Cheese pairing with Black Dog
Triple Gold Reserve
As with wine and
cheese, scotch and cheese can be a match made in heaven. The possibilities are
endless yet there are some classic pairings that are harmonious and won’t take
a trip to a speciality deli to achieve. The creamy, nuttiness of gruyere, pairs
perfectly with the subtle sweetness and creamy textures of some highland single
malts. As a contrast, the bold flavours of a blue cheese such as stilton, marry
perfectly with the peaty, rich flavours of some Islay single malts. Why not try
experimenting with your favourite cheeses; I’m sure there’s Black Dog Triple
Gold Reserve out there that would be a perfect match.
You don’t have to
go crazy and get exotic cheeses, many affordable samples are quite tasty and
found in your local grocery store. Sharp cheddar and swiss is good, but
to match with a particularly bold scotch try blue cheese or gruyere.
Other popular selects include gouda, parmesan, and regular cheddar.
An extra note about blue cheese is that it typically carries an earthy
flavor that pairs wonderfully with Black Dog Triple Gold Reserve.
The aromas and
flavours of whisky can be as varied as cheeses in the UK. Generally speaking, I
would recommend pairing peaty, spicy whiskies with smoky, meaty-textured
cheeses. Smoked cheddars, aged sheep cheese and aged Goudas all create a big,
bold whisky-cheese pairing experience.
Balanced blends and
less smoky highland, Speyside and lowland whiskies tend to pair well with rich
and nutty cheeses. Think Stiltons, aged Gruyere and Comté.
A very strong blue
cheese could hide the delicate offerings of the scotch. However, if you
add unsalted butter to your bread, that will round its edges up and all its
complex flavors appear in full rights, yet overall in a less pungent manner,
allowing the whisky to shine too.
Prepare your palate
by keeping a tiny amount of scotch in your mouth, to coat the palate and
prepare your taste buds to the alcohol’s strength. Next, have a small piece of
cheese, followed by a bit of scotch. Follow this first part of the ritual with
water — absolutely not cold, it should be at room temperature — after which you
are ready for the communion. Indulge in a large piece of cheese, quickly
followed by a significant amount of scotch. The whisky should then reveal the
cheese and harmony takes place.
Scotch, can
overwhelm the palate very quickly, therefore a maximum of six pairings is
suggested, regardless of whether everything makes it down the throat or not.
The taste buds are shot after that, even with small quantities of each, and in
spite of the gallons of water you could be drinking.
Source:
Disclaimer:
This content is meant only for people above the age of 25
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