A few days ago I listened to a Podcast of a beer seminar that was promoting the concept of pairing beer with cheese. The lecturer postured that it is actually preferably to pair beer with cheese than wine with cheese, and that the bubbles and flavor of the beer help to cut the fat, which is why Champagne is often served with cheeses. Sounded good to me, but of course I had to test it out.  So last night when mom and dad returned from their foodie tour in France, I had the opportunity not only to taste cheeses they brought back with them (the best souvenirs are edible after all!) but could also test out this whole beer with cheese pairing concept. Oooooh lordy. I kid you not, I am drooling right now just thinking about it. That cheese was UNREAL. I have no idea what kind it was, only that it was produced in Chevre and that it’s made from cow’s milk. The beer I chose to pair with it was Sierra Nevada Pale Ale.  What a heavenly combination. This cheese was so intense and rich, and what looks like a pretty unsavory rind wasn’t bitter at all. Even the mold tasted great. And the beer really was the perfect match, it cut against the fattiness of the cheese perfectly. This is one experiment you SHOULD try at home!