Giardigiò Jams – Compote “Baciami”

Giardigiò Jams – Compote “Baciami”
Tropea onions and cloves compote

A great combination with caciocavallo, medium-aged cheese, blue cheese and semi-hard cow’s cheese (such as Asiago, Fontina, Montasio)

Jars: 100 gr., 200 gr.
Ingredients: Tropea onions, cloves, bay leaves, juniper berries

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

Jars: 100 gr., 200 gr.
Ingredients: Quince and cardamom

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