• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Style
  • Travel
  • Guides
  • About Me
  • Media Kit
  • Press
  • Privacy Policy

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

Leave a Reply Cancel reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello + Welcome

Welcome to Saffron & Honey, my little place under the sun to cook and live colorfully. I'm Ksenia and I'm a cook, writer, and food photographer. Read More…

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Don’t Miss These!

Summer Essentials

Melon au Jambon

Black raspberry chocolate torte

Wines of Argentina

ksushas

Open
this week.. 1. work shoots 2. pain aux raisins @la_provence_kula 3. park dates 4. halloumi for dinner with lemon-honey // #saffronandhoney #athomeonmaui
Open
Have you tried @ancientharvest Veggie Pasta?! #ad It is made with lentils, kale, spinach, and cauliflower and packs an entire serving of vegetables in just 2 oz of pasta. Oh, and it’s delicious 💚 Rotini (or small wheels, in Italian) is one of my favorites. Here it is all sauced up with San Marzano 🍅, Italian sausage, fried sage leaves, and toasted panko for added crunch 🍝 // #ancientharvestpasta
Open
“Just fancy! One can hear and see the grass growing,' thought Levin, as he noticed wet slate-coloured aspen leaf move close to the point of a blade of grass.” // #annakarenina #leotolstoy
Open
melon au jambon 🍈 live on the blog now // a perfect summertime lunch! // #saffronandhoney #linkinbio
Open
still thinking about our trip to Tahiti & can’t wait to go again soon ❤️Have you been to French Polynesia? It’s such a melting pot of two amazing - and amazingly different - cultures that I love. Use this amazing deal I found @travelzoo for flights to Tahiti - sign up for free today at https://www.travelzoo.com/ // more details in My Stories! // #ad #travelzoopartner
Open
Happy Mother’s Day - thank you for bringing the joy! // becoming & being a parent is definitely the hardest and most wondrous thing that ever happened to me // so, if you’re trying, struggling, laughing while crying (and guzzling coffee ☕️), I see you ❤️ // #mamasday #babyhenry #aloha #mothersday
Open
plumeria everywhere, plumeria in my hair // #mauihawaii #athomeonmaui
Open
happy May Day, happy Lei Day! // #leiday #mayday #mauihawaii
Open
it’s always gazpacho weather here + fried lotus root on top! // #mauihawaii #maui #saffronandhoney #athomeonmaui
Follow

300x250 Vinosource Collection 2

Cornflake Chocolate Chip Marshmallow Cookie

Shop Coffee & Draft Latte at La Colombe Coffee Roasters

Travel Guides – new!

  • (Useful!) Foodie Gifts

Partners

Hungryroot | Lifestyle 4

Flash Sale: Buy TWO  get ONE FREE

Caudalie-Klarna

Sign up for the Latest Posts

~ MY FAVORITE SOIREE SNACKS ~

See More →

Rebrand - 1

Shop The Icons Collection

Shop Now!
The French Edit @ Chairish

Copyright © 2022 · Brunch Pro Theme On Genesis Framework · WordPress · Art by Jena Kane ·