{"id":35549,"date":"2021-02-09T13:43:09","date_gmt":"2021-02-09T13:43:09","guid":{"rendered":"\/blog\/post\/say-cheese-with-whisky\/"},"modified":"2021-02-24T10:48:40","modified_gmt":"2021-02-24T10:48:40","slug":"say-cheese-with-whisky","status":"publish","type":"post","link":"https:\/\/www.masterofmalt.com\/blog\/post\/say-cheese-with-whisky\/","title":{"rendered":"Say cheese, with whisky"},"content":{"rendered":"

From rich crumbly blues with peated Islays<\/a> to Parmigiano-Reggiano with a cask strength Highlander<\/a>, the world of Scotch whisky<\/a> and cheese pairing is rich and (ful)filling. Lucy Britner talks match pointers and favourite combinations with a handful of whisky<\/a> experts<\/b>\u00a0<\/span><\/p>\n

A great whisky and cheese pairing is one of life\u2019s little pleasures. And let\u2019s face it, we could all do with a few of those at the moment.<\/span><\/p>\n

The rules of cheese and whisky pairing<\/h5>\n

Like many food and drink pairings, there are a few basic rules to observe when it comes to getting your dram and your dairy to dance. Of course, once you have observed them, you can enjoy breaking those rules or making up new ones of your own.<\/span><\/p>\n

Gordon Dundas<\/a>, international brand ambassador at Ian Macleod Distillers, says the old adage of looking for a complement or a contrast is the first port of call. Matthew Cordiner, global brand ambassador for Bacardi\u2019s single malts concurs and demonstrates both a complement and a contrast in his pairings (below).<\/span><\/p>\n

Beyond that, Dundas says \u201cpeat level, cask maturation and alcohol strength are the three things you should be looking out for\u201d when choosing a cheese.\u00a0<\/span><\/p>\n

He says stronger whiskies generally have a more robust mouthfeel, meaning hard cheeses are usually a good match, whereas peated whiskies need big flavours, such as blue cheeses.<\/span><\/p>\n

In Islay, Jackie Thomson<\/a>, Ardbeg Distillery visitor centre manager, says pairing cheese and whisky is a \u201cwin-win challenge, as the fat of the cheese balances the strength of the alcohol\u201d.\u00a0<\/span><\/p>\n

Thomson says there are a few other things that can cement a match: \u201cIt is important to find a \u2018bridge\u2019 \u2013 a fruit, a spice, a nut, a type of bread or biscuit \u2013 which will facilitate the marriage between the solid and the liquid.\u201d<\/span><\/p>\n

Cheese dreams: Top picks from our experts<\/b><\/h5>\n
\"Ardbeg

Ardbeg and cheese, these are two of our favourite things<\/p><\/div>\n

Jackie Thomson, Ardbeg Distillery visitor centre manager<\/b><\/h5>\n

Ardbeg Uigeadail<\/a>, 54,2% ABV, with blue Stilton<\/strong><\/p>\n

Thomson suggests serving the two with a salad of green leaves, chopped walnuts, dressing with orange juice and zest and olive oil.<\/span><\/p>\n

\u201cThe tanginess of the blue cheese meets the smoky profile of the whisky. The walnut and orange are an echo to the sherried maturation of Uigeadail \u2013 this is a truly flavoursome matching.\u201d<\/span><\/p>\n

Ardbeg Wee Beastie 5 year old<\/a>, 47.4% ABV, with a Taleggio<\/strong><\/p>\n

To be enjoyed with an olive or bacon focaccia.<\/span><\/p>\n

\u201cTaleggio is a smear-ripened Italian cheese with a strong flavour and a creamy texture. The rind is washed during the ageing process and is edible,\u201d Thomson explains. \u201cIt reveals some fruity and buttery notes and a slight acidity in the finish. There is an interesting combination of flavours with the meaty character of the whisky and the soft texture of the cheese tames the whisky\u2019s spicy outburst at mid-palate.\u201d<\/span><\/p>\n

\"Aberfeldy

Cheese and whisky gang thegither<\/p><\/div>\n

Matthew Cordiner, global brand ambassador for Bacardi\u2019s single malts<\/b><\/h5>\n

Cordiner keeps things local with his selection of cheeses from Edinburgh\u2019s I.J. Mellis.<\/span><\/p>\n

Aberfeldy 12 year old<\/a>, 40% ABV, with Hebridean Blue<\/strong><\/p>\n

\u201cThe sharp, salty notes of the Hebridean Blue worked well with the honeyed sweet notes of the Aberfeldy giving a rich, rounded and creamy mouthfeel overall.\u201d<\/span><\/p>\n

Craigellachie 13 year old<\/a>, 46% ABV, with Auld Reekie – a smoked cows\u2019 cheese from Aberdeenshire<\/strong><\/p>\n

\u201cUnlike the Aberfeldy which was more of a reverse pairing, the Craigellachie and Auld Reekie was a perfectly complementary pairing, with the creamy tropical fruit notes and wisp of bonfire smoke from the whisky working beautifully alongside the creamy and smoky taste of the cheese, which is itself smoked in Aberdeenshire over old whisky barrels.\u201d<\/span><\/p>\n

\"Sandy

Sandy McIntyre and Gordon Dundas<\/p><\/div>\n

Gordon Dundas, international brand ambassador at Ian Macleod Distillers<\/b><\/h5>\n

Glengoyne Cask Strength Batch 8<\/a>, 59.2% ABV, with aged Parmigiano-Reggiano<\/strong><\/p>\n

\u201cA harder, flavoursome cheese, like an aged Parmigiano-Reggiano, will really cut through that high strength. The whisky is matured in both sherry and bourbon casks, so it\u2019s not overtly rich, more fruity although strong and intense. As a result, it contrasts the strong crystal style of the cheese but balances out flavour-wise, giving a long combined finish.\u201d<\/span><\/p>\n

Glengoyne 12 year old<\/a>, 43% ABV, with Brie<\/strong><\/p>\n

“For a lighter, bourbon-influenced whisky, such as Glengoyne 12 year old, you want something that complements. Brie is light and creamy and will appear sweeter with the vanilla and calm the zestiness of the whisky.\u201d<\/span><\/p>\n

 <\/p>\n

Ian Logan, international brand ambassador, Chivas Brothers<\/b><\/h5>\n

Glenlivet XXV<\/a>, 43% ABV, with Camembert and chutney<\/i><\/strong><\/p>\n

\u201cThis was a creation of John Williams at The Ritz. With the XXV being finished in first-fill Oloroso casks for a couple of years, we managed to get a cheese that complemented perfectly. The chutney was made up of raisins, almonds, spices, apricots, dates and with the sweetness of the coconut, it couldn\u2019t be a better match for those sherry casks. It was served with rye bread on the side for a little extra spice. A wonderful memory of a wonderful evening at The Ritz.\u201d<\/span><\/p>\n

Glenlivet 15 year old French Oak Reserve<\/a>, 40% ABV, with Parmigiano-Reggiano<\/i><\/strong><\/p>\n

\u201cThose new French oak casks are bringing heaps of sweetness and spice to the game, lots of lactones and vanilla from the Tron\u00e7ais oak. Often as Parmigiano gets older, there is more spice to be found and that was the perfect foil for the sweetness of the casks and a complement to the spice from the wood. This match was proposed by Martine Nouet.\u201d<\/span><\/p>\n

\"GlenDronach-Reviva\"

The mighty Revival, great with cheese<\/p><\/div>\n

And here\u2019s one of my own<\/b><\/h5>\n

GlenDronach 15 year old Revival<\/a>, 46% ABV, with vintage cheddar\u00a0<\/i><\/strong><\/p>\n

\u201cIt is customary in my house to enjoy Christmas cake with a slice of mature cheddar. For this reason, I\u2019d go for something like GlenDronach 15 year old Revival, which is matured in Oloroso and Pedro Xim\u00e9nez casks, paired with a crumbly mature cheddar cheese. The tang of the cheddar is the perfect match for rich, dried-fruity whiskies and the GlenDronach also has some great caramelised walnut flavours that work well with the rich and bold flavour of the cheese. Extra points for older cheddars with crystals, for extra mouthfeel.\u201d<\/span><\/p>\n

The beauty of whisky and cheese pairing is that you can go totally bonkers and spend a fortune on artisan cheeses and rare whiskies \u2013 or you can go totally Tesco and do it all on a more modest budget. There are perfect partners for every dram and no doubt there\u2019s even a match for the DairyLea Dunker.\u00a0<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From rich crumbly blues with peated Islays to Parmigiano-Reggiano with a cask strength Highlander, the world of Scotch whisky and cheese pairing is rich and (ful)filling. Lucy Britner talks match…<\/p>\n","protected":false},"author":40,"featured_media":35552,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[893],"tags":[52,179,894],"yoast_head":"\nSay cheese, with whisky | Master of Malt blog<\/title>\n<meta name=\"description\" content=\"Lucy Britner talks match pointers and favourite combinations with a handful of whisky experts to discover the rules of cheese and whisky pairing.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.masterofmalt.com\/blog\/post\/say-cheese-with-whisky\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Say cheese, with whisky | Master of Malt blog\" \/>\n<meta property=\"og:description\" content=\"Lucy Britner talks match 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