September 27, 2012 by odbrie
Today I read this fascinating article by a gentleman by the name of Matt Kramer. It was from the Dec 15, 2011 Wine Spectator Magazine. If you have a subscription to Wine Spectator online you should look it up. Anyway, to sum up this article less eloquently that Mr. Kramer has written, it basically says that after years of these elaborate cheese plates with multiple wine pairings he was once given one cheese( Munster Fermier, raw milk French Munster) and a bottle of Gewürztraminer in a lovely restaurant in the Alsace countryside and was told to enjoy. He learned for that one instance that wine and cheeses do not have to be tasted in bulk to truly appreciate them, but in fact, when only eating one cheese and one wine the pairings became extraordinary.
This got me thinking about serving one cheese with one beer. Is it enough? Don’t people expect to be served more than just one cheese? Not to mention the millions of different beers that pair with the millions of different cheeses out there. So many choices how can one choose? So I have given myself a mission and will post some results after I find the perfect pairings. I am going to find the perfect pairings to go with the following types of beers: Saisons, Browns, Sours, IPAs, Stouts, and of course Ryes. When I find a beautiful pairing I will post.
Tomorrow, I will start with Dancing Fern cheese. It’s a Reblochon style from Sequatchie Cove Farm, which is just outside Chattanooga. It is raw milk only being aged at 60 days. It recently won 1st place in the “Soft Farmstead Cheese” category at the ACS Awards. I recently read that this farm milks Devon cows (which is quite rare in the US) and that the cave at this creamery is pretty unique because it has water flowing around the floors to maintain humidity. How cool is that? I will say, the cheese is phenomenal. I cannot wait to pair it with beer. Stay tuned for my answer to this perfect pairing.