Recommendations · Beer and food

Blue cheese with pear and Vos Don Aart Barley Wine

Blue cheese at room temperature, with pear, roasted walnuts, honey and rye bread. Alongside it, a barley wine of ten percent.

Back to the recommendations

Bottle of Vos Don Aart Barley Wine, beer

From the shelf

The bottle

Vos Don Aart Barley Wine comes from Vos in the Netherlands and is bottled at 10% ABV. The bottle contains 33 centilitres. A barley wine is the heaviest thing that can be made from barley: plenty of malt, plenty of residual sugar, notes of caramel and dried fruit, and a warm finish in which the alcohol is clearly noticeable.

Vos Don Aart Barley Wine

The combination

Why this works together

Blue cheese is salty, fatty and sharp; that is precisely the trio to which residual sugar is the best answer. The sweet malt base of a barley wine absorbs the salt, as honey does on the plate, and the alcohol dissolves the cheese fat. The dried fruit in the beer runs in step with the pear, so that the two meet each other on the plate and in the glass.

At the table

The dish

  • Before 4 people
  • Ready in 20 minutes
  • Type cheese dish

What you need

  • 300 grams blue-veined cheese
  • 3 firm pears
  • 100 grams walnuts
  • 100 grams dried figs
  • 8 slices of rye bread
  • 4 tablespoons liquid honey
  • 50 grams butter
  • freshly ground black pepper

How to make it

  1. Take the cheese out of the fridge an hour beforehand; cold blue cheese mostly tastes salty and gives little else.
  2. Toast the walnuts for 5 minutes in a dry frying pan until fragrant. Let them cool and break them coarsely.
  3. Cut the figs into quarters.
  4. Spread the rye bread thinly with butter and cut each slice into quarters.
  5. Cut the pears into wedges just before serving and remove the cores.
  6. Place the cheese in the middle of a board and arrange the pear, figs and walnuts around it.
  7. Drizzle the honey over the cheese and grind pepper over it.
  8. Place the rye bread next to it and provide a clean knife.

In the glass

Serving

Serve at 12 to 14 degrees in a small balloon glass and pour it no more than a third full. You drink a ten percent barley wine in small sips; at this temperature the caramel and the dried fruit come out best.

All about Vos Don Aart Barley WineBack to Recommendations from ’t Bockje

Wij verkopen geen alcohol aan personen onder de 18 jaar. NIX18