Pecorino is sheep’s milk cheese — its name is derived from pecora, the Italian word for sheep. And for most of Italy’s history, some kind of pecorino has been its preeminent cheese, prized (and valued) even more than parmigiano-reggiano. And although cow’s milk now dominates cheese production in Italy (especially parmigiano), dozens of varieties of [...]
Read more →Here’s a cheese that offers a taste of fall — but pairs beautifully with a crisp summer white wine… Boschetto al Tartufo is a mild, semi-soft, blended milk cheese (cow and sheep) from Tuscany — it’s studded with white truffle (“tartufo”) and lightly aged. The result is aromatic, simultaneously tender, earthy and creamy, and quite delish. I [...]
Read more →Among the many ways I think you can probably divide most people into two camps (Rome vs. Florence, love blue cheese or hate it, attracted to the whole vampire thing or don’t get it at all, etc.), what you want to do on Friday night when you’ve had a long, exhausting week is probably another good [...]
Read more →Most people think most cheeses pair best with red wines — though there are also those who believe that white wines are actually more cheese-friendly. (Not to mention the ones who insist that beers are better than all wines when it comes to matching with cheeses.) As for me, I tend to get obsessed with [...]
Read more →Here are some springtime white wine and cheese pairings — all seasonally fresh, light and vibrant. Enjoy! Fresh Chevre Okay, not exactly a revelation, I admit. Fresh goat cheese and Sauvignon Blanc is a classic combination, of course. But each time I go back to it, I love it just a little bit more. The tangy, creamy cheese [...]
Read more →Here’s a little slice of wine and cheese heaven — pair this silky, intense (and affordable!) Sauternes with a creamy/salty Roquefort, a handful of walnuts and a sliced Granny Smith apple. Perfect as a warm weather dessert cheese course… Domaines Barons de Rothschild (Lafite) 2006 Chateau de Cosse Sauternes ($25, 350 ml). Loved it — [...]
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