Italian Alpine cheeses meet a bright Lombardian red in this month’s Cheesetique Cheese & Wine Club tasting. Jill explores Robiola 2-Latte, Brescianella Stagionata, and Erborinato San Carlone with Bonarda from Lombardy.
This month we’re heading to northern Italy, exploring cheeses inspired by the regions that recently welcomed the world during the Milano-Cortina Winter Olympics. From creamy Piedmontese classics to Alpine mountain cheeses and a silky coffee-aged blue, this collection shows just how diverse and delicious Italian cheesemaking can be.
First up is Robiola 2-Latte, a delicate blend of cow and sheep milk with a smooth, creamy texture and gentle buttery sweetness. Then we move into the foothills of the Alps with Brescianella Stagionata, a tender mountain cheese with flavors of sweet cream, toasted nuts, and fresh butter.
Finally, we taste Erborinato San Carlone, a beautifully balanced blue cheese aged beneath a layer of coffee that adds subtle roasted aromatics to its silky, earthy character.
To bring everything together, we pair the cheeses with Tenuta Mazzolino Bonarda 2023 from Lombardy—a bright, medium-bodied red with notes of cherry, blackberry, and spice that complements the cheeses without overwhelming them.
Alongside the cheeses, we’re enjoying taralli crackers and a traditional Lombardian apple mostarda for a sweet-savory accent.
Whether you’re tasting along at home or just curious about Italian cheese and wine pairings, this month’s club is all about approachable Alpine flavors and discovering something new together.
If you’d like to taste along with us each month, join the Cheesetique Cheese & Wine Club. You’ll get a curated selection of cheeses, wine pairings, and Jill’s tasting guidance so you can build your cheese confidence one bite at a time. Join here: https://www.cheesetique.com/cheeseclub/
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00:00 Welcome – March Cheese & Wine Club
00:08 Northern Italy & Olympic Inspiration
00:33 Why the Cheeses Are Extra Creamy (and the Gloves)
00:50 Robiola 2-Latte – Cow & Sheep Milk Soft Cheese
01:31 Why You Should Eat the Rind
01:46 Brescianella Stagionata – Washed Rind Alpine Cheese
02:17 What “Washed Rind” Means
02:59 Young Cheeses & Texture
03:10 Erborinato San Carlone – Coffee-Aged Blue Cheese
03:41 Coffee-Aged Rind Explained
04:15 Apple Mostarda – Sweet & Savory Pairing
04:47 Taralli Crackers from Puglia
05:24 Bonarda Wine from Northern Italy
06:03 Why Bonarda Works with These Cheeses
06:34 Ancient Italian Wine & Cheese Traditions
06:51 Final Thoughts
1 Comment
Which cheese surprised you most this month?
Was it the creamy Robiola, the Alpine Brescianella, or the coffee-aged blue? ☕
Drop your favorite pairing in the comments — Jill loves hearing how you enjoyed your tasting at home!