Caciocavallo earns its name, literally 'cheese on horseback', from the way duos of gourd-shaped rounds are rope-bound and slung over a wooden board to drain and age. This 360-degree exposure to age and ambient microbes develops sharp, spicy flavors, a development continued in our own caves, where the cheeses hang among other aging wheels, picking up deep, earthy undertones and fruity aromas. Prior to this flavor-enriching aging process, the cow's milk wheels are formed of warmed and stretched curd, spun into pasta filata globes, and submerged in a salamoia, or brine, for up to 24 hours. The result is like mozzarella on steroids or provolone with better manners- a layered, complex cheese, perfect for slicing aside a hunk of cacciatore and a glass of spicy Italian red, like Primitivo.
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Just the Facts
ChiantiChianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
CiderBrie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.
English style: drier, more like a beer, with nice acidity.
Pair with: Just about anything but we love it with firm natural rind cheese, like Landaff.
Basque/Normandy : barnyardy and funky, but still with a little sweetness.
Pair with: A beefy washed rind, like Grayson to contrast the sugar and bring out the funk.
Lagers and KolschLager, Dunkel, Schwarz, Pilsner, Kolsch Ale
Lagers run the gamut from crisp, pale Pilsners to dark-malted Dunkels and Märzens. Flavors are typically approachable and mellow, a delicate balance of toasted bread, gentle sweetness, and mild hop bitterness for structure.
Pair with: Almost any firm, mild cheese like Tomme de Savoie or Landaff Creamery Landaff.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.