Cheese And Alcohol: Perfect Pairing Recommendations

While wine and cheese is a classic combination, there are many other alcoholic drinks that can complement a cheese platter. From cocktails to spirits, the right drink can bring out the complex flavours in cheese, creating a magical pairing. For example, a creamy cheese can be paired with a less creamy cocktail, while a crumbling cheese goes well with a frothy drink. A G&T is a great match for soft and creamy cheeses like brie, while a Bloody Mary pairs well with dry, aged cheeses or Italian cheeses like parmesan or mozzarella. When it comes to spirits, vodka's subtle flavour can be enhanced by a strong cheese, while a lighter cheese will help balance its harsh taste. Gin's herbal and floral notes pair well with a variety of cheeses, from mild white mould cheeses to stronger, smoked cheeses. Sweet, distilled rum, on the other hand, is a perfect match for sweeter, hard cheeses like Gouda or even blue cheese.

Blue Cheese and Vodka

Pairing liquor with cheese is a match made in heaven. While the combination of blue cheese and vodka may seem unusual, it is a pairing that works. Blue cheese is strong and pungent, and when paired with a standard vodka drink, like Tito's soda with lime, it enhances the vodka's bitters.

When it comes to vodka, the spirit's subtle flavour is best complemented by nuanced cheeses that bring out its subtleties. Vodka, like wine or beer, can reduce or enhance the flavours in cheese. Big, full-flavoured cheeses might clash with the nuances in the vodka, so mellow, creamy cheeses are a better match.

For a unique pairing, try a mild Danish double cream blue cheese with Honeycomb Vodka. The mellow, spreadable blue cheese and honey are always a perfect match.

To truly appreciate the flavour notes and mouthfeel of different vodkas when pairing them with blue cheese, drink the vodka straight, without water or tonic. Slight chilling is fine, but this is not the occasion to shoot chilled vodka or do shots. Instead, pour small servings in snifters or whiskey glasses, and inhale the aroma of the vodka before tasting it.

For those who enjoy a cocktail with their cheese, a bloody mary goes well with hard, aged, grating cheeses like Parmigiano Reggiano.

Whisky and Cheddar

Whisky varietals are dynamic in flavour profile, even within their own categories. The flavour of whisky is influenced by a variety of factors, including the distillery's terroir (location and the design of the production rooms), the level of smokiness determined by how the peat is burned to dry the barley, the length of fermentation, the size of the stills, and the maturation cask and length.

Mature cheddar cheese is rich, deep, and sharp, and its flavour can range from firm to crumbly. Cheddar is a versatile staple that can be used on sandwiches or in homemade pies. When paired with whisky, the fruity flavours and strong pineapple notes of the whisky complement the sweet and savoury, fruity and bold flavours of the cheese.

For example, The Glenlivet 12 Year Old, a whisky with fruity flavours and strong pineapple notes, pairs well with mature cheddar cheese. The Caribbean Reserve, a dark amber whisky finished in barrels that previously contained Caribbean Rum, giving it a tropical twist, pairs well with Stilton, a crumbly blue cheese with a nutty, salty, and bitter flavour.

Additionally, a bourbon whisky, such as Buffalo Trace, pairs well with aged gouda, as the bourbon enhances the nutty sweetness of the cheese. Ardbeg 10, a smoky whisky, pairs well with smoked cheddar, as the smoky flavours of the whisky are complimented by the smoky flavour of the cheese.

Tequila and Pepper Jack

Pepper jack cheese, a popular variety of Monterey Jack cheese, is flavoured with spicy peppers, most commonly jalapenos. It has a creamy texture and subtle heat, making it a versatile and beloved option for cheese enthusiasts. The addition of jalapenos gives the cheese a unique flavour profile that has gained widespread popularity.

When it comes to tequila, reposado is the ideal choice for pairing with pepper jack cheese. Reposado tequila is slightly more mellow and aged than silver tequila, contributing to its oaky flavour. This ageing process results in a smoother, more nuanced taste that beautifully offsets the tanginess of the cheese.

To elevate the pairing, consider serving the tequila in a classic margarita. A margarita's citrus tang from lime and orange liqueur blends seamlessly with the spicy and peppery notes of the pepper jack cheese. The slight heat of the cheese enhances the cocktail's spiciness, creating a harmonious combination. Alternatively, you can amp up the spice and smokiness by using mescal instead of tequila in your margarita.

Whether enjoyed as a shot or sipped slowly, tequila and pepper jack cheese form an exceptional duo. The contrast between the creamy texture of the cheese and the bold flavours of the tequila creates a sensory experience that is sure to delight the palate. So, the next time you're planning a happy hour or simply indulging in some self-care, consider this dynamic pairing and savour the explosion of flavours.

Sweet Wine and Blue Cheese

Sweet wines are an excellent choice to pair with blue cheese, as the touch of sweetness in the wine can deliciously offset the bitterness in blue cheese. While port and stilton, and roquefort and Sauternes are classic pairings, there are many other options to explore.

For instance, a blue cheese and fresh fig salad pairs well with a smooth Italian white wine like a Gavi di Gavi. A blue cheese-topped pizza or burger with blue cheese goes well with a southern Italian red like a negroamaro or a zinfandel. A medium-bodied red wine can also complement more mellow blue cheeses such as Bleu d'Auvergne or Barkham Blue. If you're looking for a fortified wine beyond port, a medium-dry amontillado or oloroso sherry, or a sweet madeira are good options.

If you're feeling adventurous, a blackberry wine is a surprisingly delightful pairing with blue cheese. The fresh fruit quality and bright blackberry tartness of the wine balance its sweetness, making it a good match for the saltiness of blue cheese.

When pairing sweet wines with cheese, look for wines and cheeses that share similar flavour characteristics. For instance, a wine with hints of a certain fruit essence can be amplified by a similarly flavoured cheese. The delicate body of sweet wines also goes well with mild, soft, and creamy cheeses, as a bold or salty cheese may overpower the wine.

Beer and Cheese

• Start with one cheese or beer that you already love, then look for complementary or contrasting pairings. For example, a tangy chèvre with a lemony saison, or a salty blue cheese with a sweet barley wine.
• Taste the cheese first, then the beer, then try them together.
• Pair light cheese with light beer, and strong, funky cheese with a strong, flavourful beer.
• Pairings that grow together often go together. For example, an IPA with Northwest salmon and a flannel shirt.
• Wheat beer with aged goat cheese. The effervescence of wheat ales cuts through dense, cakey cheeses, and their bright citrus notes complement the tanginess of goat cheese. Try it with French Bucheron, Humboldt Fog, or Coupole.
• Sour ale with fatty cheese. Sour beers have a lot of funky acidity, which is balanced out by the fat in indulgent, buttery cheeses like double-cream brie, Mt. Tam, Burrata, or mascarpone.
• American lager with cheese spread. For a simple, satisfying pairing, try a cheap American lager with a tub of creamy cheese spread and some Ritz crackers.
• American pale ale with American cheddar. The slight sweetness of American pale ales goes well with the tanginess of American cheddar. Try it with Red Rock, Hook's Cheddar, or Shelburne Farms 2-year.
• IPA with clothbound cheddar. The barny flavours in earthy clothbound cheddar mellow the bitter hops in an IPA and bring out the fruity notes. Try it with Montgomery's Cheddar, Willi's Bandaged Cheddar, or Cabot Clothbound Cheddar.
• Farmhouse ale with Alpine-style cheese. Aged Alpine cheeses have complex, lasting flavours that range from nutty to floral to grassy. Farmhouse ales have a funky, earthy flavour that complements these intricacies and brings a dry crispness to refresh the palate. Try it with Pleasant Ridge Reserve, Comté, or Gruyère.
• Belgian ale with washed rinds. The yeasty, banana bread flavours in Belgian ales calm the strong smell of washed rind cheeses, and their bold flavour stands up to the rich, custard texture. Together, they create toasty, caramel notes. Try it with Époisses, Taleggio, or Grayson.
• Amber ale with aged sheep's milk cheese. Amber ales have sweet, malty notes that create a praline pecan effect when combined with salty, nutty sheep's milk cheeses. Try it with Ossau-Iraty, Manchego, or Pecorino, and add some Marcona almonds to take this pairing to the next level.
• Stout with blue cheese. Bold, salty blue cheeses stand up well to big, chocolatey stouts. Try it with Stichelton, Bayley Hazen Blue, or Rogue River Blue.

Frequently asked questions