Belgian Cheese And Beers Are Perfect Together

by Christian Bierkaiser

Each cheese deserves a specific drink. Those who opt for a native
Belgian beer, spoils his tastebudse. Together they complete the
taste spectrum. Some tips for a graceful beer and cheese buffet.
Cheese is popular as a snack, as an appetizer, an aperitif or to
finish a dinner. Traditionally we drink a glass of red wine. But
beer harmonizes well with cheese. Even more than excellent. The
rich palette of Belgian beers and cheeses offers endless
possibilities. A small introduction.

How do you combine them?

The combination of cheese with beer begins at a carefully ripened
cheese, at a chosen served with as much care and skill with
poured glass of beer.
The abbey monks gave all the example by combining conscious homebrewed beers Trappist and abbey beers with cheese. The rich and
complex flavor of these beers was due to the higher alcohol
content balanced counterpoint to the fatty, creamy cheese that
they made.
Why beer and cheese go so well together
* Creamy, fatty cheese covered your taste buds with a film. In
order to free up papillae, you need a sour or bitter drink,
preferably with carbonic acid. The choice of beer is here
sensible. By incorporating a sip of cleaning the carbonated beer
your palate and brings freshness in the mouth.
* The temperature of the cool beer ensures - unlike wine - for
pleasant refreshment
* Another advantage is that beer sour, sweet and bitter contains
keys. Cheese contains salt. Add the two together and you make the
variety in terms of taste completely.
* The contents of a bottle (specialty) beer is less than a bottle
of wine, so you can try more and combine. The taste tour is
increased .

* The combination of beer and cheese is also a digestive wiser

than those of cheese and wine.
But what cheese to choose which beer?
One taste bud is not the other. Taste is personal. Everyone will
taste different. This also applies to beer and cheese. Exploring
go is the message. Still, there are some rules of thumb that can
help to shake a graceful beer and cheese buffet out of sleeve.

* Build your beer and cheese buffet from mild to pronounced . To

finish you can go for an absolute topkaas
* Limit the cheese assortment and prevent oversaturation
Combine beers and cheeses as strong flavors: a soft cheese hear
a soft beer with a strong cheese, strong beer ...
* Test first beer , then the cheese, then the beer that beer
makes it taste palette free for the next thrill
* Ask yourself the following questions: tastes like cheese and
beer as intense? Both products fit together in terms of taste or
there is a contrast? Taste both in the aftertaste? It is a
pleasant combination?
* A successful beer & kaaspairing taste the combination in the
aftertaste and creates a new taste sensation
* When one of the two flavors dominated the other shoved and
taste just one of the two. Here are two options. Either you
choose harmony and combine cheeses and beers with similar flavors
thereby enhancing both together (eg bitter - bitter ). Either
choose to contrast with beer and cheese complement each other in
terms of taste (eg sweet - sour )
Some nice beer-cheese combinations
* Low fermentation beers and white beers go best with hard
cheeses and spicy cheeses like stracchino or Herve cheese.
* Fresh cheese (cottage cheese or cheese basket) and herb cheese
combined best with a spontaneous fermentation beer like Geuze .
* Soft and creamy cheeses (such as abbey cheese) go - as fathers
did for us -. Well with round Trappist and abbey beers
Maredsous , with its deep burgundy brown color, with a bouquet of

caramel and fruity notes. St. Feuillien Triple has a soft amber
color and spicy hop aroma with fruit. Both beers fit the light,
mellow taste of Passchendaele , fine Bouquet des Moines and
creamy Bruges Blomme .
* More spicy abbey beers such as Red Chimay with fruity apricot
aroma, matching the full spicy taste of Father Joseph and creamy
texture and fruity hop flavor of semi-hard cheese Trappist Chimay
la Bire . The complex flavor of Westmalle Tripel with fruit
and pleasant bitterness, a somewhat bitter woody aroma and a
slightly bitter spice flavor (with coriander and dried orange)
goes well with rich, spicy and strong taste of Old Bruges cheese
and spicy, spicy taste Wynendaele .
* Blue cheeses and blue cheeses taste best with sweet and finesour beers. The unique, rich taste of a glass of Charles suits
spicy, bittersweet balance of the blue cheese Pas de Bleu .
* Ripe and refined cheeses (either hard or soft cheese) prefer
the company of a high fermentation beer, rather than a bottomfermented beer (lager).
* Red Bacteria Cheese, also known as washed rind cheese is very
recognizable because of its aroma and distinctive taste. Opt you
in this category for Kaasterkaas, a West-Flemish regional
product, you will find in Vedett Ipa an ideal companion.
* A noble product like Duvel Tripel Hop in 2015 , with its many
flavors and pronounced bitterness, harmonizes again excellent
with semi-soft goat cheese. Especially for bolleke De Koninck
developed the famous Antwerp kaasaffineur Van Tricht with a
Norman farmer cheese called 'Vanillien "a fresh slightly tart
goat cheese that blends nicely with the Antwerp beer.
Frdric Van Tricht "We are themselves a fan of the combination
of beer and cheese and also often recommend our customers to
experiment with cheese and beer."
Frdric Van Tricht "We are themselves a fan of the combination
of beer and cheese and often advise our customers to experiment
with cheese and beer." /
How to choose and store cheese?
* Broadly applies to soft cheeses that you do not have to mature
may buy (you'll recognize them at an ammonia smell).
* Cheese you can buy with your fingers ! Gently squeeze a cheese

with a rind or washed rind and you feel that the core is ripe. He
feels hard, then the cheese is not ripe.
* A hard cheese a healthy, dry crust have.
* Displays the paper stains or discoloration , it means that
maturation has not been successful. The aluminum in which a
cheese with surface mold is packed, without any cracks, because
that can develop unwanted fungi or bacteria. Hard or semi-hard
cheese wrapped in plastic film. Soft cheese and cheese with mold
crust gets an aluminum protection. Goat cheese, especially the
fresh, wrapped in wax paper.
* The best place in the refrigerator to store cheese is down ,
preferably in the relatively moist environment of the vegetable.
The maximum temperature is 12 C, just like a good wine cellar.
Tasty!