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Saffron and Honey

Eat Chic

December 21, 2020

Holiday Cheese Pairings – a chat with Chef Carlo Bigi

Products were provided for editorial consideration

So, we cannot travel this year… but food is always an amazing way to experience a different place and culture. I was lucky enough to chat about Italian cheeses with Chef Carlo Bigi who has led the kitchens at some of my favorite Italian restaurants in NYC, like Gemma and Sant Ambroeus.

Chef Bigi introduced me to the AOP Agriform cheeses from the Northeast of Italy. The cheeses are truly ancient and full of history! The Grana Padano, for example, dates back to the year 1000. Initially, the cheeses were created by monks and nuns to use up excess cow’s milk. Now, they all enjoy protected PDO status. 

You have certainly heard about Parmigiano Reggiano, the most well-known and probably the most expensive of all the cheeses we tasted. Its origins lie back in the 12th century but it is still made today in much the same way – using the same ingredients and skills in the same places in the Emilia region. Wheels of Parmigiano are aged anywhere between twelve to thirty months, and the texture and flavor difference is immense! With aging, the cheese develops calcium crystals and takes on its characteristic flaky structure. 

I noticed that the milder Asiago also got more buttery tasting with age. We tasted both an Asiago Fresco, rich in live lactic cultures, and an Asiago Stagionato, which is usually aged between 2-4 months. Chef Bigi paired the Asiago Fresco with spicy fresh green grapes and shiso leaves. This was so eye-opening as a combination. I loved this unexpected “green” pairing that recalled the grasses of the fields of the Asiago Plateau. 

We also tasted a Piave, which was new to me! Such an enjoyable cheese, perfect for a holiday cheese platter. It comes from the Belluno area of Italy, and while the “brand name” is relatively new and, perhaps, less well-known than its other cheese counterparts to international consumers, I hope you give it a try. Remember to serve it at room temperature.

Chef Bigi created some truly inspired pairings for the cheeses: red onion and ginger chutney and Marcona almonds to play off the Piave; pumpkin mostarda paired with the Grana Padano; chestnut honey and roasted hazelnuts to accompany the Asiago Stagionato, and a delectable port wine cranberry compote to compliment the Montasio, another table cheese that was new to my repertoire. 

Overall, it was great fun to talk about Italian cheese with someone as passionate about the subject as Chef Bigi. I hope this gives you some more great ideas for holiday entertaining!

Reader Interactions

Comments

  1. Sergio says

    December 21, 2020 at 11:00 pm

    Shall look these cheeses up when I next get to De Cicco’s?

    Reply
    • saffronandhoney says

      December 22, 2020 at 8:30 pm

      You should really try the Piave!

      Reply
  2. Zoya says

    December 22, 2020 at 3:31 am

    So, not all Italian cheeses pair with grapes?

    Reply
    • saffronandhoney says

      December 22, 2020 at 8:31 pm

      Some do better than others 🙂

      Reply

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come with me to pick up some @mela - 🍉 100% juice and soooo hydrating + a great source of Vitamin C // I love the passion fruit flavor (we love everything lilikoi here in HI 🏝️!) // #melawater #melawatermelon #melawatermelonwater #watermelon #watermelonjuice

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How do you pâté? My favorite from @3pigspate is the Pork & Chicken Liver Pâté with Armagnac​ aka 
“Grandma’s Pâté.” This coarse pâté is made with pork, chicken liver, and spices with a bit of armagnac. All natural and minimally processed, made and sliced by hand and DELICIOUS ❤️ // I like it on a sweet cracker or with pain d’epices!
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only the best summer picnic vibes with my favorite products from @3pigspate Three Little Pigs - a selection of pates, rillettes, ham and cheese perfectly paired with a bounty of sweet fruit 🍒- enjoy! // #ad #picnicspread #3pigscharcuterie #3pigspate #3pigs

signs of summer - white asparagus season, homemade aioli, hot smoked salmon // #whiteasparagus #aioli #saffronandhoney #summercooking #easydinner

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signs of summer - white asparagus season, homemade aioli, hot smoked salmon // #whiteasparagus #aioli #saffronandhoney #summercooking #easydinner

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Charred squash and pickled radish soba salad - a springtime favorite on the blog // link in my Stories of search “soba salad” on #saffronandhoney.com 🥗 #soba #sobasalad #easymeals #foodstagram

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when so much of your work is online, it’s always exciting to see it “out in the wild,” in person // stop by your local @foodlandhi 😉 #foodlandambassador #foodland5 #foodphotography #recipedevelopement #foodland

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So excited that the new @justicetea (my favorite!!) 4-packs are now @target - it’s perfect at the end of a long, fun day in the ☀️ I saw raspberry & lemon 🍋, what flavors are at your local store? // #ad #justicetea #targetfinds
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