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December 10, 2014
Your cheese awaits.
Your cheese awaits.

Matching whisky to food is not a new idea. The 5pm Dining blog has been lucky enough to be at various events where chefs have matched whisky with seafood, game, lamb and chocolate.

Some were more successful than others.

Last night, we had the experience of matching whisky with cheese at EH2 Tempus restaurant in Edinburgh’s George Hotel.

The restaurant has come up with the intriguing idea of pairing flights of three Balvenie or three Glenfiddich single malts with wedges of gouda, Saint Agur, Port Salut and manchego.

It was a bit of an eye opener. Albeit a highly subjective one.

Spicy whisky

For me, the richer, spicier whiskies worked unexpectedly with the Saint Agur, a creamy, gutsy blue cheese.

Drams like the 12-year-old Balvenie DoubleWood or the 17-year-old Balvenie DoubleWood really brought out the funky fruitiness of the Saint Agur.

The Balvenie whiskies also complimented the nutty characteristics of the manchego. Together, they produced a really appealing fruit and nut combination.

Your blogger was less taken with the way the whiskies paired with the milder, more mellow cheeses like the Gouda or the Port Salut.

Sweet and nutty

Although we made an exception for the sweetness of the 14-year-old Glenfiddich when matched with the gentle acidity of the Port Salut – especially when eaten with a sliver of quince jelly.

My companion disagreed almost completely. For her, the stronger cheeses, like the Saint Agur, simply fought with the whiskies.

By contrast, she found that the spiciness of the whiskies and the heat of the spirit were a good foil for the more mellow cheeses.

‘It’s like eating a smooth creamy yoghurt along with a punchy curry,’ she explained.

A flight of three whiskies plus cheese costs £18 for the Glenfiddich flight and £24 for the Balvenie.

These are the whiskies: Glenfiddich 12, 14 and 15-year-old. Balvenie DoubleWood 12-year-old; Balvenie Caribbean Cask 14-year-old and Balvenie DoubleWood 17-year-old.

Dressed for Christmas

If you like whisky and you like cheese then it’s a no-brainer and would make for an interesting finale to a meal in Tempus.

Incidentally, the restaurant was all dressed up for Christmas and was looking rather inviting.

You can book a table through 5pm Dining. The restaurant is currently offering two courses from the early bird menu, 5pm-7pm, for £15.

EH2 Tempus in The George Hotel always looks impressive.
EH2 Tempus in The George Hotel always looks impressive.