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 â€“ 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 IBUâ€™s (international bittering units) but the â€œfruitâ€ 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-crÃ¨mes and triple-crÃ¨mes) 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 IPAâ€™s and other bloomy rind cheeses. The bitter is a distinguishing feature in beers; it provides a sort of â€œbackboneâ€ 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 â€œgreasyâ€ than buttery. This may not sound like a flattering description, that is until you take into account that the â€œgreasyâ€ 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 Edwinâ€™s Munster â€“ 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 â€“ the â€œploughmanâ€™s lunch.â€
The Andeerer Schmuggler; it even sounds like a beer cheese. A German fan of this cheese would drive into Switzerland and â€œschmuggleâ€ 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 GruyÃ¨re (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.Posted by Max McCalman