Belgian beers and cheese: a perfect marriage

Each cheese deserves its specific drink. Who opts for an accompanying Belgian beer, pampers its papillae. Together, they create the smakenspectrum complete. Some tips for a graceful beer – and cheese buffet.

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Cheese is popular: as a snack, as an appetizer, with the aperitif or at the end of a dinner. Traditionally we drink a glass of red wine. But beer harmonizes well with cheese. More than excellent even. The rich palette of Belgian beers and cheeses provides endless possibilities. A little introduction.

How are you going to work?

The combination of cheese with the beer starts with a carefully matured cheese, served with a with much care and expertise poured out a glass of beer.

The abdijpaters gave the example by deliberately brewed trappist beers and abbey beers to combine with cheese. The rich and complex taste of this beer was thanks to the higher alcohol content and a balanced counterpart for the high-fat, creamy cheese that they made.

Why beer and cheese are so good together

* Creamy, fatty cheese covered your taste buds with a movie. To papillae, which have a sour or bitter beverage, preferably with carbonic acid. The choice for beer is here wisely. By a drink from it to take to clean the carbonated beer you fame and brings the freshness in the mouth.

* Also, the temperature of the cool beer helps – other than wine – for pleasant refreshment

* Another advantage is that beer is sour, sweet and bitter buttons. Cheese contains salt. Add both together and you make the variety in terms of tastes complete.

* The content of a bottle of (special)beer is less than a bottle of wine, so you can try and combine. The smakentocht is increased.

* The combination of beer and cheese is also a digestive wiser than that of cheese and wine.

But which cheese to choose at which beer?

The one smaakpapil is not the other. Taste is personal. Everyone taste is different. That also applies to beer and cheese. Discovery go is the message. However, there are some rules of thumb that can help you to a gracious beer – and cheese buffet from the sleeve to shake.

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* build up your beer-and cheese buffet from mild to pronounced. To finish, you can go for a absolute topkaas

* limit the kaasassortiment and to avoid oversaturation

• combine beers and cheeses that are equally strong tastes: in a zachtekaas hear a soft beer, strong cheese, strong beer…

* test first the beer, then the cheese, then the beer, so the beer fame free for the next thrill

* ask yourself the following questions: tastes the cheese and the beer to be just as intense? Apply both products with each other in terms of taste or is there a contrast? You can taste both in the aftertaste? It Is a pleasant combination?

* in case of a successful beer & kaaspairing you taste the combination in the aftertaste, and there would be a new taste sensation

* when one of the two flavors dominated the other pushed out of the way and you taste only one of the two. Here are two options. Or will you choose harmony and combine your cheeses and beers with similar tastes so that both reinforce each other (for example, bitter – bitter). Either choose your contrast involving cheese and beer complement each other in terms of taste (e.g. sweet and sour)

Some nice beer-cheese combinations

* Beers of low fermentation and witbieren go together best with hard cheeses and spicy cheeses such as Brussels ‘ cheese, herve cheese appears to go.

* Fresh cheese (plain cheese or mandjeskaas) and herb cheese combines the best with a beer of spontaneous fermentation, such as gueuze.

* Soft and creamy cheeses (such as abdijkazen) – as the fathers of our discourse – well with round trappist and abbey beers. Maredsous, with his deep brown bourgognekleur, has a bouquet of caramel and fruittoetsen. St. Feuillien Triple has a soft amber color and spicy hop aromas with fruit. Both beers have to fit in with the bright, smooth taste of Passendale , the fine Bouquet des Moines , and the creamy Brugse Blomme .

* More spicy beers, such as Red Chimay with the abrikoosachtige fruitgeur, to suit the full spicy flavour of Père Joseph and creamy texture and the fruity hop of the semi-rigid with trappist cheese Chimay à la Bière . The complex taste of Westmalle Tripel with fruit and pleasant bitterness, a slightly bitter woody aroma and a slightly bitter specerijensmaak (thanks to coriander and dried orange) goes well with the full, spicy and strong taste of Oud-Bruggecheese, and the spicy, tangy flavor of Wynendaele .

* Cheeses and blue cheeses taste the best with sweet and fine-sour beers. The unique, rich taste of a glass of the Emperor Charles fits with the spicy, bitter-sweet balance of the blue-veined cheese Pas de Bleu .

* Ripe and refined cheeses (either hard or soft cheese) prefer the company of a beer of high fermentation, rather than a beer of low fermentation (lager).

* Roodbacteriekaas, also called crops korstkaas called, is very recognizable because of the smell and specific taste. Do you prefer in this category for Kaasterkaas, a West-Flemish regional product, with a Vedett Ipa is an ideal companion.

* A noble product as Duvel Tripel Hop 2015, with its many aromas and pronounced bitterness, and harmony than a great show with semi-soft goat cheese. Especially for the bolleke De Koninck developed the well-known Antwerp kaasaffineur Van Tricht together with a Normandy cheese maker, the so-called ‘Vanillien’, a fresh, slightly tart goat cheese that mixes with the Antwerp beer.

Frédéric Van Tricht: ‘We are a fan of the combination of beer and cheese, and that often our customers to experiment with cheese and beer.’ © /

How cheese is to choose and keep?

* Broadly applies to soft cheeses that you like them not too ripe should buy (you may recognize them from a smell of ammonia).

* Cheese you can also buy it with your fingers! Squeeze in a cheese with a schimmelkorst or a washed-rind, and you can feel whether the heart is ripe. He feels hard, then the cheese is not ripe.

* A hard cheese should have a healthy, dry crust .

* Shows the paper stains or discolouration, then this means that the maturation is not well. The aluminium in which a cheese with schimmelkorst is packaged, no rips or tears, as this can have unwanted fungi or bacteria. Hard or semi-hard cheese is packaged under plasticfilm. Soft cheese and cheese with schimmelkorst get a aluminum protection. Goat cheese, especially the fresh, in waxed paper wrapped.

* The best place in the fridge for cheese to keep it, is below, preferably in the relatively moist environment of the groentebak. The maximum temperature is 12°C, just as in a good wine cellar.



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