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Where there's smoke, there's fire! We contrast the smoked peach and bourbon combination of the cocktail sour with a raw milk Gouda cheese. After two weeks of aging, the farmer's cheese lodges overnight in a smokehouse for two nights, before aging for another three months. The result is a creamy, semi-hard Dutch cheese that pairs beautifully with the smoky allure and sweet tone of the unique sour.
The dino beer lays a soft and spicy base of chamomile and honey, on which the meteorite of this truffle cheese is going to hit.It is a farmers Gouda cheese made by the Family Koopman in northern North Holland. The cheese matures for 4 months. To the curd goes black summer truffle, giving the cheese a delicate and earthy character. The combination is intense, and the impact is one that scares dinosaurs.
Fly away with us! Destination: the Gelderse Vallei, where the Lacaune sheep happily prance. Master Affineurs in Rhenen uses the sweet milk of this originally French breed of sheep for this special cheese. The pairing is with a beer that has its roots a lot further along by using New Zealand hops. It is a creamy and powerful beer that will have you looping with delight.
A combination that rocked our world for a moment. The notes of citrus, pine and deep malt flavors of the Record Breaker beer meld so beautifully with this Spanish powerhouse. El Esprimijo has won many medals at cheese competitions around the world and is made on the Portuguese border. It is a strongly aromatic cheese that, together with the amber-colored IPA, sets the stairway to heaven for you. A high-level pairing!