Usually at least five different cheeses are selected, choosing one for each type of milk for all different degrees of aging.
The cheeses are served room temperature: remember to take them out of the fridge in advance, from one to two hours before, depending on the aging of the cheeses.
The arrangement of the different cheeses on the cutting board should follow a specific direction, often called clockwise. This means that there is a precise starting point for tasting, as well as a conclusion: usually we start from the most delicate cheese, often with a soft texture, to gradually taste the more intense and aged ones.
What’s the rule when pairing cheeses and jams? The more aged and savory cheeses should be paired with sweeter accompaniments: we recommend pear, plum or cherry, but also raspberry, berry, strawberry or apricot are most definitely worth trying.
Fresh soft and sweeter cheeses, traditionally pair well with jams and marmalades with a more acidic flavor: mandarin orange marmalade, lemon or orange are best.
Cheeses with a more structured taste:
Pecorino di Pienza
Fresh goat cheeses: