My Easter Sunday was spent with a number of bottles of IPA and a whole whack of cheese on my kitchen table, trying to find out what pairings might work best. The findings were that IPAs can be damn hard to find an appropriate cheese pairing. It is difficult to find a cheese that has just the right level of intensity to match the beer. If the cheese is too mild the IPA will wash away the flavour, but go too far (we had some good cheddars on the table) and they dominate the beer and become too salty. In the end, the creamier cheeses with some funk worked well – a dry, earthy character that matched a lot of IPAs and a nice textural match.