Pairing Cheese with Spirits

By Bob Lipinski

Articles and books abound with advice, charts, and diagrams on pairing cheese with wine, hailing some combinations as heavenly. (A few I’ve tried suggested otherwise.) More adventurous writers also explore cheese and beer pairings, reflecting the growth of craft breweries and brewpubs.

Why not pair cheese with spirits—whiskey, vodka, brandy, rum, liqueurs, or even grappa? As with wine, the process is straightforward once you understand the basics of spirits and how their flavors complement cheese.

Pairing cheese with spirits follows the same principle as pairing it with wine: each should complement or balance the other without dominating. With many spirits containing around 40 percent alcohol, finding that balance can be trickier, but it lets the distinctive qualities of both shine through.

Serve spirits slightly chilled, at about 65–68 degrees, to keep the alcohol from overwhelming their aroma and flavor. Choose a glass you enjoy and refrigerate the spirits if you prefer them without ice.

Between tastings, cleanse and refresh your palate with cool spring water and plain crackers, such as matzo.

Explore these spirits and the international cheeses that complement each. Enjoy the pairings!

Aquavit or Akvavit: Made primarily in Denmark, Finland, Iceland, Norway, and Sweden
Recommended Cheeses: Emmentaler, Gammelost, Gjetost, Gruyère, Havarti, Jarlsberg, Nøkkelost

Brandy (Fruit) Includes Calvados (apple brandy)
Recommended Cheeses: Appenzeller, Blue Cheeses, Bondon, Brie, Butterkäse, Camembert, Explorateur, Gorgonzola, Gourmandise, Gournay, Livarot, Petit-Suisse, Pont l’Évêque, Roquefort, Stilton, Tomme au Marc, Triple-Crème

Brandy (Grape) Includes Armagnac, Brandy de Jerez, Cognac
Recommended Cheeses: Banon, Blue Cheeses, Cheeses, Bondon, Boursault, Boursin, Brie, Butterkäse, Camembert, Cheddar, Emmentaler, Explorateur, Gorgonzola, Gouda, Grana, Gruyère, Handkäse, Jarlsberg, Limburger, Parmigiano-Reggiano, Roquefort, Stilton, Triple-Crème, Valençay

Gin
Recommended Cheeses: Blue Cheeses, Boulette d’Avesnes, Brie, Camembert, Comté, Fiore Sardo, Gorgonzola, Leyden, Manchego, Pecorino, Roquefort, Stilton

Grappa (Marc)
Recommended Cheeses: Aisy Cendré, Banon, Bross, Époisses de Bourgogne, Gorgonzola, Handkäse, Parmigiano-Reggiano, Pecorino, Roquefort

Rum
Recommended Cheeses: Blue Cheeses, Boursault, Boursin, Brie, Camembert, Cheddar, Explorateur, Gouda, Manchego, Triple-Crème

Tequila/ Mezcal
Recommended Cheeses: Blue Cheeses, Cotija, Feta, Gorgonzola, Manchego, Monterey Jack, Pecorino, Queso Blanco, Roquefort, Stilton

Vodka (plain, neutral-tasting)
Recommended Cheeses: Asiago, Blue Cheeses, Brie, Camembert, Feta, Gouda, Manchego, Parmigiano-Reggiano, Pecorino

Whiskey: Bourbon, Canadian, Irish, Japanese, Rye, Scotch, Tennessee
Recommended Cheeses: Ahumado de Aliva, Amish Baby Swiss, Applewood, Asiago, Bagozzo, Blue Cheeses, Brie, Caciocavallo, Camembert, Cheddar, Dunlop, Emmentaler, Gorgonzola, Gouda, Grana, Gruyère, Ibores, Idiazábal, Kefalotyri, Manchego, Monterey Jack, Oscypek, Parenyica, Parmigiano-Reggiano, Pecorino, Podhalanski, Rauchkäse, Roncal, Roquefort, Rygeost, San Simón, Sapsago, Sbrinz, Stilton, Tetilla

“The king’s cheese is half wasted in parings; but no matter, ‘tis made of the people’s milk.” (Benjamin Franklin)

Bob Lipinski is the author of 10 books, including 101: Everything You Need To Know About Whiskey and Italian Wine & Cheese Made Simple, available on Amazon. He consults and conducts training seminars on Wine, Spirits, and Food and is available for speaking engagements. Contact him at www.boblipinski.com OR bkjm@hotmail.com