Comments on: How about extreme cheese? http://appellationbeer.com/blog/how-about-some-extreme-cheese/ Sat, 11 Feb 2012 03:38:58 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Stan Hieronymus http://appellationbeer.com/blog/how-about-some-extreme-cheese/comment-page-1/#comment-22316 Stan Hieronymus Wed, 14 Mar 2007 13:11:24 +0000 http://appellationbeer.com/blog/how-about-some-extreme-cheese/#comment-22316 Thanks, Stephen, for bringing up something I should have put in the initial post - pricing. I think the article refers to the cheese as extreme both because the producers are pushing the envelope because of the price. In that case, it's a fine example of what a bargain high quality beer is. At my local Whole Foods store the beer cooler is across from the cheese island. That cheese would not seem outlandishly priced at Whole Foods. Meanwhile I can pick up a 750ml bottle of Jolly Pumpkin beer for less than $8. Or Stone Ruination (double IPA) for less than $5. And thanks, Stephane for the extreme/session analogy. Thanks, Stephen, for bringing up something I should have put in the initial post – pricing.

I think the article refers to the cheese as extreme both because the producers are pushing the envelope because of the price.

In that case, it’s a fine example of what a bargain high quality beer is.

At my local Whole Foods store the beer cooler is across from the cheese island. That cheese would not seem outlandishly priced at Whole Foods. Meanwhile I can pick up a 750ml bottle of Jolly Pumpkin beer for less than $8. Or Stone Ruination (double IPA) for less than $5.

And thanks, Stephane for the extreme/session analogy.

]]> By: Steve Beaumont http://appellationbeer.com/blog/how-about-some-extreme-cheese/comment-page-1/#comment-22303 Steve Beaumont Wed, 14 Mar 2007 12:08:01 +0000 http://appellationbeer.com/blog/how-about-some-extreme-cheese/#comment-22303 I have no problem with ultra-sharp cheddar. I have no problem with 25 quid a kilo cheese. I have a problem with referring to cheese by its "vintage." Cheese is sold by how old it is, not year of production, and that's age, not "vintage." Quibbles aside, if a pale ale pairs beautifully with a piece of old white cheddar, and an IPA sits well beside an extra-old, and they both do, then it stands to figure that a double IPA will partner well with an extra sharp cheddar like the one described. Bring 'em on, I say! I have no problem with ultra-sharp cheddar. I have no problem with 25 quid a kilo cheese. I have a problem with referring to cheese by its “vintage.” Cheese is sold by how old it is, not year of production, and that’s age, not “vintage.”

Quibbles aside, if a pale ale pairs beautifully with a piece of old white cheddar, and an IPA sits well beside an extra-old, and they both do, then it stands to figure that a double IPA will partner well with an extra sharp cheddar like the one described.

Bring ‘em on, I say!

]]> By: Stéphane http://appellationbeer.com/blog/how-about-some-extreme-cheese/comment-page-1/#comment-22240 Stéphane Wed, 14 Mar 2007 03:27:58 +0000 http://appellationbeer.com/blog/how-about-some-extreme-cheese/#comment-22240 Interesting analogy. It's always been my opinion that sure, some beers are more flavorful or "extreme" than others, but isn't there as much pleasure in eating some well-made but delicate Pyrénées or Mozzarella? Interesting analogy. It’s always been my opinion that sure, some beers are more flavorful or “extreme” than others, but isn’t there as much pleasure in eating some well-made but delicate Pyrénées or Mozzarella?

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