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Accademia del Caffè Espresso is creating more and more connections and bonds with the territory.

Valentina Bini, Head Chef of Accademia, Nora Smahelova Coffee Education Leader and Stefano Zagni Brand Manager of Accademia have developed another innovative idea: a coffee cheese.

In collaboration with Berti, a local dairy produce company based in Tagliaferro, along the Via Bolognese route, a decidedly interesting product was designed for coffee tastings and gourmet pairings.

Berti made his experience available by advising on the type of cheese to start with, a semi-hard pecorino cheese and the best technique to produce it. The Accademia del Caffè Espresso team selected the coffee: a Kenya Bomu La Matunda, and the ideal extraction method, which would enhance aromas of wild berries and tropical fruits that go perfectly with the kind of chosen cheese.

The cheese, properly treated and subsequently left to rest to allow it to dry, finally reached the Accademia’s kitchen, ready for the in-house chefs to present and allow for the staff and visitors to enjoy.

Valentina studied the several combinations and it was tried in combination with cocoa, but also with sweet flavors such as strawberries, grapes, an onion-based marmalade, jams and nuts, so as to offer an alternative to a classic dessert and put this dairy Italian (caffeinated) product under the spotlight.