Cheese You Can Drink? A Dive into Dairy-Inspired Cocktails

Because who says cheese has to stay on the board?

TL;DR: Cheese Cocktails Are a Real Thing (And They’re Wildly Good)

• Parmesan Martinis are the savory martini trend you didn’t know you needed

• Goat cheese-washed vodka = creamy, dreamy cocktail magic

• Parmesan in your Espresso Martini? Yes, try it!

• Blue cheese olives take Dirty Martinis to a whole new level

• Frozen glasses, fat-washing, and quality cheese = the ultimate DIY cocktail flex

Let’s talk about something absolutely bonkers—but in the best way. Cheese… in your cocktail. No, not on a charcuterie board next to your cocktail. In it. Blended, infused, muddled, or even fat-washed right into your booze.

And before you wrinkle your nose, hear me out: this is not just a TikTok trend gone rogue. From underground cocktail bars in NYC to Euro-style aperitivo lounges in LA, cheese-forward drinks are shaking up (sometimes literally) the cocktail world.

The Parmesan Martini: Yes, It’s a Thing

Let’s start with the superstar: the Parmesan Martini. This drink has officially entered the trend cycle, thanks in part to the savory-cocktail renaissance (looking at you, Dirty Shirley’s grown-up cousin).

Here's how it works: Bartenders infuse vodka or gin (classics like Grey Goose or Monkey 47 Gin are ideal) with Parmigiano-Reggiano—yes, the real nutty stuff that costs extra at your local pasta spot. The cheese sits in the liquor for hours, sometimes overnight, then gets strained. The result? A silky, umami-rich base that gives the martini a salty, complex edge.

Serve it stirred, not shaken (Bond, please step aside), and always in a frozen coupe glass. Garnish with a thin Parm crisp or even a micro-planed cheese cloud over the top.

It’s weird. It’s delicious. It’s giving “I know my way around a cocktail menu and a cheese cave.”

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Craving something a little greener? Check out Garden to Glass: 5 Summer Cocktails You’ll Sip on Repeat—fresh from the garden, straight to your glass.

Bonus Round: The Parmesan Espresso Martini

Just when you thought the Parmesan Martini couldn’t get any wilder, along comes its late-night, highly-caffeinated cousin: the Parmesan Espresso Martini.

Start with your usual espresso martini suspects—Van Gogh Double Espresso Vodka, Mr Black Coffee Liqueur, and a shot of strong espresso. Then, finish it with a generous grating of aged Parmigiano-Reggiano right over the frothy top.

Why does it work? The rich, bitter coffee base plays off the nutty, salty parmesan in the same way sea salt makes chocolate taste more intense. It’s a savory-sweet bomb in a glass.

Pro tip: Add flair with a caramelized parmesan crisp perched on the rim. Dessert, meet cheese board.

The Blue Cheese-Stuffed Olive Twist

Now this one is for the bold: the Dirty Blue Martini. Think of your favorite dirty martini—now elevate it with a Maytag Blue or Roquefort-stuffed olive. The pungent bite of the cheese melts into the briny olive and vermouth, making every sip more indulgent than the last.

Insider tip: Let the olive sit in the glass for a minute or two before sipping. The blue cheese begins to leech into the drink slightly, giving it a savory depth that’s basically a liquid charcuterie board.

Pair it with Tito’s Handmade Vodka or go luxe with Belvedere. Use Noilly Prat for a classic dry vermouth, and keep everything ice cold.

Goat Cheese-Washed Vodka: Creamy, Dreamy, and Totally Unexpected

Ever heard of fat-washing? It’s a pro-bar technique where spirits are infused with a fat (think: bacon fat, brown butter...) and then frozen and strained. Well, goat cheese-washed vodka is the dairy version—and it’s dreamy.

Imagine this:

• Chèvre gets mixed into warm vodka (try Ketel One for a clean, crisp profile).

• It’s left to sit for a few hours, then frozen.

• Once the fat solidifies, it’s skimmed off, leaving behind vodka that’s smooth, tangy, and rich.

Use this creamy vodka in a Bloody Mary remix, or make a savory twist on a White Russian with goat cheese-washed vodka, a splash of dry sherry, and cracked pepper on top.

How to Make It at Home (and Impress Literally Everyone)

Want to try this at home? You only need two things: quality ingredients and a fearless attitude.

Some starter tips:

• Use real cheese—no pre-shredded bags, please. Block, aged, and well-loved.

• Fat-washing is your friend—infuse, freeze, strain. Don’t rush it.

• Always chill your glassware. You’re not at a frat party, you’re curating an experience.

• Balance the salt and acid. Cheese adds umami and fat, so counter with citrus, vinegar, or brine.

Pro move: Make a Parmesan-infused gin and batch it for your next brunch party. Serve mini martinis with shaved prosciutto on skewers. Your friends will never go back to mimosas.

But Why Put Cheese in a Cocktail?

It’s not just novelty—it’s nostalgia-meets-innovation. Cheese is comforting. It’s luxurious. And when paired with alcohol, it creates something unexpectedly sophisticated.

Let’s face it: we’re all craving something that feels special. That breaks the rules a little. Cheese cocktails are the anti-seltzer—bold, rich, and full of flavor.

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Cheese and booze were always meant to be together. We just never thought they’d literally be in the same glass. But hey, the rules of drinking are changing—and I, for one, will raise a Parmesan martini to that.