Mac and cheese, revised

Supplied photo

Tired of the same old, same old wine-and-cheese pairing? The folks at The Macallan have got you covered.

They’ve recently partnered with Toronto cheese wiz Afrim Pristine (owner of Cheese Boutique and author of the book For the Love of Cheese) and American Cheese Society Certified Cheese Professional Elizabeth Chubbuck to pair fine fromage with, yes, single malt.

Turns out, they go surprisingly well together.

For instance, they suggest pairing the honeyed spice and citrus notes of the Double Cask 12 Years Old with the equally mellow flavours of a young Manchego.

Or try the Triple Cask Matured 15 Years Old, with its rich flavours of chocolate, orange and raisin, alongside the salty, buttery notes of a mellow blue cheese for a perfect example of opposites attracting.

And for a truly decadent flavour sensation, sip the complex Rare Cask, with its nutty spice and citrus notes, alongside a rich, funky, bloomed-rind Camembert or creamy brie.

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