Covers introductory techniques used to bring cheese and craft beer together in a cohesive pairing. Examines the production, flavors, and origin of eight styles of cheese and four styles of beer.
Goals, Topics, and Objectives
- Brewing Process
- Cheese Making Process
- Other Fermented Food Examples
- Fresh Cheese/Goat Cheese - Feta/Weiss Beer
- Semi-Soft Cheese - Provolone, Edam, Gouda/Pale Ale-Brown Ale
- Soft Ripened (Bloomy Rind) - Brie, Camembert/Ciders
- Surface Ripened Cheese - Limburger/Bock
- Semi-Firm/Semi-Hard Cheese - Monterey Jack, Cheddar, Gruyere/Pilsner
- Hard Cheese (Grating Cheese)- Romano/Ciders
- Blue Cheese- Gorgonzola/Stouts and Porters
- Washed Rind Cheeses - Munster/Porters and Stouts
- Describe the basic steps involved in the cheese making process.
- Explain proper storage, service and handling of cheese.
- List and describe the eight styles of cheese.
- List and distinguish characteristics of common styles of beer.
- Describe the basic steps involved in the brewing process.
- Explain proper storage, service and handling of beer products.
- Identify emerging trends in beer and food pairing.
- Recognize and demonstrate understanding of the sensory aspects that guide us in pairing beer and cheese.
- Complete training through Wisconsin Milk Marketing Board's (WMMB) Cheesecyclopedia® online self-study course.
Assessment and Requirements
• Lab Participation:(5 x 10pts) 50 pts
• WMMB's Cheesecyclopedia Online Course: 100 pts
• Weekly Quizzes (5): 100 pts
• Final Exam: 100 pts
Total Possible Points: 350
• 90% - 100% A
• 80% - 89% B
• 70% - 79% C
• 60% - 69% D
• 0% - 59% E
Cheese and Beer, Janet Fletcher (Current Edition)