Rationale for Cheese Pairings

The rationale behind cheese pairings lies in the principle that certain flavours complement or contrast with each other. Pairing a cheese with an alcoholic beverage that shares similar flavours will create a complementary pairing. And pairing a cheese with a beverage that has contrasting flavours will create a contrasting pairing.

Additionally, the acidity and fat content of the cheese can affect the taste of the beverage, and vice versa.

In this blog post, we will explore the most iconic cheese and alcoholic beverage pairings. I will also explain the reasons behind why these pairings work so well.

Best cheese & alcohol pairings

Without further ado, let’s delve into the most iconic cheese and booze matches of all time.

Brie & Champagne

Brie originates from France and is known for its mild, buttery flavour with hints of mushroom.

Champagne features vibrant acidity, fine bubbles, and flavours ranging from citrus and green apple to brioche and nuts.

The effervescence and acidity of Champagne cut through the rich, creamy texture of Brie. Thus cleansing the palate and enhancing the cheese’s subtle flavours.

Furthermore, the yeastiness and toasty notes of Champagne complement the buttery and earthy qualities of Brie. As a result, this creates a sophisticated and balanced pairing.

On a side note, Champagne pairs wonderfully with a number of creamy cheeses. Explore this pairing with triple cream cheeses like Brillat Savarin and Délice de Bourgogne.

Camembert & Cider

Camembert has a soft, bloomy rind and a robust, earthy flavour. Normandy cider, also from the same region, is made from apples and can be either dry or slightly sweet.

The crisp acidity and effervescent qualities of Normandy cider cut through the richness of the Camembert. Moreover, the apple flavours complement the buttery, earthy notes of the cheese.

This regional cheese and pairing highlights the terroir and creates a balanced, delightful experience for the palate.

Cheddar (Aged) & Scotch Whisky

Aged Cheddar and Scotch whisky form a harmonious pairing due to their contrasting flavours and textures.

Aged Cheddar, known for its nuttiness, and occasional crystalline texture, contrasts beautifully with the rich, nuanced profiles of Scotch whisky. The whisky’s characteristics can be smoky and peaty or fruity and spicy. Either way, it enhances different aspects of the cheese, creating a dynamic tasting experience.

When pairing, opt for a well-aged Cheddar to ensure it has developed complex flavours that can stand up to the robustness of Scotch.

Consider matching the intensity of both the cheese and the whisky to balance their flavours effectively. Serve the Cheddar at room temperature to allow its flavours to fully unfold. And enjoy the whisky neat or with a splash of water to release its aromas and complexities.

You can read more about cheese and whisky pairings in this dedicated post here.

Epoisses & Marc de Bourgogne

Époisses is known for its pungent aroma and creamy texture. Its flavours are rich and complex, with savoury, meaty, and slightly sweet notes that intensify as it ripens.

The cheese is washed with Marc de Bourgogne, a pomace brandy made from grape skins, seeds, and stems leftover from winemaking. So, it is the natural candidate for this cheese and alcohol pairing.

Marc de Bourgogne is a robust and aromatic spirit with flavours of dried fruit, nuts, and a hint of spice.

When paired with Époisses, the brandy’s complexity enhances the cheese’s savoury and nutty notes. Additionally, its fruity and spicy undertones complement the creamy texture and tanginess of the cheese.

To enjoy this pairing, serve the Époisses at room temperature to allow its flavours to fully develop. Pair it with a small amount of Marc de Bourgogne served neat or slightly chilled. And allow each sip to cleanse the palate and prepare it for another bite of cheese.

This combination is perfect for those who wish to explore the regional specialties of Burgundy.

Feta & Assyrtiko

Feta has a crumbly texture and a tangy, salty flavour profile with hints of acidity. Assyrtiko is a dry white wine grape variety primarily grown on the Greek island of Santorini. It is known for its crisp acidity, citrus notes and minerality.

The bright acidity and citrus flavours of Assyrtiko wine complement the tanginess and saltiness of Feta cheese. The wine’s refreshing qualities help balance the cheese’s richness and enhance its flavours.

Undoubtedly, this pairing highlights the regional flavours of Greece. When enjoying this pairing, consider adding fresh fruits, olives, and crusty bread. This will create a Mediterranean-inspired tasting experience that showcases the best of Greek cuisine.

Fresh Chèvre & Sauvignon Blanc

Complementary pairings do not get much better than this!

Fresh Chèvre is known for its tangy, citrusy flavours and delicate texture. Sauvignon Blanc typically exhibits vibrant acidity with flavours of citrus (like grapefruit and lemon), tropical fruits and sometimes herbal notes.

The crisp acidity and fruity profile of Sauvignon Blanc complement the tanginess and freshness of Chèvre cheese. Besides, the wine’s citrusy notes harmonize with the cheese’s natural flavours, creating a refreshing and balanced pairing.

The acidity in Sauvignon Blanc also helps cleanse the palate after each mouthful of cheese. Unsurprisingly, this classic pairing is popular in the Loire Valley where both Sauvignon Blanc wine and Chèvre cheese are produced.

Gouda (Aged) & Stout

Aged Gouda is known for its firm crystalline texture and complex flavours ranging from nutty and caramel-like. And stout is a dark beer with a roasted malt flavour profile. Its flavour can include notes of coffee, chocolate, and sometimes even hints of caramel or toffee.

The nuttiness and caramel notes in aged Gouda harmonize with the roasted malt flavours in Stout. The beer’s roasted coffee and chocolate notes can bring out the sweetness and depth of the cheese.

Both aged Gouda and Stout are known for their bold flavours and complexities. When paired together, they can enhance each other without overwhelming the palate. The beer’s bitterness can also balance the cheese’s richness.

To enjoy this pairing, serve the aged Gouda at room temperature. And pair it with a well-chilled Stout to emphasize its refreshing qualities.

You can learn more about cheese and beer pairings here.

Manchego & Rioja

Manchego has a buttery and slightly tangy flavour with a firm texture. Rioja, a renowned wine region in Spain, produces red wines that are typically made from the Tempranillo grape.

These wines often exhibit flavours of ripe red berries, spice, and earthy notes. Consequently, Rioja complements the nutty and savoury qualities of Manchego.

The wine’s acidity and tannin structure balance the richness of the cheese. As a result, Rioja is a classic and harmonious pairing choice for Manchego.

Parmigiano Reggiano & Barolo

Parmigiano Reggiano is a hard, granular cheese from Italy with a rich, nutty flavour and a slightly salty, crystalline texture.

On the other hand, Barolo is made from the Nebbiolo grape and is known for its complex flavours of red fruits, roses, tar, and earthy notes, along with firm tannins and high acidity.

The umami and nutty characteristics of Parmigiano Reggiano complement the bold, tannic structure of Barolo. Besides, the wine’s acidity cuts through the cheese’s richness and saltiness.

Raclette & Gewürztraminer

Raclette is a semi-hard cheese with a creamy texture and a savoury, slightly nutty flavour. It is known for its ability to melt beautifully, making it ideal for dishes where it’s melted and scraped over potatoes, vegetables, or meats.

The classic pair is Gewürztraminer which exhibits pronounced floral, spice, and tropical fruit notes. The wine’s aromatic intensity and slight sweetness complement the richness and nuttiness of Raclette cheese.

Together, Gewürztraminer and Raclette create a delightful contrast of flavours and textures. This classic and enjoyable pairing is, especially when served with traditional accompaniments like potatoes, cornichons and charcuterie.

Roquefort & Sauternes

Roquefort is made from sheep’s milk and has a creamy texture with strong, pungent flavours and a distinctive blue veining.

Its most iconic pairing is with Sauternes, a famous sweet white wine from the Bordeaux region. Sauternes is known for its rich, honeyed sweetness and flavours of apricot, peach, and tropical fruits, balanced by bright acidity.

The intense, salty, and tangy flavours of Roquefort are beautifully complemented by the luscious sweetness and acidity of Sauternes. The wine’s sweetness contrasts with the cheese’s saltiness. And its acidity cuts through the creaminess, creating a harmonious and indulgent pairing.

Stilton & Port

Finally, we have one of the most iconic contrasting cheese and alcohol pairings.

Stilton is known for its rich, creamy texture and strong, tangy flavour with a hint of nuttiness. Port, a fortified wine from Portugal, is sweet, rich, and full-bodied, often with flavours of dark berries, plums, and spices.

The sweetness and robust character of Port balance the intense flavours and saltiness of Stilton. Moreover, the wine’s acidity and tannins help cleanse the palate. This classic combination creates a harmonious and indulgent pairing, perfect for a sophisticated cheese course or dessert.

Conclusion

Thank you for reading my blog post on the most iconic cheese and alcohol pairings. As you can see, there is a rationale to choosing the correct pairs.

But, having said that, pairing experiences are very personal and subjective. So, a good place to start is with your favourite cheese. And experiment with different pairings.

What’s your go-to cheese and booze pairing? Let me know in the comments below.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 12 Most Iconic Cheese & Alcohol Pairings of All Time appeared first on Cheese Scientist.

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.

Jonah Kincaid

Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online. 

cheesescientist.com

The post 10 Best Cheese & Whisky Pairings appeared first on Cheese Scientist.