Whisky and Cheese: Perfect Pairings for Autumn

There are few pairings that feel quite as right for autumn as whisky and cheese. Both reward a little time and attention, both can carry flavours from sweet and buttery to smoky, savoury and deeply complex, and both are particularly appealing once the evenings begin to draw in.

After a weekend at The Whisky Show, we came away thinking about cheese almost as much as whisky. Tasting across different styles is a reminder of just how broad the whisky spectrum can be, from smoke and maritime peat to honey, vanilla, dried fruit, spice and oak. Naturally, it got us thinking about the cheeses we would put alongside them.

The good news is that you do not need to become a whisky expert before choosing your cheese. Start with the style of whisky you already know you enjoy, then look for a cheese that either echoes those flavours or offers a delicious contrast.

Like your whisky smoky or peaty? Try something with plenty of character

Smoky and peated whiskies can bring everything from bonfire and char to earth, herbs, sea air and more medicinal notes. They need a cheese with enough flavour to stand alongside them, rather than disappearing after the first sip.

Smoked Poacher is an instinctive match. Firm and savoury, with a rounded smoky character, it echoes the whisky's fireside notes while its richness helps soften some of the spirit's heat.

For a contrasting pairing, try Corra Linn. This hard sheep's milk cheese has the depth to hold its own against an assertive dram, but its rich, sweet and savoury character can also draw out fruitier notes beneath the peat.

These are two very different cheeses, but both demonstrate why bold whisky does not necessarily need an equally aggressive cheese. Sometimes echoing the smoke works beautifully, while at other times a little sweetness and richness provide the more interesting match.

Like your whisky vanilla and honeyed? Try a rich, creamy cheese

Softer whiskies with notes of honey, vanilla and gentle oak call for cheeses with plenty of richness but a little less intensity. Creamy textures work particularly well, complementing the whisky's rounded sweetness without masking its more delicate flavours.

Paxton & Whitfield Triple Cream Brie is a natural place to start. Rich, buttery and indulgently creamy, it mirrors the whisky's softer character and gives the pairing a luxurious feel. The warmth of the whisky cuts through the richness of the cheese, while the cheese brings out its sweeter notes.

For a completely different expression of the same idea, try Barkham Blue. Its creamy texture makes it a natural partner, while the salt and gentle blue character create a delicious contrast with honeyed sweetness. Taste the two together and the whisky can seem rounder and sweeter, while the cheese takes on an even more buttery character.

This is a particularly good place to begin if you usually prefer a gentler style of whisky, or if you are trying whisky and cheese together for the first time.

Like your whisky rich and sherried? Try a nutty Alpine cheese

Whiskies matured in sherry casks often bring flavours of dried fruit, warm spice, caramel and oak. For these richer styles, we would reach for a firm, nutty Alpine cheese.

Comté Androuet is a natural place to start. Its savoury, nutty character sits beautifully alongside dried fruit and spice, while the cheese's inherent sweetness complements the richness of the whisky.

Or try Schnebelhorn, a rich Swiss Alpine cheese with plenty of buttery, savoury depth. It is an especially satisfying match for a whisky with sweetness, spice and a long finish.

Think toasted nuts, caramel, dried fruit and warm spice. These are flavours that naturally seem to belong together, particularly when the nights start drawing in.

A cheesemonger's approach to whisky pairing

As with wine, there is no single correct cheese to serve with whisky. Much of the pleasure comes from tasting the two together and noticing what changes.

Take a sip of whisky first, then taste the cheese and return to the glass. A dram that initially seemed dominated by smoke might suddenly reveal sweetness or fruit. A familiar cheese may taste nuttier, richer or more savoury beside a particular whisky.

You certainly do not need an elaborate cheeseboard either. Two or three contrasting cheeses, served at room temperature with crackers, are more than enough for an evening of experimenting.

For autumn, start with the whisky you already love and work from there. Smoky and peaty, vanilla and honeyed, or rich and sherried, there is a cheese to bring something new out of the glass.

Discover these cheeses and more in our Autumn Collection, chosen for cooler evenings, generous cheeseboards and the flavours we want to eat at this time of year.

Shop Autumn Collection.