Cheese and sake are both fermented products

Generally, cheese is made by adding lactic acid bacteria to raw milk to cause lactic acid fermentation, then adding a proteolytic enzyme called rennet to coagulate a type of protein called casein, then separating the water from the milk and adding salt and other ingredients to mature it.

Cheese is rich in amino acids that are produced by breaking down proteins. Sake, which is also produced by fermentation, is also rich in amino acids, so the delicious synergy is amazing! What's more, the amino acid methionine, which is found in large amounts in hard cheeses, helps liver function and helps prevent hangovers, so it's a combination that's full of benefits.

The various types of cheese from around the world

It is believed that cheese was born in Mesopotamia around 4000 BC and spread throughout the world. It is said that it first started when milk placed in the stomachs of livestock used as water bottles accidentally coagulated due to digestive enzymes remaining in the container. It is surprising that cheese-making is still popular in England, Italy, and France, where each produces several hundred different types of natural cheese.

Natural cheeses are divided into several types, including fresh, unaged (cream cheese, mozzarella, etc.), white mold aged (camembert, etc.) or blue mold aged (gorgonzola, etc.), and hard (mimolette, etc.) or semi-hard (cheddar, etc.) cheeses with low moisture content. Other popular types include washed cheeses, which are aged by washing the surface with salt water or wine, and chevre, which is made from goat's milk and has a unique flavor.

By the way, processed cheese is the main type that can be easily purchased at Japanese supermarkets, and is made from natural cheese. Because it is heat-treated, it does not mature and has the advantage of having a long shelf life. It has a relatively milder flavor than natural cheese and is easier to eat, so it may be more popular with Japanese people.

This cheese goes well with this sake

●For sake with a gorgeous aroma, such as ginjo sake, we recommend a mild-flavored white mold cheese such as camembert. Camembert is a versatile cheese that pairs well with any type of sake.

●For sweet nigori sake or sparkling sake, try combining cream cheese, mozzarella and fruit for a stylish drink.

●Hard cheeses such as Mimolette are perfect for full-bodied Junmai sake. Well-aged hard cheeses are like a lump of umami, and you can experience the amplified flavors.

●For Kimoto and Yamahai, gorgonzola and other blue cheeses are a great match. The milky taste and saltiness of the cheese are complemented by the rich, umami flavor of the sake.

●A combination that pairs well with aged sake is gorgonzola or a wash type sake. Strong flavors complement each other. Warm pure rice sake and a wash type sake are also recommended combinations to try.

The theory behind pairings is to pair light and strong flavors together. Sake and cheese go surprisingly well together, so it's worth giving it a try!

Writer/Sake Master Eriko Fujita
He has had the opportunity to broaden his horizons at a sake specialty store in Osaka, where he has encountered a wide variety of sakes and sake breweries. His favorite sakes are Akika and Oroku, among others. His hobbies outside of alcohol include collecting minerals and raising swallowtail butterflies.