It may sound cheersy:

Beer and cheese ; a match made in heaven!

Belgian beers are delicious on their own, but if you combine that glass of barley gold with the right cheese; then you will find yourself in culinary heaven. let yourself be surprised by the delicious flavour explosions when beautifully pairing cheese with a delicious beer!

But how best to do this? Here are a few golden rules:

TIP: Taste the cheese first, then the beer, then the cheese again. If you can still differentiate finesse after that, you have a winning team!

The lighter the cheese, the lighter the beer should also be.
Beers of low fermentation (pils) and white beers pair well with semi-soft cheeses and soft white-flavoured cheeses
Pair a spicy or strong cheese with a pronounced and slightly more complex beer.
Pils and white beer go perfectly with spicy soft and semi-soft cheeses.
Slightly sour beers or slightly sweeter beers are the best company for strong blue cheese. Fruit beers also pair great with sheep or goat cheese.
Soft abbey cheeses and round abbey beers are made for each other.
High-fermentation beers, which have a full and rich flavour, are an excellent match for matured or refined cheeses.
Beers of spontaneous fermentation (such as gueuze and cherry beer) go well with fresh cheese or goat's cheese.

Tips for putting together a deliciously original and varied cheese dish: 

INSPIRED BY HTTPS://WWW.LEKKERVANBIJONS.BE

which types of cheese to choose?

For a tasty cheese dish, you don't have to serve a whole range of varieties. It is especially important not to serve only very spicy or just very neutral-tasting cheeses. For a captivating taste experience, choose a fresh, a soft, a semi-hard, a blue-veined and a hard cheese. One or two cheeses per type is enough.

* Hard cheese: Steenuilke or Arend Tripel cheese, Brugge Oud, Vieux Chimay, Nazareth....
* fresh cheese: Senteurs d'Automne, Régalou...
* soft cheese: Damse Brie, Herve cheese, Brugge Blomme, Keiemse Witten...
* semi-hard cheese: Affligem Adbijkaas, Bruges Abbey cheese, Passendale, Père Joseph, Chimay...
* blue cheese: Pas de Bleu, Bleu des Moines...    
                                                                                                                                                                                                                                                                an overview of Delicious cheeses from with us can be found at www.lekkervanbijons.be/producten/kaas/soorten-kaas

What do we nibble on the side? Vary sweet, salty and savoury accompaniments

* Bread, indispensable with a cheese board. It neutralises and balances the strongest flavours. Crisp white to spread a ripe soft cheese on, nut bread for soft mould cheeses or a thick slice of farmhouse bread for abbey cheeses. Extra delicious: sultana bread with the saltier blue mould cheeses or a firm old cheese.
* Nuts, grapes and sultanas
* Fruit provides refreshment at the cheese table and in the mouth. For example, deliciously fresh figs or the wonderfully aromatic Durondeau pear, which goes perfectly with blue-veined cheeses. Nicely refreshing are pieces of apple, cherry tomatoes, radishes, celery or cucumber.
* Honey, mustard, pickles, gherkins and pearl onions also add zest to a cheese table.
* Salty and sweet are two friends on a plate.  For instance, hard old cheeses love chutneys or our Arend Tripel apricot compote. Jams also go well with cheese; experiment with our delicious cherry beer jam with Arend Dubbel or raspberry, pear, plum or strawberry jams...
 

Delicious dishes prepared with beer

With its complex and varied palette of flavors, beer has become a dream ingredient in gastronomy. Traiteur Kevin Maginet prepared some classic and less classic dishes with one of our delicious beers.

Be pleasantly surprised and serve with a nice matching beer of Brewery De Ryck of course!