The Cheese: Torta Peghera

[Pigging by Wilfrid:  October 24, 2013]

A creamy chunk of goodness from Eataly, for a change.  Torta Peghera is made in Val Taleggio, way up in northern Italy from raw cow's milk.

You can see the paste in the middle is just slightly firm; it's developing that nice viscosity around the edges.

Nothing disgracefully funky about this, but there's a hint of stables and straw balancing the rich cream.

It was happy with a 2002 Côte-Rôtie, but then what wine wouldn't be?  At the opposite end, it paired perfectly well with a chilled cava rosada too.