Cheese pairing - Bush Prestige

Beer with an impression of wood, with outstandingly fruity aroma and touches of red and black fruits

Type: reheated hard cheese / Example: Comté or l’Etivaz d’Alpage

A complex beer with aromas of wine that combines perfectly with a slightly salty cheese that echoes the flavors found in the beer. The Comté is less strong, leaving more room for the beer, whereas the l’Etivaz merges the taste of the beer into the background, taking central role itself.

Pascal Fauville

RECIPE : JULIENNE OF COMTÉ, APPLE AND LEMON — Pierre Résimont

Ingredients

Comté cheese
Ratte potatoes (or another waxy variety)
Granny Smith apples
Lemon
Sugar
Agar-Agar
Chives
Hazelnuts

INSTRUCTIONS

Boil the unpeeled potatoes in salted water and slice into 5mm-thick slices.
Cut the Comté into thin slices to make a julienne.
Do the same with the Granny Smith apples (that will grant a slightly sour touch).
Then, prepare a lemon jelly:
1. 100 g of lemon juice, 10 g of sugar and 1 g of Agar-Agar.
2. Boil, cool and mix.
To serve: place the sliced potatoes on the plate, add some vinaigrette, and then overlap with the Comté and apple julienne. Garnish with sprigs of chives. Finish off with a few grated hazelnuts sprinkled on top.

Cheese pairing – Bush Prestige

Beer with an impression of wood, with outstandingly fruity aroma and touches of red and black fruits

Type: reheated hard cheese / Example: Comté or l’Etivaz d’Alpage

Pascal Fauville

RECIPE : JULIENNE OF COMTÉ, APPLE AND LEMON — Pierre Résimont

Ingredients

INSTRUCTIONS

Brewery Dubuisson

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