Northeastern Italian Cheeses
FIOR di BUFALA
Pasteurised Buffalo's Milk Animal Rennet from Veneto, Italy Various pair with... Light dry whites (Vouvray, Pinot Gris or Champagne) Soft, clean and mildly acidic with a show-stopping richness inherent to buffalo's milk. A perfect starter for your cheese course or a delicate brunch pairing. |
PARMIGIANO REGGIANO
Raw Cows' Milk Animal Rennet from Reggio Emilia, Italy D.O.P. pair with... Heavy Reds (on its own), when using to garnish, Tannic wines tend to be the best. THE KING OF CHEESES! There’s so little to say and yet not enough good can be said about this classic; rich, nutty, butterscotchy, salty - no serious lover of food should ever be without. |
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VACCHE ROSSE PARMIGIANO
Raw Cows' Milk Animal Rennet from Reggio Emilia, Italy Grana d'Oro pair with... Bold Reds like Cabernet, Chinon or Malbecs are ideal. IPAs or nutty Bourbons make a special treat. Keep the top-shelf Balsamic close at hand, too. Once the pride of Emilia, this rare, but recovering breed of red cow produces a vitally rich and caramel-hued Reggiano fit for a king. |