Cheese And Scotch: A Perfect Pairing Guide

Whisky and cheese is a classic combination, but what about scotch and cheese? It turns out that scotch and cheese pair incredibly well, and may even be better than wine and cheese. The fat in the cheese is said to protect the palate from the burn of the alcohol, and the aromatic profile is easier to match than any terroir considerations. When pairing scotch and cheese, it's important to find a balance. Powerful whiskies go well with powerful cheeses, and a whisky with higher acidity can cut through the fat of creamier cheeses. So, which cheeses go well with scotch?

Blue cheese and full-bodied Scotch

Blue cheese is a strong, full-bodied cheese that requires a strong, full-bodied Scotch to match. A good Scotch pairing for blue cheese should be able to stand up to the strength of the cheese.

Aged Scotch whiskies, which have been mellowing in their barrels for many years, are a good choice to pair with blue cheese. The GlenDronach Allardice Aged 18 Years, for example, has spent 18 years in its barrels that once held sherry, and this gives the whisky a caramelized sugar layer to its fruity sweetness. This pairs well with an Italian gorgonzola, a creamy blue cheese with a salty flavour that contrasts with the whisky's sweetness. The whisky's notes of nuts, dates and figs also tamp down the blue cheese's pungency.

Another option is to pair blue cheese with a Scotch that has been matured in Oloroso Sherry Casks. The GlenDronach, matured exclusively in these casks for 18 years, has dark notes of red cherries and even chocolate, making it one of the finer Sherry boom whiskies on the market. This Scotch will stand up against the strength of any quality Roquefort, a rich sheep milk cheese with tangy, sharp flavours.

If you're looking for a peaty Scotch to pair with blue cheese, a good option is the Talisker 18 Year Old. This Scotch has strong flavours of smoke, iodine and peat, and pairs well with a Lanark blue cheese, which shares similarities with Roquefort.

Soft cheese and light Scotch

A good example of a soft cheese and light Scotch pairing is Mont d'Or with Royal Lochnagar. Mont d'Or is a soft, oozy French cheese made from cow's milk. It is so soft that it is served with a spoon, not a knife! The lighter, creamy flavours of the cheese work in harmony with the refined and floral notes of Royal Lochnagar. This whisky has subtle complexity with lemon and oak tasting notes, which are not lost when paired with a softer cheese.

Another great pairing is Camembert with Auchroisk 10 Year Old. Camembert is a soft, creamy cheese with sweet and milky flavours. Auchroisk 10 Year Old is a light and delicate whisky with sweet and soft characteristics. The sweet flavours of the whisky complement the sweet and milky flavours of the cheese.

Brie is another soft cheese that pairs well with a light Scotch. The subtleness of Brie means that a big, powerful whisky will overwhelm it. Instead, a lighter, sweeter, fruitier whisky will complement the silky nutty flavours of the cheese. Glenmorangie 18 Year Old is a good choice to pair with Brie. This whisky has a palate of honey, dates and fresh figs, and a long, sweet and nutty finish, making it the perfect match for Brie.

When pairing soft cheese with a light Scotch, it is important to consider the balance of flavours and body. The salt and fat content in the cheese will balance the body and flavours of the whisky. Therefore, a whisky with higher acidity can help to cut through the fat of a creamy cheese.

Creamy cheeses and whiskies with higher acidity

When it comes to creamy cheeses, a whisky with higher acidity is required to cut through the fat. A good example of such a pairing is a French feta made from sheep's milk and a light whisky like Girvan Patent Still 25-Year-Old Single Grain Whisky. The whisky has light vanilla, cereal, and sweet fruity notes, while the feta is milder and creamier than Greek feta but has a dry tanginess to it. This tanginess amplifies the sweeter flavours of the whisky.

Another pairing suggestion is a Fourme d'Ambert, a creamy blue cheese, with Angel's Envy bourbon. The cheese is made from pasteurized cow's milk and has fruity-sweet notes without the tangy sharpness of a Roquefort. The bourbon, meanwhile, has been finished in port casks, giving it rounded dark fruit notes in addition to the classic brown sugar and caramel flavours of bourbon. The sweet and savoury combination creates a beautiful back-and-forth on the palate, with each element enhancing the other.

For those who enjoy simpler cheeses, a whisky pairing can elevate the experience. Dubliner cheese, for instance, is a buttery, mouth-coating sharp cheese with a slight sweetness. When paired with GlenDronach Original Aged 12 Years, the cheese cuts the alcoholic heat of the whisky, while its sweetness elicits the spirit's fruity notes.

A more indulgent pairing is the rich, luscious triple crème Délice de Bourgogne with WhistlePig rye. Triple crèmes have extra cream added during ripening, resulting in a higher fat content. The mouth-coating texture of the cheese smooths out the spicy tingle of the rye without dulling its dry, savoury flavour. The cheese's rind, which is recommended to be eaten, adds a subtle layer of flavour.

Aged gouda and a bold whisky

Aged gouda is a delicious, smoky cheese with a higher salt content. As gouda ages, it develops salt crystals that complement bold whiskies. When pairing whisky and cheese, it is important to find a balance. Powerful whiskies go well with powerful cheeses, and flavourful whiskies go well with flavourful cheeses. The salt and fat content in the cheese will balance the body and flavours of the whisky. Aged gouda, with its higher salt content, will balance perfectly with a bold whisky.

A bold whisky that would pair well with aged gouda is Laphroaig Lore. This whisky has a deep and distinctive peaty smoke flavour that will complement the smokiness of the gouda without overwhelming it. The boldness of the whisky will also stand up to the strong flavour of the cheese.

Another bold whisky that would pair well with aged gouda is Ardbeg Uigeadail. This whisky is known for its peaty flavour and campfire smokiness, with notes of dark fruits, slightly bitter citrus, and salty sea air. The smokiness of the whisky will complement the smokiness of the cheese, while the fruit notes will add depth to the pairing.

If you're looking for a bourbon to pair with aged gouda, Maker's Mark and Wild Turkey are both good options. Bourbon tends to be heavy and flavourful, making it a perfect match for the bold flavour of gouda.

When creating a whisky and cheese pairing, it is important to start with the mildest combinations and work your way up to the bolder pairings. This will allow your palate to adjust and fully appreciate the range of flavours and aromas.

Cheddar and fruity whiskies

Cheddar may be a classic, but it certainly packs a punch when it comes to flavour. This well-loved cheese is a great match for a fruity whisky, like Dalmore 15. The fruity and woody characteristics of some cheddars are enhanced by the fruity notes of the whisky.

For a cheddar with a mellow flavour, a smooth whisky is a perfect match. The Glenkinchie 10 Year Old, for example, has smooth aromas that grow on the palate and won't overpower a more understated cheddar.

If you're looking for a bolder pairing, a mature cheddar with a sharp flavour will stand up to a whisky with more character. A 12-year-old single malt, matured in sherry casks, will have the depth of flavour to complement a strong cheddar. The fruity notes of the whisky will be brought out by the cheese, and the sherry-cask ageing will add a touch of sweetness.

For a truly indulgent pairing, a rich and creamy cheddar will be beautifully balanced by a whisky with higher acidity. The fat content of the cheese will be cut by the whisky's acidity, while the creamy texture will be a perfect contrast to the spirit.

So, the next time you're planning a dinner party, why not wow your guests by pairing a classic cheddar with a fruity whisky? It's a simple yet effective combination that's sure to impress.

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