Anybody that knows my husband and I knows that we love beer. Our favorite restaurant (a short walk from our house) is really a beer bar that happens to have great food.
Jeff brews his own beer, and is always seeking out new beers to buy and try. We have a fridge in the garage just for beer. That love of beer has inspired this Cheese Board for Beer.
While cheese boards are generally paired with wine or cocktails, I actually think beer gives you a lot of versatility when creating a cheese board as well.
Beer pairs really well with spicy foods (peppadews), big meaty flavors (salami or soppressata), salty things (pistachios and olives), pickled things (cornichons), pretzels, mustard, and of course, the cheese.
I served this particular cheese board with a dark brown triple ale from Belgium that had notes of banana, dates and caramel.
The flavor of the beer pairs particularly well with cheeses like cave-aged Tallegio, Roquefort and aged Dutch Gouda, so I’ve included all of those in this epic spread.
- Aged Dutch Gouda cheese
- Cave-Aged Tallegio cheese
- Garlic and Herb boursin cheese
- Roquefort cheese
- Dried apricots
- Honey and/or honeycomb
- Pretzel bites
- Soppressata and/or salami
- Sweet piquanté peppers
- Whole grain mustard
- Assemble everything on a large slate, cutting board or platter, and allow guests to serve themselves.