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Cheese 3, the fantastic world of Belgian beers and its cheeses Cheese

Dabove Lorenzo, said Kuaska, presented the fantastic Belgian beers and cheeses of this generous land were made by the great Belgian refiner Dirk Martens. In between beer and cheese pairings apply the same principles in force between wine and other foods. So the combination can be built on a contrast which tends to bring out the details, or on a support, with flavors that are added each other. The first beer is perhaps the most famous of blanche, the Geuze. Originally from the south east of Brussels is a particularly fresh and crisp beer. The basis for this type of beer, a natural fermentation, lambic is a set of bacteria and yeasts wild, typical of the area, which ferment the wort of beer (of which 30% is raw wheat), creating precisely the lambic, which is then placed in casks used for whiskey or wine, where waits a year to be ready. But at this stage the beer is not ready yet, so it's very flat. will have to be assembled with another young lambic, which the rifermenterà giving it the carbonation and freshness typical of Geuze. The cheese chosen for the matching, by contrast, was a Brussels. A soft cheese from raw milk, which, although extremely acidic contrast with the Geuze, then declined into bitterness. Created between the audience a controversy that some traces two schools of thought on the subject. In fact, according to some, including the teachers and Kuaska brewers of Belgium, the cheese must accommodate and enhance the beer, so even if the palate, in the previous match, the bitterness remains is nice, because not affected the taste of beer. According to another school of thought, which are part of the tasters of Slow Food, the combination should enhance the cheeses from which it follows that if at the end of the bitter taste left in my mouth, or has not been guessed the 'combination (as in the case Geuze-Brussels), or the cheese is not good. In fact, according to the specialists of the cheese any bitterness is a symptom of poor quality. This controversy lasted throughout the Cheese and especially where there were experts from the beer and cheese cheese The second was proposed by Martens Mechel, which takes its name from the city of Mechelen, 20 km north of Brussels . Derived from raw cow's milk, after a week is washed with dark beer. Then another three weeks to mature and be ready to be eaten between the fifth and seventh week. The combination could only be used with the same beer for aging: Carolus, a very smooth dark beer produced by Tanken, located midway between Brussels and Antwerp. Kuaska note that this beer would go fool his teacher, Michael Jackson, recently passed away. The third cheese, Flemish, and Ganzendonk Baas is named after the places where there is the plot of the book The Conscience of Hendrik. A text of 1830 in Belgium contributed to the movement that later led to independence. It 's a raw sheep's milk cheese. Therefore can not but be very acidic, young and soft. Our no more than 5 weeks, although up to seven weeks is edible. It can be combined with one of the most popular beers in the world: the Westmalle. From the name of the Trappist monastery where it is produced, no more than 5 km from Gazendonk. The Trappist are derived from the Cistercian monastic order since 1664 follow the rule intended by the founding abbot AJ Le Bouthillier. A rule is very hard in reaction to the relaxation of time and that is very hard manual labor in married to an ascetic life. Every day had to dig the grave to remember that you are passing, they ate very little and was only given the beer produced by them (who drank - perhaps not by chance - several times a day). The Vatican granted the monastery of Westmalle Trappist and the power over others, then .., even on their production of Trappist beer in the world who are just six more. Westmalle is also due to the creation of the double-style dubbel that of the (recognizable by the double X stamped on the barrels), and that of Tripel (Triple X) The combination responded more to the Belgian to the Italian taste. Acid cheese, sweet beer, a bitter taste the final result. I liked it. The fourth was the cheese Herve. Originally from southern Belgium, near Liege. Derived from raw cow's milk is the first Belgian Dop. What we taste is the version passed twice a day for five days in brine, so much indeed quite tasty. How like the Belgians, especially in combination with beer. The Herve is also produced on an industrial scale. In this case the milk is pasteurized with the inevitable reduction of flavors and scents that follows. A cheese - we said - very tasty that we tried to match with the Westmalle Tripel who with his enormous strength conteniene the best of mit. It 'goes without saying that the Slow Food cheese connoisseurs turn up their noses .. The fifth cheese was delicious: the Picoleur. Derived from raw goat's milk and aged white wine. Originally from the south of Belgium where the cheese makers are numerous The combination has been proposed by Kuaska with beer Adriaen Brouwer, whose name - I guess even with the comfort of the label - comes from the great portrait painter and interior of the '600 Flemish. A light beer, and much beloved by the Belgians. Calling the sixth cheese Adriaen Brouwer, too, because beer aged with the same name, it goes without saying that it is matched with It follows the principle of the affinity of flavors. The last one was a blue-veined cheese, Pas De Bleu, which literally means no bleu. Indeed, the first attempts gave negative results and hence the name. It 's a relatively new cheese, if not we would call modern trend. The bacterium that gives him the blue is the same relative most famous French Roquefort. Unlike the latter, derived from sheep's milk, the dough is tougher and is derived from cows' milk. With the Westmalle Tripel is matched beautifully and this time they were all agreed that both experts and those beer cheese. Long live Belgium!