Cheese pairs well with hard spirits and here are a few pairings The Lady and I recommend (The Lady’s favorite is Bourbon and Aged Gouda):
| Spirit/Cocktail | Cheese |
| Bloody Mary | Fresh Mozzarella, Whole Ricotta, Burrata |
| Bourbon | Aged Gouda: XO, Rembrandt, Roomano; Flagship Reserve |
| Brandy | Flagship, Tillamook Sharp Cheddar, NY Cheddar, Vermont Cheddar, Vlaskaas, Isabella, Vincent Gouda, Red Wax Gouda, Butterkase, Parmigiano/Reggiano, BelGioioso Parmesan, Grana Padano, Sartori Sarvecchio |
| Cognac | Aged Gouda: XO, Rembrandt, Roomano; Cape Foulweather, Valencay, Epoisses; LeChatelaine Brie, LeChatelain Camembert; VBCC Plain Chevre Log |
| Cosmopolitan | Brie de Nangis, SeaStack, Double Crème Brie, President’s Plain Brie, VBCC Chevre Log, Florette, Goat Brie |
| Gin | Robust Blue: Caveman, Crater Lake, Stilton; Manchego, Fiore Sardo, Bucheron, VBCC Plain Chevre Log, Montchevre Plain Goat Log |
| Hard Cider | Oregon Blue, Vlaskaas, Rembrandt, Isabella, Red Wax Gouda |
| Irish Whiskey | Flagship, Dubliner, Vermont Cheddar, NY Cheddar |
| Kahlua | Gruyere, Grand Cru Gruyere, Sartori Espresso Bellavitano |
| Kirsch | Gruyere, Grand Cru Gruyere; Emmenthal; Jarlsberg, Oregon Blue, Black River Gorgonzola, Black River Blue |
| Madeira | Double Cream Brie, Brie de Nangis, Camembert, Triple Crème, Saint Andre, Delice de Bourgoyne, SeaStack, Parmigiano/Reggiano, Grana Padano, BelGioioso Parmesan, Sartori Sarvecchio |
| Manhattan | Aged Gouda: XO, Rembrandt, Roomano; Flagship Reserve |
| Margarita | VBCC Chevre Logs, Montchevre Plain Goat Log |
| Mezcal | Black River Gorgonzola, Oregonzola, Gorgonzola Picante, Smokey Blue |
| Mojito | Brie de Nangis, Double Crème Brie, Camembert, Triple Cremes, Saint Andre, Delice de Bourgoyne, SeaStack |
| Port | Brie de Nangis, Double Crème Brie, Camembert, Sharp Cheddar, Flagship, New York Cheddar, Vermont Cheddar, Provolone, Oregon Blue, Oregonzola Dolce, Amish Blue |
| Rob Roy | Aged Gouda: XO, Rembrandt, Vincent, Roomano, Flagship |
| Rum | Mascarpone, Espresso Bellavitano, Triple Cremes, Saint Andre, Delice de Bourgoyne, SeaStack, Double Crème Brie, Brie de Nangis |
| Sake | Asiago, Stilton with Ginger, Young Gouda, Lite Beemster, Red Wax Gouda |
| Scotch | Flagship, Comte, Gruyere, Gran Cru Gruyere, Parmigiano/Reggiano, BelGioioso Parmesan, Grana Padano, Sartori Sarvecchio, Extra Sharp Cheddar, VBCC Plain Goat Log, Oregon Blue, Danish Blue |
| Tequila | Mozzarella, Cotija, Queso Fresca, Black River Blue, Black River Gorgonzola |
| Vodka | Mozzarella, Manchego, Pecorino Romano, Asiago, Crater Lake Blue, Stilton, Parmigiano/Reggiano, BelGioioso Parmesan, Sartori Sarvecchio |
| Whiskey | Aged Gouda: XO, Rembrandt, Roomano; Flagship Reserve |
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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