5 Winning Cheese and Cocktail Pairings

Kristen Kidney, Cheesemonger and Owner of Good Company Cheese Bar & Bistro, opened her shop on the downtown strip of Newberg, Oregon during the pandemic. It is not only a legit cheese shop with a carefully curated selection of cheese, but it also has a full menu as a sit-down bistro as well as a vibey bar in the back with a robust beverage program.

Bar within a Cheese Shop

If a bar within a cheese shop sounds unusual, it isn’t to Kidney who shares, “We’ve always had a bar here. First of all, I wanted to give people the opportunity to explore pairing spirits and cocktails with cheese. Secondly, I think it’s a lot of fun to make cocktails and I love coming up with the menu. And lastly, I like the margins, so yes, it was partially a financial choice. A liquor license is not as out of reach for businesses in Oregon as I have heard they are in other states. I handle the cocktail program myself, but I do collaborate with my employees a lot. We explore a lot of ideas, try new things, and listen to what our customers like and don’t like so much.”

Cheese & Cocktail Pairings

L’Amuse Signature Gouda with Lindsey’s Lament

Kidney says, “Lindsey’s Lament has a base of bourbon, Becherovka, and maple syrup, so it gives really great warm fall-like flavors, along with the spice element from the Becherovka (a Czech spirit with a blend of many herbs and spices, with predominant flavors of cinnamon and ginger). I love bourbon in general with aged goudas, and L’Amuse Signature is my favorite. Bringing other flavors into the cocktail with that cheese makes for a more complex experience.” Read more about L’Amuse Signature Gouda.

Caña de Cabra with Ancho Margarita

Caña de Cabra Oveja — Cana de Cabra Oveja photo credit Forever Cheese

“Our Ancho Margarita is one of our house cocktails - a mixture of Reposado Tequila, Ancho Reyes liqueur, lime juice, orange juice, and cinnamon simple syrup,” shares Kidney adding “It is perfectly balanced with a tiny touch of heat at the end. The acidity from the citrus pairs well with rich and creamy cheeses like Caña de Cabra, and the spices from the ancho and cinnamon are a nice foil for the clean and bright flavors from the chèvre.”

Zamorano with Rosé Negroni

“Our Rosé Negroni is less bitter than a classic Campari-based Negroni with our use of Luxardo Bitter Bianco, which also keeps the color clear. It takes on a light blush color with the addition of Lustau Vermut Rosé, a sherry-based vermouth from Spain, says Kidney. She adds, “Harder, salty cheeses pair nicely with bitter cocktails, and the presence of a sherry element makes a Spanish cheese like Zamorano a natural choice.”

Bleu d’Auvergne with Good Company Dirty Martini

“We make our dirty martini with a housemade brine and it has become one of our most popular drinks!” proclaims Kidney. “The end result is still briny and salty, but with a very clean finish - the “cleanest” dirty martini you ever had! This one is usually made with vodka, though we can substitute it for gin at any time. Either way, we love it with Bleu d’Auvergne. The martini cuts through the richness on the palate, and the flavors marry well to give a blue cheese-stuffed olive effect.”

Portland Creamery Oregon Chèvre with Garden Lodge Spritz

Kidney shares that she has had a lot of success with expanding their zero proof offerings, “The Garden Lodge Spritz is a favorite (also delicious if you wish to add gin). Made with muddled cucumber, celery bitters, lemon, and club soda, it is light, savory, effervescent, and refreshing. Portland Creamery’s Oregon Chèvre is rich and creamy but still maintains a light and fluffy quality, therefore not being too rich and heavy for the light Garden Lodge Spritz. Together, they are a taste of springtime!”