I love Italian cheeses.

Which makes it kind of perfect that I’m based in Italy part-time. If you didn’t already know this, Italy seemingly has a cheese for every mood. Creamy and delicate, sharp and crumbly, funky and bold. You name it, they’ve got it.

The best part is that you don’t need to be a sommelier or a cheesemonger to enjoy them like a pro.

Whether you’re building the perfect aperitivo board for girls’ night in or just need to know what to do with that wedge of Pecorino in your fridge, here’s the lowdown on how to taste and pair Italian cheeses with ease.

How to Taste Italian Cheese 101

Tasting cheese isn’t just about chomping it down. It’s a full sensory experience. If you’ve ever seen the movie Ratatouille, we’re talking Remy-style “music behind closed eyes” kind of experience.

The first thing you need to do is look at the cheese’s color, texture, and even the rind. Is it pale and soft like mozzarella? Is it kind of toasty, and you can see crystals, like a Parmigiano? This will tell you a lot about how it’s going to behave on your plate (and once you pop it in your mouth).

Next, you’re going to need to touch it. We’re all about the texture here – press on the outside of the cheese with your fingers to see if it’s firm, crumbly, or soft and oozy (sorry, that sounded a little gross). A cheese like taleggio might be soft and a little sticky. Provolone will feel smooth and solid.

Basically, the texture sets the stage for what kind of wine you’re going to pair it with.

Now I’ve got a bit of a theory here – and I know that not everyone will agree with me on this one – but I’m a firm believer that the stinkier the cheese is, the better it is. One thing to note – is that stinky cheese can give you some really weird dreams.

I found this out in Paris once after having a late-night baked camembert.

Cheese keeps the scent of where it was made, kind of like wine. It might be grassy from a mountain pasture or rich and earthy like a cheddar from a cave-aged cellar. I don’t want you to be shy here – give it a good sniff, and see how the scent changes as you open up the cheese. It might be a little salty or nutty, maybe a bit tangy. Maybe it’s more mellow, or it could pack a punch.

Pro tip: take it out of the fridge for at least 30 minutes before doing this, cheese (like wine) needs a chance to open up.

Classic Cheese & Wine Combos That Always Work

I’m a bit of a rogue when it comes to rules on pairing wine with cheese. Sure, there’s rules you should follow. But in my opinion, pairing cheeses is less about being super strict with rules and more about finding the balance between the flavors. You’re looking to either complement the cheese or contrast it. And you’re trying to find a way that brings out its best qualities.

Here are a few Italian classics I love that might be worth trying:

Parmigiano-Reggiano

• On a cheeseboard, add: Balsamic vinegar, fresh figs, or honey

• The sips that fit: Barolo, Chianti, or Lambrusco (for a little bubble)

• Why it works: The saltiness loves a touch of slightly sweet or a bold red wine to match its intensity.

Mozzarella di Bufala

• On a cheeseboard, add: fresh tomatoes, basil, and really good Apulian olive oil

• The sips that fit: Cerasuolo or a light, fresh rosé like Calafuria

• Why it works: Keep it fresh – this is the golden egg, and it doesn’t like to be overwhelmed.

Pecorino Romano

• On a charcuterie board, add: Cured meats, crusty sourdough bread, or roasted red peppers

• The sips that fit: A strong rustic Tuscan red or Primitivo

• Why it works: The sharpness of pecorino LOVES boldness – in food and wine.

Taleggio

• On a charcuterie board, add: Warm focaccia, olives, roasted garlic, and artichokes

• The sips that fit: Barbera or Nebbiolo

• Why it works: This funky cheese needs something savory and earthy to match. (It’s also really good in a pasta with guanciale & pistachio – just saying.)

 

How to Build the Ultimate Italian Cheese Board

Want to create a cheese board that looks as good as it tastes? My advice would be to aim for variety. In flavor, texture, AND color. My mother always told me not to have a single color plate – and that’s true even when it comes to cheese.

• Creamy + Mild: Burrata, Mozarella di Bufala, Stracciatella

• Semi-Firm + Nutty: Fontina, Provolone

• Aged + Crumbly: Parmigiano-Reggiano, Pecorino, Grana Padano

• Bold + Funky: Gorgonzola, Taleggio

You can also add in some extras for contrast:

• Fruits: Grapes, figs, currants

• Crunch: Almonds, pistachios, grissini or taralli (with fennel, of course)

• Condiments: Truffle honey(!!!), raspberry jam, balsamic glaze

• Bread: You can never go wrong with focaccia

Tasting and pairing Italian cheeses shouldn’t feel like a test you need to pass. This isn’t culinary school or even rocket science. Trust your senses, experiment a little, and enjoy the ride. Whether you’re setting out a full spread or nibbling (my personal fave) with a glass of wine after dinner, Italian cheeses are made to be enjoyed AND shared.

Buon appetito!