The Perfect Cheese Pairing For Chorizo: A Guide

Chorizo is a type of Spanish sausage that is air-dried and cured, and packed with flavours from paprika, garlic, and fat. It is often served in a spread of cold cuts with a selection of cheeses, dried fruits, and nuts. But what cheese goes well with chorizo?

Mozzarella, Oaxaca, or Monterey cheese

Mozzarella, Oaxaca, and Monterey Jack are all cheeses that go well with chorizo.

Mozzarella is a simple yet tasty pairing with chorizo. One recipe suggests combining grated mozzarella with parmesan and chorizo, along with cornflour and water to bind the mixture. Roll the mixture into balls, cover in flour, egg, and breadcrumbs, and then air fry for a delicious snack.

Oaxaca cheese is a white cheese with a mild flavour and stringy texture, originally from Oaxaca in Mexico. It is a good match for chorizo in a Queso Fundido, a Mexican dish where the cheese is melted over the sausage. This can be served as a dip with tortilla chips or in flour tortillas. Monterey Jack cheese can also be used in this dish, or a combination of the two.

Monterey Jack is another cheese that pairs well with chorizo. It can be used in chorizo enchiladas, for example, or in a pan-seared scallop and chorizo dish on toasted focaccia.

Parmesan or Manchego

Parmesan and Manchego are both excellent choices to pair with chorizo. Here's why:

Parmesan

Parmesan is a salty and nutty cheese with notes of caramel. The older the cheese, the sharper and saltier it becomes. Parmesan is a great pairing with chorizo because it is easily sourced and complements the sausage's strong flavours. If you're pairing Parmesan with Spanish chorizo, look for Parmigiano Reggiano—it's the best-tasting Parmesan cheese on the market.

Manchego

Manchego is a Spanish cheese typically made with cow's milk, though it can also be made with sheep's milk. It is quite sharp and salty, similar to Parmesan, but with a more rounded flavour. This cured cheese is a classic pairing with Spanish cold cuts, especially chorizo. Manchego melts and grates well, making it a versatile cheese to cook with. Its sweet and nutty flavours complement the spicy, garlicky notes of chorizo, and its creamy texture balances the sausage's boldness.

Recipes with Chorizo and Manchego

The versatility of chorizo and Manchego means they can be used in a variety of dishes, from pizzas and risottos to baked cheese and macaroni. Here are some specific recipes:

• Chorizo and Manchego Pizza: Top your pizza with chorizo, Manchego, caramelised red onion, and arugula.
• Chorizo and Manchego Risotto: Combine Spanish chorizo, aged Manchego, saffron, paprika, and rice for a creamy and savoury dish.
• Spanish-style Macaroni Cheese with Chorizo and Manchego: Take your classic mac and cheese to the next level with the addition of chorizo and Manchego.
• Baked Cheese with Chorizo: Layer grated Oaxaca or mozzarella cheese with a mixture of sauteed chorizo, onion, and garlic, and bake until bubbling. Serve with flour tortillas for soft tacos.

Gruyere

When it comes to pairing cheese with chorizo, Gruyere is an excellent choice. Its salty and nutty flavours, similar to Parmesan, can complement the strong taste of chorizo. The addition of Gruyere to a charcuterie board or platter that includes chorizo and other cold cuts like jamon Iberico can elevate the flavours and provide a delightful sensory experience.

For those who enjoy experimenting with flavours, Gruyere can be a versatile and satisfying option when paired with chorizo. Its salty and nutty characteristics can provide a nice contrast to the spicy and savoury notes of chorizo, making it a delightful choice for those who appreciate a well-rounded culinary experience.

Whether enjoyed as part of a charcuterie board or incorporated into a sandwich, Gruyere cheese and chorizo make for a flavourful and satisfying combination. The salty and nutty flavours of Gruyere complement the robust taste of chorizo, creating a delightful culinary pairing that is sure to please cheese and charcuterie enthusiasts alike.

Pepper Jack and Havarti

Grilled Cheese and Chorizo Sandwiches

This mouth-watering combination of Pepper Jack, Havarti, and chorizo is a match made in heaven. The key is to thinly slice the chorizo sausages and the cheeses, ensuring a perfect ratio in each bite. Sourdough bread is an ideal choice for this sandwich, adding a tangy flavour that complements the other ingredients. Butter one side of each slice of bread, and turn four slices buttered-side down on a work surface. Layer on the Pepper Jack, chorizo, sliced pickled jalapeños, and then the Havarti. Top with the remaining bread slices, buttered-side up. Preheat two large skillets and cook the sandwiches over moderate heat for about 8 minutes, or until the bread is golden and crisp. Cut the sandwiches in half and serve immediately.

Chorizo and Cheese on Ciabatta

For a quick and easy lunch, this chorizo and cheese on ciabatta is a perfect choice. The light and crusty texture of the ciabatta pairs beautifully with the chorizo and cheese. Start by slicing open the ciabatta rolls and adding the chorizo slices to one side. Then, top with the cheese—in this case, Pepper Jack or Havarti. Place the sandwiches on a baking tray and grill or broil until the cheese begins to melt. If the ciabatta starts to char before the cheese melts, simply cover it with foil. Once cool enough to handle, add some fresh tomato slices and a pinch of rocket or arugula. For an extra kick, spread some pesto mayonnaise on the ciabatta before folding it over.

Tips for Using Chorizo

When using chorizo, it's important to note the type you are using. Regular cured Spanish chorizo works great for sandwiches, but the outer layer can be tough, so it may need to be peeled away. If using ground chorizo, it's best to cook it beforehand by frying it in a pan until crispy. Additionally, chorizo can be a strong flavour, so it pairs well with more subtle, fresh cheeses like mozzarella or Pepper Jack and Havarti.

Idiazabal or Cabrales

Idiazabal

Idiazabal is a traditional Basque cheese, made from the unpasteurised milk of Latxa and/or Carranzana sheep. It is a pressed cheese, with a buttery, nutty taste and a subtle smoky essence. It has a firm texture dotted with tiny "eyes" or holes.

Idiazabal is a great pairing with chorizo because they balance each other out. The sharp chorizo tones down the gamey flavour of the cheese, and the buttery taste of the cheese evens out the sharp paprika taste of the chorizo.

Serving Suggestions

Idiazabal can be enjoyed in a variety of ways. It can be melted on grilled burgers, served on toasted bread, grated in salads, or simply savoured on its own. It is also a perfect partner for a wide range of cured meats.

Storage

Idiazabal should be stored in the refrigerator, wrapped in cheese paper to stop it from drying out while also allowing the cheese to breathe.

Cabrales

Cabrales is a Spanish blue cheese, made in the artisan tradition by rural dairy farmers in the Asturias region in Northern Spain. It is made from unpasteurised cow's milk, or blended with goat and/or sheep milk, which gives the cheese a stronger, spicier flavour.

Cabrales has a strong, tangy flavour and a crumbly yet creamy texture. It is known for its piquant and spicy notes, and its complex and earthy taste.

Serving Suggestions

Cabrales pairs well with crusty bread, honey, or fresh fruit. It can also be enjoyed with cured meats and Spanish delicacies.

Storage

Commercially produced Cabrales is sold in dark-green-coloured aluminium foil, which helps to preserve the cheese.

Frequently asked questions