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Fire up your taste buds and grab a bottle of sparkling red—this cheese is packing piquancy; that’s why we’re pairing it with a berry-forward Lambrusco.
Bresaola is lean and packed with lots of flavor, creating a smoky, herbaceous situation that elevates any antipasto experience.
So what exactly is a “natural cheese”? Well, it’s hard to establish a set of category-defining attributes, but we try to give you a taste.
Lou Bergier Pichin from Italy’s Piedmont region smells like mushrooms and cave, but tastes bright and floral. Sip a crisp white wine for a springy pairing.
In this multi-part travelogue series, Anna Juhl, founder of Cheese Journeys, takes you deep into the world of cheese.
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