At the table with Francesco: tasty ideas from our cheese lover.

If someone were to ask me what would be the ultimate irony for a cheese lover like me, I'd immediately respond "being lactose intolerant"! Yes, because for me, there’s nothing better: taking away cheese from me is like taking away my love for flavor at the table. And the love for flavors at the table is, like, 50% of the joy of life, right? See, we understand each other: it's a big deal for me. That’s why I’m keen on having special cheeses in my fridge, maybe rare ones.
You’re asking me for advice on what to buy on Spaghetti & Mandolino, which has the widest selection of cheeses on the web? Well then, sit down comfortably and take notes, I have a lot to tell you.
 

Francesco's selection of cheeses: from appetizers to desserts

The best cheeses for an appetizer

I thought I would organize my discussion a bit and divide my recommendations for appetizers, first courses, second courses, and desserts. So let’s start by talking about appetizers.
The perfect cheese appetizer is called a cheese board. Preparing a cheese board is an art; it’s not improvisation. First, get rid of the ceramic plate: you need a wooden board. Then, the quantity: maximum 5-6 cheeses, and you have to follow a logical thread. The best sequence is created based on the complexity of the cheeses and their aging, starting with a fresh or lean cheese and ending with a seasoned cheese, maybe a pecorino, or a strong-flavored blue cheese, like Roquefort.
My favorite cheese board?
Zenzerito from I Sapori del Portico, Perlagrigia Sottocenere from La Casearia Carpenedo, San Pietro in Cera d'Api from Latteria Perenzin, Occelli al Barolo by Beppino Occelli, Montebore Presidio Slow Food by Vallenostra and Formaggio Riserva aged 36 months by Corrado Benedetti. Intense, aromatic, refined flavors that intoxicate right from the start. I often aim for affinati or drunken cheeses to ensure guests are mesmerized from the very beginning.

Cheeses for fabulous first courses

Without a doubt, risottos are the first courses that most elevate the flavor of cheese. It’s in their creaminess that the most intrinsic soul of the cheese reveals itself, so selecting a cheese with a strong personality is very important. So let’s go for risottos with Bagoss di Bagolino by Stagnoli or Castelmagno by Beppino Occelli or Monte Veronese DOP, Presidio Slow Food by La Casara.
Of course, I also love four cheese pasta, an essential among my favorite recipes: I always add Taleggio and Gorgonzola by Arrigoni, Parmigiano 26 months by Bonat and Provolone Dolce by Albiero.
Even though it might sound predictable, I highly recommend Pecorino Romano, from CAO, for traditional recipes with spaghetti like Cacio e Pepe, Amatriciana, or Carbonara: delicious!

Cheeses starring in second courses

For a second course, the first thing that comes to mind is grilled cheeses. I’m already thinking of summer, barbecues in the garden, and the intense aroma of cheese that wafts through the air and instantly brings a smile to my face, as well as making my mouth water. But how good are grilled cheeses??
Let’s start with Scamorza Dolce from La Casara, spectacular! And what about Caciocavallo di Forenza from Parco delle Bontà? Marvelous! Add also Pecorino di Pienza Rosso by Bagnolo and Moesin di Fregona by Agricansiglio, you won’t regret it.
Two more quick recommendations I can give you are a slice of Piave DOP Fresco by Agriform on a cooking burger and scrambled eggs with Vento d’Estate from La Casearia Carpenedo.

The best sweet cheeses for a delightful dessert

Did you ever think about it? Well yes, cheese can also star in a dessert. And what a dessert!
Primarily, we’re talking about blue cheeses, but other cheeses, mainly goat cheeses, skillfully paired with honey, mustards, or jams can be valid alternatives to sweets.
Let’s start with the jewel of La Casearia Carpenedo: Blu 61, a blue cheese soaked in Raboso passito and aged under a coat of red berries. Poetry.
The second one I recommend is Blu Dominik from I Sapori del Portico, another blue cheese aged with rum and cocoa. Orgasmic.
The third wonderful blue cheese on the list is Blu aged with mint and herbs by Moro Formaggi. Elegant.
I also have to recommend Brunet from the Caseificio dell'Alta Langa paired with lemon jam. Exquisite.
Last but not least in goodness is the Scimudin by Opere Casearie with blueberry jam. Timeless.

If I’ve whetted your appetite, maybe you’re a "cheese lover" like me. You just need to try the cheeses I’ve suggested. All of them! What are you waiting for? You can find them right below!

Francesco Iannò

S&M