Hullett House Presents Whisky and Fine Cheese Pairing Dinners

Fine cheeses are normally paired with wine, but the more adventurous soul might reach for the single malts

This summer, Hullett House teamed The Glenlivet for a whisky and fine cheese pairing dinner. A classic Speyside single malt, The Glenlivet is noted for its crispness and fruity notes. Complementing it was a series of mouth-watering delights conjured by Michelin-starred executive chef Philippe Orrico. Admittedly we were a bit wary when the invitation arrived – after all, fine cheeses are normally associated with wine – yet all doubts were dispelled by the end of the evening.  

We kicked off our meal with Le Foujou - a Tomette de Chevre du Dogon toasted with rosemary and almonds, green salad with black truffle dressing and La Fourmagee, an endive soup comprising poire de la meuse, orange zest and cider cream. Both were complemented with The Glenlivet 12-year-old. Soft and floral in the mouth, this classic expression had a nutty and oaky finish that paired magnificently with the sweet- and spiciness of the pineapple and pear.

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La Fourmagee paired with The Glenlivet 12-year-old

Bound to pique the interest of whisky aficionados, the next pairing teamed La Tracle - a Tagliatelle served with Bleue de Gex & Morteau Sausage with The Glenlivet Nadurra 16-year-old. A limited cask strength expression that has yet to be launched in Hong Kong, the Nadurra is non-chill filtered and matured in first fill ex-Bourbon American oak, resulting in a dram that was rich on the palate, with notes of sultanas, oats and honey slowly giving way to a distinctive doughy character.  

Hullett House Presents Whiskyfine Cheese Pairings

La Tracle paired with The Glenlivet Nadurra 16-year-old

The Glenlivet 15-year-old is smooth and creamy with nutty undertones; pair it with the Petatfine, served with Roasted Lamb Saddle and zucchini cream and the result was a match made in heaven.

Hullett House Presents Whiskyfine Cheese Pairings 1

Petatfine paired with The Glenlivet 15-year-old

Next up is the Petit Gros Lorrain served with bread and dried plums. The honeyed oakiness of The Glenlivet 18-year-old enhances the sweetness of the soft cheese.

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Petit Gros Lorrain paired with The Glenlivet 18-year-old

For dessert we were treated to a luxuriantly layered fruit salad. The richness of the curd cottage cheese parfairt and yogurt ice cream proved a perfect foil to the opulence of The Glenlivet 21-year-old. The evening ended on a high note, as The Glenlivet 25-year-old was brought out alongside an exquisite assortment of petit fours. A super-premium expression finished in Oloroso casks, the 25-year-old is smooth, sillky with notes of nuts and spice, making it a most satisfying after-dinner digestif.

The Glenlivet

Hullet House

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