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Winter beers Updated: 02 Jun 2007

Beer and cheese

You're more likely to have gone to a wine and cheese evening than a beer and cheese evening. But some foodies believe wine and cheese isn't a good match because wine is too acidic and overpowers the flavours in cheese.

Beer and cheese go way back. During the Middle Ages in Belgium, monasteries were known for their exceptional beers and cheeses. Both cheese and beer are fermented and aged.

There's no real right and wrong when it comes to matching beer and cheese.

Give these combinations a go:

Wheat beers go well with feta or goat's cheeses.
Pilseners and pale ales are more bitter than wheat beer, so they're great for teaming with a sharp cheddar.
Hoppy pale ales are good with creamy cheeses like brie and camembert.
Gruyere and Swiss cheese will go down a treat with dark lagers.
If you're a fan of soft-ripened blues, team them with a porter or a stout.
Up for a taste explosion? Experiment with stinky roquefort or stilton and a strong barley wine.
And - for those who prefer dessert to cheese - you can't go past a chunk of dark chocolate or a rich chocolate pudding with a creamy porter or stout.