The Perfect Cheeses To Pair With Lambrusco

Lambrusco, a sparkling red wine from Italy, is a versatile drink that pairs well with various dishes and cheeses. Its high acidity, fruity notes, and bubbles make it a perfect match for rich foods and creamy cheeses. While it is commonly paired with parmesan, there are other cheese options that complement Lambrusco's unique characteristics.

Mozzarella, burrata, and brie

Mozzarella is a classic pairing with pizza, and Lambrusco's gentle acidity and subtle sweetness can balance out the saltiness and richness of a tomato-based pizza. The sparkling nature of Lambrusco also helps to cut through the richness of the cheese.

Burrata is a creamy, mild cheese often used in caprese salads. A classic caprese salad is typically served with a light Italian white wine, but Lambrusco's juicy fruitiness complements the tomatoes, and the body of the red wine matches the richness of the burrata. Serving the wine chilled can further enhance the refreshing nature of this pairing.

For brie, a baked brie with peanut butter and jam can be a delightful pairing with Lambrusco. The wine's bright acidity and fizzy bubbles cut through the rich peanut butter and gooey cheese, refreshing the palate, while its berry flavours match the sweetness of the jam.

When choosing a Lambrusco to pair with these cheeses, look for a dry, frizzante style with bright berry flavours and refreshing acidity. This will ensure a playful and perfectly balanced combination that enhances the flavours of the cheese without overwhelming them.

Gruyere, comté, and cheddar

Gruyère, Comté, and Cheddar are cow's milk cheeses that pair well with Lambrusco. Gruyère is a hard, creamy, nutty, and earthy Swiss cheese made from cow's milk and aged for six months or longer. It is perfect for sandwiches or melting in fondue. Comte, also known as Gruyère de Comté, is the French twin of Swiss Gruyère, made from milk produced in two separate regions. It has a nutty and buttery flavour and is great for grilled cheese sandwiches or serving on a cheese board. Cheddar, while not providing the same flavour as Gruyère, is a good melting cheese.

These cow's milk cheeses complement the Lambrusco's bubbles, acidity, and tannins. The wine's acidity and bubbles cut through the richness of the cheese, while the tannins and bright, herbal, and peppery notes bring out grassy, herbal, and lemony flavours.

Parmesan, pecorino, and romano

Parmesan, or Parmigiano Reggiano, is a classic pairing with Lambrusco. The cheese is produced in the same region as the wine, including the areas around Bologna, Parma, and Modena in Emilia-Romagna, and around Mantua in Lombardy. This regional pairing is a harmonious match, with the wine's acidity and bubbles cutting through the richness of the cheese.

Pecorino, a sheep's milk cheese, is another suitable option for a Lambrusco pairing. Aged pecorino, such as Pecorino Toscano, is recommended to balance the wine's acidity and bubbles. The slight tanginess of pecorino can also complement the fruity and herbal notes of Lambrusco.

Romano, a hard and salty cheese, can also be a good choice to accompany Lambrusco. Similar to Parmesan and pecorino, Romano has a sharp and savoury flavour that can stand up to the wine's acidity and bubbles.

When serving these cheeses with Lambrusco, it is common to enjoy them straight, without any toppings or additions. This is a typical practice at wine tastings, where the cheese is appreciated for its own unique flavour and texture. However, some may prefer to serve Parmesan in a more traditional way, as a topping for Italian dishes.

Sheep's milk ricotta and pecorino toscano

If you're looking for a wine to pair with sheep's milk ricotta and pecorino toscano, Lambrusco is an excellent choice. Lambrusco is a bubbly, red Italian wine known for its high acidity, floral notes, and bright, refreshing taste. Its unique combination of fruit, acid, and bubbles makes it a versatile wine that pairs well with various cheeses, especially those made from sheep's milk.

Sheep's milk ricotta is a soft, fresh cheese with a delicate flavour. It is highly perishable and should be used within a few days of purchase. This ricotta has a creamy texture and a mild taste, making it a perfect match for the acidity and bubbles of Lambrusco. The wine's effervescence and bright notes will complement the ricotta's freshness, creating a delightful pairing.

Pecorino Toscano, on the other hand, is a sheep's milk cheese with a unique flavour derived from the diet of the sheep. The sheep graze on herb-rich pastures and are fed a high percentage of green fodder, resulting in milk that is higher in vitamins A and E. This diet gives Pecorino Toscano a milder and more well-balanced taste compared to other Italian sheep's milk cheeses. It also has a stronger flavour than cow's milk cheeses or mixed-milk cheeses. When paired with Lambrusco, the wine's acidity and bubbles will cut through the richness of the cheese, enhancing its grassy, herbal notes.

The key to a successful pairing of Lambrusco with sheep's milk ricotta and Pecorino Toscano lies in the wine's ability to complement and enhance the cheeses' flavours. The bubbles and acidity of Lambrusco provide a refreshing contrast to the richness of the cheeses, while its fruity and herbal notes bring out the unique flavours imparted by the sheep's milk and their diet. This combination creates a delightful sensory experience, making it a perfect choice for a summer pool party or any other occasion.

When serving Lambrusco with sheep's milk ricotta and Pecorino Toscano, it is essential to consider the quality and freshness of the ingredients. Sheep's milk ricotta, in particular, is highly perishable and should be consumed within a few days of purchase to ensure optimal taste and texture. Additionally, when pairing Lambrusco with Pecorino Toscano, it is recommended to choose a younger cheese, as the wine's high acidity and bubbles may make older cheeses seem dry and grainy.

Goat's milk cheeses

Goats' milk cheeses are a fantastic match for Lambrusco. The wine's bright acidity and fruity notes complement the grassy, herbal, and lemony flavours found in goat's milk cheese. The bubbles in the Lambrusco also help to lighten the richness of the cheese.

When selecting a goat's milk cheese to pair with Lambrusco, consider a soft or hard cheese. A young, herb-covered chevre, such as Fleur Verte, is a perfect choice. Other excellent options include Sleight Farm's Tymsboro and Vermont Cheese Bonne Bouche.

If you're looking for a more mature and complex cheese, aged goat's milk cheeses will also pair well with Lambrusco. The wine's high acidity and bubbles can cut through the richness of the cheese, so don't be afraid to experiment with different styles and flavours of goat's milk cheeses.

For a truly regional pairing, consider serving Lambrusco with Parmigiano Reggiano, as both originate from the same region in Italy. However, it is recommended to choose a Parmigiano Reggiano that is a year old or younger, as the wine's high acidity and bubbles may make older cheeses seem dry and grainy.

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