What cheese with Barolo
Answer From Expert Roger Bohmrich MW
There is a world of choice in terms of cheeses that will partner successfully with Barolo. Are we speaking of a young vintage with typical intensity, reserve and gripping tannins, or a fully mature example which is far more subtle and complex with a long and silky palate impression? That is a critical question, leaving aside further nuances such as the origin of the wine - commune and cru - as well as the producer and characteristics of the year. The answer to these questions will guide you as you choose the cheese. Whether the wine is young or old, assertive or relatively delicate, I would personally favor cheeses that do not overwhelm the wine. This can happen very easily. Cheeses from Piedmont often suggested for Barolo include Bra duro and Castelmagno - but finding these cheeses elsewhere is a challenge. Alternatives might include Provolone, Pecorino or Piave; or many from Spain, perhaps Castellano, Roncal or Zamorano. It's always a good idea to taste the cheese in advance, if you can. If you want the wine to show at its best, the cheese should not be too strong.
