Janice Beaton’s Cheese Pairing 101

The cheese plate, once commonly regarded as an easy, no-fuss way for your guests to nosh while they mingle and drink, is now getting a big makeover courtesy of Calgary’s Janice Beaton Fine Cheese. Up the ante on your cheese board and charcuterie skills with JB’s Cheese Pairing 101 class, an entertaining and delicious evening with fromage aficionados.

Step into the world of Janice Beaton Fine Cheese; warmly lit, accented with bead board walls, glimmering cheese cases, and a casual sit-up bar where it all went down. The host of pairings included Belgian ale and an Argentinian Malbec, and the taste sensations of the creamy and aromatic Chateau de Bourgogne, a double-cream cheese, and the savory Le Sein d’Helene among other fan favorites.

New and of note to most in the class was that beer or ale is actually a traditional and better cheese pairing than wine. We also learned that creamy, brie-family cheeses are best paired with a little bubbly, or a sweet compote. Interestingly, almonds and walnuts can enhance the complex, earthy flavors of Gouda from Amsterdam and Comte from France.

Janice Beaton Fine Cheese carries exclusive and curated elements in their shop; try the organic dried cherries from Windsor, Ontario or the Rutherford & Meyer Pear Paste from New Zealand to compliment your favorite cheese.

Above all else, treat your cheese with love with these practices below:
– Take cheese out of the fridge at least an hour before you plan on serving it, it will bring out its true flavors.
– Wrap and store cheese in parchment paper, then wrap in plastic wrap as cheese is very susceptible to absorption of other material odors.
– A wine cellar is actually the perfect place to store cheese, or store at 15-18 degrees.

Stop by the shop or visit their website to check out the spring class offerings. Taste & Dine, a wine & cheese tasting plus a three-course dinner at the Harvest Table at FARM, is not to be missed!

Photo courtesy Janice Beaton Fine Cheese