You know that old saying, “have your champagne and eat it, too?” No? Well, get familiar with it, because we have a groundbreaking round up of cheeses that are made with booze, inspired by a certain pink Prosecco cheese that you’ve probably seen all over the Internet.
Does it get more Irish than adding porter beer to cheddar cheese? Cahill’s hand-mixes the porter into the cheese right after the curds have formed and the whey has been drained. Adding the beer at this stage gives the cheese a distinct, striking marbled effect that is sure to impress any cheddar connoisseur. As the cheese ages, the alcohol almost completely evaporates, imparting a bittersweet, hoppy flavor.
Well, the name of this one is pretty much guaranteed to make one of your friends chuckle. Officially called Queso de Murcia or Murcian Wine Cheese, it’s pasteurized from goat’s milk from the Murcia region of Spain. The rind has a deep reddish-purple color, as the wheels of this cheese are bathed in red wine during maturation. The cheese itself stays almost pure white, and is smooth, sweet and ever-so-slightly grapey.
This French blue cheese was created by master cheesemaker Rodolphe Le Meunier, who injected it with Vouvray, a sweet white wine from the Loire Valley. It’s a cow’s milk blue cheese that is ultra creamy and extra dense, with an intense tanginess that pairs perfectly with the sweet wine. Add it to a green salad or serve with fresh berries for dessert.
Pink Wensleydale with Prosecco & Raspberry
The ever-innovative Great British Cheese Company is touching on the millennial pink market with this creamy, blush-colored cheese. According to Pretty 52, Wensleydale with cranberries is a popular Christmas cheese, at least in Britain. The cheese by itself has a “supple and crumbly texture and a milky freshness,” and is traditionally paired with cranberries to add acid and sweetness. So, this year the company has used raspberries for sweetness and Prosecco for a pop of acid. Regardless of whether you want to taste it, it would definitely add a pop of color to your holiday cheese plate.
The Bellavitano cheese style is unique to Wisconsin, and is a blend of sharp cheddar and full-flavored Parmesan. Here, a rich, creamy cheese is soaked in bold, fruity Merlot – perfect for pairing with red wine (obviously), crusty bread and dark chocolate.
Before I started writing about booze, I used to sell it at my hometown liquor store. We also sold Yancey’s Fancy cheeses, and the Champagne one was by far the most popular variety. This aged cheddar comes in a deep green wax coating, making it look more expensive than it really is. It’s made in New York’s Finger Lakes region (also a great spot for wine!) with local milk and Champagne from the area. The result is a soft, dense cheddar with a hint of Champagne in flavor and scent.