Pairing Cheese and Irish Whiskey

Posted by Irish Whiskey USA on

Irish Whiskey is great on its own; however, it also goes well with so many things:  cigars, chocolate, Guinness, and especially cheese.  Questions often come up about what type of cheese goes best with single malts? What about peated whiskey? Do blends work better? Does it work with single pot stills? There is not necessarily a correct answer to any of these.  Much like whiskey itself, what you like and how you like it vary by the individual.  The good news is that you can't go wrong experimenting.  Some cheeses may complement the whiskey notes while others really accentuate the flavor.  Regardless, you will have a great time figuring it out.  After all, you are eating cheese and drinking Irish whiskey.  

The following Forbes article tackles the subject and provides some examples.  The referenced cheeses are from Ireland which makes it difficult to experiment for USA consumers.  There are Irish cheeses that can be purchased here in the USA, Kerry Gold products for example, which work very well with Irish whiskey.  A recommendation is to not limit your cheese to Irish if it is unavailable.  Different cheddars, blue cheese, and goudas will work just fine.  If you do try any of the recommendations or come up with your own then share your comments. Slainte

The Perfect Irish Whiskey And Cheese Pairings

If you’re tasting several kinds of cheese with several whiskeys, start with the lightest and work up towards the richest. Always finish with a blue, as the robust quality of this cheese tends to affect other cheeses. When building your cheese board, pick four different kinds of cheese (goats, cheddar, smoked, blue). Always allow the cheese to come up to room temperature before serving. The cheese should be the same temperature as the whiskey.

Below is a selection of outstanding Irish farmhouse cheeses. For advice on which Irish whiskeys to pair them with, we turned to some of the Irish whiskey industry’s most experienced brand ambassadors.

Goat’s cheeses, like St Tola or Galway Goat Farm, work well with many Irish whiskeys from single malts to lighter, sweeter single grains or blends. The tart notes in soft Irish goat cheese complement nicely the sweet fruity notes typically found in Irish whiskeys.

Lauren McMullen, Distillery Brand Ambassador at Bushmills Distillery recommends Killeen’s goat cheese. She notes:

The Killeen farm in Ballinasloe, Co. Galway opened in 1990 as a goat farm but only started producing cheese in 2004. Now producing a variety of both goat’s and cow’s milk cheeses, this semi-hard goat’s cheese is their original and the recipient of eight awards in international competitions. The cheese is clean & slightly floral with a nutty, fruity finish – perfectly matching the delicate notes of green apple & pear found in the Bushmills' 10-year-old.

Mature cheddars, such as Hegarty’s or Coolattin, work well with both single grain and ex-bourbon barrel matured whiskeys. A light and sweet blend can also cut through the richness of the mature cheddar.

According to McMahon, “because of the subtly of most Irish hard cheddars, they work with a broad range of Irish whiskeys.” He adds that “it can be fun to line up four different whiskeys with the same cheddar and see how the cheese affects the essential character of the whiskey.”

Santina Kennedy, Food and Beverage Specialist, The Powerscourt Distillery would pair Coolattin Cheddar with Fercullen 18 YO Single Malt, noting:

As layer upon layer of rich fruit, creamy malt, cinnamon and syrupy caramel are delivered in this whiskey, the Coolattin Cheddar offers rich creaminess and deep nutty flavor to complement these layers. The fruity finish on the whiskey is enhanced as the cheddar crumbles revealing salt crystals that elevate the flavor and mouthfeel. An aged Fercullen 18-year-old Malt Whiskey is paired simply yet perfectly with this aged Wicklow Cheddar.

Classic Irish Cheddars also pair well with Irish whiskeys that have been matured or finished in casks that previously held fortified wines like Oloroso sherry or Port wine.

Billy Leighton, Master Distiller, Irish Distillers would match Gubbeen cheese with the Redbreast 12 YO Single Pot Still whiskey. He notes:

Redbreast 12-year-old and Gubbeen cheese work well together. The contrast of the initial pot still spices are contrasting with the rich creaminess of the cheese which in turn compliments the creamy character of the whiskey. The sherry influence of dried red fruits, raisins and sultanas works beautifully with the rich flavors of the cheese.

Also, consider Irish Gouda-like cheeses. McMullen recommends pairing Bushmills Black Bush with Coolea Cheese:

Made in 1979, Coolea is a cow’s milk cheese produced on the farm of Dick & Sinead Willems in Coolea Co. Cork. This Gouda-style cheese when young is mild & buttery, with the flavors intensifying with further ripening after 12 months, giving the characteristic toffee taste. The cheese is renowned for its creamy & rich mouthfeel, with hints of honey & caramel. These notes are complemented by the deep fruitiness & sherry sweetness of Black Bush.

According to McMahon, sheep’s cheese, such as Rockfield, pairs with lighter, sweeter single grains or blends. Consider pairing sheep milk cheeses with any number of Jameson expressions, especially the Triple Triple or the Black Barrel.

Brie-style cheeses are extremely popular in Ireland and pair well with a range of different whiskeys. Cheeses such as Ballylisk, per McMahon, pair well with both pot still, single grain and Irish single malt expressions.

Santina Kennedy would pair the Fercullen 10 YO Single Grain Whiskey with Wicklow Bán. This is a soft, brie-style cheese that has extra cream added to it. According to Kennedy:

Our 10-year-old Single Grain pairs beautifully with Wicklow Bán Cheese from Wicklow Farmhouse Cheese. At this Wicklow coastal farm, salty breezes from the Irish Sea wash over the pasture, giving a rich flavor to the full-fat milk and double cream used to make this cheese.

The creamy Wicklow Bán complements the honey and vanilla notes in the 10-year-old Single Grain wonderfully. To complete the ‘taste of place’ we serve it with Powerscourt Summer Blossom Honey and Pollen, from hives in the orchard that adjoins the distillery. This pairing offers layers of sweetness and creaminess complementing the taste and mouthfeel of this whiskey.

Smoked cheeses, such as Gubbeen or Knockanore, according to McMahon, also pair well with sherry-finished single malts or pot stills and with peated Irish whiskeys. Smoked cheeses are unusual in Ireland but are becoming much more common. Try Ardsallagh, a smoked Irish goat cheese, or Carrigaline, a semi-soft cow milk cheese produced in East Cork.

Blue cheeses such as Cashel Blue, Ireland’s most popular cheese, as well as cheeses like Crozier Blue, Young Buck and Kearney, pair well with Irish whiskeys - particularly single malts that are either sherry-finished or peated.

They will also pair nicely with peated or sherry-finished pot still whiskeys. The richness of the sherry notes cuts through the deep flavor of the cheese and provides a beautiful pairing that complements both cheese and whiskey.

Denise Heslin of Kilbeggan Distillery notes that:

Guests at Kilbeggan distillery can participate in an Artisan Experience which includes a Whiskey & Cheese pairing and one pairing that guests adore is tasting Connemara peated single malt whiskey together with Cashel Blue cheese. Cashel’s rich, creamy tanginess is a wonderful foil for Connemara’s delicate smokiness and smooth sweet malty taste, it’s a perfect combination of two of Ireland’s most famous products.

John Quinn, Global Brand Ambassador, Tullamore Irish Whiskey and Chairman of the Irish Whiskey Association would pair Tullamore D.E.W. 18 YO with a good brie of Cashel Blue, noting that:

The depth of flavor of these cheeses is not allowed to dominate as the whiskey asserts itself with its bold fruit and wood notes following its long-time aging in 4 different wood types. Be prepared for an unforgettable and powerful taste experience.

Irish farmhouse cheeses and Irish whiskeys are both world-class. Together they make an unbeatable combination - one well worth exploring!


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