Beer & Cheese Party
Tasting Party Tips
Buy cheese the day of the tasting, or the day before for the freshest product, says Neville McNaughton, a cheese judge and tasting consultant (www.Cheezsorce.com).
If the cheese is fresh or bloomy, like a brie, store in its original packaging. Unwrap aged or hard cheeses sold in plastic wrap, as most plastic-wrapped cheeses turn moist and absorb some of the plasticky smell.
Allow 1 to 2 ounces of cheese per person, per tasting. Use a cheese shaver or cheese wire to cut thin slivers of tiny cubes that will come to room temperature quickly. Cut just before serving, or cover with parchment or tent with plastic wrap to prevent the cheeses from drying out.
Allow 2 to 4 ounces of beer per person, per tasting. That's enough to sample the beer before and after tasting the cheese, and if tasting six styles of beer, stay within responsible limits for consumption. Offer sparkling and still water to cleanse the palate between tastings.
Choose accompaniments to enjoy with cheese, as a mixture of foods will make the sampling turn into a feast.
- Fresh fruits, such as berries, sliced apples, or pears
- Dried fruits, such a apricots, cherries, or raisins
- Preserves/confits/chutneys, such as rose petal jelly, mild chutney, or even grilled or pan-caramelized peaches
- Nuts, such as toasted almonds, hazelnuts, pecans, or walnuts
- Bread, such as French bread, nut bread, dark rye, seeded breads, or assorted crackers
- Cured meat, such as American country ham, prosciutto, or salami
If you're putting together a spread for a crowd, consider setting up tasting stations, clustering the beers that you think will pair well with the cheese on small tables, with the accompaniments best suited to those styles.
Prepare any leftover cheese for storage to prevent the tendency for the cut surface to become oxidized and develop tallowy off-flavors. To store properly, wipe the cheese dry, and then wipe it with a thin layer of canola oil on the cut surface and the exterior (in this order). Cheese should be wrapped in parchment to allow it to breathe, placed in a resealable container, and stored as close to the bottom of the fridge as possible (such as the vegetable drawer).
* Reprinted from The Best of American Beer and Food: Pairing & Cooking with Craft Beer by Lucy Saunders. © 2007 Brewers Publications. Photo © Souders Studios. Page 6-7 All rights reserved.
