Beer and Cheese, Please!
Just like peanut butter and jelly, Bert and Ernie, or Thelma and Louise, beer and cheese are a classic pairing that never disappoints!
Beer isn't just a refreshing, sudsy beverage to wash away those lingering butterfats from your palate, it's also an ingenious way to age your cheese that results in lots of savory, funky, meaty flavors!
Washing cheese in beer originated with Cisterian monks and continues to be popular today! Celebrate this historic pairing with this collection of three cheeses washed in beer. Cheeses included are:
Oktoberfest Willoughby, a limited-edition cheese washed in Brooklyn Brewery Oktoberfest lager. Think Reblochon meets Alsatian Muenster meets dry-aged steak.
Harpersfield with Ommegang, a Tilsit style cheese soaked in beer from Ommegang Brewery for one week, allowing the beer to penetrate the semi-firm chalky paste and make it delightfully yeasty, like sourdough bread.
Drunk Monk, a variation of Cato Corner Farm's Hooligan, is washed twice-weekly with beer from the Willimantic Brewing Co, forming an orange-y brown rind and adding malty, nutty, and pungent notes to the cheese.