Stinky & Drunk

Photos courtesy of brands.

With years of mongering under her belt, Aiyana Knauer, the beer buyer for Stinky Bklyn (StinkyBklyn.com), knows just what pours to pair with her five favorite cheeses. "Bijou, a tart and creamy soft-ripened goat cheese, is styled after the French crottin. Heavier wines can mask the delicate flavors of this cheese, so it's best to go with something light and dry -- a gentle champagne or even a sparkling, dry hard cider with mild tannins."
[[{"fid":"203829","view_mode":"default","fields":{"format":"default","field_folder[und]":"8704","field_file_image_alt_text[und][0][value]":"Stinky and Drunk ","field_file_image_title_text[und][0][value]":"","media_title[und][0][value]":"","media_description[und][0][value]":"","field_credit[und]":"","field_tags[und]":"","field_license[und]":"none"},"type":"media","attributes":{"alt":"Stinky and Drunk ","class":"media-element file-default"}}]]"Triple-creams are my favorite dessert cheeses. Because they coat the tongue in a delicious layer of cheese fat, I really enjoy them with super-sweet dessert wines or ice ciders. That layer of fat on your tongue helps tame the sweetness of the wine. Both triple-creams and sweet wines are things no one should have too much of, but putting them together, you can afford to overindulge."
[[{"fid":"203830","view_mode":"default","fields":{"format":"default","field_folder[und]":"8704","field_file_image_alt_text[und][0][value]":"Stinky and Drunk ","field_file_image_title_text[und][0][value]":"","media_title[und][0][value]":"","media_description[und][0][value]":"","field_credit[und]":"","field_tags[und]":"","field_license[und]":"none"},"type":"media","attributes":{"alt":"Stinky and Drunk ","class":"media-element file-default"}}]]"Jos Vulto got his start making cheese in his basement in Brooklyn. Now his Walton Umber, a natural-rinded French Tomme style, is one of our best sellers. In this case, you can pair like with like -- a traditional farmhouse-influenced cheese with a traditional farmhouse-influenced beer. The combination of the Dupont and the Walton Umber is magic on the tongue. I get notes of bittersweet chocolate and roasted peanuts."
[[{"fid":"203831","view_mode":"default","fields":{"format":"default","field_folder[und]":"8704","field_file_image_alt_text[und][0][value]":"Stinky and Drunk ","field_file_image_title_text[und][0][value]":"","media_title[und][0][value]":"","media_description[und][0][value]":"","field_credit[und]":"","field_tags[und]":"","field_license[und]":"none"},"type":"media","attributes":{"alt":"Stinky and Drunk ","class":"media-element file-default"}}]]"I discovered this while teaching a cheese and whiskey class at Char No. 4 in Brooklyn. It's another magic pairing -- Cabot Clothbound is a very sweet, but strong, cheddar, and the spiciness of the rye brings out so many other flavors it's mind-blowing."

"Spicy and sweet: a perfect combination. Robust blue cheeses are often too much for people to handle. Pairing them with a heavy, sweet wine canmake a blue lover out of anyone."