Cheese & Spirits Pairing for Bars

Recently bars have begun to reopen in some locations. But there’s a twist. In some states including New York and California, bars are required to sell food with drinks. For bars without a food program, cheese may be the answer.

Last week Adam Levy, publisher of the Cheese Professor, the Alcohol Professor & founder of New York International Spirits Competition participated in a webinar with the esteemed cheesemonger and a host of Cutting the Curd Cara Warren to taste the pairings of cheese and award winnings spirits and talk about how to incorporate cheese into food options especially for craft cocktail bars and hotel F&B programs. 

Some of the highlights included: 

  • How cheese can be an important part of bar revenue and bring value to customers

  • First steps in procuring and serving cheese

  • How to place orders—buying direct and through distributors

  • How to put together and price a cheese plate

  • Basics on serving and storing cheese in a bar environment

Watch the full video to see the tasting of these pairings:

Vodka: Cutwater Vodka (2019 NYISC California Distillery of the Year) with Mohawk Mist fresh goat cheese

Gin: Roku Gin from Suntory  (Gold Medal 2019 NYISC) with French brie

Rum: Bacardi Gran Reserva Diez (Gold Medal 2019 NYISC) with mimolette

Tequila: Cierto Reposado (Gold Medal 2019 NYISC) with Oma from Jasper Hill

Whiskey: Buchanan 12yr Deluxe (Gold Medal 2019 NYISC) with Bleu d’Auvergne

Know a bar looking to add a cheese program? Share this story with them!

Cheese Education, Alcohol, PairingsAmy ShermanAmerican, French