If you are just reading this aſter already having opened a bottle of wine to drink with your cheese tonight, hey, don’t worry. It’s all good. However, next time you are hosting some friends or spending a quiet culinary evening with your partner, here are some tips for pairing beer(s) with your cheese. Te two foods are a match made in paradise and you’ll discover new heights of romantic flavor.


First, however, let’s address any preconceived notions on compatibility. Convinced that wine is the best match for cheese? Surely there are great wine and cheese matches, but it may take a good bit of time to find them becoming harmonious with one another. Tere is an overwhelming notion that cheese and wine are perfect for one another. But can wine cleanse the palate and liſt a cheese’s fat off the tongue with those fun scrubbing bubbles of carbonation? Can wine find as many complementary flavors in cheese as beer does? If you keep in mind that beer and cheese have similar beginnings, you will understand the compliments within these two. Beer is made from grains, water, hops and yeast. Cheese, only one step removed, is made from milk where goats, cows, and sheep were eating grasses, grains, and wild flora that then contribute unique flavors to the milk. Te compatible flavors in the cheese and the beer will find each other and bring out harder to find, subtle traits from both foods. (Isn’t this frequently what best friends do?)


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