The combination of whisky and cheese is nothing uncommon these days. I even made an experiment of marinating stilton in port wood whisky a while ago. Let me present you now another recipe that involves cheese and whisky.
This is actually the adaption of a French recipe where cognac is used. But with the right kind of whisky it works just as fine. Originally this is a way to get rid of cheese leftovers, especially those that have matured a little too long to really be enjoyable on their own. But of course you can also buy the cheese right for this purpose. You should just make sure that the cheese indeed is mature enough to give a strong flavour. This is not for sissies.
- 400 grams mature cheese, at least 2/3 of it being soft cheese.
- 100 grams butter
- 30 ml of whisky
Remove any rinds from the cheese and cut into small pieces. In a small casserole gently heat the butter until liquid. Slowly add the cheese pieces stirring often. Adjust the heat so that the mass is just simmering. When all cheese has melted let simmer for 2 minutes stirring constantly and remove from heat.
Allow to cool down until lukewarm occasionally stirring. Pour into a bowl, thoroughly mash with a fork, add the whisky and mix up well. Then refrigerate.
Serve with baguette, toast or nut bread and a dram of the whisky.
While the recipe itself is shockingly simple, the texture of the spread poses a bit of a problem. Too much hard cheese like Gruyere or Cheddar will result in rubber-like chunks. You could prevent this by using additives, but we want this to be natural and not some kind of Velveeta. The more soft cheese like Stilton, Roquefort of Camembert is used, the smoother the texture will be.
As the cheeses are strongly flavoured, the whisky needs to have some power as well. To balance out the salty and tangy character of the cheese, a fruity and sweet single malt is the best choice. I would favour a not too old sherry monster like the Aberlour a’Bunadh which I used myself, the Glenfaclas 105 or the Macallan Cask Strength.
You can have the spread as a full meal like a cold version of cheese fondue, as a proper dessert or also as part of a larger cheese platter.