Cheese and Cider (and Ale!) – fine companions for winter nights 

On a few occasions, one of the regulars at the Wellington, Rosemary, has organised a “Cheese Night” at the pub. This has involved those interested in partaking being asked to contribute some cheese, and this is laid out with crackers and other accompaniments by Rosemary and her helpers, Robin and Keith. Everyone is then free to sample all the cheeses on offer, and while they’re at it, work out which beverages on tap best compliment the different types.

The Wellington generally serves three real ciders/perrys at any one time, but following a suggestion that cheese and cider go particularly well together, they decided to have four available during the cheese night.

 A wide range in taste and type of cheese was provided, including Emmental, Jarlsberg, Camembert, Chevre, and a range of less well-known French cheeses such as Neuf Chatel, Bleu D’Avergne, and Mimolette. Cheese from various parts of England included Lancashire, a creamy Stilton, Wensleydale with cranberry, and a fine Sage Derby. Bread and crackers were provided by the landlord, with black pudding and olives from Rosemary. Those joining in with the sampling were encouraged to try something they hadn’t had before, leaving their own contribution for others to enjoy.

 When it came to matching cheese with the ciders on offer, the following were found to be good combinations:

Malvern Magic Chisel Jersey – the ‘bittersweet’ cider apples used created a sharp, dry cider, which went well with the Mimolette.

Rathay’s Old Goat – this medium/dry scrumpy-style was complemented by the Bleu D’Avergne and the Stilton, the saltiness of these cheeses cutting through the dryness of the cider.

Gwatkin’s Rum Cask Cider – a sweet-tasting cider, due to the rum aromas, this washed down the ripe Camembert well, and also complemented the Neuf Chatel and the Brie.

Westons Organic Vintage – a more rounded cider, good for snacking on the Emmental and Jarlsberg.

 This was the sixth successful “cheese night”, and both Rosemary and the Wellington hope to make this a more regular event, possibly every 6 weeks or so. It was encouraging to see so many people curious about what was happening, and interested in the next one – and all are welcome to come along and take part! The only guidelines to follow are:

-          bring your own cheese contribution

-          aim to try cheeses you’ve never tried before

-          try different ciders, perries or ales with your cheese selection, and let us know of any particularly good matches you find

 Next “Cheese Night” – Thursday 2^nd March, 8.30pm @The Wellington

 © Tania McMillan – email: apple@birminghamcamra.org.uk

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Last modified: 03/11/07