Still Pairing Cheese With Spirits: Small Steps That Stick
Cheese and spirits pairing is more fun to share, and a little planning makes hosting easy. The aim is to keep things simple and reliable. The rest of this article covers cheese and spirits pairing in plain, practical terms.
Planning ahead
In practice, blue cheese, with its salt and tang, pairs well with sweeter spirits and liqueurs. Try it with a port-style sweetness, a small 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.
What to prep
Serving makes a difference. Take cheese out of the refrigerator thirty to sixty minutes before serving so flavors open up. Offer small 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.
Setting up
More often than not, keep the board simple: 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.
It helps to make one drink first before scaling a recipe up for a group.
Serving
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.
Always keep a good non-alcoholic option ready for guests.
Options for everyone
It helps to remember that 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.
Practical tips
Some practical points to keep in mind:
- Keep a non-alcoholic option ready for guests.
- Chill your glasses before serving.
- Measure with a jigger rather than free-pouring.
- Taste before you serve and adjust the balance.
The bottom line
Take it one drink at a time. None of this needs to be perfect. Good ice, fresh citrus and a careful measure go a long way.
Frequently asked questions
What tools do I really need?
A jigger, a shaker or mixing glass, a strainer and a bar spoon cover almost every recipe.
Do I need expensive bottles?
No. For cheese and spirits pairing, a solid mid-range bottle and good technique beat a pricey bottle used carelessly.
How should I store open bottles?
Keep spirits upright, sealed and out of sunlight. Vermouth and other wine-based bottles belong in the fridge.
Is there a non-alcoholic version?
Often yes. Keep the same balance of sweet, sour and bitter, and use tea, juice or soda as the base.