Choice
of wine to accompany soft cheeses depends on whether the
cheese is fresh or mature. In the case of hard cheeses,
it depends on whether it is made from raw or boiled milk.
Soft cheeses
Fresh
(robiola, caciotta, mozzarella, caprino): soft,
dry to lightly sweet whites with full aroma and
flavour.
Mature (taleggio,
fontina, Bel Paese, gorgonzola): mature, reds
with light tannins, good body and well-developed
bouquet.
Hard cheeses
From
raw milk (cheddar, caciocavallo, provolone):
mature reds of full body, bouquet and flavor.
From boiled milk
(parmigiano reggiano, emmental, asiago,
pecorino): older vintages of full-bodied red wines
with depth of flavour, well-developed bouquet,
and generous structure.
