Have you heard of wine and cheese, but what about beer and cheese?
Assembling a perfect cheese plate can be a bit tricky when the supermarket shelves have such different cheeses and liquor. But it looks like the cheese is always a gouda The idea when Google is looking for ‘cheese pairs’, which grows in the last month alone 139%, and suddenly looking for ‘beer pairs’, which also see 36% over the last month.
Dominique Delacour, Marketing Manager at Cambozola®, the UK, the original Blue Brie cheese, has divided the highest tips for cheese pairing not only with wine but also with beer.
“The well-assembled cheese plate usually has four main component-soft cheese, semi-hard cheese, hard cheese and blue cheese to provide a variety of textures and flavors. It’s a good idea to start from there and build alcohol pairs around the main cheese components. “
Cheese and drinks – pairs – Tough cheese
Think of Parmesan, Pecorino, Manchego and Cheddar.
The former three are more salty cheese and pack the perforation with each bite, which is why Delacour suggests that prosecco complements this choice perfectly. “The sweetness of Prosecco balances the salinity of the cheese, while the bubbling nature of the drink is nicely with the dense texture of Parmesan.”
Medium reds also work well (for example, rich merlo). This is due to the fine balance of wine tannins and the high fat content of hard cheeses. The combination of the two makes the wine taste more smooth and improves the fruit flavors of the wine. Delacour adds: “Reds, such as Merlot, also have moderate acidity that helps to clean the palate and cut through hard cheese, creamy texture.”
“An elderly cheddar requires bold red wine,” Dominique says. Cheddar has a lot of fat content that can cover the palate, which helps to smooth the tannins in stuffed red wines. Therefore, full -bodied wine needs a sharp cheese that has a strong taste to follow it. “Bold red wines, such as Cabernet Sauvignons or Malbec, are beautifully paired with Cheddar, because it has strong Umami memories that improve the fertility of wine to make it even richer.
“And if the beer is more of your bag, try the light allevat, because the bright Ale’s bright, Hoppinen’s bitterness should replace the sharpness of the cheddar.”
Cheese and drinks – pairs – Blue cheese
Blue-chated cheeses are Cambozola®, Montagnolo®, Stilton and Gorgonzola.
“These are washed soft, blue with blue, so work perfectly with beer, believe or not!” According to Delacour. He recommends trying blue -green cheese on Brigant, which is a sharp, Italian style lager. “It has a gently roasted taste and a touch of full-bodied, flower and fruity hops.” Typically, beers, especially with good carbonic acid, cleanse the palate by cutting the blue cheese rich and creamy structure. ”
An alternative option would be a tight beer, a kind of dark ale with moderate or high bitterness that fits well to balance the cream of blue cheese.
Delacour emphasizes that a delicious pair with Cambozola® Classic is a stack of noir, a dry, lightweight or medium-bodied red wine with complex cherry, raspberry and clues alongside silk tannins, which is at a contradiction with blue-fitting. He also points out that Montagnolo®, Premium blue vein and fine gray -ripened cheese, corresponds perfectly to Beerenauslese wines. “These vintage wines are exceptionally sweet due to their late harvest, so they work well with cheese such as Montagnolo®, subtle salinity.”
Cheese and drinks – pairs – In the middle of the cheese
‘Half-hard cheeses “are like Gouda and Gruyère.
Combine these with white wine with balanced acidity, fertility and touch of nuts. “If you are a white wine drinker, choose Chardonnay, which complements the cheese like Gruyère with its oak and slightly sour taste.” Delacour also suggests that Riesling balances the half -cheese beautifully because the acidity cuts the richness of the creamy texture of the cheese.
Cheese and drinks – pairs – Soft cheese
Soft cheese includes brie, ricotta and camembert.
These are creamy, greasy cheeses that spread nicely and usually with them, as well as the perfect choice with lighter red wine.
“Light red wine is a great option for soft cheese. The same pattern as full -bodied wine, pink acidity is usually higher and lower alcohol content to have a lighter taste, ”comments Dominique. “Soft cheeses have a high humidity and fat content that can make tannin wines tastes harsh, so when the pink is usually lower, the whole taste experience is much smoother.”
Pairing 101
Delacour shares the most important guarantees for designing complete cheese pairs:
- It doesn’t always have to be red wine, beer also works well, as well as white wine and fizz!
- Cheese and alcohol from the same country couple well
- The higher the acidity of the wine, the more it cuts fatty cheeses
- Sweet wines work well with strong and salty cheese
- Salty cheeses improve the wine body, reducing bitterness
Delacour concluded: “The golden rule is really to understand a couple of cheese and alcohol together, so take time to do research. The simple rule to remember is that light food and cheese pairs are very light with light wines and beer, while heavier cheese pairs are very darker and more complete with trunk wines and beer. The stronger the alcohol, the stronger (and stinker!) Cheese. “
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