Le Tastevin Wine Club - Notes on Cheeses – December 10, 2025

The cheese have been selected because they in the past paired well with wines from the Piedmont. The cheeses were sourced from The Cheese Lady, and the epis and baguettes from Give a Thanks bakery, both in Rochester, Michigan.

Locatellii Pecarina Romano (pasteurized sheep's milk) is a hard, salty, sheep's milk cheese from Italy, aged at least 9 months, and is prized for its sharp, bold flavor and granular texture. It is considered one of the finest Pecarina Romano cheeses available and is widely used for grating over pasta, soups, and savory dishes. It is made from 100% sheep's milk, aged for a minimum of 9 months but often longer for deeper complexity. Its texture is firm, granular, which makes it ideal for grating. The flavor profile is distinctively sharp, tangy, salty, with nutty undertones. Pecarina Romano has ancient roots, dating back to Roman times and is one of the world's oldest recorded cheeses. Authentic Pecorino Romano is made in Lazio, Tuscany, or Sardinia between November and June, when sheep graze on rich pastures. The Locatelli family has been producing Pecorino Romano for over 500 years in the Lazio region, cementing its reputation as a benchmark for quality.

Taleggio (cow's milk) is a semi-soft, washed-rind Italian cow's milk cheese with a pungent aroma but a surprisingly mild, fruity flavor. It originates from the Val Taleggio in Bergamo, northern Lombardy, from which the cheese gets its name, and is one of Italy's oldest soft cheeses, dating back to Roman times (mentioned by Cicero, Cato the Elder, and Pliny the Elder). The milk is from cow's milk, often full-fat. It's texture is semi-soft, with a creamy interior and a thin, edible rind. The rind is pinkish-brown, washed with smear ripening (developed by washing during aging). With a strong aroma, Taleggio has a mild taste with buttery, tangy, and fruity notes. Aging is typically 40-50 days, making it relatively quick to mature. Certified PDO (Protected Designation of Origin), only cheese made in Lombardy or Piedmont can be called Taleggio. Production method: Uses multiple molds to create the distinctive red smear on the rind.

Page last updated: December 28, 2025 (EB)

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