Drinking a glass of Duvel beer and get a two years ripened L’etivaz or Comt\u00e9 Fort Saint-Antoine cheese served with it.. The provocative character and the bitterness of beer fits well with cheese, and it is something different than a wine-cheese combination. Brewery Duvel Moortgat organizes master classes of cheese and beer tastings in cooperation with cheese specialists Michel and Frederic van Tricht. For each type of beer you can find a suitable cheese and vice versa. The cheers sessions start with a fragile cheese and a light beer and end with a strong cheese and beer. Combinations are for example Liefmans Cuv\u00e9e Brut with a blue cheese or La Chouffe blond with Munster Fermier cheese, a hard cheese with a red crust.<\/p>\n","protected":false},"excerpt":{"rendered":"