We will adopt the same principle by adapting it to this varied product, we can use the wine in all its variants: white, red, classic method, molded, chined, passito.
Fresh cheese 0-60 days
White Wine or sparkling wine
Low aged cheese 60-120 days
Red wine of good fullness, scented, quite tannic, warm enough.
Aged cheese 120 and over days
Red wines of great structure and aged, with a fairly intense scent.
Beer is experiencing a great time of re-evaluation and there are a lot of companies that propose this product in the craftsmanship, of course, also in our territory. Even with this world we want to face it.
Soft cheese, our Schiena d’asino match with a low fermentation beer and long ripening … the most common beer in the world, golden color, bitter taste, and a not excessive alcohol content.
For cheeses aged in cave we combine instead a high fermentation beer tending to the sweet.
For a good cheese tasting, the optimum temperature of the cheese should be approximately 18 ° / 20°