Chimay Blue with Teleme

So the Teleme has been in the fridge for eleven day and its starting to ripen and smells delicious. Like the dankest yogurt ever! Chimay is a near perfect Belgian strong ale and the cheese was described in the previous entry.

Chimay Blue
Aromas of spice (nutmeg, clove, anise) carmelized brown sugar fruits (raisin, orange, plum, banana) and a blue cheese like yeastyness. The nose is deep and alluring, strong and inviting. Some carmelly malt is present as well, but the floral spicy yeast dominates. Flavor is like the best apple cider you ever had. A woody malt start flows slowly into a rich fruity mid with carmelly finish. A delicate and incredilbe transition of flavors, like really good scotch. The spices noted in the nose intermingle with rich dark fruit malts and elegant belgian yeast in a most pleasant balancing act. You taste alchohol but its only one character in a complex mingle. Palate is equally complex and marked by smooth and definite transitions. Mild tang and tingle build to sour character while the mouth becomes increasingly silkly. After goin thro a dry phase there is a sweet whisper of a finish, slightly sticky mouth, like you just ate a nectarine.

A bite of Teleme is washed away with a swig of Chimay and pure bliss washes the body. Sour cheese matches perfectly the sour character and mouthwatering palate of chimay blue. The Spice come through momentarily but the cheese returns. Both the cheese and the beer display a delicate evolution of flavor and palate effects, and they get along real well together. The pungent potency of Chimay is smoothed out by this high fat, creamy cheese. The beer clears the palate asking for more cheese, which melts in the mouth.

Beer chased by cheese accentuates sour cream/yogurt charcter of cheese. It can't tell you enough how well this complimentary matching is working for me, its zesty yeasty beer and sour tangy cheese.