“Oktoberfest” is a German celebration that expands over 100 years. This party began over a hundred years ago when King Ludwig I married Princess Therese of Saxony-Hildburghausen in October of 1810. He wanted everyone to celebrate this special occasion so he invited all the people of Munich to a horse race that he had organized. There were over 40,000 guests (a small fraction compared to the 6.4 million that attend today). The party-goers all drank copious amounts of beer and had a grand ole’ time. The King decided to hold another horse race in 1811 in conjunction wit the agricultural show.
Today, Oktoberfest expands much further than the country of Germany. The two-week celebration is still held in its original home of Bavaraia, but it now also extends all over the globe. The horse race is no longer a part of Oktoberfest, however many traditional characteristics remain and may have even been expanded upon. The celebration is still held at the original site, known to as Theresienwiese, “Theresa’s Fields” in front of the city’s gates. The agricultural show is still featured however only every 3 years. The most well known tradition of beer and food-stands still continues today as well. The small tents of the early festivities have been replaced by huge breweries. Goers can taste all varieties of beers, wines, foods, etc. Here at Carlino’s we prefer to celebrate Oktoberfest the only way we know how, with cheese! Our varieties of cheese can be paired various types of beers, including seasonal favorites.
Fall is often considered the ‘prime-time” of beer for its many lovers. These beers are defined by their dark colors and bold, rich flavors. Pumpkin beers, fresh hop pale-ales, and Marrzen-style lagers are the season’s most popular. All three pair well with French fromage due to their carbonation. Pumpkin beers are best with bleu cheeses such as Roufert. The saltiness of the cheese is a perfect contrast to the sweet pumpkin. This hops pale-ale goes best with rich and creamy cheeses like French Brie. The strong lagers are best when drank at room temperature. These are great with almost any cheese, particularly creamy or hard cheeses. Of course, you can always seek our cheese specialists to discuss different pairings. In fact, this month we are unveiling “La Scoula Di Fromaggi,” a cheese class where our West Chester cheesmonger introduces guests how to cut, pair and serve select cheeses. This “hands-on” experience will make you “the big cheese” to all of your guests. Do not miss out! Call us today for more information!
