This classic Italian fresh cheese shares part of its flavour profile with cloves, opening the door to a lot of foods rich in the same dominant compound (eugenol), including mango, Thai basil, Roquefort and grilled or roasted asparagus, as well as wines and other beverages aged in oak or with a similar profile.
Complementary Ingredients
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Apricot
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Artichoke
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Beetroot
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Clove
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Shrimp
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Strawberry
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Coconut milk
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Coconut
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Plum
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Roquefort cheese
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Dried rose
Wine & Complementary Drinks
- Bourbon
- Chardonnay (NW)
- Garnacha
- Grenache blanc
- Roussanne
More to discover in the book Taste Buds and Molecules.
RECIPES
Discover an aromatic recipe on the website: www.recettesaromatiques.com by Francois Chartier: Tomato Pesto Pizza with Grilled First Cut Beef.