Beer and Cheese Please

Claudia McIntosh has travelled the world tasting, learning about and sharing her passion for cheese. She has come to the conclusion that beer beats wine hands-down as a match for fromage...

The food press will have you believe the more romantic and traditional cheese pairing is that with Vino - Not true!

All you have to do is look into the history and science of the craft industries of both brewing and cheese making to see that beer is a far more natural accompaniment to cheese.

Both these farmhouse products are results of fermentation.

The carbonation and alcoholic mouth feel of beer cuts through the fat and richness of the cheese and lifts the palate.

In terms of flavours and aromas, descriptive terms such as ‘earthy, yeasty, fruity, toasty, floral and rich' bear similar resemblances in both beer and cheese analysis. What's more, wine can often strike a very off-chord with cheese, particularly blue cheeses; but beer more often than not is a much more harmonious match.

Here are a few of my favourite selections, together with some easier to come by varieties...

1. The Cheese:

Fleur Du Maquis
This Corsican sheeps milk cheese is what we call a ‘specialty' cheese as the natural herbaceous qualities of the milk have been exaggerated by rolling the round in the dried herbs of Corsica. The lanolin, salty characteristics of this soft artisan cheese are balanced by the flavours and aromas of thyme, rosemary and juniper. If you can't find this one, look for Mables Apricot and Almond or Apollo Garlic and Chive

The Beer:

Murray's Grand Cru Belgian Trippel:
The Fleur Du Maquis's herbaceous qualities are complimented by the deep, floral and malty extremes of this ale. It is an intense and full-bodied culinary experience that is hard to top.

2. The Cheese:

Brillat Savarin (AOC)
What better way to enjoy a French cow's milk cheese than to triple the cream content. This cheese was named after an 18th Century food writer and will leave you weak at the knees; lighter in pocket but happier for it. If you can't find it, try another triple cream like the one from King Island Dairy or the Tasmanian Heritage Double Cream Brie

The Beer:

La Fin Du Monde
This savoury and indulgent cheese seems far less sinister when contrasted with a strong sweet bite. The spicy mouth feel of this big beer puts an immediate end to the long lasting creamy finish of the Brillat Savarin. This is a combination to take pleasure in. To show its flexibility, this beer is also fabulous with the Valdeon Blue!

3. The Cheese:

Valdeon Blue
The Spaniards got it right when they created this mixed milk cheese. The less offensive cousin to the renowned Cabrales, it is an intense but creamy cow, goat and sheep's milk cheese that still comes wrapped in leaf like it did hundreds of years ago. Also look for Cropwell Bishop Stilton Portions or Societe Roquefort.

The Beer:

Murray's Icon 2IPA
Again I have chosen to complement the intense flavours of this cheese rather than contrast. This ale is a smack in the face experience that presents peppery characteristics of its own. Sweet initially and a slight bitterness to finish, it is another full-bodied taste sensation to be savoured.

Beer and Cheese Please

4. The Cheese:

Epoisses de Bourgogne (AOC)
Could there possibly be a stinkier washed-rind? This marc washed cow's milk cheese of Burgundy is as pungent and savoury as they come. It's worth seeking out, otherwise the washed rinds from King Island or Red Square will work well too.

The Beer:

Erdinger Dunkel German Wheat Beer
Rich and malty with a slightly bitter finish, this dark larger reminds me of the things I love most about coffee. Who knows why it works so well with a pungent washed-rind; perhaps the shear strength of a stinky savoury cow-pat like cheese is complimented by this peppery dark elixiour. It just works!

5. The Cheese:

Comte Gruyere (AOC)
A cheese for all occasions, this nutty, creamy cow's milk cheese is from the Jura Mountain in France. Sweet, subtle and nutty characteristics perfectly describe this most elegant cheese. The more mature this cheese is, the better.

The Beer:

The Lord Nelson Three Sheets
This combination is a personal favourite. The citric, flower aromas and dry lift compliments the mountain characteristics of this cheese. Don't believe it? TRY IT!!

6. The Cheese:

Brunet
This Italian goats cheese is not very common is Australia, in fact I think the only place you will find it is among the selection of Italian cheeses sold at the markets of the Entertainment Quarter and Pyrmont. It is worth tracking down as it is a rare delicacy and has none of the over the top pungent qualities that soft, imported goats cheese can have. It is elegant and rich; chalky when young, a bulging disk when ripe. Not in Sydney? Try the Soignon Fresh Goat's Cheese or Edith's Ash Semi-matured Ash.

The Beer:

Coopers Pale Ale
A classic spring/summer combination, this cloudy and slightly fragrant ale is nothing but refreshing. It complements the delicate goat flavours and lifts the palate making it pleasurable to bounce between having a mouthful of rich cheese, and then a cleansing mouthful of beer.