Bloody Mary & Cheddar Pairing

We discovered this Bloody Mary and cheese pairing recently, and this heaven-made match has now become a beloved brunch staple!



Prep Time:



American, Australian

Bloody Marys and cheese are not on many people's radar, but lucky for you we stumbled upon this dynamite and unconventional pairing for brunch. The zing of the tomato juice and Worcestershire complements the cheddars own acidity and balances well with t h e buttery notes of the cheese. Garnishing with pickles balance with the cheddars earthy notes as well as adding a welcome crunch.


  • 4 cups (1L) good-quality tomato juice
  • 100ml vodka or bourbon
  • Worcestershire sauce, to taste
  • Tabasco sauce, to taste
  • 5cm piece fresh horseradish, grated, or 1 tbs jarred
  • 1 lemon wedge, ice, & cornichons, drained, to serve
  • 100g clothbound cheddar
  • 1 tsp dried dill
  • 1 tbs citric acid (from supermarkets)
  • 1 tbs onion powder
  • 1/2 tsp granulated garlic


1.For the dill pickle salt, combine ingredients with 1/2 tsp each salt and black pepper in a bowl and combine. Transfer to a plate.
2.Place all ingredients, except lemon, ice, cornichons and cheddar, in a large jug. Season to taste and stir to combine.
3.Rub the rim of 4 glasses with lemon, then dip in dill pickle salt. Fill each glass with ice, then pour in Bloody Mary and top with cornichons on a cocktail stick.
4.Serve alongside sizeable pieces of cheddar for an earthy, punchy addition to a brunch beverage.

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