SYLVANUS URBAN Sylvanus Urban - "The Energy Issue " | Page 36

Put The Wine Away
IT’S TIME TO PAIR YOUR CHEESE WITH SCOTCH
Looking to step out of the
box (of wine) while hosting this
season? It’s time to couple two
of life’s greatest pleasures. Both
Scotch and cheese-making are
sophisticated arts defined by
time-honoured traditions and a
lot of patience, so it shouldn’t
come as much of a surprise that
these party (and life) staples
can be a delicious combination.
If knowledge were gained by
consumption alone, we’d all be
experts, but since that’s not the
case, a little guidance can go a
long way towards curating the
perfect pairing. with too many cheeses won’t do your Scotch or your guests any favours.
A typical rule of thumb is 3-5 cheeses with each guest receiving around 1
oz. of each cheese type. Keep the taste, texture, colour and aroma of your
Scotch in mind while making your cheese selection. Flavour compatibility
(or contradiction) is key. A rich, mellow, sheep’s milk cheese (like a young
Manchego) cuts through the spice and citrus notes of The Macallan Double
Cask 12 Years Old Single Malt Scotch, while enhancing the notes of honey
and vanilla custard. Still stuck? Bring a bottle to your local cheesemonger
and let them help you navigate the wide world of fromage.
DON’T WORRY, I GOT THIS Food safety is, of course, important, but cheese is best served at
room temperature. A cold cheese won’t display its full flavour profile to
eager guests so it’s best to prepare your cheese plate at least one hour
before serving. A hard, stiff brie is a crime against cheese.
Store cheese on the lowest shelf in the refrigerator; never freeze it,
it will affect the flavour and texture. Hard, aged cheese is best stored in a
cool, dark cupboard. For longer-lasting cheese, wrap each piece in wax or
parchment paper, then in plastic wrap. Each time it is opened, rewrap with
fresh paper and plastic wrap. Be careful of exposed edges! We’ve all lost a
good cheese or two to a lackadaisical guest, whose idea of helping clean
up after the party is throw the leftovers in the fridge unwrapped. It will
also prevent the cheese from taking on external flavours from your fridge.
Listen. We’re not talking
about slicing up an old brick
of cheddar and throwing it
unapologetically on a pile of
Triscuits. As with any artisanal
product, there is more to cheese
pairings than simply buying and
eating cheese (stop groaning, you
WILL get to eat the cheese). That
includes being prepared for the
best ways to serve, slice, store and
pair cheese with Scotch.
MAKE IT RAIN
JALEPEÑO CHEDDAR
Slow down there, turbo.
While variety might be the spice
of life, overwhelming your palate
36
GOT THE CHEESE, I’M DONE
With all the favourful combinations available, include additional
elements like bread, apple slices or pickles to help cleanse the palate
between bites.
I’LL JUST KEEP THIS IN THE FRIDGE
FREE FOR ALL
Scotch and cheese share so much in common. They both age well,
are the life of the party and in order to enjoy them to the fullest, should
be consumed in order from light and fruity to strong and robust. You
wouldn’t want to start your night off with a blue cheese or Roquefort and
then taint your palate for the deliciousness that is yet to come.
The Energy Issue
Sylvanus x The Macallan