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Beer Loves Cheese … and so do we

Cheese and beer are just about the easiest thing to pair. Fine beers are as full of nuance and complexity as any wine. Do to the yeast fermentation of toasty grains, beer and cheese work together without fighting one another in our mouths with flavors of fruit, cream, and wheat. Robert Aguilera (GM of Formaggio Kitchen) and I have done several classes together with varied themes, the beer and cheese class is always one of the most fun, and most successful. For this particular class, pairing number 7 was my all time favorite. Enjoy.

1. Bergkase Andeer Cow milk - Graubunden, Switzerland

   Aged six months, and washed with secret herb,salt and wine mixture. A cheese that is the crossroads for many different cheeses coming from Italy, Switerland and Austria. Caramelized condensed milk flavors with an easy hazelnut finish.

   The Lost Abbey Avant Garde Ale - San Marco, California

   This beer is brewed by the Port Brewing Company in the "Biere de Garde" style traditional in Northern France. Flavors of biscuit, freshly baked bread and caramel dance through this easy drinking golden brew

2. Caprea Goat milk - Salerno, Italy

   The freshest goat's milk cheese form the Amalfi coast in southwestern Italy. Lemon and cracked wheat make this cheese ideal for wheat beers.

   Rubaeus - Great Rapids, Michigan

   From the Founders Brewing Company comes a unique wheat beer with fresh raspberries added in five different stages during the fermentation process.

3. Le Puits Brebis du Pont Astier Sheep milk - Auvergne, France

   Earthy, vegetal and creamy sheep's milk cheese aged 3 months in the shape of a water well. The strength in the cream flavor drives the pairing with the Brother Thelonious. Also, sheep milk is more readily available in the winter and spring in the south of France. Perfect for bridging the flavors between winter and spring.

   Brother Thelonious - Fort Bragg, California

   This beer is brewed in the Mendocino County brew Pub in homage to the great jazz legend Thelonious Monk. With a whopping 9%ABV this Belgium style dark strong ale is a jazzy one and every case sold converts to contributions towards jazz education, dig it.

4. Clandestine Sheep milk - Notre Dame du Lac, Quebec

   A washed rind sheep's milk cheese from our friends in Canada. Based on the Monestary tradition of cheese making, its yeasty flavor and mega sweet cream gives it the ability to soften high alcohol beers and present their delicate flavors.

   Allagash Curieux - Portland, Maine

   Aged in used Jim Bean barrels for 8 weeks this Belgian Tripel style ale gets its name from the French word for curious. Full of heady 10% ABV bourbon, vanilla, and coconut flavors.

5. Bleu des Basques Sheep milk - Pays Basque, France

   Sheep milk blue made from the same milk for making Roquefort, but in a Stilton style. This produces a biscuity, spicy and sweet blue cheese. It does hit the spot with the Caracole.

   Caracole - Falmignoul, Belgium

   Brasserie La Caracole is located in, Province of Namur, Wallonia in southern Belgium, and produces some of the best artisan beers in the region. Organic ingredients make this medal winner a must have for spiced orange blossom flavors and a chalky finish.

6. Gres de Vosges Cow Milk - Alsace, France

   Washed rind cow's milk made in the style of Munster, but with more cream.

   Orval - Belgium

   "Situated near Florenville, in the province of Luxembourg, south-east Belgium, in the immediate vicinity of the border with France, and not far from the Grand Duchy of Luxembourg." Where is this place?? Fermented three times with three different malts and two types of hops give it a balance of fruity flavor and dry bitter finish.

7. Vendeen Bichonne Cow Milk - Brittany, France

   Grassy, buttery and nutty cow's milk from the lush, sea-side pastures of western France.

   Hitachino Nest - Japan

   Fresh ginger root added to the mix before fermentation gives off sweetness, and lemony aromas and flavor, with a gingery kick. Hop and dryness is very subtle but sweet ginger and spice pop long into the finish.

8. Montrachet Goat Milk - Burgundy, France

   Pure, clean pasture and hay flavored at the cross over in seasons. This means that some cow milk does make it into the goat milk batches in the winter.

   Mackeson XXX Stout - London, United Kingdom

   A cream stout, dark and sweet with a light 5% ABV An old southern English style of sweet stout also known as milk stout, because it contains lactose, a sugar derived from milk.