Gueuze

Cheeses

Appenzeller Extra

Switzerland. Appenzellerland.

Pressed and cooked cheese made from raw cow's milk.

Ripening : 6 to 8 months.

Black label.

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Cheeses

Bent River

United States. Minnesota.

Soft-ripened cow's milk cheese with bloomy rind.

Ripening : 5 weeks.

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Cheeses

Big woods blue

United States. Minnesota.

Blue cheese made from pasteurized sheep's milk.

Ripening : 6 to 8 months.

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Cheeses

Bleu des Causses

France. Occitania. Aveyron, Lot, Lozère.

Blue cheese made from raw cow's milk.

Ripening : 70 days minimum.

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Cheeses

Caillou du Rhône

France. Auvergne-Rhône-Alpes. Rhone. Burgundy. Saône-et-Loire. Mâconnais.

Soft-ripened cheese made from raw goat's milk with natural rind in the shape of a disk and consumed dry.

Ripening : 2 weeks.

Serve with the most mature cheeses.

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Cheeses

Camembert

France. Normandy.

Soft-ripened cow's milk cheese with bloomy rind.

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Main courses

Chicken waterzooi

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Cheeses

Dry goat cheese

Serve with the most mature cheeses.

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Cheeses

Ewe's blue

United States. New York.

Blue cheese made from pasteurized sheep's milk.

Ripening : 2 to 4 months.

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Mushrooms, Vegetables, Pasta and Rice

Fettucine al ragù

Italy.

Pasta with bolognese sauce.

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Main courses

Fish waterzooi

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Main courses

Flemish waterzooi

Belgium.

Fish or chicken stew with vegetables and herbs, with the broth thickened with butter or cream.

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Cheeses

Fresh goat cheese

Prefer a regional pairing.

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Poultry

Guinea fowl with cabbage

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Sheep and Goats

Lamb daube

Daube : braised stew (lamb, beef, mutton, octopus, wild boar or bull) marinated in white or red wine and aromatics.

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Mushrooms, Vegetables, Pasta and Rice

Lasagna alla Bolognese

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Cheeses

Le bleu 1924

France.

Blue cheese made from pasteurized cow’s and sheep's milk.

Ripening : 4 months minimum.

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Mushrooms, Vegetables, Pasta and Rice

Macaroni bolognese

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Seafish

Marinated salmon

Prefer a pairing based on the marinade.

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Seafish

Marinated salmon with herbs

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Shellfish and Seafood

Moules mariniere pot

Mariniere sauce : reduction of white wine and fish stock (or cooking juice of mussels) with shallots (or onion) lightly bound with butter.

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Salads

Potato salad

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Shellfish and Seafood

Raw clams with lemon

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Seafish

Raw salmon

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Food and wine pairing

Gueuze

This drink pairs well with 49 dishes:

Appenzeller Extra

Bent River

Big woods blue

Bleu des Causses

Caillou du Rhône

Camembert

Chicken waterzooi

Dry goat cheese

Ewe's blue

Fettucine al ragù

Fish waterzooi

Flemish waterzooi

Fresh goat cheese

Guinea fowl with cabbage

Lamb daube

Lasagna alla Bolognese

Le bleu 1924

Macaroni bolognese

Marinated salmon

Marinated salmon with herbs

Moules mariniere pot

Potato salad

Raw clams with lemon

Raw salmon