Term
| Kolsch, Cream Ale, Blonde Ale |
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Definition
| Monterey Jac, brick or similary light nutty cheese. |
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Term
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Definition
| Mild English cheese such as Lancashire or Leicester. |
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Term
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Definition
| English cheese such as cheddar or Derby with sage. |
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Term
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Definition
| Milder blue such as Ggorgonzola or cambozola. |
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Term
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Definition
| Sharp and rich American artisinal blue |
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Term
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Definition
| Port-salut or other lightly tangy cheese. |
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Term
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Definition
| Aged sheep cheese; Mizithra or Idiazabal (smoked) |
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Term
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Definition
| Aged gouda or crumbly cheshire. |
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Term
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Definition
| Washed-rind abbey-type cheese or French Morbier. |
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Term
| Abbey Tripel, Strong Golden |
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Definition
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Term
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Definition
| Double Gloucester or other rich moderately aged cheese. |
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Term
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Definition
| Stilton and walnuts is a classic |
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Term
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Definition
| Cow milk such as Tilsit or Gruyere. |
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Term
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Definition
| Irish-type cheese like Dubliner cheddar |
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Term
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Definition
| Great with very buttery, well aged cheddar. |
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Term
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Definition
| Long-aged cheese: Gouda, Parmesan or Cheddar |
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Term
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Definition
| Chevre goat cheese or herbed spread such as Boursin |
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Term
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Definition
| Buffalo mozzarella or Wisconsin brick |
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Term
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Definition
| Mascarpone or herb cheese spread on crackers. |
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Term
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Definition
| Soft-ripened goat or smoked gouda. |
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Term
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Definition
| Aged provolone or Spanish Manchego |
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Term
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Definition
| Mild white Vermont Cheddar. |
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Term
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Definition
| Wisconsin butterkase or other soft and mild cheese |
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Term
| Oktoberfest, Marzen, Vienna |
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Definition
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Term
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Definition
| White cheddar, jack, brick. |
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Term
| Dark Lager, Dunkel, schwarzbier |
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Definition
| Authentic washed-rind Munster |
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Term
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Definition
| Classic Emmenthal Swiss cheese. |
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Term
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Definition
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