Whiskey traces its roots to the origin of the distilling process, invented by the Celts in the British Isles. It is not known exactly when the first whiskey was produced, as some say the 10th century while others say the 15th century. There are several spellings of the original word - uisge beatha (Scots Gaelic) and usquebaugh (Irish) are just two. It is pronounced wee-ska-bah, which means "water of life." Produced in Great Britain and Ireland, the recipe was brought by the Scottish and Irish settlers to North America. Whiskey can be smoky, rich, oaky, sweet, peaty, spicy - and always warming. Whether bourbon's your drink, single malts, or just plain old whiskey is your pleasure, we have chosen 4 of the most versatile cheeses to match with this amber "water of life".
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Caveman Blue by Rogue Creamery:
Caveman Blue is a fruity, raw milk blue with slight vanilla tones and a texture full of butter and calcium lactate crystals. On the finish, Caveman has nuances of bacon, grass, and hay. Made in the USA. (1/2 lb
)
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Grafton Smoked Cheddar:
This cheddar is bathed in the cool smoke from smoldering hard maple wood for four to six hours at the end of the aging period. What taste could be more typical of Vermont? The smoky, almost bacon-y flavor of this cheese makes it a wonderful complement to whiskey. (1/2 lb
)
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Artikaas Gouda - Aged 5 Years:
This gouda (called Pittig in Holland) is both intense and complex. Like a fine wine, maturity has been generous to this gouda, lending it nuances other cheeses only dream of...Made in the Netherlands. (1/2 lb
)
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Brie: Delicious, authentic, extra creamy Brie from France. (7 oz)
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Dalmatia Dried Fig Spread: Rich in hand-picked Adriatic Figs grown along the Dalmatian Coast of Croatia. A perfect foil to your cheese. (8.5 oz)
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Raincoast Crisps: A toasty, nutty flavor with a slightly sweet finish. Made in Canada. (6 oz)
Please Note: Whiskey is NOT included.
Please Note: Any item out of stock will be substituted with an item of equal or greater value.
Nutritional information coming soon