The Best Italian Wine & Cheese Pairing

Pairing Italian wine with cheese is a delicate art that can elevate your culinary experience to new heights. Italy boasts a rich winemaking and cheese production tradition, offering several flavors and textures to explore. From Tuscany’s bold reds to Piedmont’s crisp whites, each wine presents a unique profile that can be enhanced or diminished by the accompanying cheese. Getting the right pairing is crucial because it intensifies the aromas and creates a symphony of taste sensations. A well-matched pairing can transform a simple meal into a gourmet experience. 

Below are some of the best cheeses that go well with Italian wine.


Robiola is a soft-ripened cheese originating from the northern regions of Italy, particularly Piedmont and Lombardy. It is named after the Robiola di Roccaverano, a small town in the Asti province. This cheese is typically made from a blend of cow, sheep, or goat’s milk, resulting in a creamy texture and a mild, tangy flavor. The cheese is often wrapped in chestnut or vine leaves, imparting earthy and herbal notes as it ages. 

Robiola is versatile and can vary in taste depending on the proportions of milk used and the aging process. This cheese pairs excellently with Italian wines like Barbera and Dolcetto or sparkling wines like Franciacorta.

Toma Piemontese

Toma Piemontese is a semi-soft cow’s milk cheese hailing from the Piedmont region of Italy. It’s one of the most beloved and iconic cheeses in the area. Made from whole cow’s milk, Toma Piemontese has a smooth, supple texture and a sweet, nutty flavor with hints of grass and hay. Its rind is typically thin and natural, sometimes rustic with mold patches or a dusty coating. 

This cheese pairs wonderfully with various Italian wines, including Barbera, Nebbiolo, or Arneis. Its nutty sweetness complements these wines’ fruity and earthy notes, creating a harmonious balance on the palate.


Parmigiano-Reggiano, often referred to simply as Parmesan, is a complex, granular cheese originating from Italy’s Parma and Reggio Emilia regions. It is one of the most famous and widely appreciated cheeses globally. It’s also made from unpasteurized cow’s milk, and it comes with a sharp, complex flavor profile, nutty undertones, and a slightly fruity aroma.

Parmigiano-Reggiano is known for its distinctively crumbly texture, which allows it to be easily grated or shaved for use as a topping. It is a versatile cheese commonly used in Italian cuisine to enhance the flavor of pasta dishes, risottos, soups, and salads. Parmigiano-Reggiano pairs well with various Italian wines, such as Chianti, Sangiovese, or Barolo.


Fontina is a semi-soft cow’s milk cheese from the Valle d’Aosta region in northwestern Italy. It is one of Italy’s most renowned cheeses, prized for its rich, buttery flavor and creamy texture. Fontina cheese has a pale yellow interior with tiny holes scattered throughout and a pale orange rind that develops naturally during aging. It melts exceptionally well, making it a popular choice for fondue, gratins, and other baked dishes. Fontina pairs beautifully with Italian wines such as Barolo, Barbera, or Nebbiolo.

Quattro’s Mastery of Italian Wine and Cuisine

Quattro stands as a beacon of excellence in Italian wine and cuisine, setting the standard for quality, authenticity, and innovation. It creates an unparalleled dining experience that captivates the senses and leaves a lasting impression. The company is dedicated to sourcing the finest ingredients, expert craftsmanship in culinary execution, and unwavering commitment to customer satisfaction. Make a reservation with us to experience it for yourself!