It may surprise you to hear that cheese and beer are really very similar. Both are made with farm ingredients, both are fermented to some extent, and both have become very complex and interesting. There are even a number of brewers who started using dairy equipment way back in the day. So why is it that when people think of cheese pairings, most of us default to wine? In this episode, we’re going to break down how cheese is made, discuss variations and get into what makes a great pairing. I also want to introduce you to the American Cheese Society that works to promote and support craft cheesemakers, much like the Brewer’s Association does for craft beer. We also discuss that, though wine may be good, beer, and even cider, usually come out ahead when paired with cheese.
The world of beer has become increasingly aware of flavors and nuance. The same goes for cheese. It is our job to serve as a guide to cultivate better experiences when we pair the two together. Luckily we have resources like Steve and his book to help us do better when helping others find better.
Show Links
Everything You Need to Know About Pairing Beer and Cheese
How to Host a Winter Beer, Cheese and Charcuterie Pairing – Award-Winning Story
Cheese, Beer, Wine, Cider – A Field Guide to 75 Perfect Pairings
Christian Debenedetti