Cheese pairing - Scaldis de Noël

Beer with aromas of dried fruits, caramel and praline

Type: a soft cheese with a rinsed crust / Example: Mont d’Or

A very aromatic beer rich in alcohol with aromas of caramel and candy sugar. It is recommended to combine it with the Mont d’Or, a cheese that contains the same intensity of flavors.

Pascal Fauville

Type: a blue cheese or a white crusted cheese / Example: Stichelton or Chaource

The roasted dark malt of this Christmas beer and its dried fruit flavors produce a splendid combination with the mild creaminess of the Chaource. Serving the Stichelton – something like a raw-milk version of Stilton – with this beer is daring and complexe. A nice beer&cheese pairing for informed connoisseurs.

Harry Schockaert

RECIPE : TARTELETTE OF MONT D’OR, DICED BACON AND BEETROOT WITH SMALL ONIONS — Pierre Résimont

Ingredients

Instructions

Sweat the onions with very little fat.
Brown the bacon in a separate frying pan.
For the garnish:
1. Arrange the dried bacon, very thinly sliced, between two baking sheets and bake in a 150°C oven for 20 to 30 minutes.
2. Cut the beetroot into small cubes and sweat until tender.
3. Use puff pastry to make a savory tartlet and add the bacon, beetroot and Mont d’Or before baking in the oven for 10 minutes at 180°C.
4. On the plate, arrange the beetroot and bacon tart with the dried bacon and onion rings, deep-fried at 180°C.

Cheese pairing – Scaldis de Noël