Gorgonzola: A Creamy and Fruity Companion

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While it's difficult to pinpoint a single favorite cheese, some stand out for their versatility and unique flavors. One such cheese is Gorgonzola Dolce DOP. This cheese is a favorite for its creamy texture and mild fruity taste, making it a perfect addition to various dishes. Although it's not too difficult to find, I often go out of my way to ensure I get the best quality, as it's well worth the effort.

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When Gorgonzola is young, it has prominent blue veins that form as the cheese is coagulated and pierced with penicillium to allow the blue color to develop. The cheese is then aged in a cave, which imparts a mild, slightly fruity flavor. Gorgonzola can be enjoyed in a variety of ways:

" "" "Mix it into polenta for a creamy and rich dish." "Wrap figs with a speck and bake, then serve with Gorgonzola for a delightful complement to the natural sweetness of the figs." "Blend it with Parmiggiano Reggiano as a base for a four-cheese sauce to be used in any pasta dish." "Slather it on a burger or other salad greens for an unexpected, yet delicious flavor profile." "" "

Ubriacone: The Alpine Cheese with a Wine Bath

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For those who appreciate alpine-style cheese with a unique twist, Ubriacone stands out. This cheese is made by Sergio Moro in the Veneto region of Italy and is known for its wine bath. Ubriacone is a cow's milk cheese that is with a blend of local Clinton, Clinto, and Rabioso wines. After the cheese is formed, it's pierced, similar to Gorgonzola, allowing the wine to seep through and enhancing the flavor with each bite. The piercings are then covered with grape leaves from the same orchards, adding another layer of terroir richness.

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Enjoy Ubriacone with fine charcuterie, as the robust flavor and complex taste of the wine-infused cheese pairs beautifully with cured meats. This artisanal cheese truly captures the essence of the Veneto region, blending tradition and innovation in a truly delightful package.

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Oro Italiano: A Gold-Infused Masterpiece

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Another gem from Sergio Moro, Oro Italiano is a cow's milk cheese infused with truffles and saffron, two precious ingredients in Italian cuisine. The name, 'Italian Gold,' refers not only to the vibrant golden color imparted by the saffron but also to the exceptional quality and taste of the cheese.

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Oro Italiano is made in a similar process to other cheese infusions, but with a unique approach. The saffron is evenly distributed throughout the cheese, giving it a rich golden hue, while the truffle flecks add a luxurious, earthy flavor. This cheese is special and deserves to be savored on its own, rather than being grated over other dishes.

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When paired with fruits, Oro Italiano can be a stellar addition to a dessert or used in a cold pasta or risotto for a primo. However, it's often best enjoyed on its own, giving you the chance to savor the full complexity of flavors that make this cheese a true masterpiece.

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Harbison: The Spicy and Earthy Cheese

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For those who appreciate a cheese with a rustic, earthy flavor, Harbison from Jasper Hill Farm in Vermont is a must-try. This smear-ripened cheese has a soft, almost spoonable texture, and develops a creamier taste as it ages. The wheels are wrapped in spruce cambium, which is a natural host to a more rustic strain of penicillium.

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Harbison can be paired with a variety of fruit, especially those with a notable acid profile, such as raspberries or mostarda. Its woodsy and slightly sweet flavors make it a great accompaniment to a crusty bread, and the Fiorano Bianco wine complements its earthy notes perfectly.

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Harbison is a cheese that truly captures the essence of Vermont's terroir, with a flavor that is both unique and complex. Whether you're enjoying it with fruit or on a slice of bread, Harbison is a cheese that should be savored slowly, allowing its flavors to fully develop on the palate.

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Keywords: Gorgonzola, Swiss Cheese, Terroir