A true culinary cheese experience occurred in the dining room of Picholine and I will never forget the majestic aromas of pineapples and butter.
Sbrinz was shaved on to plate for me and I was told it was the original recipe of Parmigiano Reggiano which the Roman Legions stole when they invaded Switzerland, apparently the recipe is over 2000 years old.
I was then served a glass of Tinto Pesquera from Ribera del Duero a small amount of quince paste and shaved Sbrinz. The Sbrinz was crystallized and was giving off aromas of pineapple. It melted like fine butter on the palate. The Pesquera was robust with notes of dark plums earth and coffee and the quince was sweet with a granular texture. As I combined these fine products together I finally understood the culinary term “A marriage made in heaven.”