Posted on April 27, 2009 - by admin
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Gorgonzola Cremificato is a famous Italian creamy cow’s milk blue from Lombardy of quality unrivaled by other young or “dolce” Gorgonzolas. Although inoculated with the same blue mold found in spicier blues like Roquefort, this delicate, soft, and unctuous blue is mild and subtly sweet with fresh, grassy undertones. It’s frequently used in Italy in sauces or fresh breads. Gorgonzola Cremificato is the perfect dessert cheese and pairs well with Muscat or other similar fruity dessert wines.
Piave is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of Veneto in Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave, deliciously nutty and pasteurized from cow’s milk, has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano. It has a concentrated, sweet crystalline paste with a full tropical fruit flavor and slight almond bitterness.
La Tur From the great wine region of Piedmont comes La Tur, a dense, creamy blend of pasteurized cow, goat, and sheep milk. Runny around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop. Goes well with Prosecco where the effervescence whisks away the richness while matching the mild acidity.
Pepato Maybe spilling peppercorns into the sheep’s milk was an accident, but this is one Sicilian marriage that has lasted for centuries. Pepato (peppered) is similar in texture to Asiago Aged three months, soft and seriously sheepy, this tasty table cheese with spicy salt and pepper balance makes great change of pace for the provolone lover. Pepato pairs nicely with Italian reds such as Amarone, Bardolino or Barolo.
Taleggio is a semi-soft, washed-rind stinky cheese made from cow’s milk in the Valsassina region in northern Italy, near Lombardy since the 9th century. It is characteristically aromatic yet mild in flavor and features tangy, meaty notes with a fruity finish. The texture of the cheese is moist-to-oozy with a very pleasant melt-in-your-mouth feel. The combination of the soft texture, pungent aroma, and buttery flavors is great on fresh crusty bread. Taleggio pairs nicely with Italian Nebbiolo wines, as well as a wide range of reds and whites.
Enoteca Maria’s Artisanal Cheese Plate is served with four complimentary additions:
Mostarda Mentoveno di Pere (Pear Mustard)
Grappoli d’Uvo (Grapes)
Miele e Noci (Honey with Walnuts)
Torta di Fighi (Fig Cakes)
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