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whiskey and cheese - is that possible?

Everyone knows now whiskey & chocolate tasting, but what about cheese?

After a nice evening with friends at fifteen ", an importer of wines and delicacies from Italy, we are on the Idea came that such an experiment but simply should ever dare.

cheeses were ordered and then we have chosen for them from a wider selection of single cask single malt bottlings the best whiskeys and found even in our "sensory test series, that there are really great combinations.

From there it was only a short walk to date and planning for the cheese & Whisky tasting evening in Grenzach-Wyhlen were:

The curiosity was in whiskey and / or cheese fans so large that we were immediately sold out.
What we have tasted that evening:

first Scamorza affumicata / Castellanza / Mid-South Italy
i.Tr.Masse 50% (from cows)
The "affumicata" is the smoked form of scamorza. He is a soft, firm cheese with subtle flavors and a marked but not too strong of smoke.

Aberfeldy (C & S) 1997 , 12 years Hosgshead, 47.5% vol.
Aroma: prunes, honey (clear sweet notes) and, amazingly, hay
Taste: malty, sweet, tobacco, slightly salty
finish: medium of tobacco on the palate - at the end slightly dry

Some participants liked the combination here with the - with a few drops of water diluted - Tullibardine well
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second Brinata / Il Forteto / Toscana i.Tr.Masse 45% (sheep milk)
The young pecorino cheese made from pasteurized sheep's milk is covered with white mold. This gives the cheese, the delicate aroma and a mild sheep's milk flavor.

Tullibardine (C & S) 1991, 18 years, 53.6% vol.
Aroma: Candied orange peel, honey with a distinctly floral note
Taste: herbs, orange (marmalade) with light smoke
finish: medium long, very complex and subtle oak spice at the end
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third Testun al Barolo / Occelli / Cuneo, Piedmont 52% i.Tr.Masse
The cheese is marc by vineyards of Barolo covered and thus matured in the cellars. It is compact, but not dry and strong tastes - with a touch of caramel and marinated beef (!).

Highland Park (TWC) 1990-2010, 20 years, 46%
Aroma: intense smokiness, herbs, toffee (fudge)
Taste: acacia honey, smoking heathers, pleasant sherry sweetness (fire ruins)
finish: spicy, smoky taste of the stays to the end - very long found

Some participants in this context that the Aberfeldy excellent fit
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4. Parmigiano Reggiano / Montanari & Gruzza / Emilia Romagna 32% i.Tr.Masse
Parmigiano Reggiano may be called only what was under the strict rules of the consortium made. These 24 months ripened cheese is spicy with a subtle nutty flavor.

Isle of Jura (JMA) 1992, 15 years, 53.9% vol.
nose malt, hay, dried fruit (apricot), nutty light (Walnut), a little later comes a touch of vanilla
Taste: malty sweet, vanilla with well integrated oak note (sweet + peppery = an exciting contrast)
echo: medium - the malt is a little dry at the end
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5th Gorgonzola Dolce / Catellanza / Central Southern Italy 56% i.Tr.Masse
A mild variant of blue cheese.

Springbank (TWC) 1998-2008, 10 Years Port Cask, 57.4% vol.
Aroma: heather, sage and sweet grape taste
: slightly salty, a touch of peat, pear and a little oak on the palate
finish: long, sweet and rear first becoming slightly drier
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6th Robiola di Capra "Al Rosmarino / La Casera, Northern Italy 53% i.Tr.Masse
Robiola a collective name for small round cheese. This soft goat cheese gets through the rosemary-layer is a special flavor.

Caol Ila (TWC) 1983, 27 years, 51.4% vol. (Ex sherry butt)
Aroma: a round "Sherry-peat" Note - bacon in honey, peat smoke smoked
Taste: salt, bacon and honey crust in peat smoke and a touch of oak
finish: On beginning we find the oak on the palate, giving way slowly but the sweet sherry, then the long continues

Participants must have fallen as much as us, because we are already hard pressed, then an evening (of course with new cheese and whiskey) to carry out. So it is: a successful experiment - to be continued!

Slainte & Cheese Happy

id

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