This month we are very focused on one of the styles that we like the most, the IPA beers. In previous articles we have discussed the origin of its name and its history. We have also told you about its characteristic flavor; the richest bitterness. And then the bug bit you, you went to our store and you saw the special pack The FL-IPAs! and you bought it.
We are very happy, but I propose one more thing. When the beers arrive at your house, why don't you set up a tasting with your friends so you can share everything you've learned about IPAs these weeks?
IPAS and pairing: cheese, your best friend
Cheese and beer have always gone hand in hand, and the main reason is that cheese manages to highlight the virtues of beers. And this is rare, because cheese, in any of its variants, it has the peculiarity of covering up other flavors (as happens with wine, for example).
Obviously it is important to choose cheeses that are consistent with the beer, that is, if it is a beer of medium complexity, choose a cheese that does not have a very strong flavor and vice versa. The trick is to always look for complementary mouthfeels. You know the saying: what doesn't add up, subtracts. Here the flavors have to add up, to achieve, in the ideal case, find a new flavor.
That said, and with your IPA beer in hand, what cheeses to choose to achieve a perfect pairing? Due to their high alcohol content and their notable bitterness, they hold up the flavor of strong cheeses very well. That is why we recommend two categories, the cured cheeses and the blue cheeses.
Mature cheeses: the safe option
We are talking about the varieties of cheese Manchego, Gouda, Cheddar or Parmiggiano. The nutty, caramel, and fruity flavors in these cheeses go extremely well with beer, pairing nicely with hops and roasted malt. The high fat content of many strong cheeses can weigh down your mouth a bit, so we need the cleansing power of hops or carbonation found in beer.
An American IPA, with its fruity hop notes and high levels of bitterness is a perfect choice here.
Blue cheeses: the surprise guest
Although not everyone likes this type of strong cheese, we assure you that with IPA beers everything changes. The hops balance the intensity of the mold while the underlying sweet malt provides a very interesting counterpoint. The broad bitterness in this style of beer serves as a cutoff for the creaminess and richness of the blue cheese, plus the hop aromas find similar flavors in the cheese.
In Europe there are 10 different types of blue cheese, some of the best known are:
Gorgonzola: is the Italian PDO cheese made with whole cow's milk and the fungus Penicillium glaucum. It was born in the city of the same name located in the province of Milan and it is one of the oldest blue cheeses.
Roquefort: originating from the south of France, this blue cheese is made with sheep's milk. Legend has it that it was discovered after a shepherd boy, captivated by the sight of a beautiful girl, forgot his lunch of bread and sheep's curd in a grotto. After a while he came back and the mold ( Penicillium roqueforti ) had turned it into roquefort…
Cabrales cheese: is a typical blue cheese from Asturias.Protected since 1981 and made only in rural areas, it has an almost non-existent crust, a very creamy paste, an intense flavor and a very strong and characteristic smell
Valdeón: this blue cheese is made in the heart of the Picos de Europa From cow and goat, it has a yellowish paste, a not excessively strong flavor and a characteristic aluminum foil wrapper that facilitates its conservation by maintaining humidity levels.
And two last pieces of advice my friend Beer Sapiens. When you go to make the pairing, control the cold: the cheeses must be at room temperature and the beers at their optimum consumption temperature. And for the order, keep in mind that you must start with the softest, both beers and cheeses, and go up in intensity.
And finally, we recommend looking for quality cheeses, preferably artisanal. It would be a shame to have a magnificent craft beer on the table and accompany it with industrial cheeses… Cheesse! I say Cheers!!
Sources: elconocedor.com, How to taste beer (Randy Mosher) and beersnat.com
.