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Cheese, whiskey’s new best friend

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Whiskey is a drink best sipped socially, with friends or as a celebratory drink on important occasions. It can also be a great drink to pair with cheese if you want to have an inspired, indulgent finale to a meal.

To keep things interesting, there’s even a few approaches to choose from — several whiskeys with one cheese, one bottle and several cheeses, a sequence of whiskey and cheese pairings, or a single (well-thought-out) pair.

Whichever option is selected, be sure to store the cheese in its own compartment to preserve its flavour for the big finish to a meal. The Electrolux FlexFresh refrigerator is ideal for organising custom storage for your dairy products, ensuring that odours and flavours from other foods in the fridge will not affect delicate foods like cheese.

Consider the cheeses

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.

Cheese Plate
By www.livelovelux.com
As a general rule, pair the cheese and whiskey by matching the strength of their flavours. 

When picking the cheeses, try to stay simple even when providing variety.  Look for cheeses that have a good salt and fat content to balance out the flavours and body of a whiskey. For cheeses with a high fat content, such as creamy fromages, pair those with a whiskey that has a higher acidity to cut through the fat.

Match the palates

Think about the palates of your guests and their experiences with whiskey. If they’re new to drinking whiskeys, they might find it too strong.  Add water in small amounts to bring down the alcohol level if that’s the case.

Whiskey bar
By billlutzius
http://www.flickr.com/photos/45852769
Whiskey appreciation can be as varied and complex as that of wine, and pairs well with a variety of foods.

Start with the mildest combinations first. Malt whiskeys from the Scottish Lowlands tend to be smooth and easy on the palate, matching well with mellow cheddar and sheep’s cheeses.  For stronger whiskeys, such as those from the Scottish island of Islay, try matching it with cheeses that have a high salt content. These include a well-aged pecorino, gouda or manchego cheese.  Heavy whiskeys like bourbon go well with intense blue cheeses like roquefort or a sharp aged cheddar.

Taste it right

To fully appreciate the flavours, take a sip of the whiskey. Let it coat your taste buds and the inside of your mouth. Swallow and savour the finish before taking a piece of cheese. The flavour that you perceive will be influenced by the flavour of the liquor. Follow the cheese with another sip of whiskey.

You’ll quickly figure out if you have a good combination, so feel free to keep experimenting until you find that magical combination!

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