For the second year in a row we blind tasted
2x three cheeses and three beers and tried to make the ideal combination, with the books of
Michel Van Tricht and Ben Vinken as a guide.
Together we searched
which cheese best suited a beer offered, so that they formed a harmonious whole in the mouth … And once again, it became a more than successful and discussion-packed evening! 😉
The offered combinations, which were only announced at the end of the evening:
| 1st round |
| 1. |
Li Petit Rossê, a Belgian biological cheese with fresh milk |
Westmalle Tripel |
| 2. |
Fourme d’Ambert, a French cheese from Saint-Just |
Rochefort 8 |
| 3. |
Brugge Blomme, Belgian cheese based on pasteurized cow’s milk |
Straffe Hendrik |
| 2nd round |
| 1. |
Mimolette Extra old (18 months), a French cheese based on pasteurized cow’s milk |
Westmalle Dubbel |
| 2. |
Brillat Savarin Affiné, French soft cheese based on pasteurized milk |
Oude Geuze Boon |
| 3. |
Buche de Tradition Cendrée, soft goat’s cheese with a light gray ash layer |
Kwaremont |
Despite the advice of Vinken & Van Tricht our test panel came to
some new/different/better(*) combinations , being the
Old Geuze Boon with the Buche de Tradition Cendrée,
Kwaremont with the Brillat Savarin Affiné,
Straffe Hendrik with Li Petit Rossê and
Westmalle Tripel with the Brugge Blomme cheese.
(* Les goûts et les couleurs, you know.)
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