Whisky & Cheese Pairing

Whisky is a drink enjoyed casually among friends, as well as on important occasions when only the best whiskies will do. And lately, the inspired finale to an indulgent meal is to pair the whisky with cheese.

When pairing whisky and cheese, the focus should be on balance. Match powerful whiskies with powerful cheeses, and respectively, body with body, and flavour with flavour.

It is also important to look for good salt and fat content in the cheese, to balance out the flavours and body of the whisky. Creamier cheeses have quite a high fat content, and therefore need a whisky with higher acidity to cut through them.

Since too many cheese options would complicate the palate, choose a nice variety of cheeses, but be careful not to offer too many. Choose one or two different types of milk cheeses – such as cow, sheep or goat- as well as a blue, a hard and perhaps a rind cheese, but don’t go overboard.

Come tasting time, start with the mildest combinations first. The Scottish Lowlands produce the lightest styles of malt whisky, which are smooth with floral, grassy and cereal aromas. Glenkichie is a classic malt that is not too overpowering, and has a subdued aroma that grows on you. It would match well with mellow cheddar and sheep’s cheese.

Another recommendation for beginners is Dalwhinnie, from the Scottish Highlands. Both this and the Glenkinchie would appeal to introductory whisky drinkers, or to women who find whisky very strong. On a side note, for those who do find whisky too strong, they can also add water to bring down alcohol level. Add the water in drops, while the whisky it at room temperature. But don’t drown it.

The Scottish island of Islay produces whiskies that are reknowned for their peatiness, with maritime aromas and flavours of smoke, iodine and seaweed. These whiskies need cheese with more character. Clynelish 14-year-old is ideal for those more used to the taste of whisky. This Islay whisky is sharp, with an iodiny character that comes from being distilled near the sea. It works well with cheese with a high salt content, such as aged pecorino or manchego.

Aged Gouda is another excellent match, because as the cheese gets old, its salt crystals come through. It therefore needs to be complemented by more intense whisky flavours, which it finds in the Clynelish. Since Clynelish is matured in cask and therefore quite mellow, it also pairs well with mulled ripened cheese such as the Irish St. Killian, which itself has a mellow mouth-feel.

And finally, the Clynelish Distillers Edition is a great match with Brie de Meaux.

Next up are the Island whiskies, whose intense flavours find favour with still more powerful cheeses, and should therefore be sampled towards the end of the pairings. For those with more macho preferences, Island whiskies such as Lagavullin or Talisker will hit the right spot. Match Talisker with a mature cheddar such as Montgomery or Isle of Mull.

For dedicated Irish whisky drinkers, Bushmills is very soft, subtle and sweet, very much like Glenkinchie in style, and goes with bloomy rind cheeses such as Brie and Camembert.

Looking across the ocean over to America, who can forget Bourbon? Heavy whiskies with lots of flavour, such as Bourbon, go very well with blue cheeses like Rocquefort. The richness of the Bourbon goes well with the salty flavour of the cheese.  Aged cheeses like Gouda also go well with Bourbon brands such as Makers Mark and Wild Turkey.

Looking across another ocean, there is Amrut from India. It has a powerful nose of oak, milk chocolate, nuts, and spice, with light fruit on the palate. Pair Amrat with cheddar or a good French cheese called Mimolette.The firm texture and nutty flavour are the ideal complement for one of India’s best-known whiskies.