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Murray's Beverage Pairing Guide

Wine and cheese. Beer and cheese. Bourbon and cheese. Tequila and cheese. Whiskey and cheese. Cocktails and cheese. Whatever you're drinking, we've got a cheese that pairs beautifully with it. Here are some general rules to creating delicious combinations.


Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

English style

Drier, more like a beer, with nice acidity.

Pair with

Just about anything, especially a firm natural rind cheese like Murray's Cave Aged Original Stockinghall Cheddar, Quickes Cheddar, or Jasper Hill Alpha Tolman.

Basque and Normandy Cider

Barnyardy, funky, and still, with a hint of sweetness.

Pair with

A beefy washed rind cheese like Grayson to contrast the sugar and bring out the funk.

Farmhouse Ales & Sours

Farmhouse ales, instead of being driven by malt or hops, depend on yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, these ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere between pleasantly bright to bracingly sour.

Lagers & Kolsch

Lagers run the gamut from crisp, pale pilsners to dark-malted dunkels and märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.

Pale Ales & IPAs

Think of hops as the seasoning for beer—they lend the bitter yin to balance malt’s sugary yang. In IPAs and other hoppy beers, this humble flower takes center stage. Flavors range from grassy to grapefruit, earthy and dry to resinous pine, depending on which hop varietals are used.

Porters & Stouts

Welcome to the dark side of beer. Porters and stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though, as dark doesn’t always mean strong. Porters and stouts can be incredibly light in body or big boozy affairs that pour like syrup.

Strong Beers

Big and intense, with an alcohol punch to match, strong beers are not to be underestimated. Flavors are malty, with dark fruit, leather, and tobacco notes.

Pair with

A cheese that can stand up to intense flavors, like Roelli Red Rock, which has subtle bluing, or Montgomery's Cheddar.

Wheat Beers

Wheat beer is a top-fermented brew that's made with a higher proportion of wheat to malted barley. Flavors of honey, banana, and clove shine through.