The Best Cheeses To Pair With Calabresa Sausage

Salami and cheese is a classic combination, and Calabrese salami is no exception. When it comes to pairing cheese with Calabrese salami, there are several options that can enhance its rich, savoury and sometimes spicy flavour. Hard cheeses like Parmigiano-Reggiano and Pecorino Romano are excellent choices to complement the boldness of Calabrese salami with their nutty and sharp characteristics. For a milder option, Gouda or Cheddar are great choices, as their smooth and buttery profiles create a delightful contrast. If you're looking for a creamy and mild cheese, Brie or Camembert are perfect, as their soft texture and subtle flavour won't overpower the salami. For a well-rounded experience, consider including a variety of cheeses, salami types and accompaniments like olives, nuts and bread on a charcuterie board.

Spicy Calabrese salami is balanced by creamy, mild cheeses like Brie or Camembert

Spicy Calabrese salami is a delicious meat with a ton of flavour. When constructing a charcuterie board or a pizza, it's important to balance the spice with milder, creamy cheeses. Two excellent options are Brie and Camembert.

Brie is a mild, soft cheese with a creamy texture and a hint of sweetness. It pairs beautifully with the spice of Calabrese salami, creating a delightful contrast of flavours. The creaminess of the Brie also helps to temper the spice, ensuring that each bite is well-rounded and satisfying.

Camembert, another mild and creamy cheese, offers a similar effect. Its rich, buttery flavour and smooth texture complement the spice of the Calabrese salami. The cheese's subtle nuttiness adds depth to the pairing, creating a complex and intriguing flavour profile.

When creating a charcuterie board, consider adding other elements such as fresh or dried fruits, crackers or bread, and a drizzle of honey. These accompaniments will further enhance the flavour experience and provide a well-balanced spread.

For a pizza, the same principles apply. A base of tomato sauce, such as marinara, provides a tangy foundation. Top it with slices of Calabrese salami and generous amounts of Brie or Camembert. Finish with fresh basil and a drizzle of honey for a truly exceptional pizza experience.

Remember, the key to pairing cheese with Spicy Calabrese salami is to balance the spice. Brie and Camembert, with their mild and creamy characteristics, provide the perfect counterpoint, ensuring that each bite is a delightful blend of flavours.

Salami and cheese are a classic combination, with hard cheeses like Parmigiano-Reggiano and Pecorino Romano being excellent choices

Salami and cheese are indeed a classic combination, with a wide range of cheeses complementing the savoury and rich flavour of salami. Salami typically has a combination of meaty, salty, and sometimes spicy notes, with a texture that can vary from firm and dry to soft and succulent. The longer salami is aged, the more complex and intense its flavours become.

Hard cheeses like Parmigiano-Reggiano and Pecorino Romano are excellent choices to pair with salami. Parmigiano-Reggiano, for example, is aged notably longer than most cheeses, giving it a granular texture and rich flavour. It has a sharp, developed fruity and nutty taste that pairs well with the boldness of salami. Similarly, Pecorino Romano, a hard Italian cheese made from sheep's milk, is a bold, salty cheese that beautifully complements salami.

Other hard cheeses that go well with salami include Manchego, a semi-firm Spanish cheese with a sweet and mildly sharp and nutty flavour, and Gruyère, a Swiss cheese with a dense texture.

When it comes to pairing cheese and salami, there are no strict rules, and a variety of factors can guide your choices. The intensity of the salami, for instance, should be matched with the strength of the cheese. A robust salami like soppressata pairs well with sharp and aged cheeses, while a milder cheese like Monterey Jack can complement the flavours of salami without overpowering them.

The texture of the salami and cheese is also important. Soft salamis, such as Genoa or Napoli, go well with crumbly cheeses like Feta or Goat cheese. On the other hand, dry and cured salamis like Felino or Finocchiona are better matched with hard, dense cheeses.

The flavour profile of the salami is another consideration. Spicy salami, for example, can be balanced with a creamy and mild cheese, while a tangy and sharp salami will pair well with a nutty and slightly sweet cheese.

Regional pairings are also popular, with Italian salamis like prosciutto or mortadella often paired with Italian cheeses like Parmigiano-Reggiano or Pecorino Romano.

Soft cheeses like Mozzarella, Burrata, or Goat cheese also pair well with salami for a lighter, more delicate flavour

Salami is a cured sausage with a rich, savoury flavour, often enjoyed on its own or in sandwiches. Its taste can range from salty to spicy, and its texture can vary from firm and dry to soft and succulent. The longer it is aged, the more intense its flavour becomes.

When it comes to cheese, soft cheeses like Mozzarella, Burrata, or Goat cheese pair well with salami for a lighter, more delicate flavour. These cheeses have a mild and clean flavour profile, enhancing the natural taste of the salami without overwhelming it. For an exceptional culinary experience, try layering thin slices of salami with fresh Mozzarella and drizzling them with high-quality olive oil. Alternatively, stuff a fresh goat cheese with crumbled salami and herbs for a refined appetiser. The creamy texture and mild taste of these cheeses create a harmonious blend with the salami, resulting in a well-balanced bite.

Mozzarella, a Mediterranean cheese, adds a mild and milky taste to the pairing, making it a perfect match for salami. It can be used to create a caprese-style salad when layered with fresh tomatoes and basil leaves, drizzled with balsamic glaze. This combination captures the essence of Mediterranean cuisine and provides a refreshing and satisfying dish.

Burrata, a type of soft cheese, offers a similar mild and creamy taste, creating a delightful contrast to the savoury notes of the salami. Its smooth texture and subtle flavour enhance the delicacy of the salami, making it a perfect choice for those seeking a lighter and more elegant culinary experience.

Goat cheese, also known as chèvre, is another excellent soft cheese to pair with salami. It has a rich, creamy flavour and a versatile nature, as it can be served fresh or aged. Goat cheese can be spread on crusty bread, topped with salami slices, or stuffed with crumbled salami and herbs for a sophisticated appetiser. Its tangy and smooth profile beautifully complements the savoury notes of the salami, resulting in a well-rounded culinary experience.

Blue cheese, like Gorgonzola or Roquefort, can add a tangy contrast to the richness of salami

Blue cheese, like Gorgonzola or Roquefort, can be a wonderful companion to salami, adding a tangy contrast to its richness. Salami, with its savoury and rich flavour, is a beloved cured meat that is often enjoyed on its own or in sandwiches. However, pairing it with blue cheese can take your taste buds on a delightful journey.

Gorgonzola, an Italian cheese made from either goat's or unskimmed cow's milk, or a combination of the two, offers a milder, more balanced blue cheese flavour. Its texture varies from soft and crumbly to firm, making it a versatile choice for those who want to experience both worlds. The longer the Gorgonzola is aged, the firmer and more pronounced the blue flavour becomes. When paired with salami, Gorgonzola's sweetness and subtle tanginess create a delightful contrast, enhancing the overall taste experience.

On the other hand, Roquefort, a French cheese made exclusively from sheep's milk, boasts a bolder and more assertive blue cheese flavour. It has a crumbly texture and a salty, nutty taste. The longer ageing process of Roquefort adds complexity and depth to its flavour, resulting in a stronger and more pungent cheese. When paired with salami, the saltiness and intensity of Roquefort beautifully offset the richness of the meat.

Both Gorgonzola and Roquefort have their unique origins, flavours, and textures, but they share the distinctive blue-green veins characteristic of blue cheeses. These veins impart a milder, more balanced blue flavour in Gorgonzola, while contributing a pungent, earthy note to Roquefort.

When it comes to pairing blue cheese with salami, consider the intensity of the salami and choose a cheese that will complement its flavours. For example, a spicy salami like Calabrese can be balanced with the creamy mildness of Gorgonzola, while a milder salami like Milano could be paired with the stronger flavour of Asiago.

In conclusion, blue cheese, specifically Gorgonzola or Roquefort, can add a delightful tangy contrast to the richness of salami. By understanding the unique characteristics of these cheeses and experimenting with different combinations, you can elevate your culinary creations and take your taste buds on an unforgettable journey.

For a vegan option, plant-based cheeses made from nuts, such as cashew or almond, can harmonise with the flavours of salami

While Calabresa salami is traditionally made with pork, sea salt, wine, and spices, there are vegan alternatives available. For a vegan option, plant-based cheeses made from nuts, such as cashew or almond, can harmonise with the flavours of salami.

Nuts For Cheese, for example, offers a range of chef-crafted, 100% dairy-free, vegan cheeses made from organic cashews. Their products are handcrafted and fermented to perfection, with no starches, gums, or fillers. This allows the consumer to indulge in the joy of cheesy goodness without compromising on taste or quality.

Vegan cheeses made from nuts can offer a similar creamy, dreamy, and indulgent experience to their dairy counterparts. They can be spread on a baguette or cracker and paired with Calabresa salami for a delicious vegan charcuterie option.

Additionally, traditional salami is often wrapped in a white, powdery, edible-mold casing, similar to that found on fine cheeses. This mold helps cure the salami and protect it from spoilage. While it is safe to eat, it is typically recommended to remove the casing before consumption.

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