Thought cheese matching was just for wine? Well, think again!
Tonight we had 4 Australian cheeses with quince paste and tasted/matched them with 4 international beers.
The cheese were (clockwise starting from back left):
Lochelien Brie from Victoria
Grandvewe Sapphire Blue from Tasmania
Woodside Edith Ashed Goats Cheese from South Australia
Pyengana Cloth Bound Cheddar from Tasmania
I matched the Brie with Emmerson’s Pilsner from New Zealand. I love the aroma of the New Zealand hops in this beer.The dryness and citrus flavour of the beer cuts through the richness of this creamy, french style brie.
Tripel Karmeliet is a perfect match for the Woodside ashed goats cheese. Hefeweizens also pair really well with goats cheese, particularly Chevre.
The salty, nutty flavour of the aged Pyengana cloth bound cheddar goes really well with a malty English Pale Ale. Timothy Taylors is one of my favourites.
Finally Rochefort 8 with Grandvewe Sapphire Blue. The cheese is a ripe, creamy blue made from organic sheeps milk. It needs a big beer to match it’s rich flavour. These two are a match made in heaven.
Beer is an extremely versatile match with food and particularly cheese. There really is no right or wrong. Part of the fun is experimenting and finding out what works and what doesn’t.
Below is a general guide to get you started:
Marscapone/Creme Fraiche with Fruit Beers
Goats/Fetta with Wheat Beers
Havarti/Colby with Pilseners
Brie/Camembert with Dry Lagers
Aged Cheddar with malty Pale Ales and Brown Ales
Blue Cheese with Strong, dark Belgian beers and Barleywines
Parmesan with Stout or super hoppy Pale Ales and Amber Ales