Cheeses Using Beer as an Ingredient
All About Beer Magazine - Volume 31, Issue 1March 1, 2010
Beer can be added to the milk or the curds, before the cheese is pressed.
Frumage BaladinLe Fattorie Fiandino, Villafalletto, Italy Beer from Birreria Baladin in Piozzo is added to the raw milk before the curdle stage is complete to produce this “beer scented” cheese. Frumage Baladin has a dark brown rind, due to toasted barley malts; a strong aroma and slight notes of cocoa and coffee and its creamy texture is soft yet compact. The characteristic light yellow color of the paste varies seasonally due to the cattle’s diet.
Rogue Chocolate Stout CheddarRogue Creamery Before the whole cows’ milk curds are pressed into wheels, they are rolled in Rogue Chocolate Stout and Dagoba chocolate syrup, for a rich cheddar with a marbled appearance.
Julie Johnson is the technical editor of All About Beer Magazine.