The Perfect Cheese Pairings For Salami

Salami is a popular choice for sandwiches, charcuterie boards, and platters. When it comes to cheese, there are several types that pair well with salami, enhancing the dining experience. The right cheese can complement the rich and robust flavour of salami, creating a harmonious blend of tastes and textures. So, what cheese goes well with salami?

Provolone: a classic pairing with salami, the mild, tangy flavour and smooth texture complement the spiciness of salami

Salami, with its rich and robust flavour, is a favourite on any charcuterie board. Pairing it with the right cheese can elevate your snacking experience, creating a harmonious balance of tastes and textures.

Provolone is a classic pairing with salami. Its mild, tangy flavour and smooth texture complement the spiciness of salami, making it a perfect match. Provolone is a semi-hard cheese with a sharp taste, making it a great addition to a salami sandwich. It can be shaved with a vegetable peeler or sliced, depending on your preference.

Provolone is not always easy to find, particularly in the UK, and can be expensive. However, its sharp taste is hard to beat when paired with salami. Gouda and mozzarella are good alternatives, but they are much creamier and not as sharp.

For a sandwich, a good bread to use is ciabatta, which crisps up nicely and is slightly smaller than other loaves. You can also try sourdough, which provides a firm texture and a nice textural contrast to the soft fillings.

To make a simple yet tasty salami and provolone sandwich, you can add some rocket/arugula dressed in a mix of extra virgin olive oil, balsamic vinegar, honey, salt, and pepper. Spread the bread with pesto mayo—a mix of basil pesto and mayo—to add flavour and moisture to the sandwich. You can also add some folded salami to give the sandwich some height.

Gouda: the creamy, slightly sweet flavour of gouda contrasts nicely with the savoury taste of salami

Gouda is a semi-hard cheese from the Netherlands that is known for its distinct aroma, caramel flavour, and dense texture. It is an excellent choice to pair with salami, particularly in sandwiches. The creamy, slightly sweet flavour of gouda contrasts nicely with the savoury taste of salami, creating a harmonious balance of flavours and textures.

When it comes to texture, both young and aged gouda can work well with salami, offering different experiences. Aged gouda, in particular, has a rich, nutty, caramel flavour and a texture similar to parmesan, with crunchy crystals and a crumbly structure. This aged variety provides a sharper contrast to the chewy salami, while young gouda offers a smoother finish.

Gouda is a versatile cheese that can be sliced or shaved, making it a convenient option for sandwiches. Its creamy and subtle flavour complements the robust and spicy notes of salami without overwhelming the palate. This subtle flavour also allows the herbs and spices in the salami to shine through, creating a well-rounded and satisfying taste experience.

For those who enjoy experimenting with different combinations, gouda is a great choice to pair with salami. Its sweet and creamy characteristics provide a delightful contrast to the savoury, spicy, and chewy nature of salami. This pairing is further enhanced by the addition of a red or white Burgundy wine, extra virgin olive oil, and sourdough flatbread crackers for a truly indulgent experience.

Aged cheddar: the bold, sharp flavour and crumbly texture of aged cheddar stands up to the intensity of salami

Aged cheddar is a cow's milk cheese that originated from the village of Cheddar in Somerset, England. It has a bold, sharp, nutty flavour and a firm, crumbly texture. This makes it a perfect match for salami, as its intensity stands up to the rich and robust flavour of the cured meat. The contrast between the crumbly cheese and chewy salami also adds interest and variety to a charcuterie board.

When selecting an aged cheddar to pair with salami, it is important to consider the different varieties available. Mild cheddar, aged for one to three months, has a modest price tag and a creamy texture that melts easily. Sharp cheddar, aged for three to six months, offers a slightly tangy flavour. Extra sharp cheddar, aged for six to twelve months, has a stronger flavour and a slightly crumbly texture. Vintage cheddar, aged for more than twelve months, is the strongest variety, with a sharp flavour and a crystalline texture. The longer curing time of vintage cheddar means it takes centre stage on a charcuterie board and is best enjoyed on its own.

To get the most out of aged cheddar, it is important to know how to store and care for it properly. Avoid wrapping it in plastic wrap or aluminium foil, as this type of cheese needs to breathe. Instead, wrap it in wax paper or cheese paper. Store it in the coldest part of your fridge, usually the bottom shelf, and check it regularly, removing any mould that appears.

When creating a charcuterie board, there are a few tips to keep in mind. Firstly, balance the intensity of the cheese with the boldness of the salami to ensure one flavour does not overpower the other. Secondly, vary the textures of the cheeses you select to add interest and contrast. Finally, experiment with different combinations to discover new tastes and find your favourite pairings.

Brie: a softer option, brie has a creamy, mild flavour and buttery texture that enhances the mouthfeel when paired with salami

Salami, with its rich and robust flavour, is a favourite on any charcuterie board. Pairing it with the right cheese can elevate your snacking experience, creating a harmonious balance of tastes and textures.

For a softer option, Brie is a great choice. Brie has a creamy, mild flavour and a buttery texture that enhances the mouthfeel when paired with salami. The smooth, rich flavour of Brie provides a pleasant contrast to the boldness of salami. Its soft, buttery consistency also adds a delightful textural dimension to the pairing, ensuring a pleasant eating experience.

When creating a charcuterie board, it is essential to balance flavours and textures. Brie's mildness and creaminess make it an ideal complement to the savoury, robust salami. This pairing showcases how contrasting elements can come together harmoniously, creating a delightful taste sensation.

In addition to Brie, other cheeses that pair well with salami include Provolone, Gouda, Aged Cheddar, and Manchego. Each of these cheeses offers a unique flavour and textural profile, contributing to the overall enjoyment of the salami pairing.

When curating your own charcuterie board, feel free to experiment with different combinations of cheeses and salami to find your favourite pairings.

Manchego: the nutty flavour and firm texture of manchego pairs well with the savoury profile of salami

Salami has a rich and robust flavour, and pairing it with the right cheese can elevate your snacking experience. A good rule of thumb when pairing cheese with salami is to balance the flavours and textures. For instance, match the intensity of the cheese with the boldness of the salami to avoid overpowering one element.

Manchego is a semi-firm, sweet but also mildly sharp and nutty cheese with long-lasting and intense aromas and perfect salinity. It is made with milk from Manchega sheep in Central Spain, where it is known as the "King of Spanish Cheeses". Its firm texture and nutty flavour pair beautifully with salami. The slightly salty taste of Manchego complements the savoury profile of the meat.

When serving Manchego, it is best to cut it into thin, triangle wedges. It goes well with grapes, melons, figs, pistachios, and cashews. For a complete charcuterie board, pair it with butter sea salt crackers and a glass of Malbec or Merlot wine.

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