Post image for Stilton and Port Wood Whisky – A Perfect Match

Stilton and Port Wood Whisky – A Perfect Match

by Oliver Klimek on October 21, 2010

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.

{ 7 comments… read them below or add one }

_MosStef_ October 23, 2010 at 1:41 pm

Got my port wood whisky, got my Stilton. Time to try..

Reply

Oliver Klimek October 23, 2010 at 1:47 pm

I’d be interested in the result. What whisky did you get?

Reply

_MosStef_ October 23, 2010 at 2:05 pm

Noooooooooo! No more Bowmore Voyage. Time to improvise… What to do? Sherry cask or an Edradour chateauneuf du pape cask 57.2%? Guidance please…

Reply

Oliver Klimek October 23, 2010 at 2:18 pm

Hmmm, perhaps Bowmore Darkest could work out. But the ones you mentioned might well be worth trying. If the Edradour tastes rich and fruity it should be fine

Reply

_MosStef_ October 23, 2010 at 3:04 pm

I did a vatting to Mimic the port profile and to have a bit of fun since I already messed up the whisky part. 40% Edradour chateauneuf du pape 57.2%vol, 30% Glendronach 15, 15% Cask of Yamazaki sherry butt 61%vol, 10% Macallan Thirties and 5% BBR Ledaig 2005.
Next time I might just buy a bottle of Port.
The results await…

Reply

_MosStef_ October 24, 2010 at 3:58 pm

This was my first encounter with the king og english cheese. It took the marination very well and only let the whisky influence the cheese. It didn’t dominate the cheese in any way. I spread a generous amount of marinated Stilton on a square of well toasted rye, added a slice of pear and topped it with a matured, eel smoked ham. It was good…
Thanks Oliver for sparking the interest.

Reply

Oliver Klimek October 24, 2010 at 5:23 pm

Thank you for the tip with the pear and ham. I will try the next time.

Reply

Leave a Comment

Previous post:

Next post: