Barleywine Ale and Cheese Pairing
December 17, 2014
Some tips for a perfect cheese plate:
- Keep it Simple - In order to keep from confusing your palate choose no more than three or four cheeses. Crackers or toasted baguette slices should be not be heavily seasoned so as not to distract from the main attractions. Make sure they have a touch of saltiness so they don't become a black hole of flavor.
- Less is More - Don't be intimidated by high per pound prices. Usually for four or five people a ¼ pound of each is plenty.
- Temperature Control – The aroma and consistency of a cheese is greatly enhanced by being left out at room temperature for a half hour or so before plating. Don't leave it out too long though as it may "sweat" too much, or if left out for days becomemoldy.
- Accessorize – To add additional flavors or provide something to try in between cheeses, add any of the following: cured meats, fresh or dried fruit, nuts, or jams. Be sure to make sure they work with the pairing.
- Build to a Strong Finish – Whether its beer or cheese, always arrange from mildest to strongest. That way you don't overwhelm your palate and lose the ability to taste the more subtle flavors.