Crafting A Perfect Pairing: Meat And Beer Cheese Delights

Beer and cheese are a match made in heaven, and cured meats can add substance and heft to a cheese plate. But what are the best meats to pair with beer cheese? Cured meats fall into two categories: whole muscle or encased. Whole muscle meats, like prosciutto, are typically dry-cured and have a sweet, nutty, and meaty flavour profile. Encased meats, such as salami, are usually fermented and tend to have a discernible tang and more intense notes of spices. When pairing beer cheese with cured meats, it's important to consider the weight or intensity of the meat and cheese, as well as the balance of flavours. For example, a mild fresh cheese may not pair well with a strong, high-alcohol beer. Similarly, a light pilsner may be overpowered by a hearty meat. So, what meats go well with the robust flavour of beer cheese?

Beer cheese and cured meats

Cured meats are a fantastic addition to a cheese plate, adding substance and heft to the cheese. When pairing cured meat and cheese, it's best to think about opposites. Both cured meat and cheese are full of fat, protein, and salt, so pairing them with similar flavours may overwhelm your palate.

Whole Muscle Meats

Whole muscle meats, such as prosciutto, are typically dry-cured and sometimes smoked. They tend to be sweeter, nuttier, and more "meaty" than encased meats. When pairing cheese with whole muscle meats, consider the following:

• Texture matters: A floppy or semi-soft cheese with a thin slice of buttery meat lacks the necessary contrast. Go for a coarse, craggy cheese like Parmigiano Reggiano.
• Acidity matters: One element needs to provide a tart, citrusy, mouthwatering brightness to cut through the fat and protein of the other. The tanginess of Parmigiano Reggiano, for example, pairs well with the sweet butter and hazelnut flavours of prosciutto di Parma.
• Complementary flavours: Look for flavours that are shared between the cheese and meat, concentrating and focusing on these shared notes.

Another classic pairing is speck, a lightly smoked whole muscle meat from Italy's Alto Adige, with Piave cheese. The meat is smoked over wood, giving it astringent qualities, while the cheese bursts with pineapple and tropical fruit flavours. Here, the cheese handles the sweetness, while the meat takes the savoury lead.

Encased Meats

Encased meats, such as salami, are usually fermented in a humid environment. They often have a discernible tang and intense notes of black pepper, red pepper, fennel, and truffle. When pairing cheese with encased meats, consider the following:

• Spices and flavours: Many encased meats boast spices, garlic, smoke, or heat that introduce a third flavour component to play with in your pairing.
• Cooling cheeses: Smoky, spicy, or gamey meats like wild boar, duck, or red pepper pair well with "cooling" cheeses that preserve the lactic notes of fresh milk while adding earthy notes of age. Try Landaff Creamery's cave-aged Landaff or Kirkham's Lancashire.
• Acidity and added flavours: Keep in mind the meat's acidity and added flavours when considering cheese pairings.

One classic pairing is Spanish-style chorizo with La Serena, a sheep milk cheese that is a bit airier than custard and full of tart, vegetal, and sour notes. The cheese cools the chorizo's heat, leaving you with sweet paprika and garlic flavours. Fresh ricotta or goat cheese also work well with chorizo.

Beer cheese and whole muscle meats

Cured meats fall into two major groups: whole muscle or encased. Whole muscle meats, like prosciutto, tend to be sweeter, nuttier, and more "meaty", whereas encased meats, like salami, often have a discernible tang and intense notes of black pepper, red pepper, fennel, and truffle. When pairing beer cheese with whole muscle meats, it is important to consider texture, acidity, and complementary flavours.

For instance, Parmigiano Reggiano and prosciutto di Parma are a classic pairing. The former is coarse and craggy, with a pronounced acidity, while the latter is thinly sliced with a ribbon of fat, offering an elegant hint of sweet butter and hazelnut. This pairing exemplifies the importance of texture and acidity in creating a successful combination.

Another classic combination is Speck, a lightly smoked whole muscle meat from Italy's Alto Adige, and Piave cheese. The meat provides astringency from the smoking process, while the cheese bursts with pineapple and tropical fruit flavours. This pairing showcases the ability of whole muscle meat to complement sweetness while also providing a savoury element.

When pairing beer cheese with whole muscle meats, it is essential to consider the weight or intensity of both elements. A light and mild cheese may be overpowered by a strong, high-alcohol beer, just as a robust cheese may be overwhelmed by a mild beer. Finding a balance between the two is crucial.

Additionally, it is worth noting that successful pairings often involve complementary or contrasting flavours. Some cheeses are enhanced by beers with similar flavours, while others shine when paired with contrasting tastes. For example, the nutty and caramelised flavours of Amber Ales complement aged Gouda cheese, creating a delightful pairing. On the other hand, the bitterness of an IPA can effectively cut through the richness of creamy blue cheese, making them a perfect match.

Beer cheese and encased meats

When it comes to encased meats, the options are endless. Encased meats are typically fermented in a humid environment and have a distinct tang, along with intense notes of various spices. When pairing encased meats with beer cheese, it's important to consider the spices and flavours in the meat and choose a cheese that complements or contrasts with these flavours.

Spicy Encased Meats

For encased meats with a kick, such as chorizo, a slightly sour and creamy cheese can help cool down the spice. Fresh goat cheese or ricotta can be perfect for this, providing a refreshing contrast to the heat. If you're looking for a dip option, River's Edge Up in Smoke, a smoked goat cheese, is a unique choice that will enhance the smokiness of the chorizo.

Smoky and Spicy Encased Meats

For encased meats with a smoky and spicy flavour profile, consider a cheese that preserves the lactic notes of fresh milk while adding some earthy notes from ageing. Landaff Creamery's cave-aged Landaff or Kirkham's Lancashire are excellent choices for this, as they provide a nice contrast to the smokiness of the meat.

Garlicky Encased Meats

If you're a garlic lover, pair your encased meat with a cheese that can stand up to the strong flavour. A sharp cheddar or a bold blue cheese can be a great option, as the sharpness and pungency will complement the garlic notes. Consider an American IPA to drink with this combination, as the bitterness of the beer will cut through the fat of the cheese and refresh your palate.

Herbal Encased Meats

For encased meats with herbal notes, such as fennel or truffles, a creamy and nutty cheese can be a delicious pairing. Try Parmigiano Reggiano, which has a coarse texture and nutty, buttery flavours. The acidity of the cheese will provide a nice contrast to the herbal notes in the meat.

When pairing beer cheese and encased meats, don't be afraid to experiment and find the combinations that suit your taste preferences. Remember, the key is to find complementary or contrasting flavours that create a well-rounded and enjoyable eating experience.

Beer cheese and meat: balancing intensity

When pairing beer and cheese, it's all about balancing the flavour intensity. Beer's freshness, carbonation, and complex taste notes make it perfect for serving with a cheese platter. The carbonation works well with cheese as it cuts through the density and richness of most cheeses.

When pairing beer cheese with meat, it's important to consider the intensity of the flavours. If the intensity of one component overwhelms the other, the pairing won't work. For example, a light beer like a pilsner will be dominated by a heavy meat dish, while a strong, dark beer will overpower a lighter meat dish.

Cured meats fall into two main groups: whole muscle and encased. Whole muscle meats, like prosciutto, tend to be dry-cured and have a sweet, nutty, and meaty flavour profile. Encased meats, such as salami, are usually fermented and have more intense flavours, including black pepper, red pepper, and fennel.

When pairing beer cheese with whole muscle meats, consider the classic combination of Parmigiano Reggiano and prosciutto di Parma. The acidity and tanginess of the cheese complement the sweet, buttery, and nutty flavours of the prosciutto. Another option is to pair speck, a lightly smoked whole muscle meat, with Piave cheese. The astringency from the smoking wood pairs well with the tropical fruit notes of the cheese.

For encased meats, a good option is to pair Spanish-style chorizo with La Serena, a sheep milk cheese. The cheese cools down the heat of the chorizo, bringing out the flavours of sweet paprika and garlic. Fresh ricotta or goat cheese also work well with chorizo.

When creating pairings, it's important to consider the texture, acidity, and complementary or contrasting flavours of the beer cheese and meat. By balancing the intensity of the flavours and finding complementary or contrasting elements, you can create delicious and harmonious combinations.

Beer cheese and meat: texture and acidity

When pairing beer cheese with meat, it is important to consider texture and acidity.

Texture

The texture of the cheese should contrast with the texture of the meat. A floppy, mushy, or semi-soft cheese will not provide the necessary contrast to a buttery thin slice of meat. Instead, opt for a coarse and craggy cheese, such as Parmigiano Reggiano, to pair with a thin slice of prosciutto di Parma.

Acidity

One element in the pairing, either the cheese or the meat, should provide a sensation of tart, citrusy, mouthwatering brightness to cut through the fat and protein of the other. In the case of Parmigiano Reggiano and prosciutto di Parma, the cheese provides the necessary acidity to balance out the richness of the meat.

Another classic pairing that demonstrates the importance of texture and acidity is Speck, a lightly smoked whole muscle meat from Italy's Alto Adige, paired with Piave cheese. The meat provides the astringency from the wood it is smoked over, while the cheese contributes sweetness and tropical fruit flavours. This pairing is the opposite of Parmigiano Reggiano and prosciutto di Parma, where the cheese handles the sweetness and the meat takes the savoury lead.

When pairing beer cheese with encased meats, such as sausage links, it is important to consider the added spices, garlic, smoke, or heat that these meats introduce. For example, a paprika- and cayenne-laden Spanish-style chorizo pairs well with a round of perfectly ripened sheep milk La Serena cheese. The cheese cools the chorizo's heat, leaving you with the sweet paprika and garlic flavours. Fresh ricotta or goat cheese also work well with chorizo, as does River's Edge Up in Smoke, a leaf-wrapped ball of smoked goat cheese.

In general, when pairing beer cheese with meat, it is important to mind the meat's acidity and added flavours.

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