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Article: GOOD STUFF QUICK HITS FROM THE WORLD OF FOOD BY ANN HELLER; BREWING UP A CHEESY RELATIONSHIP
- Article from:
- Dayton Daily News
- Article date:
- June 4, 2003
- Author:
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Copyright informationCopyright 2003 Dayton Daily News. Provided by ProQuest LLC. (Hide copyright information)
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Wine-and-cheese parties are nothing new, but the cheesemakers of
Wisconsin are promoting cheese-and-beer pairings.
In fact, they say that beer may be the better choice for aged
cheeses, because as cheeses age and become more fully flavored they
can begin to challenge the wine. Beer's slightly bitter flavor
counters the richness of aged cheese, they contend.
To get started, use this guideline: Lagers equate with white
wines, and stronger ales and bocks equate with red wines. Serve a
light-flavored beer with cheese such as Muenster or provolone; beers
with strong flavors need assertive cheeses such as aged Gruyere.
Serve with whole-grain breads. For more pairing tips and recipes, see ...
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