THE CHEESE

L'Amuse Signature Gouda
Origin: Northern Holland
Milk: Pasteurized cow's milk
Category: Hard, pressed, uncooked
Affinage: 2 years

As with last week's featured cheese, this week's cheese highlights the talents of not only the cheesemaker but of the affineur. The L'Amuse gouda begins its life in Northern Holland where it is made at the Cono cheesemaking plant, using Holstein Friesian cow's milk from a local cooperative. Certain wheels are hand-selected and delivered to the nurturing hands of Betty Koster, affineur and cheesemonger extraordinaire. She ages these wheels in her maturation facility at her Fromagerie L'Amuse cheese shop, located in Santpoort-Noord.

This gouda is atypical in that it is aged in slightly warmer temperatures (51-54 degrees). This allows the cheese to develop more rounded flavors and dimensions. The paste on this cheese is a beautiful deep amber color with an even distribution of protein crystals...aka "those crunchy bits". On the nose I get hazelnut and caramel with an underlying sweet cream note. On the palate the L'Amuse gouda delivers those same nutty and buttery tones with a nice salty balance and long complex finish.

THE BEER

Old Ruffian Barley Wine-style Ale
Producer: Great Divide Brewing Co
Location: Denver, Colorado
ABV: 10.2%

Our featured beer of the week is not only delicious but showcases a beer style that not too many are familiar with: Barley wine. Barley wine dates back to around the 12th century AD. After the battle of Hastings (1066 AD) the nobility in England switched from Saxons to Normans. The Normans were from France and drank wine. The remaining Saxon nobility required something to rival the French wines. The stewards got to work and created a beverage that was made from barley, could get to the same strength as wine and was aged in oak barrels for extended periods of time. Barley wine is robust and exhibits flavors similar to a Port or sherry: dried fruits, nutty and sweet toffee/caramel flavors from the malt.

Great Divide Brewing Co. was started by home brewer Brian Dunn in 1994. He set up shop in an abandoned dairy-processing plant and quickly started crafting world class beers. His goal was to create beers that reflected the energy of Denver and the beautiful landscape of Colorado.

Old Ruffian is lighter than some barley wines but is certainly not lacking in flavor. The nose radiates aromas of dried fruits, dark caramel and hops. It’s robust, piney hop character on the palate balances the sweet roasted malt and caramel notes. The hops add an herbaceous side to the beer’s raisins and plums. The taste left in your mouth is hoppy with hints of vanilla. Rich and full bodied it is best enjoyed from a snifter---after a meal with cheese.

THE PAIRING

Cheesemonger: Dylan

Lend an ear Ruffian and lets L'Amuse about this pairing together. See what I did there? Yeah. Did it work? Probably not.

Here are my thoughts: The Old Ruffian itself comes across as a super hoppy, robust ale weighing in at 10.2%, and the L'Amuse brings some big caramel, toffee notes with crystalline authority.

But together? The Ruffian brings the L'Amuse to its creamy, melty, sweet and toffee knees, while the L'Amuse brings out the crisp, floral notes in the ale, and smoothes out the bitter hops.

A perfect combo for frolicking through a grassy field or for a quick mild-winter picnic in the park!