Beer Pairings by @bakerandthebeerd | January 2020 curdbox

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Editor's Note: our friend Joe Burgers a.k.a. @bakerandthebeerd brings us his take on this month's curdbox and his beer-ish thoughts each month. If you're a fan of beer and cheese, this is the blog for you! And if you want to join our merry band of cheese lovers, head on over to our subscription page to sign up for your monthly box!

January’s Curdbox is themed Savory Winter, a tribute to the meat and cheese gift boxes best enjoyed on a quiet night around the fireplace. Add in some jam or honey, and you could call it European Breakfast, a theme fit for pairing with a diverse European beer trio.

Harbison from Jasper Hills is a creamy pot of gold, a true treasure for any cheese lover. Petits toasts from 3 Little Pigs is a perfect sidekick, a crunchy dipper that neither falls apart nor punishes your teeth. My favorite pairing for this cheese was Val-Dieu Grand Cru, a 10.5% abv Belgian Quad rich in notes of fig, toffee, raisin, and a subtle yeasty spice.

Austrian Chorherrenkäse is a semi-hard cheese made with cow’s milk and buttermilk, with a salty tang fit for any occasion (including melting over yesterday’s leftovers or enjoying solo in large quantities). Trugole is a similarly smooth cheese with a soft, fruity sweetness, from the Asiago region of Italy. Both were equally enjoyable with a French Walnut Dijon mustard and Italian dry salami. Dipping either cheese into the Fallot mustard and wrapping it all in Beretta salami creates a satisfyingly savory bite. Perry Miloslawki (not beer, but essentially a pear cider from Poland) is quite dry for a cider, but its delicious fruity flavor pairs perfectly with the distinct walnut notes in the mustard. Meanwhile, St. Bernardus Tripel is a traditional abbey ale with a classically balanced flavor and drinkable body that cuts through the richest, fattiest bites in any charcuterie.

@bakerandthebeerd beer + cheese cheese + pairings

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