Cheese Tasting: Session 3

This session occurred at a Biaggi’s wine dinner and the verbiage is taken from their tasting menu:

Robiola Bosina: (Italy) from Langhe region of northern Italy, is a perfect, creamy blend of cow’s and sheep’s milk. Robiolas come in many shapes and sizes; this flat, square little pillow contains a luxurious, silky paste with smooth, well-balanced flavors. Bosina’s rind is resilient enough to protect its interior while it ripens to a deliciously runny consistency. The paste itself is mild, sweet, milky, and well worth trying with a wide range of wines from Merlot to Sauvignon Blanc. Try it with local silky Dolcetto d’Alba or Barbera. We both really liked and would definitely get to have at home. It is similar to brie and was lovely on a piece of crusty bread as well as a piece of crisp toast.

Piave: (Italy) is named after the river Piave, whose source is found at Mount Peralba in Val Visdende, in the northernmost part of the province of Veneto, Italy. The land surrounding the ancient river is integral to the character of the cheese: it is where the milk is collected, the curd cooked, and the cheese aged until hard. Piave has an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique. Pair Piave with Zinfandel. We rated it as okay and least favorite of the three. While it might be similar to Parmigiano it lacks the pleasing salty character.

Asiago: (Italy) is a nutty flavored cheese that hails from the Italian region known as the Asiago high Plateau, which lies within the Italian Alps. As far back as the year 1000 AD, Asiago cheese was produced by farmers in the regions for use locally. Now, it is manufactured commercially in northeast Italy, specifically in the provinces of Vincenza e trento, Padua, and in Treviso. This was our second favorite and we both liked it. It does have a nice nutty flavor and is medium soft.