French Cheese and Suntory Whisky pairing

We already know that cheese and wine go together well… it was time to taste a new combination! The right pairing between a tasteful cheese and a whisky of great character will enhance the flavors of both.

On July 10th, for a unique evening, the French Cheese Board hosted the collective Asian Women In Business for an delicious tasting of a selection of French cheeses and Suntory Japanese Whisky.

Between Japan, producer of top-tier whisky, and France, one of the world top cheeses producers, it was designed to be a winning combination! At a glance, here are two of the pairings that are worth tasting:

Suntory Whisky Toki & Chaource

This blend of whiskies from Suntory’s Hakushu, Yamazaki and Chita distilleries offers an exquisite balance, harmony and oneness. A silky, vivid and bold beverage with a subtle sweet and spicy finish. It goes well with this soft-ripened creamy cheese, somewhat with a slightly crumbly texture. Aroma of salt, butter and fruit have been able to develop during 2 to 3 months of ageing.

Yamazaki & Tomme Brûlée

Last but not least: the Suntory’s flagship single malt, multi-layered with fruit and Mizunara aromas. The succulent flavors of soft fruit is amazingly balanced with the strong and smoky taste of the Tomme Brûlée, which is also naturally sweet and buttery, due to the sheep’s milk it is made of.

Thank you all for this delicious cross-cultural evening!

 

Camembert, Roquefort, Tomme brûlée, Beaufort, Mimolette, Brie, Ossau-Iraty, Saint-Nectaire, Etorki, Chaource

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