The Perfect Cheese Partners For Coppa

Coppa, also known as Capocollo, is a type of cured meat that comes from the shoulder or neck of a pig. It is a popular ingredient in Italian cuisine and is often featured on charcuterie boards. When creating the perfect charcuterie board, it is important to pair Coppa with complementary cheeses. So, what cheese goes well with Coppa? Suggested pairings include provolone, a smooth and delicate cheese, and Gorgonzola, a rich and creamy cheese with a milder flavour than blue cheese but with notes of sour cream and lactic tang. Aged sharp cheddar, gruyere, and gouda are also said to go well with Coppa, bringing out the nuanced flavours of the meat.

Provolone and coppa

Charcuterie Boards

Other Recipes

In addition to sandwiches and charcuterie boards, provolone and coppa can be used in various recipes, such as pairing coppa with a peperonata pickle and serving it on olive bread. This combination creates a bold flavour profile that can be enjoyed as a snack or appetiser.

Gorgonzola and coppa

Gorgonzola is a blue-veined, creamy, and pungent cheese with a unique flavour and a long history, dating back to the Middle Ages. It is a protected designation of origin (PDO) Italian blue cheese, made from unskimmed cow's milk. The cheese is typically aged for three to four months, and the length of the ageing process determines its consistency, with Gorgonzola getting firmer as it ripens.

Coppa, on the other hand, is a "noble" cold cut, considered as such since ancient times. It is a type of cured meat made from the neck and shoulder muscles of a pig. It has a classic dry-cured meat taste profile and is often served in thin slices.

When paired together, the rich creaminess of Gorgonzola and the savoury notes of Coppa create a delicious combination. The two are commonly used together in recipes for charcuterie boards and tarts. For example, a coppa, fig, and gorgonzola tart, where the cheese is soft and melting, is a popular dish that brings out the best of both ingredients.

In addition to its use in tarts, Gorgonzola is a versatile cheese that can be enjoyed in many other ways. It is often added to salads, used as a pizza topping, melted into risotto, or served with polenta. Its strong flavour and creamy texture make it a popular choice for those seeking a bold, indulgent taste experience.

The combination of Gorgonzola and Coppa offers a contrast of flavours and textures, making it a delightful pairing for those who appreciate complex and indulgent culinary experiences.

Cheddar and coppa

The Cheddar Cheese

Cheddar cheese, named after the English village of Cheddar in Somerset, is a hard, off-white cheese with a sharp and pungent flavour. It has a firm texture and is sometimes crumbly, with cheese crystals forming when matured for longer than six months. The ideal cheddar, according to 19th-century dairyman Joseph Harding, is "close and firm in texture, yet mellow in character; rich with a tendency to melt in the mouth, the flavour full and fine, approaching that of a hazelnut."

The Coppa

Coppa, on the other hand, is an Italian cured meat made from the neck and shoulder muscles of the pig. It is considered a "noble" cold cut since ancient times and has a classic dry-cured meat taste. Coppa is typically thinly sliced and adds a savoury touch to any dish. Its mild smokiness and saltiness make it a perfect match for cheddar cheese.

The Perfect Pairing

When pairing cheddar and coppa, it is best to opt for an aged sharp cheddar. The smokiness of the coppa enhances the sharp flavour of the cheddar, while the saltiness of the meat balances the creaminess of the cheese. This combination creates a complex and intriguing flavour profile that is sure to tantalise your taste buds. The contrast between the smooth, creamy cheese and the salty, savoury meat makes for a satisfying sensory experience.

Creative Combinations

In addition to the classic pairing, you can get creative and incorporate other ingredients to elevate your culinary creations. Try adding some wildflower honey to the mix, as its sweetness will beautifully offset the saltiness of the coppa. For a touch of freshness, include some juicy figs, especially when building a charcuterie board. The combination of sweet, salty, and tangy flavours will create a harmonious symphony in your mouth.

So, the next time you're looking to indulge in a delicious treat, remember the dynamic duo of cheddar and coppa. Whether enjoyed as a simple snack or incorporated into more elaborate dishes, this pairing is sure to satisfy your cravings and impress your taste buds!

Gouda and coppa

Gouda is a Dutch semi-soft cow's milk cheese, named after the town of Gouda where it was first made. It comes in flat wheels weighing 10 to 12 pounds (4.5 to 5.4 kg), each with a thin organic rind covered in yellow paraffin. The inside of the gouda is smooth and has a light ivory colour. Aged gouda has a richer gold colour, a sharper, saltier flavour, and a firmer texture.

Coppa, on the other hand, is an Italian and French (Corsican) pork salume made from the dry-cured muscle of the neck and shoulder of the pig. It is typically sliced very thinly and is similar to cured ham or prosciutto. Coppa is considered a "noble" cold cut and is often more expensive than most other salumi.

When pairing gouda and coppa, it is best to opt for an aged gouda as its sharper and saltier flavour will complement the savoury, slightly smoky taste of the coppa. The crystalline texture of the cheese will also contrast nicely with the cured fat marbled across the meat.

In terms of presentation, try rolling or wrapping slices of coppa around chunks of gouda. This will create a beautiful and delicious appetiser or addition to a charcuterie board.

To elevate the pairing even further, consider adding some accompaniments such as wildflower honey, which will contrast the saltiness of the meat, or some fresh or dried figs, which will add a touch of sweetness. A drizzle of extra-virgin olive oil, especially one with peppery notes, will also enhance the flavours of both the gouda and the coppa.

Finally, to drink, a glass of red wine would be an excellent choice to round off this flavourful and sophisticated combination.

Brie and coppa

When it comes to creating a charcuterie board or crafting the perfect Italian meal, Coppa—a classic Italian cured meat—is a true delicacy. But what cheese pairs well with this exquisite ingredient? Look no further than Brie, a soft-ripened, off-white cheese with a distinct flavour and creamy, fruity, buttery taste. Here's why Brie and Coppa are a match made in heaven.

Flavour Profiles

Coppa, also known as Capocollo, is a dry-cured meat made from the neck and shoulder muscles of a pig. It boasts a savoury, classic cured meat taste with hints of smokiness. On the other hand, Brie is known for its creamy, fruity, and buttery flavours, which become earthier as the cheese ages. Its distinctive taste and texture make it a perfect match for Coppa.

Recipe Ideas

The combination of Brie and Coppa shines in various recipes, including:

• Crostini with Brie, Coppa, and Raspberry: This elegant appetizer combines sweet and savoury flavours. It features a French baguette topped with olive oil, Brie, raspberry preserves, fresh rosemary, and Coppa, all broiled to perfection.
• Rotolini di Coppa al Brie: A creative dish where Coppa is wrapped around a mixture of tuna, mayonnaise, and Worcestershire sauce, with a stick of Brie inside, creating a flavourful and textured bite.
• Warm Brie Wrapped in Coppa: For a decadent meal, wrap salty Coppa around creamy, warm Brie and flaky puff pastry. Pair it with a glass of red wine for an unforgettable dining experience.

Wine Pairing

When enjoying Brie and Coppa together, consider pairing them with a variety of wines. The sweetness of the raspberry preserves in the crostini appetizer lends itself well to wine pairings. Additionally, the saltiness of Coppa and the earthiness of aged Brie can be complemented by a glass of red wine, creating a harmonious flavour combination.

Frequently asked questions