You can’t beat a good cheese board… gouda, cheddar, wensleydale, brie, stilton…
© Ewan Munro
Scotland produces some brilliant local cheeses - Dunsyre Blue, Red Anster and the brilliantly named Cambus o’May from Deeside.
It’s a well-kept secret that cheese and whisky can deliver some brilliant flavour parings. Here are two of our favourites that should be simple to try out….
If you like a rich cheese, like a strong blue that packs a punch, you need a whisky that can balance both the creaminess and the intensity. Stilton is a great after dinner cheese with oakcakes and a whisky – and to match we’d recommend going for a lighter whisky like a Speyside Single Malt Scotch Whisky.
For Stilton, or any blue cheese just look for heather and floral tones in your whisky that will highlight the creaminess but not challenge the blue running through. We’d recommend an English special like Cropwell Bishop.
We love a pairing that does exactly what it says on the tin. So our next suggestion would be fight fire with fire! Or rather, smoke with smoke. Try a highland (and island) single malt and check the tasting notes for that puff of smoke.
Once you have your smokey whisky, you have a fine selection of Scottish smoked cheeses to choose from to match alongside. We’d recommend cheddar. Try Smoked Cheddar Dark or Arran Oak Smoked Cheddar – two brilliant Scottish local cheeses that couldn’t do more to belong alongside a Highland Scotch.