Projo Football Food and Spirits

The Vermont Institute for Artisan Cheese has offered ideas for six fine cheeses along with their beer recommendations, and a few wine ideas too.

Chèvre with herbs or pepper (Vermont Butter and Cheese Company)
A classic fresh soft chèvre made from pasteurized goat’s milk, it is ideal as an appetizer or an accompaniment to salad.

Beer recommendations:
Pilsner-style beer, Wheat beer, Pale ale

Les Pyramids or La Roche (Lazy Lady Farm)
Made from pasteurized goat’s milk, these soft-ripened cheeses make great beginnings for dinner or an ideal part of a dessert course.

Beer recommendations:
Amber lager, Brown Ale, Double ale

Two-year Cheddar (Shelburne Farms)
Made from Brown Swiss cow’s milk, this aged semi-firm cheddar goes well with many different foods or simply by itself.

Beer recommendations:
India Pale Ale, Steam beer, Christmas Ale

Vermont Shepherd (Vermont Shepherd)
One of the pioneer, aged, semi-firm, sheep milk cheeses in the United States, it deserves a prominent place in any feast.

Beer recommendations:
Doppelbock, Double or Triple ale, Oatmeal stout

Traditional Cheddar Wheel (Cabot Creamery)
The traditional country-store cheddar, made from pasteurized cow’s milk, delivers rich, full-bodied, moist flavors to a great meal.

Beer recommendations:
Porter, Double ale, Fruit beer

Boucher Blue (Green Mountain Blue Cheese)
One of Vermont’s pioneering blue cheeses, made from cow’s milk, it combines classic flavors and moist textures that appeal to every palate.

Beer recommendations:
Triple ale, Imperial stout, Barley wine

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