We all know that Italy is the home port of all things good to eat and drink. All from the king of cheese; Parmigiano Reggiano, Wine of Kings; Barolo, imported Italian cheeses and wines top many shopping lists. But since more than 700 grape varieties are grown in Italy and some 300 cheeses, it is easy to overlook many of the less well-known lessons. Here is a quick bucket list of 5 unique Italian cheeses and the little known-wines that compliment them. You have granted this!
Taleggio: Soft milk and milk from the Lombardy region of Italy. It was considered a rotten cheese with a thin rind. The moist texture lends itself well to being spread on bread, crackers, or Italian flatbreads. One problem with Taleggio is that you can’t eat it. Taleggio pairs well with wines made using the Nebbioli grape, similar to Barolo or Barbaresco. If you really want to go out on a limb, try Sforzato. Sforzato uses Nebbioli grapes in the upper Lombardy region, but dries them before distillation. The sweetness of this wine is perfectly matched with the tenderness of Taleggia.
Grana Padano: Located in Lombardy, arguably Italy’s number one cheese region, this is a hard, cow’s milk cheese that many who know Italian cheese consider Parmigiano Reggiano’s sister. Made in a similar style to Parmigiano Reggiano, this cheese has seen its popularity grow in recent years and is used both as a table cheese and on the grill. Grana Padano is strong and fragrant and always a few dollars less than Parmigiano Reggiano. A huge grape variety of this cheese is Barbera d’Asti or Barbera d’Alba. Barbera is ripe on the nose, with added smoke, chocolate and vanilla. Barbera is found in many regions of Italy, including Lombardy; pair food and wines from the same region always taste good. See Barbera from the above elevations in Lombardy.
Piave: This is a semi-hard cow’s milk that is excellent for grilling and table cheese. Piave is from the region of Vento, and is often found in three types related to age. Look at the Piave which is matured for more than 120 days, as opposed to the softer varieties at a younger age. Piave is also compared to Parmigiano Reggiano, but tends to be nuttier. The sprigs work well on salads and sandwiches. Moving away from the cheese-and-wine “same region” school of thought, Piave is best served with a robust Italian red like Aglianico. Aglianicos are found mainly in the south of Italy in the region of Campania.
Formaggio Ubriaco: Formaggio Ubriaco literally means “Drunken cheeses”. Additionally, this name comes from the fact that the cheese makers, after the harvest, wrap this cheese in grape leaves. Some stories suggest that the cheese is actually fermented in wine barrels so that the cheese makers do not have to pay taxes on this product. Whatever the reason, this is a really unique cheese from Vento that goes well with fruit, especially figs, apples and other autumnal delights. Go with a nice glow like Proseco e Vento. This tangy wine makes the perfect low-key compliment to your cheese and platter.
Piacentino: We could not speak Italian cheese until it reached the island of Sicily. Piacentino is made from cow’s milk, with the addition of crocus and black pepper. It seems to give the crocus an orange color; Semi-hard to soft cheese as you might think, but it’s mild. Piacentino can be used for table cheese or shavings, it can be added to pasta dishes, especially ravioli. Wine in Sicily stay here hymenaeans and go with the legion like Nero d’Avola. A full body red is often compared to Syrah, Nero d’Avola is a Sicilian red and should not be popular. I passed by.
