PAIRING ITALIAN CHEESE AND WINE: IDEAL COMBINATIONS (II)

 

Caciocavallo Silano – Aglianico del Vulture

 

The cheese

Caciocavallo Silano is considered a very important cheese for the Italian gastronomy. Its production is so old as to be mentioned by Hippocrates, a Greek physician and philosopher, who lived between 460 and 370 BC. in one of his many books dedicated to the art and the cooking of foods, he speaks for the first time about "cacio".
This cheese was ably produced by Greeks and Romans, that became important for this fact. After Hippocrates, also Pliny - in one of his treatises dedicated to cheese - described and exalted the unique features of "butirro", an ancestor of the modern caciocavallo, defining it "very delicate food".

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Wines to pair 

Vigneti del Vulture Aglianico del Vulture Piano del Cerro 2012

Elena Fucci Aglianico Del Vulture Titolo 2015

 

 

2. Parmigiano Reggiano – Pecorino Offida

 

The cheese

The first evidence of Parmigiano Reggiano date back to the Middle Age, around the Thirteenth century, when monks from Emilia Romagna started to produce the first versions of this cheese in some rudimentary factories. In particular, this tradition seems to date back exactly in two Benedectine monasteries: San Giovanni in Parma and San Prospero in Reggio, as well as in other two Cistercian monasteries in San Martino form Valserena and Fontevivo, both in Parma.

According to what reported by Giovanni Boccaccio in its famous Decamerone, he describes the Country of Bengodi, an imaginary land reported in the story of “Calandrino and the heliotrope”, in which he mentions “a mountain made of grated parmisan cheese, on which were people cooking macaroni and ravioli with a capon soup”

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Wines to pair 

Aurora Offida Fiobbo Pecorino 2014

 

3. Mozzarella di Bufala – Asprinio di Aversa

 

The cheese

Buffalo mozzarella is a fresh, soft, semi-elastic textured cheese belonging to "pasta filata" family. The process of making pasta filata cheese includes heating the curd to a point where it can be stretched and formed into various shapes. This gives the snowy white mozzarella a mild yet slightly sour taste. The texture is soft, moist and somewhat granular. It is coated with a thin edible rind and brined for up to a week when sold in vacuum-sealed packages..

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Wines to pair 

I Borboni Asprinio di Aversa Vite Maritata 2015

 

 

4. Brillo di Treviso – Amarone della Valpolicella

 

The cheese

Brillo di Treviso is an Italian soft cheese made from pasteurized cow's milk and aged in local red wine. The 12-14 ounce wheels are aged for a minimum of 15 days, during which they develop a delicate and fruity flavor similar to a strong fruity Italian red wine. Each wheel is characterized by a thin burgundy rind and a slightly tangy, ivory colored paste. Ideal as a table cheese, Brillo di Treviso can also be easily melted.

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Wines to pair   

Buglioni L'Amarone della Valpolicella Classico 2012

Sartori Amarone della Valpolicella 2014

 

 

5. Tometta Vale Elvo – Picotendro

                                                                                         

The cheese

A small-sized toma, typical of Valle Elvo’s alpine pastures. It has a saffron yellow rind. It also comes with pepper and chives, which make it tastier.

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Wines to pair 

2013 Selve Picotendro Rosso 

 


6. Sora – Gavi di Gavi

 

The cheese

Its origins come from the alpine pastures, as told by Tullio Pagliana, historian, in his study on the life of shepherds in Alta Val Tanaro. Its name comes from the particular look that the molds assume when they mature, similar to a shoe’s sole - Sora, in the local dialect.

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Wines to pair

Fontanafredda Gavi di Gavi 2017

Villa Rossa Gavi di Gavi 2017


7. Mascarpone – Recioto di Soave

 

The cheese

Mascarpone is an Italian cheese from the Lombardy region, made by curdling milk cream with citric acid or acetic acid. It is a thick, double or triple cream, soft cheese with a very high fat content ranging from 60% to 75%. The resulting rich butterfat content makes the cheese an essential ingredient in Italian recipes like Tiramisu and cheesecakes.

The texture of Mascarpone ranges from smooth, creamy to buttery, depending on how it is processed during cheesemaking. The concise portrayal of Mascarpone really is just thickened cream that is on its way to becoming butter. Making the cheese is so simple that many people easily make their own Mascarpone at home.

 

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Wines to pair

Ca' Rugate Recioto di Soave La Perlara 2014

 

8. Asiago - Breganze Torcolatto

 

The cheese

Between the 10th and 15th centuries sheep raising was the predominant agricultural activity in the Asiago plateau – which was known for its pastures – the purpose of which was the production of savory cheeses (originally called "Pegorin"), and wool production, destined for the textile works of the near valley (Valdagno, Schio, Piovene Rocchette).

 

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Wines to pair

Cantina Breganze Torcolato 2011 

 

 

9. Robiola d’Alba – Barbera d’Alba

 

The cheese

This is a fresh, cow's milk robiola-style cheese from the Piedmont region of Italy. Before forming, the curds are blended with shaved black truffle, and when formed, the cheese is topped with a thin layer of the precious black slivers. This cheese has a beautiful presentation and a mild, milky flavor that serves as the perfect backdrop for the earthy flavors of the truffle.

 

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Wines to pair

Sandrone Barbera d'Alba 2016

Borgogno Barbera d'Alba 2014

 

 

10. Ricotta Ossolana Affumicata – Erbaluce Spumante

 

The cheese

Ricotta affumicata (smoked ricotta) is produced by placing a lump of soft ricotta in a smoker until it develops a grey crust and acquires a charred wood scent, usually of oak or chestnut wood, although, in Friulibeech wood is used, with the addition of juniper and herbs.

 

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Wines to pair

Cieck San Giorgio Erbaluce di Caluso Spumante 

 

Also check Italian Cheese Gourmet Pairs (v.I)

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