A Good Goat Cheese Likes A Belgian Pale Ale

Published Feb. 21, 2010 at 7:58 a.m.

Years ago, when I was thinking about extra part time jobs I might take on, I had this idea that I could set up an ice cream van that dispensed soft serve goats milk cheese. The brand was going to be "I Can't Believe This Came Out Of A Goat!" It never happened.

This evening I was reminded of the idea when I pulled a chunk of bouc émissaire, a young raw goat milk cheese by Fromagerie Chaput of Quebec. Tangy creamy goodness with just that hint of goat. Goatiness is a bit of a twist for the English-speaking palate even if it makes great strawberry softie swirl. But it's just fine with spicy Belgian pale ale like Zot or the Het Anker Margriet I picked up at the LCBO today, on sale for an insanely cheap $1.80 a bottle. Tang on tang. I imagine a tripel or saison would do the trick as well. Or not. Style goes only so far to explain actual taste.

Is this pairing? I suppose. But if it was pairing it would be monogamous and that would be the end of the explorations. And, worse, it might even be an arranged marriage where I tell you that it's the best thing going so you better take my word for it. Rubbish. You might hate this combo. Go find your own damn goat cheese.

Back | Read more at A Good Beer Blog