International Whiskey Day Calls for a Cheese Board Celebration

International Whiskey Day Calls for a Cheese Board Celebration

From creamy and smoky to subtly sweet or gently spiced, these cheeses bring layered, nuanced flavors to the table. Consider it an effortless way to elevate your cheese board with something a little more distinctive.

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Tennessee Whiskey BellaVitano®

Tennessee Whiskey BellaVitano® takes a rich, nutty Italian-style cheese and gives it a whiskey bath.

The result? A creamy, almost dessert-like bite layered with caramel, toasted oak, and a whisper of smoke. It’s indulgent without tipping into overpowering territory—something that’s clearly resonated with judges. This one’s stacked a serious medal count, pulling top honors at the International Cheese & Dairy Awards and World Cheese Awards.

• The rind isn’t just for show—eat it. That’s where a lot of the whiskey character lives.
• Texture-wise, you’re getting firm-meets-creamy with a sweet, lingering finish.
• Pairings lean versatile: Chardonnay, a hoppy IPA, or even a dark porter all work.

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Cahill’s Whiskey Cheese

First produced in the early ’90s, this Irish staple blends cow’s milk curds with Kilbeggan Irish Whiskey, creating that signature marbled look—golden whiskey woven through pale cheese.

Whiskey is folded in after curds form and whey is drained, so the flavor integrates without overwhelming. After at least nine months of aging, the wheels develop a dense, smooth texture with a balanced profile: rich, slightly boozy, but still unmistakably cheese-forward. Wrapped in wax to lock in moisture, it’s a classic for a reason—approachable, but with just enough edge to keep things interesting.

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Maple Bourbon Goat Cheese

This Wisconsin-made chèvre blends tangy goat’s milk cheese with Vermont maple syrup and a hint of bourbon flavor, creating a balanced sweet-and-savory profile that works especially well on a grazing board.

Made by LaClare Family Creamery, it’s soft, spreadable, and dangerously easy to overdo. The maple smooths out the goat cheese tang, while the bourbon adds warmth rather than punch.

Serve it with:

• Toasted baguette slices
• Fresh apples or pears
• A drizzle of extra maple if you’re leaning all the way in

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Spicy Irishman Whiskey Cheddar

Infused with Jameson Irish Whiskey and loaded with ghost and habanero peppers, this Wisconsin-made cheddar starts mellow—slightly sweet, lightly boozy—before the heat builds into a slow burn that lingers.

Texture lands in that semi-soft, creamy zone, which makes the spice feel even more intense. It’s bold, a little chaotic, and perfect if your cheese board needs a wildcard.

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Wisconsin Bourbon Gouda

Crafted in Wisconsin and infused with Kentucky bourbon, this Gouda leans into a more subtle, slow-burn profile. Naturally smoked and aged anywhere from a couple of months up to a year, it layers creamy texture with notes of vanilla, caramel, and gentle smoke.

• Pair with Merlot or a pale ale
• Add fresh pears for contrast
• Serve alongside crusty bread or sausage for a more substantial board

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From legacy Irish producers to Wisconsin creameries pushing boundaries, whiskey-infused cheeses are carving out real estate on modern boards. They hit that sweet spot between novelty and craftsmanship—flavor-driven, but still rooted in traditional cheesemaking techniques.

And on a day like International Whiskey Day, it’s a reminder: whiskey doesn’t just belong in a glass. Sometimes, it belongs on a cracker—with a little rind, a little funk, and a lot of personality.

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