While wine is the first pick for pairing with cheese, whiskey can complement the complex flavours of everything from gruyere to gorgonzola. Here are a few simple tips for pairing cheese with whiskey.
Save the strongest for last
While whiskey which tastes like a campfire can be quite enjoyable, peated high-proof whiskey can overwhelm any flavours you might savour from your cheese. This is not to say you should cut them out of the pairing! Strong whiskies, like the wonderful Paul John Peated Single Malt pair well with ‘washed rind’ cheeses. These cheeses include Brie, and are smooth enough to balance the strong mouth-feel of such whiskies with enough complex flavour to complement them.
Pair sweet goat’s cheese with good bourbon
As they already pair well with honey and fruit, goat’s cheese goes well with the sugary flavour of sweet bourbon. For an incomparable combination, consider goat’s cheese and King’s County Bourbon for its subtle notes of vanilla sweetness.
Match hard cheese with heady rye
For a real flavour hit, match a spicy, earthy rye with a rich, hard cheese. The salt and savoury flavour in a classic cheddar pairs well with the aged oak and slightly sour taste of pre-Prohibition style rye. For the best results, we recommend pairing Pecorino Romano with Catoctin Creek Rye Whiskey.
Combine the two acquired tastes of aged whiskey and blue cheese
As the two live in their own universe of unique flavour, it is almost impossible for one to overwhelm the other. The sharp, salty and slightly pungent flavour of blue cheese pairs well with the complex caramel and menthol of a well aged WhistlePig 10 Year Old Straight Rye.
If you’re curious about exploring more of the wonderfully untapped world of whiskey and cheese, consider coming along to our Balvenie Whiskey and Cheese Experience. Balvenie’s Brand Ambassador, Ross Blainey, will share his wealth of wisdom on whiskey and cheese pairings. Spots are strictly limited, so secure yours before the evening of May 17.
