Cheese Pairing Guide For Beef, Lamb, And Pork

Lamb, beef, and pork are three of the most popular types of meat, each with their own distinct flavour profiles. When it comes to pairing cheese with these meats, there are a variety of options to choose from. For lamb, a popular choice is a creamy blue cheese, or ricotta salata, which amplifies the savoury notes of the meat. For beef, a strong, salty cheese like cheddar can be a good pairing, or a milder option like mozzarella. Pork is a versatile meat that can be paired with a range of cheeses, including blue cheese, mozzarella, cheddar, and fresh cheeses like feta and halloumi.

Mozzarella, cheddar, blue, and fresh cheeses go well with pork

Mozzarella and Pork

Mozzarella is a mild cheese that works well with pork. Shredded mozzarella can be added to pan-fried pork chops, or sprinkled on breaded, baked pork chops with spaghetti sauce. You can also try pork chops with a seasoned coating, rich sauce, and mozzarella cheese. Bake the pork chops, then add the sauce and sprinkle with mozzarella, baking for a further 5 minutes until the cheese is melted.

Cheddar and Pork

Cheddar is a versatile cheese that tends to have a smooth flavour and works well with many ingredients, including pork. You can try cheddar-and-apple-stuffed pork chops, using shredded cheese, grated apple, onion, sage, and pepper. Another option is to create a mixture of breadcrumbs, rosemary, and shredded cheddar cheese, and place it on pork chops after browning them in a frying pan. Broil in the oven until the topping is golden. For a simpler option, you can bake pork chops with mayonnaise and shredded cheddar cheese.

Blue Cheese and Pork

Blue cheese has a tangy flavour and aroma and a creamy consistency, making it a good choice for sauces to go with pork. You can also use blue cheese to stuff pork chops. Combine blue cheese, chopped pecans, chopped onion, garlic, Worcestershire sauce, and salt, and stuff this mixture into a pocket in the pork chop. Blue cheese can also be used in a sauce for pork chops, combined with chicken broth or white wine, milk, flour, and butter.

Fresh Cheeses and Pork

Fresh cheeses such as chevre (made with goat's milk) have a strong flavour and are usually quite salty. Feta and halloumi are other examples of fresh cheeses, sometimes made with goat's milk. Try making quesadillas with pulled pork, sauteed onions and peppers, and some chevre on top. Pork tenderloin medallions can be stuffed with fresh cheese and fruit, such as apples and pears.

Lamb is complemented by pungent washed-rind cheeses like Prufrock

Lamb is a cornerstone of Greek and Middle Eastern cookery and is often served with a variety of warm spices and a cooling yogurt sauce. Lamb is also commonly used in gyros and kebabs. Its unique flavour profile and slightly gamey undertones make it a tricky protein to match with cheese. However, there are some cheeses that work particularly well with lamb.

Firstly, feta is a classic pairing with lamb. Its tangy and slightly salty flavour profile provides a lovely contrast to the richness of the meat. Feta is a Greek cheese that is often used in Greek dishes, such as lamb gyros and kebabs. Feta is also a good choice for vegetarians, as it can be replaced with a plant-based alternative that will achieve a similar taste.

Secondly, Pecorino Romano, a hard and salty Italian cheese, pairs beautifully with lamb. Its bold flavour and crumbly texture make it perfect for grating over roasted lamb or incorporating into Mediterranean-inspired dishes.

Finally, lamb is complemented by pungent washed-rind cheeses like Prufrock. Sohail Zandi, chef and co-owner of Brushland Eating House in Bovina, NY, recommends topping lamb meatballs with Prufrock. He describes it as "a pungent square balanced by notes of ripe Mediterranean fruits, toasted nuts, and a lingering saltiness—the perfect complement to the gaminess of lamb". If you can't find Prufrock, French Pont l’Évêque is a good alternative.

Blue cheese can be used to stuff pork chops

Blue cheese is a versatile cheese that pairs well with a variety of meats, including beef, lamb, and pork. While it is often used as a topping or garnish, blue cheese can also be used as a stuffing for pork chops, adding a rich and salty flavour to the dish.

To make blue cheese-stuffed pork chops, you will need boneless pork loin chops, blue cheese, and other ingredients of your choice for seasoning and flavour. The first step is to create a pocket in each pork chop by butterflying or slicing the meat horizontally. This pocket will be filled with the blue cheese mixture, creating a delicious surprise inside each chop.

For the blue cheese mixture, you can simply use crumbled blue cheese on its own or mix it with other ingredients to add more depth of flavour. Some popular additions include bacon, chives, apples, pecans, and dried cranberries. You can get creative and experiment with different combinations of ingredients to find your favourite flavour profile.

Once the pockets are stuffed with the blue cheese mixture, the pork chops are usually seasoned with salt, pepper, and herbs like thyme or rosemary. They can then be cooked in a skillet or baked in the oven, depending on your preferred method. The cooking process will melt the blue cheese, creating a juicy and flavourful dish.

Blue cheese-stuffed pork chops make for an impressive and satisfying meal. The combination of juicy pork, salty cheese, and your choice of additional ingredients creates a unique and indulgent dining experience. This dish is a creative way to elevate your everyday pork chops and treat yourself to something special.

Ricotta, feta, and goat's cheese are good in lamb sandwiches and salads

Ricotta, feta, and goat's cheese are all excellent choices when preparing lamb sandwiches and salads.

For a lamb sandwich, you could try a rosemary goat cheese spread, as suggested by food writer and recipe developer Kate Itrich-Williams. Her recipe for a roast lamb sandwich with tomato chutney and rosemary goat cheese is a two-day process, but reviewers say it is well worth the effort. The garlic-and-rosemary-rubbed lamb is cooked just long enough to retain its rosy red interior, and the tangy-sweet chutney and creamy, herbal goat cheese complement the meat perfectly.

If you're looking for a quicker option, a grilled Mediterranean lamb sandwich with feta, tomato, and lettuce can be prepared in 15 minutes. The lamb is seasoned with Mediterranean spices, including paprika, cumin, coriander, cinnamon, and adobo, and served in a pita with a yogurt-tahini sauce.

For a lamb salad, you could try a Greek-style salad with feta, or a salad with spinach, goat's cheese, and chickpeas. The Greek lamb salad features marinated grilled lamb served warm with a drizzle of tzatziki, a traditional Greek yoghurt and cucumber sauce. It also includes tomatoes, cucumbers, onions, olives, and lettuce, and is packed with flavour and healthy ingredients. The lamb salad with spinach, goat's cheese, and chickpeas combines leftover lamb with baby spinach, marinated red peppers, sun-dried tomatoes, pine nuts, currants, coriander leaves, and a lemon-olive oil dressing.

If you're looking for a heartier option, you could try an Italian lamb heart sandwich with ricotta and lemon. This sandwich is a specialty of Sicily, combining Arabic and Jewish culinary traditions. The lamb heart is marinated overnight with garlic, salt, chilli, and herbs, then simmered in fat until tender. It is served on a soft bun with a mixture of pecorino and ricotta cheeses and thinly shaved lemon slices, adding a bright flavour to the dish.

Parmesan can be used in a spinach and pistachio stuffing for pork tenderloin

Parmesan is a versatile cheese that can be used in a variety of dishes, including spinach and pistachio stuffing for pork tenderloin. Pork tenderloin is a delicious and tender cut of meat that can be elevated with the addition of a flavourful stuffing. Here are some tips and instructions for creating a mouth-watering Parmesan spinach and pistachio stuffing:

Selecting the Right Pork Tenderloin:

Start by choosing the right cut of pork tenderloin. Look for one with even marbling running through the meat, as this will result in maximum flavour and tenderness. The tenderloin should be long, thin, and narrow, distinguishing it from the wider and thicker pork loin.

Preparing the Pork Tenderloin:

To prepare the tenderloin for stuffing, you'll need to butterfly it. Carefully slice lengthwise down the centre of the tenderloin, leaving about 1/2 inch intact at the bottom. Open it like a book, then place it between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the meat until it is evenly flat, aiming for a thickness of about 1/4 to 1/2 inch.

Creating the Spinach and Pistachio Stuffing:

For the stuffing, you'll need a mix of ingredients that complement each other. Start by processing the pistachios in a food processor until they form a medium-fine crumb. Be careful not to over-process, or they will turn into a paste. In a skillet, sauté garlic, mushrooms, parsley, and rosemary in olive oil until soft. Allow this mixture to cool, then combine it with the processed pistachios and grated Parmesan cheese in a bowl. You can also add Italian sausage to this mixture for a heartier stuffing.

Assembling and Cooking the Stuffed Pork Tenderloin:

Lay out a sheet of plastic wrap and place the prosciutto or bacon slices on it, overlapping them by 2 inches. Sprinkle the tenderloin with salt, then spread the spinach and pistachio stuffing evenly over the meat. Roll the tenderloin tightly, using the plastic wrap to help keep it compact. You can store the rolled tenderloin in the refrigerator until you are ready to cook it. When ready, preheat the oven to 350°F (180°C). Drizzle the tenderloin with a small amount of olive oil and place it on a baking tray. Cover it with foil and roast for 20 minutes. Remove the foil and roast for an additional 20 minutes. Let the meat rest for about 10 minutes before slicing and serving.

Serving Suggestions:

This Parmesan spinach and pistachio-stuffed pork tenderloin is a flavourful and impressive dish that is perfect for a dinner party or a cosy family meal. Serve it with creamy mashed potatoes and green vegetables, or try Italian-inspired sides like sautéed broccolini with pesto and pine nuts, or rosemary and garlic roast potatoes. Don't forget to let the meat rest before slicing and serving to ensure the juices redistribute and the meat stays juicy and tender.

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