Bite-sized tips: Which cheese goes best with your favourite beer?

By: Henri Willig
19 okt 2023
± 3 minuten

Cheese and beer, a duo that has gone together for centuries and which we enjoy at various get-togethers and parties. Whether you are a connoisseur or just looking for new taste experiences, this article offers handy tips for matching cheese with your favourite beer. Let's dive into the world of cheese-and-beer pairings!

Which cheese goes with which beer?

  • Spicy cheeses with IPA: The intense hop aromas and bitterness of an India Pale Ale (IPA) go well with spicy cheeses like our hot & spicy chilli cow cheese. The complexity of the IPA brings out the flavours of the cheese.
  • Soft cheeses with white beer: A smooth and refreshing white beer goes perfectly with mild cheeses such as goat cheese. The light citrus and spice flavour of white beer nicely complements this cheese.
  • Dark beers with hard cheeses: Stout, porter and other dark beers harmonise well with robust cheeses such as Gouda cheese. The roasted flavours of the beer complement the cheeses.
  • Sour beer with soft goat cheese: Sour beer, such as a Berliner Weisse or lambic, contrasts nicely with soft and creamy goat cheese. The acidity of the beer cuts through the texture of the cheese and makes for a refreshing combination.

Specific beer-cheese combinations

Now that we have seen how the flavours of cheese and beer can enhance each other, let's dive further into some great cheese-and-beer combinations you can make at your get-togethers. Here are more pairings to enjoy:

  • Young goat cheese with a light Ale: A light Ale, such as a Blonde Ale, goes well with the creamy and soft texture of young goat cheese. The beer aromas emphasise the softness of the cheese.
  • Smoked cheese with a Belgian Dubbel: The rich and spicy flavours of a Belgian Dubbel go well with the salty and intense taste of old cheese or smoked cheese. This is a combination for foodies.
  • Goat cheese with a Weizenbock: The fruity notes and slight spiciness of a Weizenbock are a tasty contrast to the creamy and strong goat cheese.
  • Smoked cheese with a Rauchbier: For lovers of smoky flavours, a Rauchbier with smoked cheese is a great choice. The smoky character of both components creates a unique combination.
  • Young or old cheese with a Barleywine: The sweet and strong Barleywine balances the flavours of the young and old cheese, creating a tasty balance between sweet and salty.
  • Young goat cheese or herb cheese with an American Lager: An American Lager, with its light and refreshing character, goes well with the mild flavour of young goat cheese and herb cheese. These are light and accessible pairings. 
  • Herbed cheese with a light Wheat Beer: The creamy and spicy flavour of Boursin cheese comes into its own alongside a light Wheat Beer. This makes for a harmonious and sophisticated combination.

Why beer and cheese are such a good combination

The delicious combination between beer and cheese lies in the complementary flavours. Beer often has hops, which adds bitterness and aromatic complexity, while cheese offers a range of flavours, textures and fats. The bitterness of beer can balance the greasiness of cheese, while the flavour profiles complement and enhance each other. Experiment, taste and discover new combinations that perfectly suit your personal tastes and preferences. Enjoy this delicious world of cheese-and-beer pairings!

Is this article already making you hungry?

Check out Henri Willig's delicious recipes below.

Nachos with Gouda cheese

4 pers
30 min

Preparation Coarsely grate the cheese. Shake tortilla chips in a large bowl. Spread Roasted tomato dip and grated cheese generously over tortilla chips. Cut Madame Jeanette chillies in half and garnish with all other chillies over the tortilla chips for a colourful result.   Tip Delicious in combination with Henri Willig Wheyzen or Tripel beer.

Making baguette with granny meatballs in tomato sauce gratinated with cheese

2 pers
40 min

A delicious recipe with meatballs and lots of cheese is easy to make: Preheat the oven to 180 degrees Celsius. Mix the minced meat, egg, onion, garlic, oregano, basil, paprika, salt and pepper in a bowl. Knead everything well together. Form small meatballs from the mixture. You can decide how big you want the meatballs to be. Heat the olive oil in a large frying pan over medium-high heat. Fry the meatballs in the pan until browned on all sides. Add the diced tomatoes and tomato puree to the pan. Stir everything well and bring the sauce to a boil. Simmer for about 10 minutes to allow the flavours to mix well. Add any extra salt and pepper to taste. Meanwhile, grate the cheese -about 60 to 100 grams- but more is always possible! Slice open your baguette, place the meatballs inside and sprinkle with grated Gouda matured by Henri Willig. Put the whole thing in a 180-degree oven for another 7 minutes so the cheese melts.  You could also use the airfryer, in which case the baking time will be shorter.