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5 Beer-Friendly Cheeses for St. Patrick’s Day

I’ve always preferred cheese with beer to cheese with wine. Since I can’t have beer for another few months, pop a cold one for me and enjoy with any of these 5 beer-friendly cheeses. Happy St. Patrick’s Day!

1) Tête de Moine

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Photo from juratourisme.ch

WHAT IT IS: Semi-firm cow’s milk cheese from the Jura area of Switzerland. Nutty and lightly fruity, this Swiss can be served shaved using the fancy contraption in the picture, called a girolle but you can also pick up a chunk of this baby and enjoy it as you would any other cheese.

PAIR WITH: Witbier, like St. Bernadus Wit from Belgium

2) Scharfe Maxx

WHAT IT IS: Semi-firm, washed-rind raw cow’s milk cheese from Switzerland. Aged a minimum of 5 months, it has some great meaty, smoky qualities that cry out for beer.

PAIR WITH: Lager, like Kell’s Irish Style Lager, from Rogue Ales, Oregon

3) Crave Brothers Mascarpone

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Photo by AmazonFresh

WHAT IT IS: Smooth, fresh and creamy, this particular mascarpone from Crave Brothers in Wisconsin is somewhere between cream cheese and cream in texture and has a gorgeous, rich mouthfeel that is cut perfectly when paired with a fruity lambic.

PAIR WITH: A fruity lambic, like Pecheresse from Brouwerij Lindemans

4) Crater Lake Blue

 

WHAT IT IS: A raw cow’s milk blue from Oregon’s legendary Rogue River creamery, it has a lovely velvety texture and hints at raspberries and strawberries – both great foils for beer.

PAIR WITH: Barley Wine like barrel-aged Old Ruffian Barley Wine from Great Divide Brewing Company

5) Aged Pecorino Toscano

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Photo from Amazon

WHAT IT IS: A firm, dry sheep’s milk cheese from Italy – try an aged one like a 90-day version for mild nuttiness and a toasty flavor profile that is bangin’ with the hoppiness of an IPA.

PAIR WITH: India Pale Ale like 90 Minute IPA from Dogfish Head Brewery in Delaware

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About francoiseeats

I'm currently working as a freelance travel and food writer, and photographer. I spent two years at StarChefs.com, the culinary on-line magazine for the industry insider. My articles have been published in New York, NY and Richmond, VA. After graduating from Columbia University and recovering from the tragedy of not being able to read Camus books for a living, I attended The Culinary Institute of America, where my scone consumption rose drastically. Fluent in French and Italian, I've worked in some of New York's top restaurants and covered food-related stories in a number of publications, from The Richmond Times-Dispatch to Time Out New York.

One response »

  1. Nune Boyadjian

    Hi Francoise, This is a great article you wrote. I want to get together for coffee or lunch. I’m interested in putting together another She’s Crafty event but with a cheese tasting. Would you be interested in partnering? Best Regards, Nune

    Sent from my iPhone

    Reply

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