Cheese And Aquavit: The Perfect Pairing

Aquavit is a Scandinavian spirit distilled from potatoes or grains, often including caraway and dill. It is the national spirit of Sweden, Norway and Denmark, and is usually served chilled in shot glasses or at room temperature. Aquavit is commonly paired with intense meals, such as bread, cheese, butter, and cold fish dishes like herring and salmon. Pungent cheeses are often served with aquavit, but what are the best cheeses to pair with this drink?

Pungent cheeses like Parmesan

Aquavit is a distilled spirit from Europe's Scandinavian and Nordic countries that plays an important part in their cultural heritage. It is derived from the Latin 'aqua vitae', meaning 'water of life'. The term 'Norwegian aquavit' has been protected since March 1, 2011, and to fulfil this name, the spirit has to be distilled in Norway from potatoes, aged in oak barrels for a minimum of 6 months, and bottled at a minimum of 35% ABV.

Aquavit is flavoured with caraway and other aromatics like dill, citrus peel, and whole spices. The European Union (EU) law requires that caraway and/or dill are included, though other herbs, spices, and citrus flavourings are allowed. Pungent cheeses like Parmesan can stand up to the strong flavours of aquavit, particularly the dominant spice, caraway.

Aquavit is typically enjoyed straight, either chilled or at room temperature. It is rarely served mixed. It is usually paired with a meal or a snack, such as seafood during crayfish parties in late August or Christmas lunch. Pungent cheeses like Parmesan, with their strong flavours, can complement the rich and savoury notes of aquavit.

Aquavit is often cask-aged, giving it a golden colour and full-bodied character with hints of vanilla. This maturation process in casks enhances the spirit's flavour and smoothness. The constant movement and fluctuations in temperature and humidity during the ageing process contribute to the unique flavour profile of aquavit.

When pairing aquavit with pungent cheeses like Parmesan, consider the following:

• The saltiness and nuttiness of Parmesan can balance the savoury and spicy notes of aquavit.
• The strong flavours of Parmesan can stand up to the dominant spice, caraway, and other aromatics used in aquavit.
• Parmesan can add a salty and nutty dimension to the drinking and dining experience, making it a versatile pairing option.
• The sharp and pungent characteristics of Parmesan can create a contrasting flavour profile when paired with the smooth and rounded notes of aquavit.

Creamy cheeses like Brie

Aquavit is a distilled spirit made from potatoes or grains and flavoured with caraway, dill, and other aromatics. It is the national spirit of Sweden, Norway, and Denmark, and is often enjoyed during celebrations and holidays. The spirit is known for its digestive properties and is commonly served alongside rich and greasy meals.

When it comes to cheese, creamy varieties such as Brie are an ideal match for Aquavit. The creaminess of Brie coats the noodles, creating a decadent and luxurious mac and cheese. Its rich and buttery flavour adds a layer of sophistication to the dish without being too pretentious (or turning off picky eaters).

To elevate your Aquavit and cheese experience, consider removing the rind from the Brie and baking it inside a wheel of Brie. This not only enhances the creaminess of the cheese but also adds a touch of elegance to your dining experience.

Additionally, the versatility of Brie allows it to be paired with other cheeses to create a more complex and nuanced flavour profile. For instance, combining Brie with a sharper cheese like cheddar or a salty cheese like Parmesan can result in a well-balanced and indulgent bite.

However, it is important to note that the key to a successful pairing lies in the temperature at which the cheese is served. Aquavit is best enjoyed chilled or at room temperature, so it is recommended to serve the cheese at a similar temperature to complement the spirit.

Overall, creamy cheeses like Brie are a delightful companion to Aquavit, offering a rich and indulgent sensory experience that is sure to impress.

Goat's cheese

Goats cheese, also known as chèvre, is a versatile cheese that can be used in both sweet and savoury dishes. Its distinct, creamy flavour and crumbly texture make it a great pairing with aquavit.

Goats cheese is a nutritious dairy product packed with vitamins, minerals, and healthy fats. It is also a good source of protein and probiotics, which promote digestive health and boost immunity. Its unique fatty acid profile has been associated with several health benefits, including anti-inflammatory properties and increased satiety.

When it comes to pairing goats cheese with aquavit, consider the following:

• Texture: Goats cheese has a crumbly texture, which can be a nice contrast to the smooth, silky mouthfeel of aquavit.
• Flavour: The tangy, lemony, and milky flavours of goats cheese can complement the dry, spicy, and botanical notes of aquavit. Look for aged goats cheeses, which tend to be more buttery and mellow, with hints of lemon, nut skins, and cooked milk. These flavours can enhance the complex aromatics of aquavit.
• Type of Aquavit: Consider the origin and style of the aquavit when pairing it with goats cheese. Swedish aquavit, for example, often has a pronounced anise and fennel flavour, while Norwegian aquavit leans towards cumin and citrus peel. Pairing these styles with goats cheese can create interesting flavour combinations.
• Serving Temperature: Aquavit is typically enjoyed chilled or at room temperature. Consider serving the aquavit at a temperature that will complement the texture and flavour of the goats cheese. Chilling the aquavit, for example, can enhance the crisp, tangy notes of the goats cheese.
• Cheese Plate: Create a cheese plate with different varieties of goats cheese, such as fresh chèvre, aged goats cheddar, and goats milk brie. Pair it with a mild to moderate aquavit that has citrus or herbal notes.
• Salad: Top a beet salad with crumbled goats cheese and serve it alongside a shot of aquavit. The earthiness of the beets and the tanginess of the cheese can be enhanced by the botanical notes in the aquavit.
• Appetizer: Try a baked goat cheese appetizer, such as stuffed mini peppers or goat cheese-filled phyllo cups, paired with a chilled shot of aquavit as an aperitif.
• Main Course: For a heartier option, serve a main course featuring goats cheese, such as a goat cheese-stuffed chicken breast or a vegetarian stew, with a more robust and flavourful aquavit. The protein and fat in the dish can stand up to the stronger flavours of the spirit.

Gruyère

When it comes to pairing Gruyère with aquavit, there are several factors to consider. Firstly, the type of aquavit can play a crucial role. Aquavit is a Scandinavian spirit that can be made with potatoes or grains and flavoured with various herbs and spices. The most common flavour profiles include caraway, dill, anise, fennel, and coriander. The specific herbs and spices used can vary by region, with Norwegian aquavit leaning towards cumin and citrus peel, while Swedish and Danish varieties feature more anise and fennel.

When pairing Gruyère with aquavit, look for complementary or contrasting flavour profiles. The slightly sweet and nutty notes in Gruyère can pair well with the savoury and spicy characteristics of aquavit. For example, a Norwegian aquavit with hints of cumin and citrus can create an interesting contrast with the sweetness of Gruyère. On the other hand, a Swedish or Danish aquavit with anise and fennel flavours can complement the nutty and buttery notes in the cheese.

The ageing process of the aquavit is another factor to consider. Norwegian aquavit is often aged in oak barrels, giving it a golden colour and a stronger flavour with hints of vanilla. Aged aquavit can stand up to the robust flavour of Gruyère and enhance the cheese's complexity. The oak-aged aquavit can also add a layer of complexity, especially if the cheese has been aged for a longer period, bringing out its more subtle flavours.

When creating a pairing, it is essential to consider the intensity of both the cheese and the aquavit. Gruyère has a strong, distinctive flavour that can stand up to the bold flavours of aquavit. However, it is important to find a balance between the two, ensuring that neither overpowers the other. A well-aged Gruyère, for instance, could be paired with a younger, less intense aquavit to allow the cheese's flavours to shine through.

In terms of serving suggestions, Gruyère and aquavit can be presented in several ways. Traditionally, aquavit is served straight, either chilled or at room temperature. It can be served as a shot or in a stemmed liquor glass. Gruyère, on the other hand, can be served in thin slices or cubes, accompanied by crackers or bread. Presenting the cheese at room temperature will allow its full range of flavours to be appreciated. When serving Gruyère and aquavit together, consider adding complementary elements such as pickled fish, cold meats, or fresh or dried fruits to enhance the pairing.

Cheddar

When choosing a cheddar cheese, it is essential to opt for a block of cheese and grate it yourself. Pre-shredded cheddar is coated in cellulose, which impairs its melting abilities and results in a gritty, lumpy sauce. For the best flavour and texture, sharp cheddar is the ideal variety to pair with aquavit. Its strong, distinct taste will stand up to the complex aromatics of the spirit.

When it comes to selecting an aquavit, there are several options that will complement cheddar cheese. Firstly, Norwegian aquavit, which is traditionally made from potatoes and aged in oak barrels, can be an excellent choice. The barrel-aging process imparts a mature, rounded flavour with hints of vanilla that can enhance the sharpness of cheddar. Additionally, Swedish aquavit, with its pronounced anise and fennel flavours, can also be a good match. The sweet and fruity notes from the citrus, berries, and fresh fruit used in Swedish aquavit can create an intriguing contrast with the cheddar.

For a more adventurous pairing, Icelandic aquavit, or "Ákavíti", offers a unique flavour profile due to the country's alkaline water. The strong caraway flavour of this aquavit can be an interesting counterpart to the sharpness of cheddar. Alternatively, Danish aquavit, known for its clear, unaged appearance and strong caraway note, can be a memorable pairing. The sharp and distinctive caraway flavour will highlight the classic taste of cheddar.

When enjoying cheddar cheese with aquavit, it is essential to serve the cheese at room temperature to bring out its full flavour. The aquavit can be served chilled or at room temperature, depending on personal preference. Remember to sip the aquavit slowly and savour the complex flavours of both the cheese and the spirit.

Frequently asked questions