The Perfect Cheese Pairings For Chimichurri Sauce

Chimichurri is a vibrant, green sauce that's a staple in Argentine cuisine. It is typically made from a mixture of fresh herbs such as parsley and cilantro, garlic, olive oil, vinegar, and often includes red pepper flakes for a touch of heat. The sauce pairs well with different types of cheese, bread, and meat.

Mozzarella, gouda, and havarti are some of the cheeses that go well with chimichurri.

Mozzarella, scallions, and garlic

Chimichurri is a vibrant, green sauce that is a staple in Argentine cuisine. It is typically made from fresh herbs such as parsley and cilantro, garlic, olive oil, vinegar, and often includes red pepper flakes for a touch of heat. The sauce has a bright, tangy, and slightly spicy flavour profile. It is commonly used as a marinade or condiment for grilled meats, especially steak.

When making a chimichurri and cheese-stuffed picanha, it is important to create a pocket in the meat without slicing all the way through. The pocket is then filled with a mixture of shredded mozzarella and chimichurri, and the opening is secured with toothpicks. The stuffed picanha is then placed on a smoker for a few hours before being seared on a hot grill.

In addition to stuffed picanha, chimichurri can be used in a variety of ways. It can be served as a sauce for steak sandwiches, drizzled over grilled provoleta (a typical Argentine appetiser), or used as a topping for avocado grilled cheese sandwiches. The versatility of chimichurri makes it a great addition to many dishes, and the combination of mozzarella, scallions, and garlic only enhances its flavour and versatility.

Gouda or Havarti

Gouda and Havarti are both excellent choices for cheese to pair with chimichurri. They are similar cheeses, with only slight differences in their recipes, and both melt beautifully, adding a creamy, smooth texture and a mild yet distinct taste.

Gouda is a true favourite on cheese boards and in pasta recipes. It is known for its distinct, smoky flavour. "Gouda" refers more to the style of cheesemaking, which involves ageing the cheese after brining, rather than a specific type of cheese. Gouda can vary widely depending on its age and the producer. Young Gouda is mild, soft, and sweet, whereas older Gouda is harder, stronger, and darker in flavour. Gouda is best used in different ways depending on its age. Young Gouda is great for sandwiches and crackers, whereas mature Gouda is best used in macaroni and cheese or on baked bread. Gouda purists believe that the cheese is only "true" Gouda if it is made with raw Dutch milk, and only about 300 Dutch farmers still produce Gouda in this way.

Havarti is a semi-soft cheese with a buttery, creamy flavour. The friendly type of bacteria in Havarti creates small holes in the cheese, similar to Swiss cheese. The average Havarti ages for a minimum of three months, but the longer it is aged, the firmer, saltier, and nuttier it becomes. Havarti pairs best with sweet fruits and jams, such as pears, figs, honeycrisp apples, and raspberry jellies. It also goes well with light-bodied wines such as pinot noir, rosé, or sauvignon blanc.

Both cheeses would be delicious melted on a chimichurri steak sandwich, or paired with avocado and chimichurri in a grilled cheese sandwich.

Provolone with oregano

When making a chimichurri sandwich, you can spread butter on halved French rolls and toast them under the broiler. Then, make the chimichurri sauce by blending parsley, cilantro, garlic cloves, dried oregano, red wine vinegar, salt, pepper, and red pepper flakes. Drizzle in olive oil until the mixture reaches a sauce-like consistency. Set it aside to let the flavours meld.

Next, cook the steak to your desired level of doneness and assemble the sandwich. Place a slice of Provolone with oregano on the bottom half of the roll, followed by the steak, chimichurri sauce, and finally, the other half of the roll.

For an extra touch of flavour, you can also add ingredients such as arugula, spinach, avocado, or a dollop of sour cream to your chimichurri sandwich.

Provolone with red pepper

Provolone is a traditional Italian cheese that has been crafted in Southern Italy for over a thousand years. It is made using a combination of old techniques and new technology, resulting in a semi-hard cheese with a creamy texture and a mild, fruity taste. The addition of red pepper to Provolone gives it a spicy kick, making it a perfect choice for those who enjoy a little extra heat.

When creating a dish with Provolone and red pepper, there are several ways to incorporate these ingredients. One option is to make a grilled cheese sandwich, where the Provolone is melted between slices of bread and complemented by the sweetness of roasted red peppers. This sandwich can be served on its own or with a bowl of soup for a heartier meal.

Another way to showcase Provolone with red pepper is to use it as a topping for pizzas or stirred into risottos or pasta dishes. The cheese will melt wonderfully, adding a creamy texture and a subtle spiciness that enhances the overall flavour of the dish. For those who enjoy a more substantial meal, Provolone with red pepper can also be served as part of a steak sandwich, creating a savoury and satisfying bite.

When choosing Provolone with red pepper, it is important to consider the quality and source of the cheese. Sicilian Provolone, for example, is known for its unique shape and smoky flavour, making it a popular choice for those who appreciate authenticity and tradition. Whether enjoyed on its own or as part of a recipe, Provolone with red pepper is a versatile and tasty option that is sure to impress.

Fontina, Swiss, or Gruyere

Fontina is an Italian cow's milk cheese from the Alpine region. It has a similar richness and creaminess to Gruyere, and it melts easily, making it an excellent choice for pizzas or casseroles. When combined with Parmesan cheese, it can be used as a close substitute for Gruyere. Fontina is commonly paired with truffles or meat. Try it in chicken valdostano or cheesy polenta with a side of beef stew.

Gruyere, a Swiss cheese, is a popular choice in French cuisine. It has a creamy, nutty flavour and a semi-hard texture. Gruyere is perfect for melting, whether it's toasted over French onion soup or used in a grilled croque-monsieur. It also makes an excellent table cheese, grated over salads, pasta, or soup. Gruyere is produced in the town of Gruyères, Switzerland, from cow's milk. It is usually aged for six months or longer, resulting in a pale-yellow cheese with very few holes. The longer it's aged, the more complex the flavour becomes.

Swiss cheese, also known as Emmental, is a semi-hard Swiss cheese with a buttery flavour. It is often used with Gruyere when making fondue and has excellent melting power. Swiss cheese is a common choice for casseroles and gratins due to its larger holes, which are representative of classic Swiss cheese.

When making an avocado and chimichurri grilled cheese sandwich, Fontina, Swiss, or Gruyere are excellent choices. These cheeses will complement the chimichurri sauce and avocado, creating a delicious and indulgent sandwich.

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