The Perfect Cheese Pairing For Sopressata

Soppressata is a dry salami, usually made with pork or beef. It is a staple of Southern Italian cuisine and is often seasoned with black peppercorn. Its versatility makes it a great addition to sandwiches, pizzas, pastas, and even omelettes. But what cheese goes well with it?

A creamy, semi-soft cheese with a supple, buttery flavour, Havarti is a great pairing with Soppressata. The cheese's flavour complements the herbs and spices in the salami, allowing the meat's seasoning to shine while bringing out its own earthy and nutty notes.

Another option is Fromager d'Affinois, a French cheese with a thick, nearly whipped spread of tangy, milky goodness. Its decadent texture may remind you of a triple-creme, but that is achieved by ultra filtration, which breaks down the fat molecules in the milk to further disperse them through the paste.

Soppressata and Havarti

Soppressata is a dry salami, usually made with pork or beef. When creating a charcuterie board, it is important to consider how the flavours of the meat and cheese complement each other. A good pairing will allow the meat's seasoning to shine while bringing out the cheese's own flavours.

To elevate this pairing, consider serving the Havarti and soppressata with Frantoio's Artichoke Paste, Rustic Bakery Organic Crackers, Taggiasche Olives in Brine, and a glass of Merlot or Syrah.

Soppressata on a pizza

Soppressata is a type of dry salami, usually made with pork or beef. It is a popular pizza topping that enhances the flavours of any pizza. Here are some tips and suggestions for making a pizza with soppressata:

Ingredients

You will need:

• Premade pizza dough
• Pizza sauce
• Mozzarella
• Parmesan cheese
• Pickled cherry peppers
• Extra virgin olive oil
• Dried chilli pepper flakes
• Other toppings of your choice

Method

• Preheat the oven to 500°F.
• Roll out your premade pizza dough and cover it with a thick layer of tomato sauce.
• Layer the pizza with mozzarella and parmesan cheese.
• Add cherry peppers on top, along with any other toppings of your choice.
• Drizzle some extra virgin olive oil on top.
• Place the pizza on a baking sheet lined with parchment paper.
• Bake the pizza until the crust turns golden brown and the cheese melts—this should take around 10 to 15 minutes.
• Finally, garnish the pizza with chilli flakes and oregano and serve with your choice of sauce.

Cheese Pairings

When creating a soppressata pizza, you can experiment with different types of cheese to find your preferred combination. Here are some options to consider:

• Havarti: This semi-soft, creamy cheese with a supple, buttery flavour complements the herbs and spices in the soppressata.
• Mozzarella: As a classic pizza cheese, mozzarella is always a good option. It melts easily and has a mild, milky flavour that goes well with various toppings.
• Parmesan: Parmesan is a salty, aged cheese that adds a rich, savoury flavour to the pizza. It can be grated on top or used in combination with other cheeses.
• Fontina: This cheese has a creamy, nutty flavour and melts well, making it ideal for pizza toppings.
• Gouda: Smoked gouda, in particular, can add a unique flavour to your pizza. Its smoky, buttery taste pairs well with the spices in the soppressata.

When choosing cheese for your pizza, consider a combination of hard and soft cheeses to create a balance of textures and flavours. You can also add other ingredients, such as vegetables or herbs, to enhance the overall taste profile of your soppressata pizza.

Soppressata in pasta

Soppressata is a dry salami, usually made with pork or beef. It is a staple of Southern Italian cuisine and is often seasoned with black peppercorn. Its flavour is enhanced when paired with semi-soft cheeses like Havarti.

Ingredients:

• 28 grams of linguine (or any other pasta of your choice)
• 3 tablespoons of Italian extra virgin olive oil
• 4-5 slices of soppressata
• 1/4 cup of sour cream
• Kosher salt to taste
• 1/4 teaspoon of crushed red pepper

Instructions:

• Add a few pinches of salt to a pot of boiling water along with the linguine. Boil until it’s al dente. Save half a cup of the pasta water and drain the rest.
• While your pasta boils, take a large skillet and heat it with the olive oil. Add your soppressata slices to the skillet and cook for at least five minutes. Set the soppressata aside once it's cooked.
• Next, add red pepper and garlic to the skillet and cook for around two minutes.
• Turn off the heat and add salt, black pepper, sour cream, lemon juice, and the pasta water you set aside.
• Lastly, add the linguine to the mixture and mix well before serving.

You can also add soppressata to your pasta in the form of a charcuterie board, which is an appetizer that features bite-sized cured meat, cheese, and other condiments. Here is a recipe for a soppressata charcuterie board:

Ingredients:

• Turkish dried figs
• 7-8 slices of soppressata
• 2 tablespoons of mascarpone cheese
• 1 teaspoon of dried oregano
• 1/4 tablespoon of truffle zest seasoning
• 39 grams of Grana Padano cheese
• 56 grams of smoked gouda cheese
• 56 grams of fontina cheese
• Crushed red pepper flakes
• 28 grams of cipolline onions (balsamic marinated)
• 2 small to medium-sized baguettes

Instructions:

• First, set the oven to 450 degrees.
• Bring honey and all cheeses to room temperature.
• Make 6 to 8 bite-sized chunks of smoked gouda cheese. Remove the stems from the figs.
• Remove the plastic liners from in between the pieces of prosciutto.
• Slice the baguettes into the same-sized round pieces.
• Use the large size of your grater to grate the fontina cheese.
• Slice the apple into small pieces and the onions into quarters.
• Next, take a sheet pan and line it with foil.
• Stuff each fig with gouda cheese pieces.
• Now, wrap thin slices of prosciutto around each fig.
• Layer the figs and the baguette rounds on the pan.
• Next, coat the baguette with extra virgin olive oil and sprinkle some pepper and salt. Transfer the sheet to the oven and heat for around 6 to 8 minutes.
• After everything is cooked, remove the sheet pan from the oven and set it aside to cool.
• Add mascarpone, oregano, fontina, cream, and red pepper flakes to a pot.
• Add salt and pepper to taste.
• Cook for two to three minutes on medium to high flame.
• Lastly, arrange all condiments on a serving tray.

Soppressata on a charcuterie board

Soppressata is a dry salami, usually made with pork or beef. It is a staple of Southern Italian cuisine and is often seasoned with black peppercorn. It is made using fermented and dry-cured meat, which is then aged for several months in a dry room.

Soppressata is a great addition to a charcuterie board. Here are some tips and recommendations for creating a charcuterie board with soppressata:

• Variety is key when creating a charcuterie board. Aim for different levels of flavours and textures. Include a mix of salty, spicy, dry, and rich foods to keep things interesting.
• Soppressata pairs well with semi-soft cheeses like Havarti, or oil-packed vegetables like mushrooms and string beans.
• To serve soppressata, slice it thinly and remove the casing before eating.
• Consider including other cured meats on your charcuterie board, such as Italian dry salami, prosciutto, coppa, or saucisson sec.
• For cheeses, in addition to Havarti, you could include Brie, Gouda, or Manchego, which all pair well with the flavours of soppressata.
• Include some accompaniments like crackers, bread, olives, grapes, apple slices, or honey to complement the meats and cheeses.
• Soppressata
• Havarti cheese
• Brie cheese
• Gouda cheese
• Manchego cheese
• Crackers
• Bread
• Olives
• Grapes
• Apple slices
• Honey

Feel free to experiment and add your personal touches to your charcuterie board!

Soppressata bruschetta

Ingredients:

• 3-4 slices of soppressata
• 1 tablespoon of finely chopped parsley
• Half a cup of red pepper
• An assortment of peppers
• Half a cup of premade pepper spread (red pepper)
• Focaccia, sliced into 2-inch squares, then cut into smaller squares

Method:

• Slice the soppressata into bite-sized pieces.
• Layer each focaccia square with pepper spread and place a piece of soppressata on top.
• Add a bocconcini half on top and garnish with pepper and parsley.
• Serve fresh.

Tips:

• For a more substantial meal, serve the bruschetta with a side salad.
• To elevate the dish, use a high-quality extra virgin olive oil and balsamic glaze.
• If you prefer a spicier dish, add some chilli flakes or fresh chillies to the bruschetta.
• To make the dish more substantial, add some grilled vegetables, such as aubergine or courgette.

Variations:

• For a heartier bruschetta, use a thicker slice of focaccia and add a layer of pesto under the pepper spread.
• For a more indulgent version, top the bruschetta with melted mozzarella.
• To make it more colourful, add some sundried tomatoes and fresh basil leaves.
• If you want a crunchier texture, toast the focaccia before assembling the bruschetta.

Pairing:

Soppressata is a type of dry salami that pairs well with semi-soft cheeses. A creamy cheese like Fromager d'Affinois is an excellent choice, as its supple, buttery taste allows the herbs and spices in the soppressata to shine through.

Enjoy creating and indulging in your soppressata bruschetta!

Frequently asked questions