Beer pairings for Prosciutto Cotta, Leeks, Fontina Cheese

Wheat beers

Cleaner and more neutral than its German cousin.

Why it works with Prosciutto Cotta, Leeks, Fontina Cheese

Crisp-clean and bitter-herbal pours navigate the famously tricky vegetal-sulphur-tannin trio.

Lagers & pilsners

Crisp, noble-hopped, bone-dry.

Why it works with Prosciutto Cotta, Leeks, Fontina Cheese

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Lagers & pilsners

Bavarian sessionable lager.

Why it works with Prosciutto Cotta, Leeks, Fontina Cheese

Citrus-bright, lightly bitter, or aged-sweet pours all flex with mozzarella, parmesan, and the in-between.

Belgian & trappist

Dry, peppery, citrusy farmhouse style.

Why it works with Prosciutto Cotta, Leeks, Fontina Cheese

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Belgian & trappist

Strong, golden, dry-finishing despite richness.

Why it works with Prosciutto Cotta, Leeks, Fontina Cheese

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.

Wheat beers

Coriander and orange peel. Brilliant Belgian-style wheat.

Why it works with Prosciutto Cotta, Leeks, Fontina Cheese

Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.