A Good Wash: Washed Rind Cheeses – Sold out
BRA-Liceo Scientifico G. Giolitti-G. B. Gandino
Strong flavor and aging: these are the hallmarks of washed rind cheeses, whose surfaces are sponged down and rinsed with brine to eliminate unwanted molds and encourage the growth of bacteria that produce typical fruity, yeasty aromas. The tradition may have deeper roots on the other side of the Alps in France, but in Italy too it has given rise to important cheeses of different types. Here we’ll ask you to compare two great Alpine cow’s cheeses, Fontina from the Valle d’Aosta and Moena Puzzone (Slow Food Presidium), the unusual Grappa Mountain Morlacco (Slow Food Presidium) and the raw milk version of Taleggio, the king of Italian washed rind cheeses.
To pair, wines by Santa Margherita from Fossalta di Portogruaro in Veneto.