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!
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:
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!
Check out Henri Willig's delicious recipes below.
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.
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! Cut open your baguette, place the meatballs inside and sprinkle with grated Gouda matured by Henri Willig. Put in an oven at 180 degrees for another 7 minutes so the cheese melts. You could also use the airfryer, in which case the baking time will be shorter.