We recently gathered at Goose the Market to sample the April and May pairings for the Beer & Cheese Club. Or, as I like to call it,The Best Club Ever.
April's pairing was Langres cheese with The Bruery Saison Rue. SO GOOD. Langres is a French cow's milk cheese. Don't let the fancy name fool ya, it has a very down to earth flavor, creamy and smooth. It was encased in penicillium. Yes, I too freaked out about that. But not to worry...they do that a lot with cheese. It's a bit different than ACTUAL penicillin, so if you are allergic to the antibiotic you can probably still eat the cheese....**maybe. (**Do not take medical advice from a beer geek) The Saison Rue, a Belgian/farmhouse style ale, was a terrific pairing. The subtle malty, spicy, citrus hints blended well with the creamy mouth-feel of the Langres.
May's pairing was Kenny's 'Ted' cheese with Houblon Chouffe Dobbelen IPA Tripel. Kenny's Farmhouse Cheese. Just take a moment to read that again...and remember it. Kenny makes this delightful cheese right down the road in Barren County, Kentucky. He uses raw milk from cows that roam around right in his pasture. The Ted, named after his grandfather, is a molded cheese, but you only get that moldy, funky, taste around the outside. The middle tastes like an aged cheddar. I ATE THE ENTIRE MIDDLE. I don't do mold...yet. The Triple IPA paired very nicely with the sharpness of this cheese. I also found that the cheese mellowed out the 'heat' from the higher ABV (9%).