This issue’s pairings were provided by The Cheese Professor, an online service created by Adam Levy (also known as The Alcohol Professor). CheeseProfessor.com provides everything you ever wanted to know about cheese—types, pairings, history, trends, travel tips, book reviews, recipes and videos.
These four cheeses were selected to pair with four popular cocktails by Cheese Professor editor-in-chief Amy Sherman.
What grows together goes together? Bright, herbal and citrus notes accentuate the tartness of the goat’s milk, and cheese blogger Madame Fromage says the bubbles from the sparkling wine sweep the palate clean between bites.
The effervescent and tangy combination of lime, dark rum, ginger and spice feels even more refreshing and light when paired with nutty and rich butterscotch sweet Beemster XO, an extra aged Gouda.
Madame Fromage says that an Alpine cheese that’s earthy and herbaceous with deep, sweet caramelization positively sings when paired with an earthy whiskey with herbaceous bitters and the slight caramel sweetness of sugar and orange peel.
The savory umami bomb of an olive is a classic with the whiff of herbs in vermouth and gin. Dry, savory and salty sheep’s milk cheese accents the drink in a remarkably similar way.