Wisconsin cheese and Boston beer, a match made in Rhode Island!

On Tuesday, April 19, 2011, the Culinary Arts Museum hosted a beer and cheese tasting, sponsored by the Wisconsin Milk Marketing Board and The Boston Beer Company, brewers of Samuel Adams. We would like to thank Sara Hill, Culinary Manager of Cheese Education for the Wisconsin Milk Marketing Board, and Bert Boyce, brewer for the Boston Beer Company for their educational and entertaining presentations. Of course, we would also like to thank all of those in attendance.

Pictured left to right: Sara Hill and Bert Boyce

Attendees tasting the beer and cheese pairings. It looks as though the pairing being tasted here is the Samuel Adams Latitude 48, an IPA and the Carr Valley Casa Bolo, a mixed milk cheese.

Here are a couple of interesting points from the evening:

Samuel Adams is the largest seller of craft beer in the United States, however, its sales account for just under one percent of the country's beer market.

Raw milk cheeses (cheeses made with unpasteurized milk) are allowed to be sold in the United States as long as they have been aged for at least 60 days. After this time period, the acids and salts in the cheese will have eliminated any harmful pathogens potentially existing in the cheese.

The pairings:
Samuel Adams Summer Ale ~ Holland's Family Marieke Gouda
Samuel Adams Light ~ Wisconsin 2 year Cheddar
Samuel Adams Boston Lager ~ Uplands Pleasant Ridge Reserve
Samuel Adams Latitude 48 IPA ~ Carr Valley Casa Bolo
Samuel Adams Black Lager ~ Montforte Gorgonzola
Samuel Adams Wee Heavy ~ Emmi Roth Moody Blue

To learn more about these beers and cheeses, you can visit the following websites:
www.samueladams.com
www.eatwisconsincheese.com