The Italians are quite fond of the local cheeses from the Robiola of Piemonte to the Pepato of Sicily. Only a small portion of these cheeses make it to the cheese stores (and even less to the grocery stores) in the United States.

In many parts of Italy the locals enjoy their cheese with Mostarda. Mostarda is a product resembling marmalade in consistency, but has an aroma and a taste all its own. It is usually made by combining something sweet (like honey or candied pears) with something pungent (usually mustard powder). The combination pairs exceptionally well with a wide variety of cheeses, and is the perfect way to finish off your evening.

The pairing of mostarda with cheese after a meal seems to be most popular in the Veneto area (usually honey-based), with other fruits such as pear and watermelon being introduced in other regions.

Pick up a jar of Mostarda at your local Italian specialty shop. I'm enjoying a serving of Mostarda di Pera which I found (via Google) is also available here: http://bit.ly/PearMo or you can make your own like Mario Batali does: http://bit.ly/8jh098.

Once you have ended your meal by enjoying mostarda with some great Italian cheese, traditional desserts just don't seem to cut the mustard.