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Walker’s Wine and Dine Series: Flavors of Italy

March 2, 2022 @ 6:30 pm – 7:30 pm

Join Walker’s alumna, food expert, and author Thalassa Skinner ’82, who will be hosting a Wine and Dine Series on the history and cultural significance of cheeses from Italy! We will come together virtually via Zoom to enjoy learning and tasting together! 

Register Here

Flavors of Italy Curated Cheese Box and Shopping List

Each curated Flavors of Italy box will contain the following selections of cheeses and accompaniments. If you did not order a box to be shipped directly to you, not to worry! Below you will find the cheeses included in the box, along with recommended substitutions as well as what to avoid buying.

printable version (PDF)

Cheeses

  • Robiola Bosina – Cow’s and sheep’s milk. Piedmont.
    Look for: Any “Robiola” – preferably made with more than one milk.
  • Pecorino Toscano Fresco – Sheep’s milk. Tuscany.
    Look for: Hard to sub this one. It’s more like a firm mozzarella than anything else. It’s a fresh sheep’s milk cheese that’s pliable and young. 
  • BiancoSardo® – Sheep’s milk. Sardinia.
    Look for: Aged (6+ months) pecorino. Fiore Sardo.
    Avoid: Pecorino Romano (not because it isn’t delicious in its own right but because it’s very different). 
  • Quadrello di Bufala – Buffalo’s milk. Lombardy. 
    Look for: Another buffalo milk cheese won’t work. Try Taleggio or Brescianella Stagionata for a similar style. 
  • Parmigiano Reggiano – Cow’s milk. Emilia-Romagna & Lombardy. (Affineur = Cravero.) 
    Look for: You’ll find Parmigiano Reggiano. Not Cravero’s, perhaps, but if you can get it freshly cut – great. If not, go for freshly cut Grana Padano. 
    For fun: Get an extra cheese for comparison: a domestic version of Parmigiano Reggiano, most often called “Parmesan” or Belgioioso’s “American Grana.”

Accompaniments

  • Fig Jam
    Very Mediterranean, very good with most cheeses.
  • Rosemary & Sea Salt Cashews
    We’ll see!

ADDITIONAL ACCOMPANIMENT SUGGESTIONS

(Especially if making this for dinner):

  • Fresh ciabatta and/or focaccia and/or plain crackers
  • Seedless grapes (to cleanse the palate)
  • Ripe pear slices
  • Unsalted, unroasted almonds
  • Sliced Prosciutto, Cacciatore, Bresaola, Coppa and/or Speck Alto Adige
  • Water – without ice, sparkling or still

SUGGESTED BEVERAGES

  • Bubbly: Prosecco
  • White wine: Trebbiano, Verdicchio or Vermentino
  • Red wine: Dolcetto, Nebbiolo or Sangiovese
  • Beer: Peroni or lighter, less hoppy beers
  • Non-alcoholic: apple cider or juice, pear cider or juice
  • On the sweeter side: Vin Santo (dessert wine) or Moscato

Kelly DeVivo, Special Events Manager

+1-860-408-4253

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