Keep things simple and say that generally speaking when pairing Wine and Cheese you are looking to unite two strengths of flavor. Whisky and cheese work in the same way. In other words, a smelly, hard blue cheese requires a strong, full-bodied Malt while a soft and creamier cheese works best with light, smooth tasting Scotch.
Crottin de chavignol goat cheese
With ANCNOC Cutter peated single malt scotch whisky and or Oban 14 year lightly peated, Aberlour 12-year-old.
Softer cheese such as brie
Sweeter Scotches like Glenmorangie Nectar D’or, Balvenie DoubleWood 12 year old,
Stilton or Roquefort
The intense smoky flavor will pair great with something with an equally intense flavor. Pair smoky or spicy Scotch whiskies like The GlenDronach Allardice, Ardbeg 10 year, Ardbeg An Oa, Talisker 10, Talisker Skye (Both Taliskers lightly peated), Bowmore 18 year & 26 year, Bunnahabhain 12 year & 18 year.
Smokey peaty cheese
Like, Arran Oak smoked cheddar, Smoked Gouda, Smoked Goudam, Smoked Cheddars
Those that love big, smoky and briny Islay whiskeys this is a great match. The GlenDronach Allardice, Laphroaig 10 year, Talisker 10 year, Bowmore whiskies, Bruichladdich Laddie,
Mellow cheddar’s & Sheeps cheese
Glenkinchie 10 & 12 Year Olds, Cardhu 12 year, Glenlivet 12 Year Old are classic malts that are not too overpowering.
Cheese with a high salt content, such as aged Pecorino romano cheese or Manchego Pecorin hard Italian cheeses made from sheep’s milk:
Talisker 10 Year Old is ideal, this Island whisky is sharp, with an iodine character that comes from being distilled near the sea.
1 Year Manchego cheese: Made using fresh 100% Manchega sheep milk.
With, Benromach 10 year, Macallan Double Cask 12 year,
Ossau Iraty French sheep’s milk cheese
Highland park 10 – 12 – 18, Bunnahabhain 12, Glen Scotia 15, Springbank 10 or 15, Deanston
To capture variety like a cheese plate that included sharp cheddar, swiss, havarti, and gouda.
Don’t go for a smoky whisky and smoked cheese, they can be too similar and some of the flavors clash.