Burrata with tomatoes and basil is excellent with Pinot Grigio Friuli Colli Orientali by Specogna, more complex and colored than many other simple Pinot Grigio. The more adventurous white wine lovers can pair it with Salina Bianco IGP from Colosi, made in a tiny island north of Sicily.

If you prefer to enjoy your Burrata with a red wine, the best pairings are the Fog Eater Pinot Noir made by the Drew Family in Anderson Valley, CA and Spirito Libero from Tenuta Casteani in Tuscany, an excellent Sangiovese with zero added sulphites.

The smoked note of this mozzarella requires a bold, structured white wine or a low-tannin Merlot. In the first case I would go with the outstanding Identità from Specogna or with a Derthona Timorasso by Vigneti Massa. For Merlot, I would choose Laltre Costes del Segre from La Gravera in Spain.

Mascarpone became popular in the US because it is the base of the traditional Tiramisu recipe.

In this case, as a pairing with Tiramisu, try Brachetto d’Acqui or Scrapona Moscato d’Asti, both by Marenco,. But if you use Mascarpone to make a creamy risotto with sausage or mushroom, or as an addition to a cheese sauce for gnocchi or pasta or salad, then try it with Serin, the crisp and structured Vermentino from Tenuta Casteani, or if you prefer to drink red, with Cedro Chianti Rufina DOCG from Fattoria Lavacchio.

When you think of mozzarella, you think of pizza and if this is the case, go with a Tuscan Puro Chianti DOCG from Fattoria Lavacchio. But if you have your mozzarella by itself or melted on a white cheese pizza with vegetables or mushroom, then try it with a white Falanghina Campi Flegrei from La Sibilla, an indigenous grape which grows very close to the original mozzarella production area.

Unfortunately, there are no dry red wines good with Gorgonzola because the “blue” clashes with the tannins of red wine. As for all the blue cheeses, the perfect pairing is a structured, fruity and rich white:  Nova Domus from Terlano, or a French Bourgogne Blanc from Domaine Matrot.

Ricotta cheese is usually added to a preparation of vegetables (it is excellent with broccoli), or as a stuffing for ravioli. In all the possible uses of ricotta, try it with Rusada by Tenuta Casteani, a very balanced rosé from Maremma.

This is a fresh, creamy and fatty cheese, an excellent spread on warm focaccia bread. It needs a crisp wine and both white and red are good. We suggest Langenlois Gruner Vertliner by Loimer; if you are in the mood for red, try Barbera d’Alba Superiore from Agricola Brandini in Piemonte, Italy.