A mini guide on to how to match beverages to your cheeses.
The key is to achieve harmony in terms of flavour.
One flavour should not overpower another.
Serve mild cheeses accompanied by a light wine.
Move progressively towards more distinct tastes,
ending with cheeses with a more pronounced taste with robust beers or wines.
Wine
Beer
Cheese
White
White Ale
 |
 |
| Le soeur Angèle | Le cendré des prés |
Rosé or mild red
Blonde Ale
 |
 |
| L'empereur | Le Frère Jacques |
Dry, light red
Amber or brown Ale
 |
|
| L'Ermite |
Dry, strong red
Red Ale
 |
|
| Le Douanier |
Strong red or dessert wine
(Port ,Sauterne)
Stout
 |
 |
| Le Bleu Bénédictin | Le Miranda |