Alcohol-Infused Cheeses You Need to Try

Alcohol-Infused Cheeses You Need to Try

We often think of wine, beer, and spirits as companions to cheese. But in some cases, the relationship runs deeper. Alcohol can actually become part of a cheese’s DNA, shaping flavor and texture as much as milk and time. From the cheesemaking process itself to the final stages of aging, these beverages don’t just sit alongside the cheese—they help define it. The result? Cheeses whose personalities are amplified by the very spirits, wines, and beers that you might otherwise serve on the side.

Let’s take a closer look at some standout examples where alcohol doesn’t just pair, it partners.

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Rogue River Blue

From Bend, Oregon, Rogue Creamery’s Rogue River Blue earned top honors at the 2019 World Cheese Awards in Bergamot, Italy. This is no ordinary blue cheese. During aging, wheels are wrapped in Syrah leaves from a local vineyard and lavished with pear brandy. The effect is transformative: the fruity notes of the brandy and grape leaves mellow the sharper, classic blue tones, creating a creamy, balanced, slightly sweet profile. Here, alcohol isn’t a sidekick—it’s a co-star, drawing out the cheese’s hidden subtleties.

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Époisses de Bourgogne

Époisses is France’s poster child for pungent, washed-rind cheese, and it earns its notorious character from Marc de Bourgogne, a pomace brandy made from the grape skins, stems, and seeds left over after pressing wine. A few washes during affinage and that sticky, bright-orange rind develops, revealing a custard-like interior brimming with umami, bacon-like richness, and a savory bite that’s impossible to ignore. The Marc doesn’t just flavor Époisses—it gives the cheese its swagger.

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Cabra al Vino

Murcia’s semi-firm goat cheese, Cabra al Vino, takes a dip in high-alcohol Doble Pasta wine for 48 to 72 hours, emerging with a crimson rind and a pleasantly boozy personality. The wine softens the natural tang of goat milk while adding subtle grape aromatics and a gentle salinity, creating a cheese that’s both approachable and distinctive. It’s an excellent example of how a brief flirtation with alcohol can leave a lasting impression.

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Bellavitano Merlot

Bellavitano, a uniquely Wisconsin-style cheese, blends sharp cheddar with full-flavored Parmesan. Soaking a wheel in Merlot doesn’t just prepare it for a wine pairing—it infuses the cheese with the grape’s fruity, jammy character, deepening its creamy texture and making it a natural companion to dark chocolate, crusty bread, or a glass of the same Merlot. This is indulgence you can slice.

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Pour Me a Slice

Utah’s Beehive Cheese took a classic cheddar and upped the ante with bourbon. Partnering with Basil Hayden’s, the cheese is soaked in a spirit rich in caramel notes and a touch of rye spice. The result? A familiar cheddar that’s brightened by hints of oak, vanilla, and warm spice—a cheese that feels both classic and a little wild. Pair it with bourbon, beer, or just a good slab of bread, and you’ve got a taste experience that’s as playful as it is sophisticated.

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