of cheese's richness with the umami of bonito and soy sauce creates a light yet deep-flavored dish, also great as a tea snack. (Editorial team) This interview is featured in Vol.29 of "TOKYO TEA JOURNAL".
