Consider this: Stephen Fry once said, “It is a cliché that most clichés are true, but then like most clichés, that cliché is untrue.”
Yes, it is a cliché that a gal from Wisconsin, like me, would like both beer and cheese. So to that extent, perhaps I’m a walking, talking cliché. I’ll say this much though, after eating Faribault Dairy’s Oktoberfest Blau on several occasions this fall, I was more interested than ever in beer and cheese.
Here in Minnesota, Faribault Dairy took it upon themselves to bathe St. Pete’s Select blue cheese in Summit Brewing’s Company’s OktoberFest Beer. Beer bathing in caves might sound a bit strange, but it’s not much of a stretch, considering the sandstone caves at Faribault were used as beer cellars once upon a time.
The washed rind does impart a stronger aroma than Faribault’s other blue cheeses, so it’s best to let it come to room temperature under glass, but even the wine-toting mamas in my monthly book club made short work of this creamy, pungent, beer-bathed blue.
Last time I looked, Oktoberfest Blau was still available at Lund’s at University and Central in Minneapolis. But if you can’t find it, look for other “Blues and Brews” blue cheese projects between Fairbault and Summit. Others in the series have incorporated Summit’s Winter Ale (Winter Blues) and Scandia Ale (Summer Blue).
[where: Sustainable Food, St. Paul, Minneapolis, Twin Cities, Minnesota]