Barolo And Cheese: Perfect Pairing For The Palate

Barolo is a robust Italian red wine with a ruby-red colour and orange reflections. It is traditionally paired with red meat, but it also goes well with fatty fish, truffles, and cheese. Barolo's high acidity and powerful tannins make it a good match for hearty, richly-flavoured dishes. When it comes to cheese, it is best to opt for a hard, long-ageing variety, such as Parmigiano Reggiano, Pecorino Vecchio, or old Gouda. Blue cheeses like Gorgonzola or Danish Blue can also complement Barolo's intense flavour. For a truly classic Italian combination, seek out the rare Alpine cheese Castelmagno.

Hard, long-ageing cheeses like Parmigiano Reggiano and Pecorino Vecchio

Barolo is a robust, full-bodied wine with a ruby red colour and orange reflections. It is made from the Nebbiolo grape variety and pairs well with dishes that have powerful flavours. Its strong acidity, high tannins and alcohol content, as well as its fragrance, mean it can stand up to rich, fatty foods.

When serving a cheese platter with Barolo, it is best to keep the food simple. You could serve the cheeses with some jam or honey, and perhaps some roasted hazelnuts on the side. This will create a refined and unforgettable taste experience.

Other cheeses that pair well with Barolo include blue cheeses like Gorgonzola and Castelmagno, as well as rich cheeses like Fontina and Boschetto al Tartufo.

Blue cheeses like Gorgonzola and Danish Blue

When it comes to cheese, Barolo is typically paired with hard, long-ageing cheeses. However, blue cheeses offer a pleasant diversion from the usual choices. The key to a successful pairing is to ensure that the flavours of the cheese and wine complement each other without overwhelming the other.

Gorgonzola, a classic Italian blue cheese, has a rich, creamy texture and a sharp, pungent flavour that can hold its own against the boldness of Barolo. Danish Blue, on the other hand, has a more mild and creamy flavour with a hint of saltiness that can provide an interesting counterpoint to the wine's earthy notes.

When serving Barolo with blue cheese, consider presenting it as part of a cheese platter with other complementary cheeses, such as Grana Padana or Toma. Adding some roasted hazelnuts, jams, or honey to the platter can further enhance the tasting experience and create a refined and memorable journey for the palate.

Additionally, blue cheeses like Gorgonzola and Danish Blue can be incorporated into dishes that pair well with Barolo. For example, a salad with pears, nuts, and Gorgonzola can be a delightful combination, offering a mix of sweetness, richness, and complexity that beautifully complements the wine.

Castelmagno cheese

Castelmagno is a semi-hard, semi-fat blue cheese from the Piedmont region of Italy. It is produced in the Valle Grana, in the southwest of the province of Cuneo, and takes its name from the town of Castelmagno, where it has been made since ancient times—the earliest mention of it dates back to 1277.

The cheese is made from pasteurized or unpasteurized cow's milk, with a small amount of sheep's and goat's milk added. It has a crumbly, dense and grainy texture, with a sharp, spicy and strong flavour that gets stronger as it ages. The exterior has a reddish-yellow rind that becomes wrinkly and brown as the cheese matures, while the interior is a pearly white colour with blue-green veins of penicillium moulds.

Castelmagno is a great choice to pair with Barolo wine. It can be eaten on its own or used in recipes such as fondue, veloutés, risotto, or pasta. It is also delicious served with rice, polenta, thinly sliced raw beef (carpaccio), or grilled vegetables.

When pairing Castelmagno with Barolo, remember that Barolo has delicate layers of flavours that can be overpowered by strong cheeses. Keep the food simple, and avoid too many flavours that might overwhelm the wine's finesse and aromatic expressions.

Grana Padana

Grana Padano is a hard, granular cheese originating in the Po River Valley in northern Italy. It is made from partially skimmed, unpasteurized cow's milk, heated and curdled before being moulded into large wheels and then aged in temperature-controlled rooms. The cheese is typically aged for a minimum of nine months, but some varieties are left to age for up to 24 months or more. During this time, it develops a granular texture and a nutty, slightly sweet flavour.

Grana Padano is a versatile cheese that can be enjoyed in a variety of ways. It is often grated over pasta dishes, blended into risottos, or sprinkled over salads to add a nutty, savoury flavour. It can also be enjoyed on its own, paired with fruits, nuts, and honey, or with crackers and wine.

When it comes to wine, Grana Padano is a good match for Barolo, a robust and full-bodied red wine also from northern Italy. Barolo is known for its powerful flavours, so it pairs well with dishes and cheeses that have strong flavours of their own. The nutty, savoury taste of Grana Padano makes it a good complement to Barolo, without being overwhelmed by the wine's bold character.

Grana Padano is available at different ripening stages, which can also affect its pairing with Barolo:

• Grana Padano (9 to 16 months): texture still creamy, only slightly grainy
• Grana Padano oltre 16 mesi (over 16 months): crumblier texture, more pronounced taste
• Grana Padano Riserva (over 20 months): grainy, crumbly, and full-flavoured

The longer the cheese has been aged, the stronger and more complex its flavour will be, so a Grana Padano Riserva will stand up well to the robust character of a Barolo.

Toma

When pairing Toma with Barolo, it is important to consider the age of the cheese. Aged Toma, with its more intense flavour, can stand up to the complexities of Barolo. On the other hand, younger Toma, with its lighter flavour, may be better suited to lighter, fruitier wines. The specific type of Toma, whether it is made with whole-fat or skimmed milk, will also influence the pairing. Whole-fat Toma, with its sweet and delicate flavour, pairs well with Italian dishes, while semi-fat Toma, with its intense flavour, is better suited for pairings with bread, honey, jam, and nuts.

When serving Toma with Barolo, simplicity is key. The cheese should complement the wine without overpowering its delicate flavours and aromatic expressions. Additionally, it is important to ensure there is enough protein in the pairing to match the tannins and structure of the Barolo.

Frequently asked questions