Caitlin and Kevin have insatiable appetites for delicious cheese/beverage combinations and they are out to try them all. Today they share some basic tips for pairing beer and cheese, just in time for your St. Paddy’s Day festivities.
BEER ME
Beer and cheese. The perfect pairing? Potentially. Better than wine and cheese? Undeniably, and we aren’t just saying so because St. Patrick’s Day is on the horizon. A wise man once told us that cheese and beer are the same: both are made from grass processed by animals for our (delicious) consumption, and both are ancient methods of preservation. If you’re unconvinced, try this mental exercise: Think of your favorite cheese, and the creamy rich texture that coats your mouth. Then imagine a glass of crisp, lightly effervescent, golden-brown lager. There, now you get it.
BEST BETS: TIPS FOR CHOOSING BEER AND CHEESE
When pairing cheese and beer, it’s important to stay away from super hoppy beers. You may love that eye-watering Double IPA, but it’ll overwhelm any cheese you want to munch with it. Stay closer to the malty side of the fence: Stouts, bocks, ambers and pilsners. Stouts and porters are particularly cooperative, as their roasty-toasty character works well with many cheeses.
On the cheese side, go for cheese that will stand up to your beer. Delicate cheeses are easily overwhelmed, so you wouldn’t pair these with anything too intense. Texture-forward cheeses, such as Fromager d’Affinois or a triple crème can get lost against even the mildest of beers. Instead, think alpine-style, washed-rinds, and thistle rennet options – in other words, stuff with serious flavor.
WHAT WE LOVED
Alpine cheese, such as Comte or Gruyere (cave-aged for sure), pairs well with a rich Stout. The roasted character of the stout, which can frequently have notes of chocolate or coffee, marries perfectly with the sweet, caramelly, cooked milk of an alpine cheese. This weekend we tried a few new beer and cheese combos. Our favorite pairing was Spring Brook Tarentaise with Two Brothers North-Wind Imperial Stout, the fruity American alpine mixed delightfully with the clean notes of the Stout. And for a truly seasonal treat, you can’t do much better than our new, limited edition Cavemaster Reserve Across the Pond. It’s washed in stout, so beer is its natural companion – get it while it lasts!
The best thing about beer is that it’s a wonderfully forgiving accompaniment, so DO try this at home. As long as you take care to match flavor intensity odds are you’ll have a delicious duo. Throw some cured meats, olives, nuts or dried fruit alongside, and dinner is served.
Caitlin Griffith is a cheesemonger at our Bleecker Street store, and in a few months she’ll boast a MA in Food Studies from NYU. Things she enjoys in excess: wine, radishes, list-making, garlic, and salt water.
Kevin Brooks is head monger at Bleecker Street and also shares his merchandising expertise in Murray’s Kroger outposts. His iPod is full of metal, and his brain is full of thoughts on beer, burritos, and Settlers of Catan.
