Spirits and charcuterie: two of our favorite things! To check out how we pair them with cheese, get your hands on a copy of our Ultimate Pairings Guide, Cheese+, today. To see how Washington DC’s Jeff Faile pairs them together, read on. Who knows — melding the knowledge from Cheese+ and this article may result in one delicious dinner!
Faile recommends pouring rye to cut through the high fat content of fattier charcuterie options. “The tannins and natural spices come through in a rye,” he explains, “and a higher proof (100 or higher) is perfect for complementing something fatty and smoked.” Faile recommends Rittenhouse, Whistle Pig, or Willett served with a summer sausage or spicy salami.
Photo by Brian Oh
Rebecca Haley-Park
Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.
