Cheese and whisky is the new cheese and wine! Read on to discover our most comprehensive cheese & whisky pairing guide. We have broken down the guide by cheese type, and will give you 4 suggested whisky pairings for each cheese type.
SEE ALSO: The ultimate list of red wines to pair with cheese →
Is it whisky or whiskey?
Before we get into the nitty-gritty of this pairing guide, let’s clear up one little bit of vocabulary. One of the most common questions I get regarding whisky relates to the spelling of the word. Is it whisky or whiskey?
Well, they are both actually correct. As a matter of fact, the spelling varies depending on where you are. In Ireland and the USA, whiskey is spelt with an e between the k and the y. However, in Scotland, Canada and most of the rest of the world, this much-loved spirit is called whisky.
Now that we’ve got this out of the way, let’s delve into our pairing guide. We’ve included Scotch whiskies, Irish whiskies and American bourbons as well as some more leftfield options.
Soft white mould cheese
Let’s start with one of the most popular categories of cheeses, soft cheeses with a white mould rind. Some characteristic aromas in this type of cheese are mushroom, yeast and forest floor. And on the palate, some of the notes you might expect include hazelnuts, butter, cream and mushroom.
The subtleness of a soft cheese like Brie de Meaux means that a big powerful whisky won’t work here. Hence, a fragrant Glenmorangie 18 Year Old is our suggestion. The palate of honey, dates and fresh figs and the long, sweet and nutty finish really makes this the perfect pairing for Brie.
As for goat’s cheeses, Crottin de Chavignol and Sainte-Maure-de-Touraine often display creamy and nutty characteristics. As a result, they make a great pairing with the deliciously rich chocolate flavours with raisins and a touch of orange that comes from the sherry and bourbon seasoned oak casks in Macallan 15 Year Old Fine Oak.
Another two spectacular whiskies you can pair with soft white mould cheeses are Aberlour 12 Year Old and Auchroisk 10 Year Old.
Soft washed rind cheese
While the aroma of soft washed rind cheeses tends to be very strong and yeasty, their flavour is often more subtle and delicate. Expect fruity, brothy and meaty notes with most soft, washed rind cheeses.
Without a doubt, France’s Epoisses is one of the most famous washed rind cheeses. Since it packs quite a punch, you will want an equally robust whisky to pair it with. With its heavily spiced and aromatic palate, Compass Box’s Spice Tree is the perfect blended malt whisky to enjoy this cheese with.
But not all washed rind cheeses are this intense. Indeed, Mont d’Or is a much milder cheese with sweet and fruity qualities. The fruity and woody Royal Lochnagar 16 Year Old brings out the best qualities in this famous cheese. Add in its barley sugar creaminess and oaky dryness and you’ve got yourself quite a spectacular pairing.
Finally, another two whiskies worth trying with soft washed rind cheeses are Ardberg Wee Beastie and Four Roses Small Batch Select.
Pressed uncooked cheese
Pressed uncooked cheeses might just be the most diverse category yet. Indeed, within this class, you will find cheeses with a range of textures and flavours. However, the one thing that unites them is that the makers mechanically press their uncooked cheese to expel moisture.
One such cheese is Gouda which might just be the Netherlands’ most famous export. And our number one recommended whisky to pair with Gouda is Maker’s Mark Cask Strength. This bourbon from Kentucky has a creamy and rounded palate with rich caramel and cinnamon notes. Overall, those qualities make it a perfect complement to the sweetness of a matured Gouda.
The second cheese we’ve got in this category is actually the most popular cheese around the world. A matured Cheddar will display savoury flavours with a touch of sourness. Because of this, a whisky like Dalmore 15 Year Old will provide the perfect contrast with its long fruity aftertaste with hints of coffee.
Another two whiskies that pair really well with hard pressed uncooked cheeses are Balvenie Caribbean Cask 14 Year Old and Northern Ireland’s Bushmills Black Bush.
Pressed cooked cheese
Pressed cooked cheeses are actually very similar to the category we’ve just covered. The only difference is that their curds are heated/cooked during production. As a result, these cheeses tend to have a much firmer texture. Once again, the aroma and flavour can be quite diverse within the class but often include fruity and lactic notes.
Italy’s most famous cheese, Parmigiano Reggiano, falls under this category. And, we’re going for a new world pairing here that will blow your mind! Nikka 12 Year Old from Japan has dark chocolate and fruitcake flavours that will augment the fruity and nutty qualities in the hard cheese.
A second left field pairing here is Switzerland’s Gruyère with a rye whisky from Kentucky, Woodford Reserve Rye. This whisky’s full-bodied flavour with hints of spice and earthiness make it an ideal partner for the rich and complex Gruyère.
And the final two whiskies on our list for pressed cooked cheeses are Scotland’s Scapa Skiren and Ardberg 10 Year Old.
Blue cheese
Finally, let’s have a look at my personal favourite, blue. Blue cheeses can have a range of textures from semi-soft to hard and their flavour intensity can vary from mild (Gorgonzola Dolce) to spicy (Roquefort).
The milder sweet flavours in Gorgonzola Dolce will pair beautifully with plum and dark berry qualities in a bourbon such as Kentucky’s Angel’s Envy. Indeed, the two complement and augment each other.
On the other hand, the spiciness and tanginess of a robust blue such as Roquefort will work perfectly with a big smoky whisky Talisker 18 Year Old. Overall, you will want a complex whisky to match the complexity of most blue cheeses.
To wrap up, we’ve got two final whiskies for you to try with blue cheese: Highland Park 18 Year Old and Glenfarclas 15 Year Old.
Take your cheese pairings to new heights
So there you have it! You’re now ready to organise your own cheese and whisky pairing. In this article, we’ve given you four suggested pairings for each type of cheese. You can use this as a guide but, in reality, pairings really come down to personal preference. So, feel free to experiment beyond those whiskies.
Is there a particular pairing that you have tried and loved? We’d love to hear from you. Please leave us a comment below.
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
