Pairing wines with cheese is an art form mastered by some and a mystery to others. When you master a few pairings you’re armed with an arsenal of appetizers that will impress any guest.
Serve the nutty Paive Stravecchio cheese with an Italian red or two, and a few simple accompaniments, and you’ll be asked to repeat this pairing at every party.
Paive Stravecchio has a grainy texture that is best enjoyed on cheese board with a dollop of mostarda and a glass of Italian red. From the Veneto region in Italy’s northern area. Manufactured from cow’s milk this cheese takes on the flavor of the land that the cows graze upon.
Two classic Italian red wines that pair nicely are the fruity, full-bodied, smooth, 2005, Tasca d’ Almerita, Lamuri, Nero d/’Avolo Sicilia and the dry, 2013 Castellare di Castellina Chianti Classico.
Add a salumi of arista di maiale (roasted pork loin) and you have the makings of a full Italian style lunch or a lovely American style appetizer. Encourage your friends to try each piece alone then mix.
First, sample the cheese along with a bit of mostarda (an Italian condiment made from candied fruit and a mustard flavored syrup that take son a consistency somewhere between honey and jam) and enjoy how the two compliment one another. Then, try the cheese with the arista di maiale and enjoy how the subtlety of the pork loin pairs with the sweet almond flavors of the flaky cheese. Finally, enjoy all three together and you’ll find the making of an excellent broiled sandwich when you top a slice of bread.
Then relax and finish the plate before moving onto your next course.
-“I cook with wine, sometimes I even add it to the food.”, W.C. Fields