The combination of cheeses, spices and aromatic herbs is almost always a successful one. For centuries, they have been used to balance and enhance the flavour of dairy products, featuring in local specialities and traditional recipes. Let’s take a look at the most commonly used ones.

The main herbs and spices used in cheese-making

Generally speaking, among the most popular is black pepper, used both as whole peppercorns in the cheese mixture and externally during the maturing process; it is found in cheeses such as pecorino, pratomagno and also in flavoured primosale. At deli counters, especially at markets, you’ll also find plenty of cheeses flavoured with chilli. Among the aromatic herbs used in cheese-making are rosemary, chives, oregano, sage and bay leaves, which are used in many regions for the maturing of cheeses. The combinations we’ve mentioned are the traditional or most common ones in our country, but there are truly countless variations to experiment with. 
If you’re looking for pairing advice, we recommend an interesting article by Fabio Campoli, published in Prodigus Magazine, promoters of flavour.

Vegan cheeses with herbs and spices

Do you follow a vegan, vegetarian or lactose-free diet? There are plenty of alternatives free from animal-derived ingredients for you to try. Vegan cheeses – hard, semi-soft or soft – made from soya, almonds or cashews, flavoured with aromatic herbs and Mediterranean or Oriental spices.