{"id":17103,"date":"2014-11-23T07:55:10","date_gmt":"2014-11-23T15:55:10","guid":{"rendered":"https:\/\/shescookin.com\/?p=17103"},"modified":"2022-08-16T13:46:00","modified_gmt":"2022-08-16T20:46:00","slug":"how-to-create-a-beer-and-cheese-board-pairing","status":"publish","type":"post","link":"https:\/\/shescookin.com\/how-to-create-a-beer-and-cheese-board-pairing\/","title":{"rendered":"How To Create a Beer and Cheese Board Pairing"},"content":{"rendered":"

\"Cheese<\/a>
\nPutting together a beer and cheese tasting is as easy as assembling an assortment of cheeses of different textures and types and choosing a bevy of beers to go with them. Here are a few suggestions to get you started.<\/p>\n

Cheese Plate Tips<\/strong>:<\/p>\n

Cheese No. 1:<\/b> Go big or go home. Pick one blue-veined cheese to serve. It will provide a vibrancy of color to your plate<\/p>\n

Preserve Your Fruit:<\/b> Serve your favorite jam or preserves alongside the cheeses. This adds the sweet flavors of fruit without over-crowding a plate with slices of fruit<\/p>\n

Cheese No.<\/b> 2: <\/b>A soft-ripened cheese is the perfect second cheese for your plate. Familiar to many but daring to some, it serves as the perfect bridge for those still learning about the vast variety of cheese types<\/p>\n

Forget the Crackers:<\/b> Nuts provide that rich, earthy texture without all the bulk \u2013 leaving more room to taste the many notes in each cheese. We like almonds, pecans, hazelnuts and pistachios<\/p>\n

Cheese No. 3: <\/b>The magic number three is perfect for a cheese board too. Try serving a semi-hard cheese for your third selection. Yes, Cheddar falls into this category, as does Gouda, Swiss and Gruy\u00e8re<\/p>\n

Presentation & Slicing: <\/b>Place roughly quarter-pound servings of each cheese triangle evenly apart on a large cheese board or serving plate. Scatter the nuts between the cheeses and set the preserves in the mix. Last but not least, make sure you have a separate cheese knife for each cheese and for your preserve(s).<\/p>\n

Now for the libations pairing. Much has been written about wine and cheese pairings, but with the cult-like fervor surrounding craft beer, I think it\u2019s paramount that we address this void, don\u2019t you?<\/p>\n

Beer and cheese have a natural affinity beginning with a similar origin, grass. Barley is a cereal grass used in making beer and milk is a by-product of a cow eating grass. They also share similar flavors: nutty, tangy, floral, and earthy. They can both offer a sharp, dry texture or a smooth and creamy one. And where there is no complement there is delightful contrast; the sweetness of some beers is an ideal foil for cheese’s saltiness. And beer’s carbonation can work to cleanse the palate and bring out the many nuances of cheese.<\/p>\n

Here are some DO’s for pairing craft beer and cheese from Craft Beer.com<\/a>:<\/p>\n