Beer in the curd, on the rind, and even on the wheel’s leaf wrap is adding a signature scent and flavor to several new cheeses.
Most cheese specialists have never met a cheese they couldn’t match with a craft beer, but now the pairing is getting even easier. Increasingly, American cheesemakers and affineurs view beer as an ingredient—and they’re pushing the boundaries of where it can go.
Fast-Moving Originals
For retailers, these novelties offer access to one-off creations that competitors don’t have. At Di Bruno Bros. in Philadelphia, cheesemongers wash young cheeses with local brews in house, or collaborate with Crown Finish Caves, the Brooklyn affineur, for higher-volume projects. “It’s about having something specific to the store, and it’s a treat for the customer,” says Rich Morillo, assistant store-team leader. The retailer posts the beer-washed cheeses on Instagram when they’re ready, and they’re typically sold within 48 hours.
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