A milky slice of fresh mozzarella or a dense chunk of provolone piccante delivers memorable flavor experiences in their own right—but add a juicy ripe tomato to the first and some silky speck to the second, and together the duos yield new tastes and textures to explore.
Cheese has famously been described as milk’s leap toward immortality, and while it is certainly divine unadorned, a good pairing (abbinamento in Italian) brings out something different, a third flavor experience. Although there’s no right and wrong when it comes to cheesy combinations, there are a few pairing principles that can help you discover your ideal foils for formaggi. And don’t be afraid to get creative—ultimately, your palate is your guide, and if you like what you taste, you’ve discovered a pairing that’s perfetto for you.
Opposites Attract
When seeking out partners for cheese, keep in mind that—similar to the dynamic in many relationships—contrasting flavors and textures will typically complement each other and create a sense of balance. Think a salty pecorino drizzled with sweet honey or a creamy robiola spread on a crunchy crostino.
I have witnessed some of the biggest skeptics change their minds about blue cheese after they tried a morsel with a sweet accompaniment such as dark chocolate or cherry jam. I recently served gorgonzola piccante, which is spicy and intense, with a pear and rosemary marmalade, and panforte, an aromatic fig and walnut cake with a fudgy texture. Panettone leftover from Christmas would work as well, as would toasted raisin bread and hazelnuts.
Similar Styles, All Smiles
On the other end of the spectrum, the concept that foods with similar flavors and textures can bring out the best in each other is another good rule of thumb when exploring cheese pairings. Sheep’s milk, which is the key ingredient in all pecorino cheeses, is rich and buttery, and these cheeses tend to become increasingly nutty in flavor as they age. Try a Pecorino Toscano Stagionato with walnuts to enhance those notes.
Washed rind cheeses, which have been bathed in brine or alcohol such as beer or wine, are usually meaty and pungent. So these cheeses tend to match well with equally strong flavors. Taleggio is a classic example, and pairs beautifully with cured meats such as prosciutto or coppa. Another “like with like” combination I really enjoy is tangy ricotta salata with taggiasca olives and diced red onion as a topping for bruschetta, or over a bed of peppery arugula.
What Grows Together Goes Together
Wine lovers often talk about the notion of terroir, how the land and climate of a geographic region are expressed in the wines produced there. Cheese and other foods can also reflect a sense of the place where they originated, in terms of both flavor and tradition. Many cheeses in Italy have been made in the same general area for centuries. So pairing formaggi with other local ingredients and wines is not only inherently logical but also how the people who produce them most likely are enjoying them.
A classic example would be Parmigiano Reggiano drizzled with aceto balsamico tradizionale di Modena, or paired with prosciutto crudo di Parma, and served with Lambrusco wine. So when in doubt, look for pairings that share the same place of origin. Try the creamy, mixed milk beauty La Tur from Piedmont together with hazelnuts from that region, or a wedge of smoky Fiore Sardo from Sardegna with crispy pane carasau, a traditional Sardinian flatbread, and a bold red Cannonau made on the island.
This National Cheese Lover’s Day, I encourage you to let loose and experiment with some cheesy combinations you’ve never tried before, and make a note of what works for you to serve as inspiration for new pairing possibilities all year long.
