Long before wine became cheese’s celebrated companion, olive oil held that honour. In the Mediterranean, a plate of cheese drizzled with golden oil remains the purest expression of pastoral luxury.
Fresh Cheeses
Mozzarella, Burrata, Ricotta, Feta: Their mild, milky profiles welcome bold early harvest oils. The oil’s pepperiness awakens these gentle cheeses, while its fruitiness echoes their subtle sweetness. Serve at room temperature for maximum aromatic release.
Aged Hard Cheeses
Parmigiano-Reggiano, Pecorino Romano, Aged Manchego: These crystalline, intensely flavoured cheeses call for restraint. A light drizzle of mature harvest oil adds silkiness without competing. The oil softens salt and amplifies nutty undertones.
Blue Cheeses
Gorgonzola, Roquefort, Stilton: A bold pairing. Early harvest oil’s bitterness creates fascinating tension with blue cheese’s pungency. Drizzle sparingly and add honey for a trinity of flavours.
Goat Cheeses
Chèvre, aged goat varieties: The tangy, earthy character of goat cheese finds balance with medium-intensity oils. Look for oils with grassy, herbaceous notes that echo the flavours of the pastures where goats graze.
Dorliva Recommendation: Create a tasting flight: three cheeses of varying intensity, each paired with both Early and Mature Harvest. Let guests discover their preferences—there are no wrong answers, only personal revelations.
