supremacy as the cheese-pairing beverage of
choice by listing his three-cheese service with
beers ($17, cheese alone; $25, with beer). “It’s
not about serving a better-paired beverage,”
he says, “but it provides us with a bigger
challenge in finding the most appropriate beer
to complement the cheese.”
Bleu Sunshine is made from raw cow’s milk
by Winter Park Dairy, Winter Park, Fla., and is
uncooked, un-pressed and aged greater than
60 days. The imported French cultures used
in its production impart a mild, nutty taste and
creamy texture. The cheese is paired with
Milk Stout brewed by Left Hand Brewing
Co., Longmont, Colo. “The creaminess of the
sweet-style stout complements the texture
of the cheese,” says Goldberg. “The nutty
tones of the cheese will enhance the stout by
bringing out a hint of hazelnut.”
Fromage Blanc, a day-young goat cheese
from Hani’s Mediterranean Organics in
Miami, is made from grass fed/pastured
Nubian goats, which gives the cheese
superb butterfat content. The cheese
lacks a “goaty” flavor because it is produced
and sourced so quickly. Goldberg pairs it
with Hennepin Farmhouse Saison brewed
by Brewery Ommegang, Cooperstown,
N.Y. “The acid in the beer cuts through
the texture of the cheese,” he says. “The
floral notes of the beer complement the
cheese nicely.”
Florida Tomme, also from Winter Park Dairy,
is a pressed Alpine-style semihard cheese
with a robust Parmesan flavor. Goldberg
pairs it with Petaluma, Calif.-based Lagunitas
Brewing Company’s New Dogtown Pale Ale.
“The richness of the beer will contrast the
lightness of the cheese,” he says. “The
creaminess of the cheese will give the
beer a longer finish, enhancing the bitter
notes of the beer.”
Rob Benes, a Chicago-based journalist, was
previously editor of Chef and Chef Educator
Today. He has more than nine years of
experience writing about chefs, food, wine and
spirits for trade and educational publications.
Read about the latest culinary trends, career options and
interviews with industry stars for free by subscribing to
View past issues and subscribe to receive
an email alert when each issue becomes
available by visiting www.acfchefs.org/sizzle.
