Paulus Beer Cheese: The Best Beer-Infused Gouda from the Netherlands

Paulus Beer Cheese: The Best Beer-Infused Gouda from the Netherlands

There’s something undeniably special about cheese infused with beer—a playful nod to two of the world’s most beloved culinary indulgences. Enter Paulus Beer Cheese, a Dutch Gouda that balances tradition with a little medieval magic.

Crafted using an authentic Gouda recipe and the finest Dutch milk, this cheese takes a surprising twist: it’s blended with Paulus Beer, brewed according to the centuries-old methods of the Paulus Abbey in Utrecht. After about eight weeks of careful aging, the cheese achieves a remarkable harmony—the gentle saltiness of well-matured Gouda meets the crisp, slightly bitter fruitiness of the beer, creating a flavor that lingers long after the first bite.

The story behind Paulus Beer Cheese is as rich as its flavor. In sixteenth-century Utrecht, the Paulus Abbey—one of the Netherlands’ oldest monasteries—had its own brewhouse. The Benedictine monks brewed beer using water drawn from the city’s canals, a staple for locals across social classes. When the abbey was dissolved in 1580, the beer recipe disappeared for centuries… until a recent rediscovery brought it back to life.

The original brewing instructions read like a glimpse into medieval life: hop kettle, three barrels, nine bushels of malt, baskets for groats, wooden scoops, and oats measured in “lasts.” By combining this historic brewing method with traditional Dutch cheesemaking, Paulus Beer Cheese offers a fresh take on two cornerstones of Dutch culture.

Tasting it is like stepping into a sixteenth-century tavern in Utrecht—long wooden tables, clinking glasses, lively stories and all. Whether shared among friends with a cold ale or savored solo, Paulus Beer Cheese leaves a lasting impression, proving that sometimes, the best culinary pairings are the ones that come together in unexpected ways.

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