The Perfect Cheese Pairing For Chorizo Slices

The combination of chorizo and cheese is a popular one, and for good reason. It is a simple, winning combination that is quick and easy to make. But what type of cheese goes best with chorizo?

For a chorizo sandwich, mozzarella is a popular choice, as its creamy flavour compliments the chorizo without overpowering it. Monterey Jack is also a good option, as it is mild and mellow, allowing the chorizo to shine. If you're feeling adventurous, you could also try a sharp cheddar or goat's cheese.

For a more authentic Spanish experience, Manchego or other Spanish sheep's milk cheese is a good choice. And don't forget to add some extras to your sandwich! Arugula, piquillo peppers, and avocado can all add a nice touch of flavour and texture.

Of course, you can also enjoy chorizo and cheese on its own, raw and without embellishments. But why not get creative and try out some new combinations?

Mozzarella, Monterey Jack, and avocado

Mozzarella is a popular choice for chorizo sandwiches as its creamy flavour complements the chorizo without overpowering it. Fresh mozzarella is recommended over pre-grated packaged mozzarella as it has better flavour and doesn't make the sandwich soggy.

Monterey Jack is another good option for chorizo sandwiches as it is a mild and mellow cheese that allows the chorizo to shine. It is also a good melting cheese.

Avocado is a great addition to a chorizo and cheese sandwich as it has a smooth and creamy taste that balances out the intense flavours of the chorizo.

For a chorizo grilled cheese sandwich, you can use a combination of Monterey Jack and mozzarella with avocado and diced chorizo. Fry the chorizo with onion, jalapeño, and garlic first to intensify the flavour and give it a crispy texture.

Ingredients:

• 8 slices of bread
• 8 slices of Monterey Jack
• 1 cup shredded mozzarella
• 2 small avocados, halved and sliced
• 1/2 lb chorizo, diced
• 1 small white onion, finely diced
• 2 jalapeños, deseeded and finely diced
• 1 clove of garlic, finely diced
• Olive oil
• Butter

Instructions:

• Fry the onion, jalapeño, and garlic in olive oil until softened.
• Add the chorizo and continue frying until it begins to crisp.
• Spread butter on one side of each slice of bread.
• To the slices with butter-side-down, add Monterey Jack, followed by chorizo, avocado, and mozzarella.
• Top with the remaining slices of bread, butter-side-up.
• Fry both sides of the sandwiches in a pan until golden and the cheese is melted.

This sandwich is hearty and flavourful, with the avocado adding a nice creamy element to balance the intensity of the chorizo.

Fresh mozzarella and pesto mayo

Fresh mozzarella is a great cheese to pair with chorizo because it has a subtle, creamy flavour that complements the chorizo without overpowering it. When making a chorizo sandwich, you can add some extra ingredients to enhance the flavour, such as fresh tomato, rocket/arugula, and pesto mayonnaise. The pesto mayo is described as the "secret weapon" that takes the sandwich from a 10 to an 11.

Ingredients:

• 4x 6" Ciabatta Rolls (or similar size)
• 7oz / 200g Chorizo, sliced
• 2x 4.5oz/125g balls of Fresh Mozzarella
• 4 tbsp Pesto Mayo
• 4 small Tomatoes, sliced (3-4 slices per sandwich)
• 4 pinches of Rocket/Arugula

Instructions:

• Slice open the ciabatta rolls, then add chorizo slices to one side.
• Top with mozzarella, then place on a baking tray.
• Grill/broil until the mozzarella begins to melt. If the ciabatta side starts to char before the mozzarella melts, cover that side with foil.
• Once cool enough to handle, top the mozzarella with tomato slices and finish with a pinch of rocket/arugula.
• Spread pesto mayo on the ciabatta side, then fold over and enjoy!

Some additional tips for this recipe include:

• Using fresh mozzarella is recommended as it tastes better when toasted/melted. If using fresh mozzarella that comes in a brine, pat it dry to prevent a soggy sandwich.
• Pesto mayo is a must and takes the sandwich to the next level. If you are not a fan of mayo, you can just add pesto by itself.
• If you don't want to melt/toast the cheese, you can skip that step. However, you will miss out on the melty texture of the cheese and the toasty texture of the ciabatta.
• Sweet potato wedges are recommended as a side dish to balance out the spice and saltiness of the sandwich.

Manchego or other Spanish sheep's milk cheese

Manchego is a sheep's milk cheese from the La Mancha region of Spain. It is the country's most popular cheese, accounting for more than a third of all traditional cheese production in Spain. Its popularity has translated internationally, too.

Manchego is a good table cheese, and its combination of flavours—a delicate balance of buttery, tart, sweet, and nutty—makes it stand out. It is not too salty or too sweet, and has a slight tanginess. Its well-balanced yet concentrated flavour means a little goes a long way.

In Spain, wheels of Manchego are categorized according to their age, ranging from fresco (fresh) to semicurado (semi-cured), curado (cured), and añejo or viejo (old). The younger cheeses are best enjoyed with Cava, fino sherry, and oily green olives. The older, crumbly and more concentrated curado and viejo varieties are delicious with dried figs, chorizo, honey, quince paste, and Marcona almonds. A bold Rioja would be a good wine pairing.

Manchego is a good choice to serve with chorizo because it is mild and subtle enough not to overpower the chorizo's strong flavour.

Bleu des Causses, Pélardon, and Comté

Bleu des Causses is a blue cheese with a strong, salty flavour and a creamy texture. Its sharpness can balance the fattiness of chorizo.

Pélardon is a goat's milk cheese from the Cévennes mountains in southern France. It has a fresh, tangy taste and a firm yet creamy texture. The cheese is aged for at least 6 weeks, during which it develops a grey mould rind. Pélardon's mild flavour can be a good counterpoint to the richness of chorizo.

Comté, a cooked and pressed cow's milk cheese, has a firm texture and a sweet, nutty flavour. It is aged for at least 4 months, and some varieties are matured for up to 3 years. The longer the ageing, the more complex the flavour becomes. Comté's sweetness can enhance the savouriness of chorizo.

When creating a charcuterie platter with chorizo and these three French cheeses, it is advisable to offer guests a variety of chorizo types, from mild to extra-strong, to cater to different tastes.

Emmental or four-cheese blend

Emmental or a four-cheese blend are excellent choices to pair with chorizo. Here are some ideas and recipes to try:

Emmental and Chorizo

Emmental is a mild and nutty cheese with a distinctive appearance due to its large holes. It melts beautifully, making it a great choice for grilled sandwiches or melted cheese dips.

Chorizo and Emmental Dip

For a simple, yet delicious dip, sauté garlic, onion, and chorizo in a skillet. Spread a four-cheese blend or grated Emmental in a small pan and pour the chorizo mixture on top. Bake until the cheese is melted and serve with corn chips. This dip is perfect for entertaining or as an appetiser.

Emmental, Chorizo, and Rocket Sandwich

For a tasty sandwich, layer sliced chorizo and Emmental on a ciabatta roll. Grill the sandwich until the cheese melts, and add fresh rocket, tomato slices, and pesto mayonnaise. The nuttiness of Emmental complements the chorizo's spice, and the rocket adds a nice crunchy texture.

Four-Cheese Blend and Chorizo

A four-cheese blend adds variety and depth of flavour to any dish. Combining different cheeses creates a unique and complex taste profile that can enhance the flavour of chorizo.

Four-Cheese and Chorizo Pizza

Create your own four-cheese and chorizo pizza by using a blend of mozzarella, goat cheese, gorgonzola, and maroilles. Spread the cheeses on a pizza dough base, top with thin slices of chorizo, and bake until melted. The combination of creamy, tangy, and sharp cheeses creates a delicious flavour profile that pairs well with the chorizo.

Four-Cheese and Chorizo Palm Appetisers

For a unique appetiser, try making palm-shaped pastries with a four-cheese blend and chorizo. Unroll a sheet of puff pastry and spread a blend of goat cheese, Boursin, or Saint-Morêt. Layer thin slices of chorizo on top, roll the sides of the pastry towards the centre, and cut into sections. Bake until golden, and serve these tasty treats at your next gathering.

Whether you choose Emmental or a four-cheese blend, both options offer versatility and flavour that will elevate your chorizo-based dishes. Experiment with different combinations and recipes to discover your favourite pairings.

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