Cheese and cocktails? Yes!

While wine and beer matchups were topics of discussion, pairing cheese with cocktails and spirits was not discussed at the recent American Cheese Society Conference in downtown Sac. It's not exactly a trend yet, but using similar principles of balance, it certainly can be done.

In honor of Midtown Cocktail Week, which takes place August 19-24, Block Butcher Bar chef Michael Tuohy came up with a list of recommendations to try at his restaurant.

1. Just Beet It (Gosling's Rum Black Seal, fresh beet juice, balsamic vinegar, citrus, mint, bitters) with North Valley Farms Chèvre's feta.

2. The Hemingway (Papa's Pilar blonde rum, grapefruit, lime, Luxardo Maraschino) with Marin French Cheese's Triple Crème Brie.

3. Mad Hatter (Landy VSOP Cognac, Laphroaig 10 Year Old Scotch whiskey, lemon, honey, Earl Grey tea, blackberry preserves) with Fiscalini Farm's 18-month Bandage Wrapped Cheddar.

4. Talisker 10-year single-malt Scotch with Neal's Yard Dairy's Colston Basset Stilton.