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Cheese Connoisseur Announces Book Signing Tour in St. Louis
Author Max McCalman will be making appearances at five Schnucks locations

NEW YORK (July 20, 2011) – Artisanal Brands, Inc. (OTCQB:AHFP) today announced that Max McCalman, Dean of Curriculum and Maître Fromager at Artisanal Premium Cheese Center, will hold a book signing in St. Louis, Missouri on July 29 and 30 to promote his third book, Mastering Cheese: Lessons for Connoisseurship from a Maître Fromager. McCalman will appear at the following St. Louis locations:

Friday, July 29, 2011:

11 a.m. to 12:30 p.m. at Schnucks Arsenal, 5505 Arsenal Road
1:30 p.m. to 3 p.m. at Schnucks Richmond Center, 6600 Clayton Road
4 p.m. to 5:30 p.m. at Schnucks Ladue, 8867 Ladue Road

Saturday, July 30, 2011:

11 a.m. to 12:30 p.m. at Schnucks Lindbergh, 10275 Clayton Road
1:30 p.m. to 3 p.m. at Schnucks Des Peres, 12332 Manchester Road

“Max is one of the cheese world’s most respected authorities on artisan cheeses and he has been a highly visible advocate for artisan cheesemakers around the world,” said Daniel W. Dowe, president and CEO of Artisanal. “Mastering Cheese is the first of Max’s books to include extensive information on the artisan cheese revolution in the United States. We are all very appreciative of the work Max has done for our company and the entire industry.”

McCalman is America’s first restaurant-based Maître Fromager, and Garde et Jure as designated by France’s Guilde des Fromagers. He joined New York City-based restaurant Picholine in 1994 where he created the restaurant’s fabled cheese program with Chef-Proprietor Terrance Brennan. McCalman later established the critically acclaimed cheese programs at Artisanal Brasserie & Fromagerie restaurant, followed by the Artisanal Cheese Center, both in New York City.

In Mastering Cheese, McCalman condenses his vast knowledge into a single, one-of-a-kind volume that is the ultimate master’s class on cheese. The book presents in-depth information on everything from production methods and the laws that govern cheese naming, to choosing what cheese to buy at the grocery store and what wines or beers to pair with it. Organized into twenty-two distinct lessons, each lesson focuses on eight to 15 cheeses and ends with how-to information on creating a tasting plate from the knowledge garnered, bringing the experience to delectable life.

Mastering Cheese won “Best in the World Book on Cheese” for 2011 from the esteemed Gourmand International World Cook Book Awards, and was a finalist in the International Association of Culinary Professionals (IACP) Food & Beverage Reference/Technical category for 2011.

Artisanal Premium Cheese recently launched its products in St. Louis area Schnuck Markets along with its four-color cheese selection and wine and beer pairing system called the CheeseClock by Artisanal™. The CheeseClock by Artisanal™ gives consumers the guidance they need to confidently purchase cheeses and pair them with wines and beers in the very same fashion as a professional chef would present them in fine dining from mild to strong. Cheeses available include: (mild) Laurier, Rocky Sage, Brillat Savarin, Geit-in-Stad; (medium) Camembert, Pecorino Sardo, Tarraluna, Stella Royale; (bold) Uplands Pleasant Ridge, Artisanal 2-year Cheddar, Tomme Fermiere D’Alsace; (strong) Gouda Aged 4-years, North Country Blue, La Peral, Artisanal Roquefort.

About Artisanal Premium Cheese
Artisanal Brands, Inc. markets and distributes a line of specialty, artisanal and farmstead cheese products, as well as other related specialty food products under its own brand to food wholesalers and retailers, as well as directly to consumers through its catalogue and Web site, artisanalcheese.com. The company is based in New York, New York. For more information about Artisanal, visit www.artisanalcheese.com.

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Originally Posted at BrewingSomeFun.com

We may consider Pilsners to be on the light side of the beer spectrum but this does not mean they should be taken lightly. When it comes to pairing them with cheeses the Pilsners can hold their own with some of the big guns, stinky cheeses included.

The water used to produce the best Pilsners is softened; this helps give them clarity and it allows the hop aromas and flavors to come forth. These distinct aromas and flavors is what give Pilsners their heft, while the alcohol contents of most of them remain moderate. This hop-forwardness of Pilsners can present pairing challenges to some of the milder goat cheeses, whereas other less flavorful lagers can meld pretty well with that family of cheese types.

Not to over-analyze it but we want to mindful of the potential for mismatches, particularly when they occur with goat cheeses. The goat cheeses can clash with some beverage partners, while on the other hand, the good goat cheese matches can be sublime. When the clashes do occur we just want to make sure that we don’t blame the goat! Goat cheeses have been much-maligned long enough. As I have noted over the years, the first no-no I get from people contemplating a selection of cheeses is the avoidance of goat.

The second no-no we hear when people select their cheeses is to skip the blues; almost as many people shy away from the blue cheeses as those that skip the goats. On the blue (strong) end of the cheese spectrum is where the Pilsners may also falter. For most cheese categories in between these two bookend cheese types, the milder goats and the big bad blues, Pilsners perform admirably. To savor the finer qualities in a Pilsner you may want to skip over the blues.

If we skip the mild young goat cheeses and the blues (but do not entirely write either of them off) we can find a broad grouping of cheeses that are Pilsner friendly: most cows, some sheep cheeses (which tend to be versatile with more beverages anyway) and some mixed milk cheeses. The pressed sheep milk cheeses such as the Bianco Sardo, Ossau Iraty, or Stella Royale have their own full aromas that can balance the aromas in the Pilsners.

The wash-rind cow cheeses pair especially well with the Pilsners, younger to older. The meaty aromas in the cheeses provide the balance to the beers. This should be no surprise since these cheese types have long been produced in the regions where the Pilsners first flourished:Czechoslovakia and Germany. When you are enjoying some of these stalwart cheese types, you may look for something refreshing in your beverage as a counterpoint, like a Pilsner. Of the more aged ones, try the Andeerer Schmuggler, the Appenzeller, the Hittisau, the Prattigauer, and the Uplands Pleasant Ridge. For the younger, stinkier cow cheeses, try the Abbaye de Tamié or the Edwin’s Munster.

There are a couple of other cow cheese categories that fit the bill: the cheddar types and the cooked curd or Gouda types. The success with the Pilsners can be attributed to the “sharpness” in those cheeses: the acid, the salt, as well as the texture. When you have all these pronounced qualities in cheeses a chilled Pilsner can be just the ticket. The Gouda, 4 y.o.; the Roomano; the Terraluna or the Quicke’s Cheddar; any of these leave a happy ending in the mouth and tummy.

Originally posted at Brewingsomefun.com

I trust that you know that cheese is a near-complete food, a delicious food that offers a full range of nutrients, pretty much everything except for vitamin C and fiber. This is one reason why cheese pairs so well with fruits. It is more than the aesthetics, it is a valuable nutritional consideration as well. Cheese has a way of satisfying us before we have consumed enough calories. This is one of several ways that cheese can help you lose weight – that you can reach satiety before you have sufficient calories. You can pick up a few extra calories from the fruit, but for those of us who prefer to have our fruit in the morning, what is our other calorie choice for the rest of the day?

This is where the beer comes in. It is the aesthetic partner, and one that provides some of those make-up calories. Beers have their fruity flavors, some have more than others. These flavors can be hidden when a beer is high in the IBU’s (international bittering units) but the “fruit” is still present, or it should be. These flavors help give cheese and beer that potential for matching aesthetically.

We tasted a pilsner with a range of cheeses recently. No two pilsners are the same, of course. This one was a little heavier than most; it was more of a German style of Pilsner. The hops were more dominant so you might consider this a medium-flavored beer. The first cheese in the mix that stood out with this beer was a perfectly ripened Coulommiers. The buttery paste wrapped around the pilsner, hops included, and dissolved into a lip-smacking delicious finish. Sometimes these bloomy rind cheeses (bries, camemberts, double-crèmes and triple-crèmes) can leave a little metallic edge so I was not sure how this would play out, though I do recall finding some nice matches between IPA’s and other bloomy rind cheeses. The bitter is a distinguishing feature in beers; it provides a sort of “backbone” for beers. Yet that bitter can also dominate lighter flavored foods, lighter cheeses included.

Speaking of buttery, the Bianco Sardo is so buttery; some would say that it is more “greasy” than buttery. This may not sound like a flattering description, that is until you take into account that the “greasy” includes some delicious butterfats, butterfats that also happen to be very good for you, inside and out. This toothsome oily cheese melded in full well with the beer. With just the right amount of salt, it dissolved into the pilsner gracefully and left a little meaty note.

Next up was Edwin’s Munster – a cheese type (wash rind stinker) that is often paired with lagers and pilsners. Even with the extra hops, this pairing was delightful. It is a wonderful cheese on its own, so it would be surprising if it did not meld well with any beer. Made with unpasteurized delicious milk, with just a little salt, and a good amount of umami; this is a most satisfying cheese: tangy, creamy, warm and savory. The pilsner broke up the paste of this cheese into a stringy texture which reminded me of a perfect fondue.

The Cheddar, aged two-years, was a no-brainer; always is. Any style of beer seems to favor good cheddar. The acid and the semi-hard texture of cheddar give this pairing a nod – the “ploughman’s lunch.”

The Andeerer Schmuggler; it even sounds like a beer cheese. A German fan of this cheese would drive into Switzerland and “schmuggle” several wheels back with him, quite probably to enjoy alongside his bier. Even though our pilsner was hoppier than many German styles of beers, the pairing made me happier. It is a pretty good rule of thumb: cheeses with the b. linens surface bacteria work well with beers.

Then we come to the magnificent Beeler Gruyère (that also has some if those b. linens on the surface). The crystalline texture, the depth of flavor; this is a rather profound cheese. One might think that it would overwhelm a pilsner. This bold cheese can turn meek wines into water, so to speak. Yet when you think about the smorgasbord of flavors this cheese offers: nutty, meaty, chocolate, fruity, with a dash of salt; it sounds like a good partner for a pilsner. And indeed it was.

That was the range of pairing successes I found for this pilsner in this setting. It fell flat with the blue. From a previous tasting, I found this same pilsner to be an excellent match for Robiola Rocchetta.

Except for the blues, you can get a fairly broad range of cheeses to pair with your German style of a pilsner.

This may not sound like much of a concern: how does one taste cheese? However there are some methods that we should mention that can help you better taste cheese. The look of a cheese helps to form our assessment, whether we admit or not. The nose gives an even stronger impression, while the tongue can pick up altogether different sensations, and the texture of a cheese figures as well. As we point out in our Cheese & Wine 101 sessions, what seals the deal in tasting is what you have to wait for – the “finish.” This is when the aromatic esters in the cheese move up the retronasal canal, leaving the final impression and taste of the cheese.

One of the first things to consider is that you not wear strong cologne or other scents. Because cheeses can be very aromatic, to have other aromas competing with those in the cheese can present conflicting assessments. It is also helpful to have a more neutral palate. Avoiding strong foods and beverages before you taste the cheeses is recommended. Cheese judges are advised to avoid drinking coffee before tasting the competition cheeses.

Drinking plenty of water helps to keep your palate more “neutral.” Water is a great universal cleanser. Allowing a little time between tasting cheeses gives your palate a little rest so that it come back to a more neutral state. A little bit of a plain baguette or unflavored cracker can pick up the acids and fats left behind by a cheese.

Another tip we offer that may not be so apparent is to taste the cheese a second time, or just a little later. Remarkable differences can be recognized in the flavor of a cheese if you first “temper” your palate with the first bite, then go back for seconds. This is something that Kevin Zraly suggests you do when tasting wine: you have the first sip then have a second. Whatever residual may have resided in your mouth beforehand is smoothed over by the introductory taste followed by the actual assessing taste.

Wine or beer can serve as a “platform” for tasting cheese. Nuances in the cheese may be highlighted with one of these beverages underneath. This may not be considered fair, since the flavors and aromas may be altered by the commingling characteristics in the beverage. Yet they can also help bring out those subtleties that might otherwise be missed. Any alcoholic beverage should be consumed in moderation, otherwise your assessing skills may suffer.

Max McCalman

Originally posted at ModernSalon.com

Reprinted with permission

The fine team at Rene Furterer offered a “Champagne and Cheese Master Class” to key editors last week offering a sneak peek at the new Kerite hair care line: Kerite Intense Nourishing Oil, Kerite Intense Nourishing Shampoo and Kerite Intense Nourishing Mask.

“This is a celebration of French luxury,” said René Furterer product manager Aubrey Scott who chatted with me after the event. “We wanted to introduce these new products in the luxurious setting they deserve.”

The tasting, held at the renowned Artisanal Cheese Center in New York City, was the ultimate indulgence. The beautiful tables featured 4 glasses of Fine French Champagne, and a selection of 7 special fine French cheeses from a Petite Mothais cheese made from goat’s milk to a Comté made from cow’s milk. Led by Champagne expert Cathleen Burke Visscher and Artisanal Cheese Center maître fromager Max McCalman, the class covered details such as the creation and bottling of Champagne, the difference between a Blanc de Blanc non-vintage and a Brut vintage, what gave each cheese its distinctive flavor and the fine points of Champagne and cheese pairings. At the heart of each table were the three products serving as center pieces.

Although I left a little “buzzed” from the champagne, I just had to check out the products. It was a beautiful and luxurious experience as I cleansed and conditioned my hair. Launching in November, 2011, these products are something for every salon professional to look forward to!

By Maggie Mulhern

Originally posted at Brewingsomefun.com

The Swiss have been tinkering with cheese recipes for centuries. They have elevated milk to alpine heights with their creative endeavors. Their talent for producing outstanding cheese can be largely credited to the availability of pristine waters for the animals and for the cheese making steps, to the diversity of plant species provided by respectful land management, to the careful animal husbandry, and to the state-of-the-art cheese making and ripening methods.

Along with all of these considerations they also like to put their own signatures in recipes: either by adding special blends of herbs and spices to the cheese baths, or infusing those blends directly into the curd; or by using different wines, beers, or other spirits in the bathing solutions. One might think that all the extras might diminish the flavors of the milk itself, yet cheese making always involves at least one other ingredient. The added ingredients should then be permitted for use if the end product becomes a delicious cheese that is unique.

I recall my impression when I tasted the magnificent Flösserkäse the first time. I liked the name too. It sounded like it might be a good cheese for your teeth. Then again, cheese is good for you teeth anyway. Like if you were rushing out the door this morning and you did not have time to floss you could make up for it later in the day by having some Flösserkäse?

Then when I found out that it was washed in hops I understood its flavor a little better. Hops are usually associated with the bitter notes they give to ales. In the case of Flösserkäse it is not so much a bitter note that I detect but it is more of a grassy, spicy, piney and earthy flavor that comes through, flavors that are often associated with hops. The milk flavor certainly comes through but the influence of the hops is there.

Keep in mind that most cheeses do pair well with most beers, or in more cases than not they do marry well together. The Flösserkäse is a standout. Whether it is the influence of the hops or just the fact that this is a phenomenal cheese to begin with, and it is good for your teeth.

Max McCalman

We are thrilled to announce the arrival of Stella Royale – a pressed sheep milk cheese from Castilla y León in northwestern Spain. This magnificent cheese is the newest entry into our 16-cheese retail program. It will be available to our online and wholesale customers as well.

It has been almost a year since we first tasted this cheese and we immediately considered as a serious candidate for the 16-cheese program. We recognized qualities in this cheese that we rarely find in other pressed sheep milk cheeses. It seemed to have the sturdiness we wanted so we tested its shelf life to make sure. A cut piece held up well past ninety days and it still smelled and tasted magnificent.

The fact that the cheese is crafted from unpasteurized milk gives advantages: in our experience the shelf life is greater, the texture does not become rubbery, the aroma and flavor hold up, and the nutritive values are not diminished. Laboratory testing concluded that it is a wholesome and safe cheese, not that we had any doubts.

These types of traditional sheep milk cheeses are produced throughout mainland Spain, and others like it are produced just across the border in southwest France, as well as in other parts of Europe and the Middle East. Some of those cheeses have the A.O.C. or D.O., or the D.O.P. designations. Those designations help protect the cheese producers, and they serve to assure quality to the consumer. However, just because a cheese has this status does not mean that it is a superior cheese. Some of the standards are less stringent than others. Some of the regulations stipulate little more than place of origin. Just because a cheese does not have one of those designations does not mean that it is an inferior cheese whatsoever.

So here we were presented with a cheese from a region with an ancient history of cheese making, yet it did not have one of those designations; the cheese did not even have a name! The closest thing that it had to a name was the name of the dairy, which also appears on several other cheeses the dairy produces. Making sure that we got the cheese that we wanted required repeated testing. I must say: this was not an unpleasant task. Once we decided which cheese we wanted, we had to give it a name.

The area where the cheese is made is on an ancient road that missionaries once used to traverse the Iberian Peninsula. As the legend holds, a star (stella) appeared above this road at the spot where this cheese is now crafted. In the fifteenth century Queen Isabella I of Castile and King Ferdinand of Aragon (royale) were married nearby and Valladolid (the capital of Castilla y León) remained the capital of all of Spain until 1561. Hence the name “Stella Royale” seemed fitting.

There are many sheep milk cheeses produced throughout Spain; the Stella Royale is a star.

Max McCalman

A recent study at the British Columbia Research Centre reports that a high-protein diet can help prevent cancer. Many people do not realize that cheese is a protein-rich food, that most cheeses have more protein in weight than eggs do.
Tumor cells are fed by glycose, which is produced from carbohydrates, of which cheese has very little. At times, I say that bread (dense with carbohydrates) takes up space that could be better accommodated by cheese, and wine. The bread serves it purposes when you have some with cheese and wine, or with cheese and beer. Just a little bit of bread can help clean the palate so that you can taste the nuances in the cheeses or the beverages more accurately. The bread can serve as a “platform” for transporting the cheese into the mouth, if you believe this is necessary. A high-fiber bread provides one of the only nutrients that cheese lacks – fiber.

The conjugated linoleic acid that cheese offers help to decrease our glucose uptake, which is probably the way that cheese can help you to lose weight, as well as the way that it suppresses tumor growth and kills various cancers: skin, breast and colo-rectal.
Cheese also provides Taurine, an amino acid that has been used in clinics to treat breast cancer. Calcium can help prevent cancer, and we all know that the best source of that important nutrient is cheese. Biotin is a B vitamin derived from cheese which, among many other wonderful contributions to our healthy living, can keep our blood sugar in check, read: reduced levels of glucose.

A healthy dose of these nutrients can be found in Max’s Especially Healthy Plate or you can get more details about this near-perfect food while you are enjoying some of the best cheeses available in Cheese & Wine 201.

Max McCalman

Reproduced in its entirety with permission from FatEnglishman.com

Hello! Fat Englishman here…

I recently had occasion to make my Maiden Voyage to the fair city of Madison in the State of Wisconsin.

To be frank, there was little I knew about either the city or the State beyond the prevalence of all things Dairy, Cheese in particular and things like the Green Bay Packers (about which I nothing more than the name –I think they play baseball). I’d also heard rumour of some sort of secret society called The Cheeseheads that is most notable for outlandish headwear and while there, I learned that Badgers were revered in some way, though I have no idea why.

So in order to address what could at best be described as a somewhat patchy (or more accurately, pathetic) intellectual grasp of what lay before me, I wisely reached out to a small and carefully selected group of cultural advisers. And as I was going to one of the great centres of American cheese production it seemed only natural to reach out to the oracles of the fermented curd in order to learn better which cheeses were likely to be my best bet and where to find them.

(After all, there can be few greater pleasures than shopping for cheese – it’s basically shopping for the senses. Some ladies of my acquaintance feel that way about shoes, but for me it’s cheese!)

“But pray tell” (I hear you say), “who are these cheesy oracles of which you speak?” In short, they have each provided me with exemplary service and help over the years (not to mention entertainment and pleasure) in my pursuit of gastronomic delight. The first is Artisanal Cheese, whose expertise and array of cheeses makes any time spent on their web site akin to a mental massage – an indulgence possibly only bettered by a visit to their Artisanal Fromagerie and Bistro in New York where on my last visit my companion and I managed to while away five hours of our lives wallowing in some of the finest cheeses I’ve ever experienced along with a different wine pairing for each (more on this another time).

My second oracle was none other than the legendary New York purveyor, Murray’s Cheese who can always be relied upon for a spectacular array of both cheese and salumi at their Bleeker Street and Grand Central locations, and my third source of inspirational insight was Culture Magazine which is always a rich source of information and inspiration on all things cheese whatever your needs and desires. Finally, my good friend Cheeseslave made some splendid recommendations for which raw milk cheeses to look out for.

Duly equipped with enough knowledge to work up an appetite I sallied forth.

Now it must be said that Madison itself is an utterly delightful city and a splendid food town. On the basis of my experience, the people seem remarkably friendly and the area around the State House is teeming with good food and dining experiences (one major regret is that I didn’t make it to the Farmer’s Market that takes place right by the State House each Saturday and Wednesday through the Summer). Anyway, more on my dining experiences in Madison another time. My focus today is cheese!

One of the critical pieces of advice I received – and which was echoed by my hosts in Madison – was that my search for cheese nirvana should begin and end at Fromagination – an establishment that elevates the art of buying and selling cheese and any manner of accompaniments to a level of pleasure that is seldom achieved. Evidence of this was first indicated not only by the easy and friendly nature of the service and the offer to taste various cheeses when I was ready, but also by the fact that a glass of a decent choice of wines was forthcoming nice and early in the proceedings.

Fromagination is clearly something of a hub of the regional cheese community in Madison. Certainly there were cheeses from further afield and abroad, but it seems to me that the majority were from the area and as such delightfully new to my palate.

In accordance with the guidance I’d been given I duly gravitated toward those suggested while also being guided by Fromagination’s own experts on hand. Hook’s Cheddar had featured large in my recommended list and I soon understood why. There were five, ten and twelve year old cheddars on offer (Hook’s produce a fifteen year Cheddar around Christmas) and each was spectacular (and I say this as one that is not readily impressed with Cheddars produced outside of England having grown up on the original stuff). I came away with a hefty lump of the ten year old and a smaller piece of the five. Every morsel was delightful but the ten year cheddar is especially so – sharp and characterful this is no shrinking violet of a cheese and it also benefits from an unusual and very subtle crispiness in the body which I’m told is due to the aging process producing something called “lactate granules”. Sounds strange but I can assure you it’s jolly good!

Dunbarton Blue was another great success. Like the Hook’s this is made from cow’s milk and is a nice firm cheese that to all intents and purposes has the characteristics of a very good cheddar mixed with a very subtle firm blue cheese. It’s extremely easy and very rewarding to eat and it wasn’t long before I regretted not buying more.

Branching out into the realm of the sheep, I sampled – and subsequently purchased – some Dante. This is an aged cheese that (to me at least) tastes ever-so-slightly nutty and has a smooth after taste. Gorgeous.

My final purchase was of a small piece of Buttermilk Blue from Roth Kase – it didn’t last long!

I tasted many others but it is the sad lot of the traveler to be bound by the limitations and rigors of travel itself upon the things he or she would like to purchase. Some cheeses would not have survived the journey home and buying all those I tasted would have resulted in at lest some of them being past their best before I’d enjoyed them to the full.

Others that I tasted and which I heartily recommend include Ocooch Mountain (raw Sheep’s milk), Pleasant Ridge Reserve and Pleasant Ridge Reserve Extra-Aged (Cow’s milk), Reserve Bleu Mont Bandaged Cheddar (Cow’s milk), Saxony (raw Cow’s milk) and Eagle Cave Reserve (Cow’s milk). In truth there were probably more but by the end of it all I was in such a state of reverie that I was feeling quite giddy!

It goes without saying that if you find yourself with the opportunity to go to Madison you most definitely should and that when you are there you must visit the good folks at Fromagination – some of the cheeses they stock are only available there so you’re sure to find something you haven’t experienced before. And they’re jolly nice people (special thanks to Steve for indulging me and suggesting things to try).

If of course you’re not in that part of the country and feel inspired to try some of Wisconsin’s finest, you can always order from them online and if in New York, then naturally you can always drop into the Artisanal Cheese Shop at the Artisanal Fromagerie and Bistro or buy online from them or head to Murray’s Cheese. And it would be remiss of me not to suggest you take a look at Culture Magazine too – it will do you good.

Thanks then to all of my oracles and to all at Fromagination – not to mention the noble cheese-makers of Wisconsin. Long may you practice your art and long may we appreciate you.

Happy Eating!

(pics: Wikipedia, Fromagination, Culture Magazine, roellicheese.com)

Originally posted at Brewingsomefun.com

If wheat beer is not your cup of tea (or not your pint of beer) you might consider trying one with a wide selection of cheeses. I admit that it was not my favorite style of beer either, that is until I had one recently with an array of cheeses. The wheat beer played nice with every cheese on my plate: the Hoja Santa, the Roomano, and the Stilton, and especially well with the Nettle Meadow Kunik, the Terraluna, the Abbaye de Tamié (referenced below) and the Scharfe Maxx.

I recently wrote about a cheese that “screams” beer, that lovely Abbaye de Tamié, a cheese that paired well with each and every kind of beer that I had before me. I would not say that the Abbaye de Tamié is an extreme cheese whatsoever, though it does have quite a lot of character. This cheese may not be for everyone on its own. The same applies for the wheat beers: maybe not for everyone but it is a beer that screams “cheese.”

This is one of the greatest things about pairing beers with cheeses: a cheese that you might not normally choose might actually taste great with the right beer partner, or vice versa. Along with delivering some delightful mixes these pairings can open up new appreciations for second-choice (not second class) cheeses or beers, ones that you would typically avoid.

Part of the key to successful pairings of cheese with the wheat beers is that those beers tend to be especially effervescent, always a plus for cheese partners. The underlying silky textures of wheat beers make smooth platforms for toothsome cheeses.

The wheat beers also tend to be lighter flavored; they can meld into cheeses a little more gracefully. These beers are less bitter than almost all ales. The bitter may be an attractive flavor quality for some beer lovers but it can also present special challenges to cheese partners.

Try a wheat beer wit your next cheese plate, and skip the lemon peel.

Max McCalman