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Cheese, please!

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Three ways to taste beer and cheese at their best.

Brian Morgan, executive chef at Louisville’s Eiderdown, tosses beer and cheese into a blender for his popular, daily changing beer cheese spread, served atop a slice of brioche. “I talk to my purveyor every Monday or Tuesday and go through their list of cheese,” says Morgan. “Then, we stand in front of the taps, and figure out what cheese goes with what beer. My favorite so far was a Danish bleu cheese blended with Duchesse De Bourgogne.”

A wheel of Oregon Bleu Cheese handcrafted by Rogue Creamery’s David Gremmels will set you back about $75, but head to any of Rogue Ales six Oregon eateries (similar name, different company) and affordably sample the cheese in action when you order Kobe Bleu Balls. Try the Oregon Bleu Cheese-stuffed Kobe meatballs as an appetizer with Rogue Mocha Porter.

Kevin and Susan Morris of Mayfield Road Creamery wash their Lockwood cheese, a French-style cow’s milk variety, in Thirsty Dog’s three-time GABF medal-winning Siberian Night Imperial Stout, adding sharpness to the cheese’s creaminess. Purchase a wheel straight from the creamery, or hit up Thirsty Dog’s newly renovated taproom and pair it alongside the beer itself.



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