Cheese and beer - that's my advice

Orval cheese from the holy monastery to go with the Trappist beer

Most people tend to think of a red wine when they think of a cheese plate, but you can also - or perhaps especially - tease out and emphasise the flavour of the individual cheeses with an accompanying beer. Combinations here are also of similar intensity:

A mild cheese goes well with light beers, an intensely - aromatic cheese with a strong beer. The main flavours of beer and cheese complement each other, either by finding each other again or by contrasting each other (salty cheese and salty, sweet beer).

TIP: Always serve the cheese at room temperature so that it develops its full flavour.

The Crafts "Combi Cheese - Beer Recommendations"

Pilsner : Tart bitter. Spicy red culture cheese like Romadur.

Bock beer : Strong malty. aromatic white mould cheese like Brie.

Weizenbier : Sparkling, fruity creamy goat cheese

Stout: full-bodied, malty: intense blue cheese or spicy, old Gouda cheese

Rauchbier: Distinctly smoky: smoked cheese with a strong smoky flavour.

Märzen: Malty, sweet: mild semi-hard cheese such as Gouda or Tilsiter

Pale Ale: Fruity, HERB : aromatic white cheese such as Brie or Camembert

Alt: Tangy, Herb : mild sheep's milk cheese

Brown Ale : Malty, Caramel : Salty sheep's cheese or mild cheddar

Lambic Belgium: Complex, Dry : fresh goat cheese

IPA: Intense Hoppy : intense blue cheese or fresh goat cheese

Kölsch: Tangy, Sweet: creamy, mild butter cheese

Val-Dieu Noël 33cl 7 %

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The best Belgian Trappist beers at The Crafts combined with cheese cubes - Really delicious !

Best lambic beer at The Crafts combined with goat cheese from Switzerland. Heavenly good!