Best Cheeses To Pair With Calabresa Sausage

Calabrese sausage is a spicy, rustic sausage from the Calabria region in Italy. It is made with prime cuts of pork, blended with a balance of simple herbs and spices. The sausage is rich and hearty in flavour and consistency with bold, pronounced flavours that are piquant and robust. The best cheese to pair with Calabrese sausage is one that can complement the complex flavours of the sausage. A creamy, semi-soft cheese with a supple, buttery flavour like Havarti is a good option, as it complements the herbs and spices in the sausage, allowing its seasoning to shine while bringing out its own earthy and nutty notes.

Parmesan with prosciutto

Parmesan and prosciutto are a classic combination that can be used to make a variety of dishes, from appetisers to main courses. Here are some ideas for combining these two ingredients:

Prosciutto and Parmesan Pinwheels

This easy appetiser is sure to impress your guests. Simply spread Dijon mustard on thawed puff pastry sheets, cover with a layer of prosciutto and Parmesan cheese, roll, cut into sections, and bake in the oven.

Parmesan, Fig and Prosciutto Rolls

For a quick and elegant appetiser, wrap a ribbon of prosciutto around a wafer of Parmesan cheese and a sliver of dried fig. Drizzle with olive or truffle oil before serving.

Creamy Parmesan and Prosciutto Spaghetti

This one-pan creamy Parmesan spaghetti recipe is perfect for a quick and delicious weeknight dinner. Cook prosciutto in a skillet until crispy, add butter, garlic, chicken broth, milk, uncooked spaghetti noodles, and the crispy prosciutto. Bring to a boil and cook until the pasta is al dente. Stir in freshly grated Parmesan cheese and serve.

Parmesan and Prosciutto Tower

Although I could not find a specific recipe for this dish, it seems to be a popular combination, as it was mentioned in a list of recipes in one source. It likely involves stacking layers of Parmesan and prosciutto to create a tower-like structure.

In conclusion, Parmesan and prosciutto are a versatile combination that can be used in a variety of dishes. Whether you're looking for a quick appetiser or a hearty main course, these two ingredients can be paired together to create delicious and elegant meals.

Gouda with bison salami

Gouda, a semi-hard cheese from the Netherlands, is the perfect complement to this salami. Gouda comes in several varieties, including aged and smoked, and is typically made with cow's milk. It is characterised by its distinct aroma, caramel flavour, and dense texture. Aged gouda, in particular, has a rich, nutty, caramel flavour reminiscent of freshly made butterscotch. Its sweet and creamy notes blend gracefully with the peppery-garlic flavours of the bison salami. Depending on the age of the gouda, the finish can range from smooth to sharp.

To elevate this pairing, serve it with sourdough flatbread crackers, Italian artichoke hearts, and a red or white Burgundy wine. The nuttiness of the gouda and the peppery notes of the salami will be enhanced by the wine's dryness and lightness.

For a fun and festive breakfast option, try a salami and gouda strata. This dish is simple to prepare and can be made the day before. It combines gouda, beef salami strips, eggs, milk, dry mustard, salt, and bread. The salami and gouda add extra flavour to this strata, making it a delicious and fun dish to make with the whole family.

Manchego with lomo

When preparing a dish with Manchego and lomo, it is important to remove the rind from the cheese and the casing from the lomo. The two ingredients can be combined in a simple yet delicious toast with cherry tomatoes. Start by toasting some slices of white bread, such as baguette or ciabatta, and add a hint of extra virgin olive oil. Then, place a wedge of Manchego cheese on the bread, followed by a slice of lomo. Cut a cherry tomato in half and place it on top of the toast, using a toothpick to keep everything together. This dish is a perfect combination of flavours and textures, with the acidity of the cherry tomato complementing the richness of the Manchego and lomo.

Manchego and lomo can also be enjoyed as part of a larger charcuterie board or tapas spread. Manchego is most often eaten raw and pairs well with other classic Spanish ingredients such as jamón, salchichon, and marinated olives. It can be served as an ingredient in traditional Spanish tapas or as a simple sandwich with similar cured meats and fresh bread. When creating a charcuterie board, consider including nuts like walnuts, hazelnuts, or Marcona almonds, and fruits like figs and grapes, which are classic flavour pairings for Manchego.

When storing Manchego, it is important to note that it should not be wrapped in plastic wrap as it needs a small amount of oxygen to maintain its flavour. Instead, place it in a container or wrap it in parchment or wax paper. It can be stored in a cool, dark area like a temperature-controlled pantry, but refrigeration is the safest option to prolong its freshness.

Havarti with soppressata

When paired with Havarti, a buttery and mild-flavoured cheese, the robust flavours of soppressata are enhanced. The creamy texture of Havarti complements the rustic, chopped pieces of pork in the soppressata. The combination of the two creates a delightful contrast of flavours and textures, making it a perfect addition to charcuterie boards and cheese plates.

To elevate this pairing, serve it with a side of mustard, spreads, gourmet crackers, or slices of crusty Italian bread. The savoury, spicy notes of soppressata and the creamy, buttery flavours of Havarti create a delicious flavour profile that is sure to impress.

For those who enjoy a glass of wine with their meal, a full-bodied red such as a Cabernet Sauvignon or a bold Italian Chianti would be an excellent choice to complement the richness of the Havarti and the boldness of the soppressata.

In terms of nutrition, Havarti with soppressata offers a good balance of protein, fat, and calories. With 300 calories per package, this pairing provides 11 grams of protein and 27 grams of fat. This makes it a satisfying and indulgent snack or addition to any meal.

Whether enjoyed as a standalone snack or as part of a charcuterie spread, Havarti with soppressata is a delightful combination that brings together the best of creamy cheese and rustic, cured meat.

Comté with wild boar salami

When it comes to cheese, Comté – a semi-soft cow's milk cheese – is a perfect match for the robust flavours of Calabrese sausage. Hailing from the Franche-Comté region of France, Comté is known for its complex, nutty, sweet, and fruity flavours, which can vary depending on the season and the skill of the cheesemaker. Its creamy texture and rich flavour make it a delightful pairing with the bold, rustic flavours of Calabrese sausage.

Now, let's delve into the specifics of Comté with wild boar salami:

The Flavour Profile

Comté and wild boar salami offer a delightful interplay of flavours. The nutty, sweet, and fruity notes of Comté complement the robust, gamey taste of wild boar salami, which is often crafted with a blend of wild boar and pork. The addition of spices like juniper and cloves in the salami lends an herbaceous, woodsy flavour that further enhances the pairing.

Texture and Mouthfeel

The semi-soft texture of Comté provides a pleasant contrast to the chewy, meaty wild boar salami. The creaminess of the cheese balances the savoury, rustic texture of the salami, creating a harmonious sensory experience.

Serving Suggestions

When serving Comté with wild boar salami, consider these suggestions:

• Charcuterie Board: Present slices of Comté alongside thin slices of wild boar salami, accompanied by fresh or dried fruits, crackers, and nuts.
• Sandwiches: Layer slices of Comté and wild boar salami on a crusty baguette or rustic bread. Add some crisp greens and a drizzle of olive oil for a satisfying bite.
• Platters: Arrange chunks of Comté and wild boar salami on a platter, paired with cornichons, pickled onions, and crusty bread.
• Melts: Try melting Comté over slices of wild boar salami for a decadent, indulgent treat. Serve it on toasted bread or alongside a hearty soup.

Beverage Pairings

To elevate your tasting experience, consider these beverage pairings:

• Wine: A medium-bodied red wine, such as a Pinot Noir or a Beaujolais, will complement the flavours of both the Comté and the wild boar salami.
• Beer: Opt for a craft beer with caramel or malt notes, such as an amber ale or a brown ale, to balance the flavours of this pairing.
• Cider: For a refreshing option, choose a dry or semi-dry cider with crisp, fruity notes to contrast the richness of the cheese and salami.

In conclusion, Comté and wild boar salami offer a delightful culinary pairing that showcases the best of French cheese and rustic charcuterie. The combination of flavours, textures, and serving options makes this duo a versatile choice for snacks, meals, or entertaining.

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