Learn How to Pair Cognac and Cheese!

This Cognac and Cheese pairing post was made in partnership with Cognac USA. Recipe and ideas are my own.

I had the opportunity to partner with Cognac USA and learn a little bit more about how well cognac & cheese pair together, and specifically which ones! I’m super excited to share this knowledge with you and hopefully it inspires you to try these at your next holiday party, or just for the fun of it! 

If you are unfamiliar with cognac, it’s a unique spirit similar to brandy. It gets its name from the Cognac region in France, which is located just 75 miles north of Bordeaux. The process in which cognac is made is dependent upon the grapes used, how it’s produced, and how long they’re aged in French oak. Cognac is classified into different categories depending on the different age-lengths. So, let’s chat about these categories! 

  • VS (very special) is the youngest cognac aged for at least 2 years; which accounts for 50% of cognac sales.
  • VSOP (very superior old pale) is cognac aged for at least 4 years; which accounts for 40% of cognac sales.
  • Napoleon is cognac aged for at least 6 years.
  • XO (extra old) or Hors d’Age is cognac aged for at least 10 years.

It’s important to note that cognac pairs well with mixed-milk cheeses because it balances their complexity. I tried three mouth-watering combinations with all different, distinct characteristics. 

The first pairing is the Cognac VS & Nettle Meadow Farm Kunik. The Kunik cheese has notes of herbal and fresh fruits with a creamy finish made with goat and cow’s milk, that pairs well with the subtle fruitiness, smoothness, and richness of the cognac.

The next combination is Cognac VSOP & Vermont Creamery Cremont. The Cremont cheese is a dense, lemony, and citrusy goat and cow’s milk cheese that has a nutty finish and pairs super well with the warm, tropical, mellow-pineapple flavors of the cognac.

Lastly, the Cognac XO & Nettle Meadow Farm Sappy Ewe. The Sappy Ewe cheese is infused with a maple syrup reduction and rolled in pine ash. It has a sweet and slightly smoky finish and is made with cow and sheep’s milk. It pairs well with the subtle floral and apricot flavors with a smooth and toasty finish in the cognac. 

Hopefully you learned a little something new today about cognac! Enjoy!

And if you aren’t already, definitely follow me on Instagram and Facebook, to make sure you never miss a recipe, get tons of behind the scenes pics of everything I’m shaking up, shooting and enjoying!

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