Cooper's Rye Whisky + WildwoodIf youre in the mood for a spicy rye, this is an excellent pairing. Coopers Rye opens with tart cherry and blackberry before moving into oak and spice, with a lingering note of toasted almond. Wildwood meets it with brown butter, toasted nuts, and a supple alpine style paste, with just enough aromatic rind to add a savoury edge. Together, the richness rounds out the spice, while the nutty, savoury notes echo the finish and pull more out of the whisky.

A deliciously nutty Alpine cheese from Marcel Petite in the Jura region of France

The result is a firm

gently sweet

Caciocavallo actually means “horse cheese” owing to the fact that pairs of the gourd-shaped cheese are tied together & hung over wooden rods as they age

But in the case of Munster

and there you have it: brie with truffles

Cooper’s Rye opens with tart cherry and blackberry before moving into oak

Made from pasteurized cow’s milk and aged for around 21 days

and the best available ingredients

This semi-firm goat cheese has a texture that is both rich and soft and has quickly become a staff favourite

Farmstead cheese made from the whole milk of Brown Swiss cows

It has been made with a flat top ever since