Lombardy's famed blue cheese is marketed in two styles: sweet (dolce) and aged (naturale). The sweet stuff is soft and mild while the aged firmer and more assertive. Both have powerful, cheesy aromas and pronounced, earthy flavors. The rind is thin reddish-brown and the paste is a creamy, beige to pale-white with a nice amount of blue veins.
Moister than a Stilton and more buttery than a Roquefort.
Wine: Big Italian Reds: Amarone, Barbaresco, Barolo, Reciota della Valpollicella, Chianti Riservas, Salice Salentino, Taurasi.
Also dessert wines: Marsala, Picolit.
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