Cheese and Beer parings

FYI: This is going to the food press, and a colleague at another publication forwarded to me. Nice to see that its not only a handful of beer geeks who think beer and cheese go together nicely. Cheese geeks agree! Cheese is the perfect hors d'oeuvres for the hectic holiday season. Just buy it, slice it, and enjoy a gourmet experience without the hassle of further preparation. But what wines and beers go best with different cheeses? Jeff Roberts, Chief Consultant to the Vermont Institute for Artisan Cheese, has the following recommendations. Jeff is a renowned authority on cheese and has taught cheese appreciation courses for the American Cheese Society, French Culinary Institute, and Vermont Cheese Council, among others. His artisan cheese selections are all from Vermont, the leading source or artisan cheeses in America, and are available at specialty food markets and retail cheese outlets across the country: A Selection of Six Great Cheeses With Beer and Wine Recommendations Chèvre with herbs or pepper (Vermont Butter and Cheese Company) A classic fresh soft chèvre made from pasteurized goat’s milk, it is ideal as an appetizer or an accompaniment to salad. Beer recommendations: Pilsner-style beer, Wheat beer, Pale ale Wine recommendations: Champagne or sparkling wine, Chenin Blanc, Viognier Les Pyramids or La Roche (Lazy Lady Farm) Made from pasteurized goat’s milk, these soft-ripened cheeses make great beginnings for dinner or an ideal part of a dessert course. Beer recommendations: Amber lager, Brown Ale, Double ale Wine recommendations: Dry or semi-dry Riesling, Sauvignon Blanc, Gewürztraminer Two-year Cheddar (Shelburne Farms) Made from Brown Swiss cow’s milk, this aged semi-firm cheddar goes well with many holiday foods or simply by itself. Beer recommendations: India Pale Ale, Steam beer, Christmas Ale Wine recommendations: Gewürztraminer, Medium-bodied Syrah, Medium-bodied Zinfandel Vermont Shepherd (Vermont Shepherd) One of the pioneer, aged, semi-firm, sheep milk cheeses in the United States, it deserves a prominent place in any holiday feast. Beer recommendations: Doppelbock, Double or Triple ale, Oatmeal stout Wine recommendations: Oregon or Washington State Pinot Noir, Medium-bodied California meritage blends, Medium to full-bodied Merlot Traditional Cheddar Wheel (Cabot Creamery) The traditional country-store cheddar, made from pasteurized cow’s milk, delivers rich, full-bodied, moist flavors to every holiday meal. Beer recommendations: Porter, Double ale, Fruit beer Wine recommendations Petite Sirah, Medium-bodied Sangiovese, Zinfandel Boucher Blue (Green Mountain Blue Cheese) One of Vermont’s pioneering blue cheeses, made from cow’s milk, it combines classic flavors and moist textures that appeal to every palate. Beer recommendations: Triple ale, Imperial stout, Barley wine Wine recommendations: Sweet dessert wine – Gewürztraminer, Sauternes, or Muscat, Late harvest Zinfandel, Port or Sherry The Vermont Institute for Artisan Cheese, located at the University of Vermont, is the nation’s first comprehensive center devoted to artisan cheese. Artisan cheese is produced, typically on small farms, using traditional hand-crafted methods and local ingredients. Its many varieties and high standards have evolved from centuries of cheesemaking. Please let me know if you are interested in speaking with Jeff Roberts. I can be reached at 212.576.2700 or aaldrich(a)goodmanmedia.com.