{"id":691,"date":"2020-05-07T15:19:59","date_gmt":"2020-05-07T12:19:59","guid":{"rendered":"https:\/\/gruyerestories.com\/archive\/?p=691"},"modified":"2021-09-01T20:37:22","modified_gmt":"2021-09-01T17:37:22","slug":"raise-your-cheese-experience-to-a-new-level-with-the-right-drink","status":"publish","type":"post","link":"https:\/\/gruyerestories.com\/archive\/raise-your-cheese-experience-to-a-new-level-with-the-right-drink\/","title":{"rendered":"Raise your cheese experience to a new level with the right drink"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.4.5″ custom_padding=”0px||0px|||” da_disable_devices=”off|off|off” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.5″ width=”100%”][et_pb_column type=”1_2″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font=”||||||||” text_font_size=”20px” text_line_height=”1.5em” text_font_size_tablet=”19px” text_font_size_phone=”18px” text_font_size_last_edited=”on|desktop”]You can create mouth-watering combinations of cheeses and drinks by choosing balanced flavour pairs. <\/p>\n

Serve compotes, honey, roasted nuts, olives, and white bread and crackers with the cheeses. They accentuate the cheese\u2019s flavour and make for a festive setting. [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.5″][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/nosta-juustonautinto-uudelle-tasolle-oikealla-juomalla-1.jpg” title_text=”nosta-juustonautinto-uudelle-tasolle-oikealla–juomalla” align=”center” _builder_version=”4.4.7″ width=”100%” width_tablet=”100%” width_phone=”” width_last_edited=”on|tablet” custom_margin=”-40px||||false|false” custom_margin_tablet=”0px||||false|false” custom_margin_phone=”” custom_margin_last_edited=”on|desktop” box_shadow_style=”preset3″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.7″ width=”100%” custom_margin=”||0px||false|false” custom_padding=”||10px||false|false”][et_pb_column type=”4_4″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop”]<\/p>\n

Wine makes cheese sing<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.7″ width=”100%” custom_padding=”0px|||||”][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_text _builder_version=”4.4.7″]The flavours of cheese are often fatty, acidic, and salty. The general rule of thumb is that fatty and hard cheese goes well with a full-bodied wine. Saltiness is another important element when planning the combinations. When salt reacts with wine, the flavours grow stronger.[\/et_pb_text][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/viini-saa-juuston-laulamaan.jpg” title_text=”viini-saa-juuston-laulamaan” _builder_version=”4.4.7″ box_shadow_style=”preset3″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_text _builder_version=”4.4.7″]You could accompany Le Gruy\u00e8re AOP with a bottle of full-bodied red wine. Amarone from north-eastern Italy combined with a piece of strong-flavoured hard cheese will charm even the most demanding dinner guests. Those who prefer lighter red wine will love cheese with New Word Pinot Noir wines. <\/p>\n

White wine with both sweet fruitiness and sharp acidity is perfect with hard cheese. Try Le Gruy\u00e8re AOP with demi-sec German Riesling. <\/p>\n

Sweet wine is a classic companion to salty and strong cheese. One of the best-known combinations is cheese and port. Trendsetters are now combining intense and aromatic Le Gruy\u00e8re AOP R\u00e9serve, matured for at least ten months, with sweet and spicy red vermouth. [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.7″ width=”100%” custom_margin=”||0px||false|false” custom_padding=”||10px||false|false”][et_pb_column type=”4_4″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font=”||||||||” text_line_height=”1.5em” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop”]<\/p>\n

Beer and cheese are best friends<\/h2>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.7″ width=”100%” custom_padding=”0px|||||”][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_text _builder_version=”4.4.7″]Many believe cheese tastes best with beer.
\nWhile wine\u2019s acidity and tannins balance the flavour and fattiness of cheese, the pungency of beer created by hops does the same. A less mature Le Gruy\u00e8re AOP goes well with a mild, less bitter beer, while older cheese works better with stronger beer. [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_text _builder_version=”4.4.7″]Dark malt makes the beer\u2019s aroma resemble caramel, coffee, and chocolate, which accentuate the cheese\u2019s mature and salty flavours. Higher alcohol content makes the beer\u2019s flavour fuller and cuts the fattiness of the cheese.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.7″ width=”100%” custom_padding=”0px||70px|||”][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/olut-on-juuston-kaveri-1.jpg” title_text=”olut-on-juuston-kaveri-1″ _builder_version=”4.4.7″ box_shadow_style=”preset3″][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_text _builder_version=”4.4.7″]<\/p>\n

* Amber Ale<\/strong> is a fruity type of beer which may have a slightly flowery flavour. These beers are usually less hopped. Try it with classic Le Gruy\u00e8re AOP.<\/p>\n

* Bock<\/strong> is a strong lager with sweetness and roundness induced by the higher alcohol content. Try it with classic Le Gruy\u00e8re AOP.<\/p>\n

* ESBs<\/strong> are fruity, strongly hopped beers. They are soft and malty, while hops provide a herbal flavour. The carbon dioxide content is fairly low. Try it with any Le Gruy\u00e8re AOP cheese.<\/p>\n

* Strong Ales<\/strong> have higher alcohol content and a stronger flavour, as the name suggests. They are malty and full-bodied. They are excellent when paired with Le Gruy\u00e8re AOP R\u00e9serve.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.7″ width=”100%” custom_padding=”0px||57px|||”][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_text _builder_version=”4.4.7″]<\/p>\n

Cider\u2019s fruity flavours emphasise the saltiness of cheese<\/h2>\n

Cider is also an excellent partner for cheese. The earthy and apple-like flavour of authentic cider is elegantly accentuated by cheese. Slight natural sweetness is not a bad thing in a cider when served with strong cheese, while dry and acidic cider cuts the fattiness of cheese similarly to white wine. <\/p>\n

Try Le Gruy\u00e8re AOP with ciders from different countries, such as France, Spain, Great Britain, or your own country. [\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/siiderin-hedelmaisyys-korostaa-juuston-suolaisuutta-1.jpg” title_text=”siiderin-hedelmaisyys-korostaa-juuston–suolaisuutta” _builder_version=”4.4.7″ box_shadow_style=”preset3″][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.4.7″ width=”100%” custom_padding=”0px|||||”][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_image src=”https:\/\/gruyerestories.com\/archive\/wp-content\/uploads\/2020\/05\/tee.jpg” title_text=”tee” _builder_version=”4.4.7″ box_shadow_style=”preset3″][\/et_pb_image][et_pb_text _builder_version=”4.4.7″][\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.4.7″][et_pb_text _builder_version=”4.4.7″ text_font=”||||||||” text_line_height=”1.5em” custom_margin=”||5px|||” text_font_size_tablet=”” text_font_size_phone=”” text_font_size_last_edited=”on|desktop”]<\/p>\n

Hot tea makes the hidden aroma of cheese surface<\/h2>\n

[\/et_pb_text][et_pb_text _builder_version=”4.4.7″]An alcohol-free alternative to serve with cheese is a cup of high-quality brewed tea. Like wine, tea also has a varying amount of tannins. Similarly, the warmth of hot tea emphasises the hidden flavours of cheese. People in Switzerland often drink tea with delicacies such as cheese fondue. <\/p>\n

Try the Bombay Chai tea with Le Gruy\u00e8re AOP. It\u2019s a black tea seasoned with green tea and traditional chai spices: cinnamon, cardamom, clove, and black pepper.<\/p>\n

Le Gruy\u00e8re AOP R\u00e9serve finds a surprising friend in Assam TGFOP Hatidubi Fu Soonga, a black tea with a slightly smoky flavour.<\/p>\n

If this is not your cup of tea, try freshly squeezed apple juice, homemade lemonade, or a drink made of blackcurrant leaves with the cheese.[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.4.5″ width=”100%”][et_pb_column type=”4_4″ _builder_version=”4.4.5″][et_pb_text _builder_version=”4.4.7″ text_font_size=”20px” text_orientation=”center” hover_enabled=”0″]Read also: From rich raw milk to delicious cheese<\/a>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

You can create mouth-watering combinations of cheeses and drinks by choosing balanced flavour pairs. Serve compotes, honey, roasted nuts, olives, and white bread and crackers with the cheeses. They accentuate the cheese\u2019s flavour and make for a festive setting. Wine makes cheese singThe flavours of cheese are often fatty, acidic, and salty. The general rule […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[],"tags":[],"yoast_head":"\nRaise your cheese experience to a new level with the right drink - The Stories of Le Gruy\u00e9re AOP<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gruyerestories.com\/archive\/raise-your-cheese-experience-to-a-new-level-with-the-right-drink\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Raise your cheese experience to a new level with the right drink - The Stories of Le Gruy\u00e9re AOP\" \/>\n<meta property=\"og:description\" content=\"You can create mouth-watering combinations of cheeses and drinks by choosing balanced flavour pairs. Serve compotes, honey, roasted nuts, olives, and white bread and crackers with the cheeses. They accentuate the cheese\u2019s flavour and make for a festive setting. Wine makes cheese singThe flavours of cheese are often fatty, acidic, and salty. 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Serve compotes, honey, roasted nuts, olives, and white bread and crackers with the cheeses. They accentuate the cheese\u2019s flavour and make for a festive setting. Wine makes cheese singThe flavours of cheese are often fatty, acidic, and salty. 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