A pairing to die for
At Blue Smoke, we love experiences that are out of the ordinary. This time, we’ve explored a pairing that’s as surprising as it is delicious: the combination of cheese and cigars. The cigar and cheese pairing works because it combines universal principles of sensory balance, the rich texture of the cheese, and the aromatic complexity of the cigar.
Cheese and cigars. Have you ever tried this pairing?
For this tasting, we have selected a fine variety of cheeses: soft, semi-hard and hard. We have also played on contrasts, choosing cheeses with savoury profiles, as well as others with milder, almost sweet notes.
Salty cheeses pair particularly well with round, creamy cigars. The logic here is similar to that of pairing with a sweet wine: the creaminess balances out the salt. For example, a matured Gruyère with caramelised and salty notes will pair perfectly with a Maya Selva 20th Anniversary.
Fun Fact: Let’s take this opportunity to debunk a common misconception: the crystals found in matured Gruyères are not salt crystals! No, they are tyrosine: an amino acid (a building block of proteins) and not a salt.
When it comes to herb-flavoured cheeses — such as a flower-infused Tomme — we’d recommend cigars with rich, chocolatey notes. Cigars such as the Endure by E.P. Carrillo or the D8 by Vegas de Santiago (box-pressed) offer a lovely balance between aromatic richness and smoothness.
"Bullseye"
For a fantastic pairing, a Blue Stilton with a full-bodied, flavourful cigar really makes all the difference. Put to the test: a Quesada 40th Anniversary and Blue Stilton – a combination to remember. Blue Stilton is undoubtedly Britain’s most iconic cheese. Its straw-yellow rind, delicately veined with blue, makes it instantly recognisable. On the palate, it reveals a creamy texture, underpinned by flavours that are both buttery and subtly spicy.
This Stilton is particularly unique because it is matured in port. The Petites Fromagères pour the port over it patiently: the port is absorbed gradually — around two bottles over 15 to 20 days — to bring out the full richness of its flavours.
Stilton
The sweet, robust flavour of the cheese pairs wonderfully with the spicy, chocolatey notes of the cigar.
Les Petites Fromagères
We’ve explored these delicious pairings with cheeses from Les Petites Fromagères. We’re delighted to meet these seasoned foodies every Friday at the market in Sion’s old town.
In 2019, Brigitte Wyssmüller and Isabelle Egger set themselves the task of bringing the flavours of the Fribourg region to customers from the back of their van. Since then, they have been delighting customers with nearly 80 varieties of cheese.
Cigars and cheese: a gourmet's paradise.
Sources
*Neurogastronomy* is a book by Gordon M. Shepherd, a neuroscientist at Yale University, published in 2012. The book explores the neural basis of taste perception and introduces the concept of ‘flavour’ as a multisensory experience linking smell, taste, touch and memory. It is regarded as a major contribution to the scientific understanding of the enjoyment of food.
*Taste and Smell* is a popular science book written by the French neurobiologist Patrick MacLeod. First published in 1988, it explores the sensory mechanisms of taste and smell, two senses that are closely linked in the human perception of flavours. The book stands out for its ability to make discoveries in sensory physiology and neuroscience accessible to a wider audience.