Damn its been awhile! Don't even have internet access so its hard to blog. Im moving from Seattle to San Lois Obispo CA soon so we'll see what they got as far as beer and cheese down there.
This French Blue (Fourme D'ambert) is the dank. It is mildly saltly and has a pungently musty earthiness. It has a wet blanket flavor which dosn't sound good but if your a blue fan u know what Im saying. It has a nearly fruity(apples, berries) sweet character.
I aged the Old Rasputin (an imperial stout) from North Coast Brewery for over a year and it is pretty impressive. It is super dark and has a burnt malt molasses flavor. The hoppiness that this brew had has mellowed, it is now a syrupy texture and is increbibly easy going. If guiness is a steak then this filet mignon.
The potency of this 9% brew and its burnt malt character means we need a ballsy cheese to stand up to it. The fourme d'ambert does this well, its peppery goodness coming throu the rich ale. The chocolate finish transitions perfectly into the creamy blue profile with the earthiness sneeking up on you. Chasing the cheese with the beer cleanses the palate but leaves a residual flavor that accentuates nuttiness. The beer seems mellow when it cuts through the acidity and heavy milk fat of the cheese. A splendid combo that should be easy for anyone.
