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BEER AND CHEESE
Beer does indeed go with cheese!
Most cheese authorities agree that there are some eight different categories or styles in cheese. Let's examine each to see what beer types will complement them.
- Fresh, very soft cheeses are uncooked and unripe or barely ripened.
Some are very soft, even spoon able. Very soft cheeses include cottage cheese,
cream cheese and ricotta.
Beer match:These cheeses have low taste profiles and go well with more mellow beers,
wheat beer, or lagers.
- Soft, spread able cheeses, such as Camembert or Brie, have bloomy rinds.
Beer match:These go well with pilsners, pale ales, and porters.
- Semi-soft cheeses include many monastic cheeses and washed rind cheeses.
Good examples are Gouda, Havarti, Colby or Monterey jack.
Beer match:These go well with a more energetic beer as brown ales, amber ales, bitters
and Belgian pale ales.
- Semi-hard, sliceable cheese as Cheddar, Edam or Jarlsberg.
Beer match:Good sandwich cheeses go well with pilsners, extra special bitters and IPA’s.
- Hard cheese is very firm, grainy, cooked and pressed or grating cheeses as parmesan.
Beer match:Strong ale or doppelbock, stout or porter.
- Blue vein, marbled cheese, strong flavoured and crumbly, including Roquefort,
St. Gorgonzola, and other blues.
Beer match:Try stronger porters, stouts, and heavier dark beers, such as old ales,
and imperial stouts.
- Goat cheeses are usually a bit more flavourful than regular cheeses. Roquefort,
Romano and feta are good examples.
Beer match:Think IPA’s, brown ales, stouts and porters.
- Pasta filata are the stretched curd cheeses of Italy, such as mozzarella and provolone.
Beer match: They go well with Belgian wits, Bavarian whites, and heavier Bavarian wheat.
SIMPLE BEER AND CHEESE TASTING
This might be done rather simply by putting a good cheese board out, with samples of the cheese types. Allow your guest to choose from a wide-ranging beer selection. Guests can sip and sample across the board to explore all possibilities. Alternately, one might set a line of beer samples and then select cheeses to fit. These paired combinations are to be served one at a time. Cheese and beer are best sampled in ascending order of strength.
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