The Perfect Cheese Pairing For Bresaola: A Guide

Bresaola is a thinly sliced Italian cured meat with a sweet and tender flavour. It is typically served with rustic Italian bread and a bottle of wine, but it also goes well with cheese. The best cheeses to pair with bresaola are those that won't overpower its flavour, such as fresh and spreadable cheeses like ricotta or chèvre, or aged cheeses like pecorino or Parmigiano-Reggiano. Bresaola can also be served with arugula, a squeeze of lemon juice, olive oil, and a pinch of salt.

Goat's cheese, ricotta, and fresh chèvre

Goats' cheese, ricotta, and fresh chèvre are all excellent choices to pair with bresaola. These cheeses are known for their delicate and mild flavours, which complement rather than overpower the unique taste of bresaola.

Goat cheese, also known as chèvre, is a popular choice for bresaola roulades, a modern Italian hors d'oeuvre. The creamy, tangy cheese is combined with fresh citrus zest and a pinch of salt, then spread on bresaola slices and rolled up with rocket leaves. The result is a delicate, yet enticing combination of smoky bresaola and fresh, tangy goat cheese.

Similarly, ricotta is another mild and creamy cheese that won't overwhelm the flavour of bresaola. It can be used in a variety of dishes, such as stuffed vegetables or even mixed into pasta sauces, to create a well-rounded meal. For a simpler option, a good-quality, fresh ricotta can be served alongside thin slices of bresaola for a delicious and elegant appetiser.

When choosing goats' cheese, ricotta, or chèvre to pair with bresaola, it's important to prioritise quality and freshness. These cheeses should be delicately flavoured and not overly pungent, as the unique, smoky taste of bresaola should remain the star of the dish.

Additionally, these cheeses can be paired with bresaola in a variety of ways, depending on your preferences. They can be used as a spread or filling, crumbled on top, or served alongside bresaola slices as part of a charcuterie board or antipasto platter. Experimenting with different combinations will help you discover your favourite way to enjoy these cheeses with bresaola.

Parmigiano-Reggiano PDO

When it comes to cheese, bresaola is incredibly versatile. You can pair it with fresh and spreadable cheeses, such as Philadelphia, or aged cheeses, like pecorino or Grana Padano. The key is to choose cheeses that won't overpower the delicate flavours of bresaola.

When serving bresaola and Parmigiano-Reggiano PDO together, consider adding some arugula (rocket) leaves and a drizzle of olive oil and lemon juice to enhance the flavours even further. You could also add some fresh crusty bread or crostini to make it a more substantial dish.

For a special treat, try making bresaola roulades: lay slices of bresaola on a flat surface, drizzle with olive oil and lemon juice, then spread a mixture of goat cheese, salt, and citrus zest on top. Add some arugula leaves and roll up the slices to form little cylinders. These make for elegant finger food and can be served as an appetizer or as part of a charcuterie board.

So, if you're looking for a cheese to pair with bresaola, Parmigiano-Reggiano PDO is an excellent choice. Its flavour profile and texture complement bresaola beautifully, creating a delicious and elegant culinary experience.

Smoked provola

The origins of smoked provola can be traced back to the medieval period, when it was first made by monks. It then became a staple of Neapolitan cribs in the seventeenth century. The smoking technique is typical of the culinary tradition of Southern Italy, particularly Campania, Basilicata, Calabria, Sicily, and Sardinia. The smoking process involves subjecting provolone to smoke from damp straw combustion for a minimum of ten minutes. The cheese is then matured for a period of 24 hours to ten days, but it can also be aged for longer.

When serving smoked provola, it is recommended to pair it with other cheeses and salami, along with a good red wine with fruity flavours.

Mozzarella di Bufala

When creating a charcuterie board with bresaola, consider adding some Mozzarella di Bufala to elevate the taste of this cured meat. The creaminess of the cheese provides a nice contrast to the smokiness of the bresaola, making for a perfect bite.

Overall, Mozzarella di Bufala is an excellent choice to pair with bresaola, offering a fresh and tasty option that complements the unique flavour profile of this Italian delicacy.

Naturally smoked cheese

Bresaola is an air-dried, salted beef that is aged until it becomes hard and turns a dark red. It has a rich, savoury flavour and is typically sliced thinly. It is often served with arugula, a squeeze of lemon juice, a touch of olive oil, and a pinch of salt. Bresaola is packed with flavour and is much leaner than other cured meats like prosciutto or pancetta.

When it comes to cheese, naturally smoked varieties are an excellent choice to pair with bresaola. Here are some tips and suggestions for creating delicious combinations with naturally smoked cheese:

• Balancing Flavours: Bresaola has a robust flavour, so it's important to choose a cheese that can stand up to it without being overpowering. Naturally smoked cheeses can add a subtle smoky dimension to the pairing, complementing the savoury notes of the bresaola without overwhelming its delicate taste.
• Texture Contrast: Bresaola is typically thinly sliced and has a chewy texture. Pairing it with a creamy, spreadable smoked cheese can create a delightful contrast in textures. Try a smoked cheese that is soft and spreadable, such as a smoked goat cheese or smoked cream cheese.
• Regional Harmony: Bresaola is an Italian speciality, so pairing it with Italian smoked cheeses can create a harmonious flavour profile. Look for smoked cheeses from Italy, such as smoked mozzarella or smoked scamorza. These cheeses will have a familiar flavour profile that complements the bresaola's Italian spices.
• Experimenting with Varieties: There are various types of naturally smoked cheeses available, each with unique flavour profiles. Experiment with different varieties to find your favourite. Try smoked cheddar, smoked gouda, or even a smoked blue cheese for a more pungent option.
• Creating a Platter: When serving bresaola and smoked cheese, consider presenting them on a charcuterie or antipasto platter. Include other complementary foods such as rustic Italian bread, fresh arugula, cherry tomatoes, and hazelnuts. Don't forget a drizzle of olive oil and a squeeze of lemon juice to brighten up the flavours.

Remember, when pairing bresaola with naturally smoked cheese, the key is to find a balance where neither the meat nor the cheese overwhelms the other. By choosing complementary flavours and textures, you can create a truly delightful culinary experience.

Frequently asked questions