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Where There’s Smoke, There Better Be Cheese

Smoked beer and cheese

Smoked cheese can be a problem for those with texture issues. Done poorly, and it can come out tough, rubbery, and dry. But fear not: you can still get your smoke-and-cheese fix, in a perhaps more unusual way. It’s Not You, It’s Brie blogger Kirstin Jackson has come up with a solution: rather than smoking the cheese itself, pair a smoked beer with a triple creme instead.

Jackson’s favorite pairing was German beer Aecht Schlenkerla Rauchbier and Brillat Savarin cheese. She explains the experience as such:  

The class loved the pairing. Not all of them liked the rauchbiere immediately on its own, but even those that didn’t liked it with the triple creme. I guess 75% butterfat helps make even the smokiest of (delicious) medicine go down. And those whose favorite style of cheese wasn’t a triple liked the buttery wheel better with the beer. Together they tasted like… smoky ice cream, which I can tell you, is pretty darn impressive.

Well, we know what we’ll be having for dinner tonight! Want more cheesy pairings? Learn to pair cheese with dessert or liquor, or find out what our favorite summer combinations are. Don’t forget, we have a whole issue dedicated to pairings! With 193 unique pairings, you’ll never run out of new things to try.

Photo by It’s Not You, It’s Brie

Alicia Hahn

Alicia Hahn is an online editorial intern for culture who excels at eating and enjoys writing, crosswords, and cooking (preferably with cheese). Originally from San Francisco, she moved to Boston for school and fell in love with the city (despite an annual campaign against winter). Her favorite place to be is the farmers’ market, where she finds weird and exciting ingredients to make or break her next meal.