Open a Beer and Bring on the Cheese
The porters, stouts and ales we favor in winter — rich and sweet, with subtle notes of chocolate and caramel, fruit and spice — make solid companions for a panoply of cheeses, from earthy Stiltons to pungent Epoisses to Basque sheep-milk cheeses, Eater notes. However, the site contends that we shouldn't overlook summer’s saisons, Pilsners and pale ales for cheese pairings, as long as we make sure these subtler brews are not overwhelmed by a too-strong fromage.
Eater consulted Mike Fisher, of New York City beer-and-cheese purveyor Milk & Hops, and reported his suggestions: Try pairing wheat beers with “fluffy” cheeses, like Cana de Oveja, Cowgirl Creamery's Cana de Cabra and Casatica di Bufala, or Cypress Grove's Humboldt Fog (yum!); saisons with “robust,” subtly sweet cheeses such as Piave Vecchio, Sartori's BellaVitano or cheddars like Cabot's Clothbound Cheddar; session pale ales with “young, firm cheeses” such as Manchego, Ossau-iraty or Berkswell; and light lagers, ales and Pilsners with Alpine cheeses like Hoch-Ybrig and Wildspitz Bio.
And since summer is quickly winding down, you may want to pour a brew, slice some cheese (check out our guide) and get on those pairings stat.