Pairing/tasting session suggestions

[skalogre]

I know that at least some of you are familiar with the stuff and are food enthusiasts so I am looking for suggestions. Basically help me brainstorm. Here is the situation:
I have two bottles of Cantillon beers, one a 2001 (iirc) Vigneronne Lambic and one a 2000 or 2001 Gueze. Now, I am inching to open them as I have been "cupboarding" them for quite some years. Both are sour and highly lactic, the Vigneronne has strong characteristics with the sort of smell you find with things like zivania or to a lesser extent grappa, ie grape pomace. The Gueze has much stronger barnyard-like characteristics and the sort of character associated with lambic in general. Of course, I am certain they have both changed quite a bit as I originally tried these bottlings quite some years ago and the supplier here has stopped stocking the stuff

I am thinking about having some strong cheeses with sharper flavours of course, maybe some blue cheese (there was a Spanish or Italian blue veined cheese I tried recently that would have worked perfectly but I cannot remember what it is...). But that is the easy way out.
Maybe (for the gueze at least) some dishes with high lemon quotient... problem is that both can easily overpower most dishes I can think of.

P.s. the reason I am not attempting a test run first is that I only have a bottle of each one. These were $25 per bottle pre tax so I only bought a couple of each - that I ended up imbibing years ago

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[texas_jack]

Well, what sweetness the beers may have had initially will be gone. These beers dry with age. So something equally sharp. The cheese you are thinking of is probably Roquefort. I have a case of Sierra Nevada BigFoot brandywine I have been ageing for 2 years. It's just now palatable. Have fun.

 

[skalogre]

Originally Posted by texas_jack

Well, what sweetness the beers may have had initially will be gone. These beers dry with age. So something equally sharp. The cheese you are thinking of is probably Roquefort. I have a case of Sierra Nevada BigFoot brandywine I have been ageing for 2 years. It's just now palatable. Have fun.

Here is the thing, Cantillon does not AFAIK make any sweetened Lambic (although iirc they may make a Faro). Unlike say US-market Lindemans, these are full on traditional lambik so they are almost completely devoid of any sweetness. I'll look in to the roquefort though, thanks!