Wednesday, April 6, 2011

Day 421 : Prosecco and cheese

If you know me, you probably know that I adore any and all bubbles -- Cava, Prosecco, Moscato d'Asti, Champagne, Blanc de Blancs, you name it, I'm probably a fan! I even had a brief obsession with Sofia Coppola's Champagne in a can. But today I thought we'd focus on the Italian bubbly, Prosecco.

Prosecco is both a wine and a grape -- an affordable and delish alternative to Champagne. It is low in alcohol content, clocking at 11 to 12 percent. It is produced in the Veneto and Fruili Venezia Giulia regions of Italy. Unlike Champagne, Prosecco does not ferment and age in its bottle. Therefore it should be drank within two to at most seven years of bottling. Unlike Champagne that has a complex and dynamic flavor profile, Prosecco tends to be light, crisp, and dry with subtle citrus and green apple aromas -- the quintessential easy drinking bubbly.

So what sort of cheeses would I suggest serving with a nice glass of Prosecco?

Many of the same cheeses that one might think to serve with champagne but I would focus on Italian cheeses that would bring out the harmony of Italian terroir.

1. La Tur : Bloomy, uncutuous, luscious, and decadent are the best words to describe this mixed goat, cow, and sheep's milk cheese from the Piedmont region. The light fanciful qualities of the Prosecco will be the perfect counterpart to the creamy richness of the cheese.


Image courtesy of www.murrayscheese.com





2. Robiola Bosina : Also from the Piedmont region, this pillowy mixed cow and sheep's milk cheese is silky smooth and melts in your mouth in just the right sort of way. It walks a fine line between sweetness and saltiness with a milky creamy ivory paste.
 
 
 
3. Pecorino Foglie di Noce - A bold Tuscan sheep's milk shining star! Firm wheels of pressed sheep's milk cheese are wrapped in walnut leaves and then bathed in olive oil. Unique in flavor profile, scent, and appearance this rustic cheese will delight! The crisp freshness of the Prosecco will be the perfect counterpart to the lightly nutty, smokey, farmsteady buttery qualities of the cheese.
 
 

No comments:

Post a Comment

Blog Archive