Red beer and blue cheese

Some scientific studies conducted by the Vienna Natural History Museum in collaboration with &' Eurac Research, state that already during the &' Iron Age, our ancestors used to refine and ferment food. Among the best-known processes were those of cheeses characterized by edible molds and that of some variants of yeast that were used for the production ofbeer.

Survived over the centuries, but with a decidedly more modern look, beer and gorgonzola are still part of our tables. I, for example, love to serve gorgonzola, from &' an intense and pungent aroma, accompanied by a strong and structured red beer.