Giardigiò Jams – Compote “La Suocera”
Clementines and rosemary compote
We use all parts of the clementine, including the peel thsat makes it pleasantly bitter.
To be combined with sweet dairy products such as strong-flavoured cow’s and sheep’s Ricotta cheese. It’s also great with Crescenza, and a pleasant contrast with goat cheese and Gorgonzola.
Jars: 100 gr., 200 gr.
Ingredients: Clementines, rosemary
Why combining cheese with jam or marmalade? It’s all about chemistry: cheese is almost completely sugar-free, so its complementary food are jams and marmalades. The result is a balanced mouthfeel. In order to pick the best combination, one must consider the type of milk that was used for the cheese – cow, goat or sheep – and the consistency – soft, semi-hard, cured or semi-cured.
When it comes to taste, a proper balance is the ultimate goal. Softer and sweeter cheese should be combined with sour marmalades and jams while strong and cured cheese should be combined with something sweet.
An explosion of new flavours