- thaichile Feb 16, 2009 04:09 AM
Looking for recommendations of cheeses that would match with a collection of approximately a dozen American Barleywines for an upcoming tasting. Would like recommendations from all milks but I would say that I am solid on including Stilton so we can skip the bleu category.
Well, I think you're probably going to want to keep it towards the Blue/Gorgonzola range for American Barleywines. I can't think of much that would pair real well beyond those styles due to the hoppiness and high alcohol content. Maybe a well aged cheddar (Hook's 5 or 10 year) or Humboldt Fog might work.
I too would go with a stronger cheddar. And I'd personally veer away from pairing really complex cheeses with barleywine. I'd want the barleywine to be the star and to get all the attention. I'd be afraid that a "runny stinker" or something, although delicious, would end up competing with the beer; which as you know contains a galaxy of complex flavors itself.
I love Gorgonzola or Stilton with barleywines..cheddar is good too (if a tad less interesting unless it's a 2+year old cheddar). A nice well aged Gouda is nice and Morbier, while on the milder side , pairs nicely as well.
I got my cheeses ready to go as follows: Tilsiter, La Chevre Noir, Lincolnshire Poacher, Appenzeller and Stilton. Got a piece of the Rogue Smokey Bleu to satisfy my own fetish with smoke. Thanks for your input.
Rogue River Blue...if you can find Gore-Dawn-Zola...it's an American gorgonzola style cheese made in small production by Green Mountain Dairy in VT. Somebody said Appenzeller...if so try the Pleasant Valley Reserve made in Wisconsin.