Blue Stilton cheese and port is a classic combination, it’s actually some of the best that British cheese cuisine has to offer. On the other hand, pairing whisky with cheese has become increasingly popular. So why not combine these two concepts?
So I did an experiment with a small piece of Stilton marinated in Bowmore Port Matured 1991/2007. And what do you say? It turned out fantastic! The port influence of the whisky becomes more prominent with the cheese, and the slight Bowmore smokyness adds a different yet very fitting dimension to the taste of the cheese. But I would guess that any other high quality port wood whisky would do just as fine.
If you really want to turn this into a feast, you can do it like the guys at FXcuisine.com. Just replace the port with whisky. If you don’t have an entire Stilton cheese at hand, you can soak pieces of cheese in a small lidded bowl or box. You don’t have to cover the pieces with the whisky if you turn them around a few times. As a rule of thumb I suggest a marination time of 2 hours per centimeter thickness of the cheese at room temparature.