A Delightful Pair: Mimolette Meets Beer at Caprice Bar

The demand for cheese in China is growing significantly while Asian diners are progressively knowledgeable about Western food and eager to discover new flavours.  Sebastien Allano, Sommelier at the Michelin-Starred Caprice restaurant at Four Seasons Hotel Hong Kong, has introduced a new culinary experience for cheese lovers at the Caprice Bar.  Now guests can not only enjoy the traditional cheese and wine pairing, but also savour a surprisingly delightful cheese and beer pairing. Guests seeking to try a fine and rare fromage should try mimolette, a cheese traditionally produced around the city of Lille in France, paired here with a witbier called Blanche Hermine, produced in Le Roc-Saint-André, France.

The flavour of mimolette cheese varies depending on the stage of ageing. When consuming the cheese at a younger stage, the taste is similar to the one of Italian Parmesan cheese, whereas older cheese has a harder texture and reveals stronger flavours. The mimolette served at the Caprice Bar is extra-vielle (extra old), which unveils a nutty flavour leaving the palette slightly dry. Meanwhile, La Blanche Hermine is made from wheat and barley, with a pleasant bitterness and low-alcohol content. The mild bitterness of the beer will water the mouth and bring a new perception to the cheese by giving it a creamy, softer flavour.

Tasting the two together, the coldness of the beer complements the mimolette’s sharpness and saltiness perfectly. At first mimolette and beer may appear an odd couple, but one bite and it is clear this is a match made in cheese heaven.