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The Cheese Plateby Max Mccalman
from The Cheese Plate
All-Italian Cheese Plate
Hardly anybody is surprised at the glory of French cheeses, but they will be delighted to discover that Italy its own masterpieces. Serve a plate like this to culminate a full-fledged authentic Italian feast.
1. MONTASIO: Fairly mild and somewhat firm in texture with a lingering gentle, sweet finish. It is a fitting prelude to the Taleggio.
2. TALEGGIO: A washed-rind cheese that will offer intriguing aromas and somewhat forceful flavors than the Montasio.
3. PECORINO TOSCANO: A well-aged Pecorino di Pienza, at 6 to 9 months, will close out the Taleggio and lead in to the next cheese.
4. FONTINA DAOSTA: Should offer a distinct, tangy sweetness of fermented milk while holding onto some of its lactic sweetness.
5. PARMIGIANO-REGGIANO: A glorious center-cut chunk of mid-Summer Parmesan (I like mine about 2 _ years old) might convince you to call it quits, but theres another great Italian waiting to be heard from…
GORGONZOLA: A good creamy Gorgonzola Naturale with a bit of a bite is the perfect clser, providing the Italian answer to Frances magnificent Roquefort finale.
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