A Little About Prosecco
First, here’s a little about the difference between Prosecco and Champagne. Prosecco is a sparkling wine made from the giera grape. Champagne, on the other hand, is most commonly made from pinot noir and chardonnay grapes and always comes from the region of Champagne in France. Whichever your drink preference, ideal cheese pairings are similar for both beverages. So, whether you’re looking for the best cheese for Champagne, or you’re trying to decide what cheese goes best with Prosecco, we’ve got you covered.What cheese goes with Prosecco?
Camembert and Prosecco
Creamy and rich, and similar to its Brie cousin, Camembert originated in France. It was first made by Marie Havel, in 1791, in Normandy, France. And by WW1, the Cheese was given as sustenance to French soldiers. With its rich, creamy, texture and flavorful tones, it’s no wonder that to this day, Camembert remains a popular cheese choice around the world. A wedge of Camembert served with a sparkling chilled glass of Prosecco makes for an undeniably pleasant pairing experience.Brie and Prosecco
Originating from the region of Brie, in France, this is another rich, creamy cheese that compliments perfectly with Prosecco Brie. It can be purchased in a double or triple cream variety, and can also be enjoyed as a delicious herbal cheese. Similar to Camembert, Brie makes a wonderful appetizer with fruit or crackers, and is commonly eaten at breakfast — making it a delicious brunch option served with a chilled, sparkling flute of Prosecco.Parmigiano Reggiano and Prosecco
Here’s where Prosecco shines best. It may come as a surprise, but the sharp saltiness of Parmigiano Reggiano makes for a tasty contrast when paired with a bubbly glass of chilled Prosecco. This popular Italian cheese is made from cow's milk that is generally grass fed, and aged approximately 2 years. And it’s not just for grating over pasta. A quality Parmigiano Reggiano cut into small bite sized chunks, and served with fruit or bread is a tasty appetizer. Balance the intense flavor by pairing it with a cool, sparkling glass of Prosecco, and you have an unexpected delight sure to please your guests. Here’s are a couple of simple, and delicious, cheese pairing recipes that will definitely wow your guests.
Brie, Marmalade, and Puff Pastry Recipe
Ingredients:- 2 small wheels of Brie (about 8 ounces each)
- Marmalade
- Sliced almonds
- One package of frozen puff pastry
- After opening the package of puff pastry, let it slightly defrost on the counter for easier manipulation. Once it’s cold but no longer frozen, open two pastry sheets.
- Take the wheels of Brie and place them (one each) in the center of each sheet.
- Spoon marmalade over the top and sides of the Brie and place sliced almonds over the preserves. Then, fold the puff pastry over the top — like wrapping a package. Seal the edges by gently pressing together with your fingertips.
- Put two Brie packages on a lightly oiled baking sheet and place in a preheated 426 degree oven for about 20 minutes, or until the pastry has puffed and turned golden brown.
- Let the pastry cool just a bit, then garnish with a few sliced almonds. Place on a decorative platter and have guests slice and serve. The creamy Brie with the flavors of marmalade and crunch of almonds make this pastry a delicious pairing when served with a chilled glass of Prosecco. Enjoy!
Baked Herb Camembert Recipe
Ingredients:- 1 Small wheel Camembert (about 8 ounces)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon finely minced thyme leaves
- 1 teaspoon finely minced rosemary
- 1/4 teaspoon sea salt
- 2 medium thinly sliced garlic cloves
- Take a sharp knife and cut several slits throughout the cheese wheel (about an inch apart). Be sure not to cut all the way through the cheese. Place the garlic slices inside the openings.
- Blend the remaining ingredients into a paste and spread evenly over the top of the cheese. Then, put the cheese on a lightly greased baking sheet and place in a preheated 350 degree oven for about 15 minutes.
- Let the cheese cool a bit before serving, so it sets. Then serve warm with crackers, and, of course, a chilled glass of Prosecco. Delicious!
