Pairing Cheese With Spirits

If cheese and spirits pairing is new to you, start with the simplest version. A little practice goes a long way. Let's look at what makes cheese and spirits pairing work, and what you can skip.

Start here

It helps to remember that 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.

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

What you need

Keep the board easy: 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.

Your first try

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.

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

What to expect

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.

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

Easy upgrades

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 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.

Practical tips

Some practical points to keep in mind:

• Measure with a jigger rather than free-pouring.
• Chill your glasses before serving.
• Taste before you serve and adjust the balance.
• Use fresh citrus, squeezed the same day.

The bottom line

The best drink is the one you will make again. None of this needs to be perfect. Good ice, fresh citrus and a careful measure go a long way.