Beer and cheese? The very idea is enough to make many a wine aficionado spill their prized Bordeaux. Yet, historically, the pairing has been a common one; particularly in Northern Europe. This tradition is being resurrected here in the U.S., at microbreweries and dairies across the country. Some of the classic combinations are simply divine, whilst contemporary pairing of new world beers and cheeses is yielding exciting results.Ah, the wonderful world of India Pale Ale! Transcending its humble origins of the late 1700's, IPA has become a juggernaut, encompassing a variety of styles and produced worldwide. There are several domestic producers (Harpoon and Dogfish amongst them) that are widely available, as well as Fuller's IPA from England. Regardless of origin, we found all of these begged for robust and subtly spicy cheeses, and paired very well with the following selections.
Beer not included.
- Colliers Welsh Cheddar: This cheese has an excellent bite to it, as the name suggests, but so much more. Hints of caramel and butterscotch also pique the palate. Aged for 12 months. (8 oz)
- Pere Joseph: This Belgian washed-rind cow's milk cheese has a creamy, supple texture. Bold and assertive with a nutty tinge, the depth of flavor is remarkable. (8 oz)
- Provolone Piccante is aged over 9 months and made from cow's milk. It is sharp and spicy with a smooth finish -incredibly popular with the "hop-head" IPA lovers amongst us! (8 oz)
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