Pairing Cheese With Spirits: Practical Steps You Can Use

A few early choices keep the cost of cheese and spirits pairing under control. None of it needs expensive bottles. The rest of this article covers cheese and spirits pairing in plain, practical terms.

Where the money goes

The key point is that keep the board straightforward: three to five cheeses of different textures, one or two spirits and a few extras. Label each cheese for guests with allergies or dietary needs, and include a non-alcoholic option such as sparkling apple cider or tea. Encourage guests to experiment, since the best pairing is the one that tastes good to you.

The practical takeaway is to measure every pour, since small changes shift the balance.

Bottles worth buying

Worth keeping in mind: cheese and spirits can be a surprisingly good match, because both offer fat, salt, sweetness, spice and aroma. Pairing is about balance. A rich, creamy cheese calls for a spirit with enough strength or acidity to cut through it, while a sharp, aged cheese can stand up to a deeper, more complex pour.

Tools you can skip

Some pairings are almost foolproof. A young, mild cheddar suits a smooth bourbon, whose vanilla and caramel notes echo the cheese's creaminess. A nutty, aged gouda or Gruyere works well with brandy or a rich dark rum. A soft, bloomy-rind cheese like brie finds balance with an apple brandy or a crisp, citrusy gin.

Always keep a good non-alcoholic option ready for guests.

Making your own

Worth keeping in mind: blue cheese, with its salt and tang, pairs well with sweeter spirits and liqueurs. Try it with a port-style sweetness, a modest pour of aged rum, or even a little drizzle of honey and a sip of whiskey. A fresh goat cheese enjoys herbal gin, while a smoky cheese can handle a peaty Scotch-style whisky.

Fresh citrus does more for a cocktail than an expensive bottle.

Small costs that add up

Worth keeping in mind: serving makes a difference. Take cheese out of the refrigerator thirty to sixty minutes before serving so flavors open up. Offer minor pours, about half an ounce, with a glass of water between tastes. Add accompaniments such as sliced apples, pears, nuts, dried fruit, honey and plain crackers, and arrange cheeses from mild to strong.

Always keep a good non-alcoholic option ready for guests.

Practical tips

A few simple things tend to help:

• Taste before you serve and adjust the balance.
• Measure with a jigger rather than free-pouring.
• Use plenty of fresh, hard ice.
• Chill your glasses before serving.

The bottom line

Take it one drink at a time. The best drink is the one you will make again. Start with the classics and build from there.