Do you know your cheese? Cheese Platter Guide

The definition of cheese is simply a food made from the pressed curds of milk, firm and elastic or soft and semi-liquid in texture. In short, cheese is a solid food made from milk. Most of us have misunderstanding thinking that cheese is fattening, but actually, cheese is a great source of calcium and protein. It also contains high amounts of vitamins A and B12, along with zinc, phosphorus, and riboflavin. According to several studies, cheese could even prevent teeth cavities!



Taleggio Cheese  – Taleggio is a semisoft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavor is comparatively mild with an unusual fruity tang.

Gorgonzola Blue Cheese – Gorgonzola is a veined Italian blue cheese, made from unskimmed cow’s milk. It can be buttery or firm, crumbly and quite salty, with a “bite” from its blue veining.

Queso Manchego – Manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the manchega breed. Official manchego cheese is to be aged for between 60 days and two years

Queso de Cabra Goat Cheese – Queso de Cabra is a pasteurized Spanish table cheese made from goat’s milk. Aged for approximately 1 month, this cheese has an ivory colored pate and a semi firm texture.

Parmesan Cheese – Parmigiano-Reggiano is a hard, dry cheese made from skimmed or partially skimmed cow’s milk. It has a hard pale-golden rind and a straw-colored interior with a rich, sharp flavor. Their complex flavor and extremely granular texture are a result of the long aging.

Burrata Cheese – Burrata is a fresh Italian cheese made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains stracciatella and cream, giving it an unusual, soft texture.

Well, on the other bad sides of cheese, cheese is a high-fat and high-calorie food. Depending on the variety of cheese you eat, you’re getting about 100 calories per ounce and about 6 to 9 grams of fat. But we couldn’t stop you from eating cheese in the restaurant while measuring exact fats. What do we suggest instead? Moderation is the key, our body stills need fat to convert to energy, therefore, a few slices of hard cheese should be good. Otherwise, choose soft cheese as they are 30% lower fats than the hard cheese.

Also, people who are lactose intolerance and they can’t take dairy products such as cheese. Sorry, folks!

Cheese is just like friends, the older u know them, the better and closer we are.


Sapore cheese and wine event


Pairing 1:

Parmigiano-Reggiano at 32 months old, you will get to taste its complex flavour and extremely granular texture as a result of the long ageing. Parmesan is always a great cheese to start off with, as it helps to clear tongue…crumble the Parmesan cheese and enjoy it thoroughly.

Do you know that cheese tastes sour during the Roman Empire time? It is interesting to know the story, as our in-house chef share the story of cheese.

Villa Sandi Prosecco – Fabulous pear-drop and floral nose with little peach down notes and touches of herbs. Very fresh on the palate, with lots of lemony bites and cool apple fruit.

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Pairing 2

Taleggio cheese is a semi-soft, washed-rind, smear-ripened Italian cheese that is named after Val Taleggio. The cheese has a thin crust and a strong aroma, but its flavour is comparatively mild with an unusual fruity tang.

Vernaccia is Tuscany’s noble white grape, renowned since the Middle Ages. It was the first wine in Italy, white or red, to achieve DOC status, exactly 50 years ago in 1966. The smooth Querceto white wine goes well with fish, white meat, or any dessert that contains almond flavour.

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Pairing 3

Pecorino Toscano PDO is a smooth goat cheese, produced only with whole sheep’s milk. the smooth goat cheese tends to be warmer. Its taste is fragrant and characteristic, in a word: “sweet.” Its paste is pale yellow, fragrant, intense, but never spicy.

Chianti is not just a beautiful and famous region of #Tuscany, but also a great wine, being produced at an average altitude of 400m above sea level. The wine gives you earthy and rustic taste, high in tannins as it dries your mouth out).

If you see carefully, Chianti grapes come along with the black rooster story (at the Chianti wine label).

Here comes the interesting story. In Medieval times, Florence and Siena fought for the hills of Chianti. To claim Chianti, both cities put on a battle where two horsemen should depart from their own city, and travel towards each other to meet up at the borders, the departure time was determined with the help of a rooster, which is whichever crow earlier, shall depart earlier.

The Siena city chose a white rooster and well-fed it, hoping the rooster would crow stronger, where else Florence chose a black rooster but keeping it hungry, so that the black rooster will be hungry and wake up earlier to crow as a sign of starting the journey. The result? The black rooster from Florence, was crowing before dawn as he was very hungry, and their horseman started riding much before Siena’s horseman.

The Florentine horseman made it to almost 12 kilometres outside the Siena walls before meeting the Siena’s horsemen. Hence, Florence claim the Chianti city with the proud logo of a black rooster!



Pairing 4

Last but not least, Gorgonzola cheese, one of the world’s oldest blue-veined cheeses. The cheese is mainly produced in the northern Italian regions of Piedmont and Lombardy, Gorgonzola.

Blue cheese is a general classification of cheeses cultivated bacteria, and perhaps the most distinct smell among all cheese. Unskimmed cow’s milk is used while preparing the cheese. Generally, it takes three to four months to attain full ripeness. A combination of sweet prune and honey will be the perfect ‘Romeo and Juliet’ pairing for Gorgonzola blue cheese.

Nero d’Avola is one of the most renowned red grape varieties grown indigenously in Sicily. Avola is famous for growing nice grapes, which brings out the wine a fruity flavour, or to be exact, sweet tannins and plum or peppery flavours.



A fan of cheese and wine? Let the fat cheese being ideally balanced when you have a strong taste of our wine. RSVP by calling us at 03-4266 6362.