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Cheese Courses

Cheese School of SF
March 27, 2008

Menu Created by Sheana Davis
The Epicurean Connection

Framboise Lambic
Belgian Framboise Raspberry
FRamboise is a lambic made from local barley, unmalted wheat and wild yeast.
After spontaneous fermentation raspberries are adding creating a secondary fermentation and yielding a flavorful and complex beer.
Produced in Vlezenbeek, Belgium
www.merchantduvin.com
Pair with Delice de la Vallee and Fresh Raspberries
Duchesse de Bourgogne
Beligan top-fermented reddish brown ale. A blend of 8 to 18 months old cask aged ales, following the careful maturation in oak casks.
Belgian Sour Ale, aked in Oak Casks
Produced in Cichte Belgium. 6% alcohol
Pair with Belgian Gouda
Urthel Hop It
A rich double hopped blond Belgian Ale, aged 6 months in casks.
9.5% alcohol
Produced in the Netherlands.
www.urthel.com
Pair with Bandaged Wrapped Cheddar
Pierre Celis Signature Selection, Grotten Brown
A fresh bitter brown Belgian Ale with a creamy malt finish.
Produces in St. Bernard Belgium
6.7% alcohol
Pair with Plateaus de Herve

Chimay Ale, Peres Trappestes
“Trappistes” certifies that the Chimay was brewed within the walls of a Trappist Monastary under the community. The Abbey well water is the base of the flavor combined with the isolated yeasts provides a unique Chimay flavor.
Proceeds from the Chimay support non profits in the Monastary in Chimay, Belgium.
www.chimay.com
Pair with Abbaye de Chimay

www.cheeseschoolsf.com

More Cheese Courses...
Tips on Creating a Cheese Course

Select cheeses with variety and flavors that blend and make choices that compliment one another.

Work with 3-4 cheeses.
Assemble a cheese course with cheeses from cow, goat and sheep milk cheeses.

Assemble a cheese course with cheeses from one producer, using 3 different cheeses.
Create a theme, such as California, Vermont, Mid West or Pacific North West.

Be cautious with strong cheeses, as they can over power delicate cheeses.

Add in accompaniments, such as nuts, dried fruits, compote, chutney

Serve with breads, crackers, toasted breads, sweet or savory toasts

Pair cheese courses with wines or ales.

Most of all enjoy & have fun!
 

Eat Responsibly, Act Locally, Respond Politically
 Copyright © 2008 Sheana Davis & The Epicurean Connection
All rights reserved. May not re-print without written permission.