Last week I wandered past our local Checkers Cheese World and grabbed some imported Gestam mature Gouda. They had the Gestam Gouda with Cumin as well and this also got dropped into my shopping basket. Naturally my mind wandered to a whisky mature Gouda Pairing. Gouda is a Dutch yellow cheese made from cow’s milk. It is named after the city of Gouda in the Netherlands. It is one of the most popular cheeses worldwide. There is mention of Gouda cheese in historical document dating back to 1184, making it one of the oldest recorded cheeses in the world, still made today.
Highland Park distillery is a Scotch whisky distillery founded in Kirkwall, Orkney. Sweeping plains of barley fields and rocky outcrops dots the landscape around Highland Park. It is the most northerly whisky distillery in Scotland, about a kilometer further north-east than that Scapa distillery. Highland Park was founded in 1798 and officially licensed in 1826. The name Highland Park does not refer to ‘The Highland’ area of Scotland, but rather to the point that the distillery was founded on an area called ‘High Park’ distinguished from a lower area nearby.The distillery draws its water from the mineral rich springs to the east of the distillery as well as the Crantit Spring.
Some time ago, we managed to get our hands on a bottle of the Nikka Single Cask Coffey Grain whisky on one of the whisky auctions. We tried the Nikka Miyagikyo during 2014 and loved it. So to add another Japanese whisky to our collection, was for us, a great treat. Our bottle was distilled during 1992 and bottled in 2007. Nikka is a subsidiary of the Asahi brewing company. Nikka was founded in 1934 and now owns two distilleries; Miyagikyo and Yoichi. What makes this specific Japanese whisky so interesting is that it is a grain whisky. Crafted from a mash bill mainly made up of corn with a bit of malted barley added, it’s produced in continuous distillation using a Coffey still.
We were quite intrigued when we found a Comté Cheese at Woolworths some time ago. It is not a cheese we have seen before and naturally had to buy it to see how it would pair with whisky. Comté (also called Gruyère de Comté) is a semi hard French cheese produced in the Jura Massif region of France. The unpasteurized cow’s milk used is mainly from Montbeliarde Cattle or French Simmental cattle (or cross breeds of the two). This hard mountain cheese is matured in the silence and darkness of special caves where the cheese gets its unique taste, texture and colour. The texture is relatively dense and firm. The taste is strong and slightly sweet.
We bought a bottle of Bennachie Vatted Malt 10 yo on auction a while ago. We have never seen the name before so it was an interesting bottle to get. The Bennachie distillery was started by William Smith in 1824 as the Jericho Distillery near the village of Insch. The distillery took its water from the Jordan burn. The distillery changed hands a few times and was extended. The new owners changed the distillery’s name to Bennachie, after the Aberdeenshire Mountain. The distillery shut its doors in 1913 and 6 years later Lawrence MacDonald Chalmers purchased it. Attempts were made to reopen the distillery, but they failed.