Five Cheeses, Five Wines

by Andrew Barrow, Posted Sep 3rd 2005 @ 2:51PM

ItalianCheese Cheese and wine have been playing a big part in my work over the last couple of weeks. Not only did Slashfood have a Grilled Cheese Day, but I am compiling details on French cheeses for another writing commisson. At the same time I have been meaning to update my wine and cheese listing for ages with a range of Italian cheeses and the wines to match.

Then I thought 'why not throw them up on Slashfood'!? So here they are - five Italian cheeses and wine suggestions.

Caciocavallo - distinctively presented in a pear shape this is a cow's milk cheese made in the Southern Regions of Italy (Calabria, Campania, Molise, Basilicata and Apulia). Try with southern red wines such as Nero d'Avola or Negroamaro. [Recommendation]

Castelmagno - from the northern Piedmont region this is a blue-veined cheese, mild and low in fat. Predominantly from cow's milk with some goat's and sheep's milk added. Young with little blue veining it is good with a sweet wine such as Vin Santo, older and an Amarone would be good. [Recommendation]

Fontina - made in the foothills of the Alps in the northern reaches of Piedmont. Cow's milk again resulting in a nutty cheese excellent for cooking. On a cheese board match with crisp white wines such as Gavi.

Montasio - from the north east of Italy (Veneto) this is a firm cow's milk cheese that is good partnered with lighter styles of red wine - Refosco and Valpolicella.

Taleggio - a washed rind cheese made across the north of Italy. Taleggio matches well with white wines such as Pinot Grigio, Lugana and Arneis. [Recommendation]

Filed Under: Lists, Ingredients, Drink Recipes
Tags: cheese, dinner, mediterranean, wine