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The Parmigiano Reggiano holds up well to red wine and is also worth trying with a spumante, which is a wine made using the same technique as champagne. Vintage spumantes are more complex and will match the robust flavor of this cheese. The blue cheeses Gorgonzola and the stronger flavored, more aged Gorgonzola Piccante pair well with wines that have complexity like a good marsala, a wine made from the same process as a sherry. Also, try other blue cheeses with such wines like the Dolcelatte, a creamy blue cheese with a sweet taste and very soft texture that melts in the mouth. The production method for this cheese is similar to how Gorgonzola is made, except the Dolcelatte is made from the curd of only one milking, the Dolceverde and the Torta Gaudenzio. The Mandriano di Zambla from a region of Lombardy goes well with both red and white wines; but, some may prefer it with a white wine like a pino grigio or pino bianco. Along this line of pairing cheese with wine he suggests starting with light flavored cheeses and wines to advance to more robust and complex flavors; and thus, you can follow his guidance as you buy Italian cheeses to savor them as you enhance your gastronomic adventure.Cheeses made from goat milk such as the Caprino that has a pungent texture mates well with a light aromatic white wine with some acidity like a sauvignon blanc made by producers in the region of Friuli-Venezia Giulia in the northeast.