CHEESE FOR BEER
With International Beer Day on 3rd August, we've put together a selection of our favourite cheeses to pair with beer. Read more about each one below.
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MIMOLETTE VIEILLE
FLANDRES
PASTEURISED COW MILK
TRADITIONAL RENNET The French version of a classic Dutch cheese. Aged 24+ months, this hard brittle cheese has a bright orange coloured pate and a dry, lunar, grey-brown pitted rind. Introduced early on in the affinage, cheese mites nibble on the rind, continuously exposing more of the pate to air, expediting maturation. A full-rounded flavour – salty, sweet & caramel-like.
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HERVE VIEUX MOULIN AOP HERVE, LIEGE The Herve Vieux Moulin is a relatively new raw milk cheese by the Herve cheesemakers. The milk for this cheese is sourced only from the appellation area in the province of Liege. |
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OLD GROENDAL
ROESELARE, BELGIUM
PASTEURISED COW MILK VEGETARIAN RENNET Made by the Groendal company, this cheese is traditionally called Brokkeloud Roeselare, but they decided to make an easier name for the general market. Using pasteurised milk from a single farm, which has been making cheese for more than 2 generations, each wheel is matured for at least 18 months before sale. The flavours are full bodied with and mature with a little sharp caramel edge, and the texture is dense with a lovely crystalization with some creaminess breaking down.
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COLSTON BASSETT STILTON NOTTINGHAMSHIRE With a well-marbled texture, this blue cheese uses traditional rennet, uncommon for Stiltons, producing a nuttier, biscuity edge to what can otherwise veer toward the metallic. By introducing the blue at a later stage (piercing the rind so that air may circulate within the curds, stimulating the growth of penicillium roqueforti mould) the curds get a little kick-start in maturing – encouraging rounder, more savoury flavours – before the veins impart that delightful spicy blue tang.
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MAIDA VALE BERKSHIRE A soft Guernsey milk cheese with a rind washed in a local ale from Uprising Brewery. The rich, soft style has a kick from the ale with its earthy hoppy style contributing to the flavour of the salty edge to the milk. Some like to bake the box to melt the cheese within, although we prefer to simply serve it on the cheeseboard with walnuts to accompany. This way of washing the rind of a cheese with ale is reminiscent of Monastery style cheeses from Northern France and Belgium where they are partnered with their local beer. |
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WINSLADE
ALTON, HAMPSHIRE
PASTEURISED COW MILK TRADITIONAL RENNET The latest cheese from Hampshire Cheeses' Stacey Hedges & Charlotte Spruce, Winslade has been designed as a meeting point between Vacherin du Haut-Doubs & Camembert. Wrapped in a collar of spruce, the bark imbues the cheese with subtle woody pine notes. Matured with geotrichum moulds in high humidity, high carbon dioxide fridges, the result has a quiet floral earthiness. Lovely and rich on the palate - a wonderful addition to a British cheese board.
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LINCOLNSHIRE POACHER DOUBLE BARREL ULCEBY GRANGE Based on a recipe for Tyn Gryg – a Welsh hard cheese – made by Dougal Campbell. The chalky soil where the cattle graze gives the Poacher its distinctive savoury acidity, but with a richness from the Holstein milk. The specially-selected Double Barrel cheeses are few and far between, with flavour profiles quite unlike the usual Poacher. Deep pungent pineapple notes distinguish it from other cheddars, and are present due to the plasticote on the rind, which seals the cheese more tightly and completely than cloth, pushing the maturation into comparability with the cooked pressed mountain cheeses of the Alps. |
