Cheese and beer. Is there a pairing ever so raucously appreciated as this?
Yet the problem with cheese these days is that in the effort to make it all the more appreciated we’ve been putting up on far too high a pedestal. In the way that effete food snobs sip and gurgle wines before demurely spiting into sterling buckets it seems that so many foodies are becoming rather bourgeoisie about every slice of Stilton that comes their way.
You know who I speak of. The types who serve it on a bone china plate with sticks of celery as dessert. They wax on about what sort of port to pair it with and tut-tut over whether the cheese was aged long enough.
Not that there’s anything wrong with Stilton and celery as dessert at a fine dinner. (I do it myself, in fact.) Cheese, however, is a social beast; as much as it loves candlelight and specialty cast knives it also digs a party with your wildest friends. It craves a pint and can tell a good joke. Cheese can simultaneously be attentive and the star at your table.
Garrett McCord’s HuffPo piece in full.