The Art Of Artigiano Cheese: A Guide To Its Making

Artigiano is an award-winning cheese created by Gianni Toffolon, a Master Cheesemaker at BelGioioso Cheese. It is crafted using homegrown cultures and small batches, and cured using artisanal methods to achieve its delicate, crystalline texture. The cheese is semi-firm with a nutty and sweet flavour, and granular appearance and texture. Artigiano is available in three varieties: Classico, Aged Balsamic & Cipolline Onion, and Vino Rosso.

Artigiano Classico

Artigiano is a mixed-culture cheese, meaning its complex flavour lends itself to pairing well with other foods and beverages. However, it is delicious enough to be enjoyed on its own on a cheese board. The cheese is semi-firm with granular bits and a delicate, crystalline texture. It is pleasantly nutty and sweet in flavour and made from cow's milk.

Gianni Toffolon, a Master Cheesemaker, created Artigiano Classico to be the next great cheese. With over 40 years of experience, he used his knowledge to mix cultures and experiment with ageing techniques to create a new and unique cheese. His efforts have truly paid off, as Artigiano Classico has received top honours and awards from prestigious organisations such as the American Cheese Society.

Flavoured varieties

Artigiano cheese is available in several flavoured varieties, including Vino Rosso, Aged Balsamic & Cipolline Onion, Blood Orange, and Blueberry.

Artigiano Vino Rosso

Artigiano Vino Rosso is a semi-firm cheese with a crumbly texture and granular appearance. It is made from cow's milk and flavoured with a blend of Zinfandel and Merlot wines. The cheese is aged for a minimum of 5 months, and the rind is also flavoured to enhance the taste. It is described as having a sweet and nutty flavour with a hint of red wine. It is suggested to be enjoyed on a cheese board or crumbled over salads or pasta.

Artigiano Aged Balsamic & Cipolline Onion

This variety of Artigiano cheese is also semi-firm with a granular texture and appearance. It is made from cow's milk and flavoured with balsamic vinegar and red onion. The flavour profile includes sweet and nutty notes with a tangy balsamic finish. Like the Vino Rosso variety, it is recommended to be enjoyed on a cheese board or as a topping for salads or pasta.

Artigiano Blood Orange

Artigiano Blood Orange is another semi-firm, granular cheese made from cow's milk. It is flavoured with blood orange, giving it a sweet and nutty taste with a citrusy twist. It can be enjoyed on its own, as part of a cheese board, or crumbled over salads or pasta.

Artigiano Blueberry

The Blueberry variety of Artigiano cheese has a similar texture and appearance to the other flavoured varieties. It is made from cow's milk and infused with blueberry, resulting in a sweet, nutty, and tangy blueberry flavour. It can be enjoyed in the same ways as the other Artigiano cheeses, such as on a cheese board or as a topping.

Curing and ageing

Artigiano cheese is crafted using homegrown cultures that have been developed over decades to achieve a flavour palette all its own. It is mixed in small batches and cured using proprietary, artisanal methods to achieve its delicate crystalline texture.

Artigiano cheese is cured using proprietary, artisanal methods to achieve its delicate crystalline texture. The curing process involves several steps, including salting, air-drying, and ageing. Firstly, the cheese is cut into blocks or wheels and placed in a brine solution, which slows the growth of bacteria and helps to draw out moisture. The length of time the cheese is left in the brine will depend on the variety of Artigiano being produced and the desired saltiness.

Once brining is complete, the cheese is removed and air-dried. This step helps to form a natural rind on the cheese, protecting it from unwanted bacteria and moulds during the ageing process. The air-drying time will vary depending on the humidity and temperature of the curing environment. After air-drying, the cheese is then aged for several months. Ageing allows the flavours in the cheese to develop and intensify. The length of ageing depends on the variety of Artigiano being produced, with the Classico variety aged for 6-8 months. During ageing, the cheese is regularly turned and monitored to ensure even maturation.

The ageing process is crucial in developing the unique flavour and texture of Artigiano cheese. The longer the cheese is aged, the more complex and intense the flavours become. The ageing process also affects the texture, with the cheese becoming more crystalline as it matures. Once the cheese has reached the desired level of maturity, it is then flavoured or left as the Classico variety. The flavouring process involves marinating the cheese in a blend of wines, balsamic vinegar, or other flavourings to create unique and distinctive varieties of Artigiano cheese.

Wine pairings

Artigiano is a type of cheese crafted using homegrown cultures and artisanal methods to achieve its unique flavour and texture. It is pleasantly nutty and sweet, with a crystalline texture. There are several varieties of Artigiano cheese, which can be paired with different wines. Here are some wine-pairing suggestions for the different types of Artigiano cheese:

Artigiano Classico

Artigiano Classico is a variety of Artigiano cheese that is carefully crafted to the exacting standards of its creator, Gianni Toffolon. It is aged for 6-8 months to develop its distinct flavour and aroma. This variety pairs well with Chianti, port wine, or hard cider. Chianti, a Tuscan red wine, is known for its booming tannins and savory secondary notes, which complement the aged, crystalline texture of Artigiano Classico. Port wine, on the other hand, is characterised by its full body, sweetness, and bold character. The sweetness of the port wine is an excellent match for the complex, pungent flavour of a well-aged Artigiano Classico.

Artigiano Vino Rosso

Artigiano Vino Rosso is a variety of Artigiano cheese that is marinated in a custom blend of Zinfandel and Merlot wines, creating a delightful combination of flavours. The cheese itself has a semi-firm texture with granular bits and a sweet, nutty flavour with a hint of red wine. When pairing wine with this variety of Artigiano, consider choosing a red wine that complements the cheese's nutty notes and enhances the hint of red wine it already possesses. A medium-bodied Cabernet Sauvignon or a bold Chianti could be excellent choices to bring out the unique flavours of this cheese.

Artigiano Aged Balsamic and Cipolline Onion

This variety of Artigiano cheese features a sweet, nutty flavour with a tangy balsamic finish. The cheese is paired with aged balsamic vinegar from Modena and sweet cipolline onions from Calabria, Italy. When pairing wine with this variety, consider a wine that will complement the sweet and tangy notes of the cheese. A crisp and delicate Pinot Noir Rosé or a fruity Sangiovese Rosé could be excellent choices to enhance the flavours of the cheese without overpowering them.

Artigiano Blood Orange

Artigiano Blood Orange is a variety of Artigiano cheese with a sweet, nutty flavour and a hint of citrusy blood orange. The addition of blood orange juice concentrate and natural flavours gives this cheese a unique and refreshing taste. When pairing wine with this variety, consider a wine that will complement the sweet and nutty flavours while enhancing the subtle citrus notes. A glass of sparkling Moscato d'Asti or a crisp Provence Rosé could be excellent choices to create a well-rounded and refreshing combination.

How to serve

Artigiano is a semi-firm cow's milk cheese with a delicate crystalline texture and a sweet, nutty flavour. It is crafted using small batches of homegrown cultures and cured using artisanal methods. The best way to serve Artigiano cheese is with the rind, as this is where the wine soaks into the cheese, creating a distinctive flavour. The white dots on the rind are calcium crystals, which add a pleasant crunchiness to the texture.

To serve Artigiano cheese on a cheese board, cut the wedge down the middle, and then across, so that each bite includes a bit of the flavoured rind. Artigiano cheese is also delicious when crumbled and added to salads or pasta. It pairs well with other foods and beverages due to its complex flavour.

Artigiano cheese comes in several varieties, each with its own unique flavour profile. The first is Artigiano Classico, which is carefully made to exacting standards and aged for 6-8 months to achieve its unique flavour and aroma. The second is Artigiano Vino Rosso, which is flavoured with a blend of Zinfandel and Merlot wines. The third is Artigiano Aged Balsamic and Cipolline Onion, which features a tangy balsamic finish. All three varieties of Artigiano cheese can be enjoyed as part of a cheese board, crumbled over salads or pasta, or simply on their own.

When creating a cheese board with Artigiano, consider pairing it with other cheeses, crackers, and accompaniments such as cured meats, pates, or small-batch preserves. Artigiano's unique flavour and texture make it a great conversation starter at any gathering.

Frequently asked questions