Smoked Ricotta (Italy)
Ricotta Affumicata

Ricotta Affumicata is an Italian smoked cheese made from sheep, cow or buffalo whey.

It is taditionally smoked over beech or chestnut wood.

Ricotta Affumicata is characterized by a firm texture, brownish rind, and a savory, smoky flavor. It is common in mountainous areas like Friuli and Calabria where it is used for grating over pasta or pairing with wines.

Smoked ricotta was created to be preserved longer than fresh ricotta. It is not a real cheese. It is made using the whey from cheesemaking. It is therefore considered a by-product of milk processing.

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Wine Pairing Ricotta Affumicata

Ricotta affumicata pairs best with wines that can balance its creamy texture and smoky, savory intensity. Top choices include crisp whites like Vermentino or Pinot Grigio to keep it light, or structured, aromatic whites like Fiano or Oaked Chardonnay. For reds, select medium-bodied options such as Nero d'Avola, Negroamaro, or Chianti.

The best wine pairing depends on how you serve the cheese:

• Grated over Pasta

  Pair with a Vermentino or a crisp Pinot Grigio to keep the meal light.

• In Savory Pastries

  Reach for a dry Chenin Blanc or Sauvignon Blanc to handle the richness of the dough.

My Favourite Choices

• Vermentino

  A top choice. Its citrus notes and mineral finish cut through the creamy, smoky texture.

• Fiano

  Fiano is a full-bodied white wine that can stand up to the smoky taste. It offers nutty and honeyed notes that can complement the cheese's complexity.

• Oaked Chardonnay

  The buttery, woody, and complex notes complement the creamy, salty, and intense flavor of smoked cheeses.

• Greco di Tufo

  Its mineral character and body work well with the savory notes of smoked cheese.

• Sauvignon Blanc or Pinot Grigio

  Crisp options to handle the richness of the cheese.

• Etna Rosso

  Etna Rosso is one of the recommended red wine pairings for Ricotta Affumicata.

  Etna Rosso DOC is a red wine from the Etna wine region in Sicily. It is made from the Nerello Mascalese grape, which is often called the "Pinot Noir of the Mediterranean".

  The wine has a profile that matches the complexity of smoked cheese. It has "ashy" and "smoky" undertones from the volcanic soil of Mount Etna. These notes echo the wood-smoke flavor of the Ricotta Affumicata.

• Nero d'Avola & Negroamaro

  Southern Italian reds that provide rich, fruity contrasts to the savory smoke.

• Moscato d'Asti

  If served with honey or jam, opt for sweeter wines like Moscato d'Asti or Riesling. A lightly sweet Riesling can bridge the gap between the savory smoke and the sweetness of the accompaniment.

If used in pasta, lean towards the crisp whites or a light-to-medium red.

Sparkling Wines

• Prosecco

  The bubbles and acidity of Prosecco can cleanse the palate between the bites of a Ricotta Affumicata, making it a delightful pairing option.

• Franciacorta

  This Italian Champagne copy with toasty notes and lively bubbles can enhance the flavors of smoked cheese and elevate the tasting experience.

• Lambrusco

  Lambrusco is a slightly sparkling red wine from Emilia-Romagna. It offers a touch of sweetness, bright acidity, and fruity flavors that can balance the richness of a Ricotta Affumicata while cleansing the palate.

Dessert Wines

• Vin Santo

  Vin Santo pairs exceptionally well with Ricotta Affumicata because it creates a classic contrast pairing, balancing intense savory, smoky, and salty flavors with sweet, oxidative notes. The pairing works through a combination of sweet-and-smoky contrast and the structural breakdown of fat by alcohol.

• Aged Port

  Vintage Port, or a Tawny Port, can be a delightful pairing with Ricotta Affumicata.

  The wine's rich flavors of dried fruits, nuts, and caramel, along with its sweetness and smooth texture, will enhance the nuttiness and savory notes of any cheese.

• Madeira

  The rich and caramelized flavors of Madeira can complement the nutty and savory notes of smoked cheeses, making it a great pairing option.

Personal Preferences

Personal preferences play a significant role in wine and cheese pairings, so don't hesitate to experiment to find the combination that suits your taste buds best.

Consider adding some accompaniments like fruit, nuts, or bread to enhance the pairing experience:

• Crusty Bread and Crackers
• Nuts, Peanuts and Fries
• Grapes and Berries
• Olives and Garlic
• Figs and Rasins
• Apple and Honey
• Sliced Pear
• Dark Chocolate
• Rosemary and Thyme

If it Grows Together

If it grows together it goes together.

Pairing locally is a great way to learn more about wine and cheese:

France

Chèvre from Loire is great with Sauvignon Blanc from Loire.

Munster from Alsace is great with Gewürztraminer from Alsace.

French Sauternes with French Roquefort.

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Italy

Strong Gorgonzola pairs perfectly with Barolo.

Pecorino pairs well with Chanti.

Pino Grigio goes well with Mozzarella.

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Spain

Manchego is gorgeous both with Cava and Rioja.

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Alpine

Alpine wines were made with dishes like Raclette in mind.