Cheese is sweet and salty, grainy and grassy, with light nuts and a slight aromatic tang. Amber ale matches the light nuts and grains and is a little hoppy, just as cheese is only slightly aromatic. Burnt butter taste of cheese is brought out and matched by caramelized sugar and toffee flavors in beer.
They match but its nothing to write home about, they are almost too similar. I heard a chef talking about how he liked to create conflict in dishes, utilizing contrast to create something that interests you palate. Complementary tastes are boring. I'm getting that here, although maybe its just that the beer isn't that good. The cheese is very good Gouda, one I'm not all that into. I think it would go better with a pale or perhaps a Belgian wit.
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