We had the six course tasting menu at Proof last night (every bit delicious by the way) with two of the three of us agreeing to the course by course wine pairing as well. When the cheese course arrived however, they paired it with a Belgian style white ale (a Foret for those of you interested).
Now I for one can't stand Belgian white beers. Upon my first introduction to Hoegaarden in grad school, someone had the unfortunate precision to assert that "this beer tastes like dirty socks," and I just couldn't drink it after that. Regardless, I was delighted to find that a restaurant respected for its wine and cheese had put forward a beer pairing! While wine is the go to beverage for cheese, I think it can really cover up some of the beautiful cheese aftertaste or alter the initial flavor of a cheese hitting your mouth. Not beer -- beer is mellow and it doesn't mind playing second fiddle to an awesome wedge of cheese. My friend tells me this is becoming a trend (beer-cheese pairings), which is certainly fine by me!
The cheese course at proof included a rather calm Gorgonzola and a robust sheep/cow hard cheese called Mona. The latter was nutty and delicious with the raw honey served along side.
P.S. Apologies that my cheese plate consumption took such a nose dive over the last few months. The whole pregnancy=no unpasteurized cheese thing kind of takes the magic out of ordering whim-motivated cheese place and seeing what turns up.
