This famous Italian blue is made from the gently pasteurized morning milk of cows in Lombardy. So thick and rich is the heavy paste, that when pierced to aerate the interior it caves in - thus minimizing oxygen-fueled blue veining within. The resulting flavor is rich, pungent and relatively sweet when considered next to the sturdy, more piquant, though equally notorious Mountain Gorgonzola. Frequently used in Italy in sauces or on fresh bread, but equally superb for dessert with fresh pears, apples and a drizzle of honey. And Moscato, naturally.
Just the Facts
Pinot NoirLighter bodied and delicate. Old World style generally offers more funk, New World more fruit.
Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like Tomme de Savoie.
Rye WhiskeySpicy with full-bodied flavor and a little earthiness, Rye Whiskeys pair well with harder cheese, like Guryere, Gouda, or Paramigiano-Reggiano. It’s spice and robust flavor will also cut through rich cheese, like Camembert.
TempranilloMedium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.
VodkaPairing vodka and cheese may seem counterintuitive, but the truth is that this clean spirit appreciates nuanced cheeses that help bring out the subtleties of its flavor.
Fondue! We DO! Stay Warm & Satisfied with the Perfect Winter Comfort Food
What’s better than cheese? Trick question…nothing! But a big bowl of melty cheese (read: fondue) for dipping your heart out ranks really high up there for the best inventions of humankind. The days are getting shorter, and colder, and darker. Fondue to the the stomach and soul-warming rescue! A quick fondue history lesson: The Swiss …