The Perfect Cheese Pairing For Jamon Serrano

Jamón Serrano is a dry-cured ham produced in the mountainous regions of Spain. It is aged for 16-24 months, resulting in a drier ham with a more intense flavour and a rich red colour. When it comes to cheese pairings, Manchego is the classic choice. This sheep's milk cheese from Spain is salty and dry, making it the perfect match for the salty Jamón Serrano. For a touch of sweetness, a small amount of honey can be added to this pairing. Another option is Mahón Semicurado, a salty and acidic Spanish cow's milk cheese. To elevate this pairing, fig jam or dried figs can be included. Lastly, Ossau Iraty, a sheep's milk cheese from France, offers a grassy, minerally, or even floral and nutty flavour profile that beautifully complements the saltiness of the Jamón Serrano.

Jamón Serrano and Manchego cheese sandwich

Jamón Serrano and Manchego cheese are a classic combination. Jamón Serrano is a dry-cured ham from Spain with a rich, deep red colour and an intense flavour. Manchego is a famous Spanish cheese with a distinctive flavour and a sweet, nutty, tangy and salty taste. It is made from the milk of Manchega sheep in the La Mancha region of Spain.

To make a delicious Jamón Serrano and Manchego cheese sandwich, you will need the following ingredients:

• Freshly baked Galician bread or a baguette
• Thinly sliced Jamón Serrano
• Thinly sliced Manchego cheese
• Extra virgin olive oil
• Wood fire-roasted piquillo peppers (optional)
• Slice the bread or baguette lengthwise.
• Drizzle olive oil over the interior of the bread.
• Arrange thin slices of Jamón Serrano on the bottom half of the bread, followed by thin slices of Manchego cheese.
• Add piquillo peppers, if desired.
• Cut the sandwich into two pieces and serve.

For an even more authentic Spanish experience, serve this sandwich with Spanish potato chips and banderillas, or enjoy it with a café con leche, just like they do in the cafes of Madrid's Barajas airport.

Jamón Serrano and Mahón Semicurado

Jamón Serrano is a dry-cured ham produced in the mountainous regions of Spain, which has a lower humidity level. It is typically aged for 16-24 months, resulting in a rich red colour and a drier texture than Italian prosciutto. Jamón Serrano is salty and flavourful, making it a perfect pairing for many cheeses.

One excellent pairing for Jamón Serrano is Mahón Semicurado, a Spanish cow's milk cheese from the island of Menorca. Mahón is a crumbly, dense cheese that is sold at different stages of the aging process, from two months to over a year. The younger the cheese, the lighter the colour and the milder the flavour. Mahón Semicurado, or semi-curado, is aged between two and five months and has a golden hue, a slightly piquant flavour, and a mix of sweet and savoury notes.

When pairing Jamón Serrano with Mahón Semicurado, the salty, acidic, and flaky cheese adds a punch of acidity that complements the salty intensity of the ham. To take this pairing to the next level, add a dollop of fig jam or a few dried figs to balance the saltiness with a touch of sweetness.

For a simple yet flavourful sandwich, arrange thin slices of Jamón Serrano on a baguette, followed by thin slices of Mahón Semicurado, and perhaps some piquillo peppers. Drizzle with olive oil and serve with Spanish potato chips for a classic Spanish combination.

Jamón Serrano and Ossau Iraty

Jamón Serrano is a dry-cured ham produced in the mountainous regions of Spain. It is typically aged for 16-24 months, resulting in a rich red colour and a much more intense flavour than Italian Prosciutto. Jamón Serrano is salty and dry, and pairs well with a variety of cheeses.

Ossau Iraty is a traditional French cheese, made in the Northern Basque Country and in Béarn, in the foothills of the Pyrenees. It is made from sheep's milk, and has a distinctive appearance with a rustic rind and a firm, smooth interior. Ossau Iraty is a versatile cheese, with a rich history, and is said to be one of the first cheeses ever made. It has a creamy and buttery texture, and a fruity, slightly floral and nutty flavour.

When pairing Jamón Serrano with Ossau Iraty, the saltiness of the ham is perfectly complemented by the grassy, minerally, and nutty notes of the cheese. The cheese also adds a touch of acidity to the pairing. To enhance the pairing, a cornichon can be added, providing a satisfying crunch and additional acidity.

Ossau Iraty is a popular cheese, often recommended by cheese experts, and is known for its versatility in pairings. It is a great addition to any cheese platter, and can be served with cured meats such as Jamón Serrano, as well as fresh vegetables and olives. The cheese also melts well, making it a good choice for grilled cheese sandwiches or cheeseburgers.

Jamón Serrano and goat's cheese

Jamón Serrano is a dry-cured ham produced in the mountainous regions of Spain, which has a more intense flavour and a rich red colour due to the lower humidity levels of the region. It is typically aged for 16-24 months, resulting in a drier ham compared to Italian Prosciutto, which is usually aged for only 12-14 months.

Goat's cheese is a popular pairing with Jamón Serrano, with its soft and sweet creaminess providing a nice contrast to the salty ham. Here are some specific examples of dishes that combine these two ingredients:

Plums with Honey-Infused Goats Cheese Wrapped in Serrano Jamon

This recipe combines bite-sized plums with honey and goats cheese, wrapped in a slice of Serrano Jamon. The sweet and salty flavours, along with the creamy texture, make for a perfect hors d'oeuvre.

Caramelized Goat Cheese Salad with Jamón Ibérico de Bellota

This salad features a mix of assorted greens and raisins, topped with caramelized goat cheese and thin strips of Jamón Ibérico de Bellota. The dressing is made with extra virgin olive oil, wine vinegar, salt, and honey, adding to the sweet and savoury flavours of the dish.

Bocadillo de Jamón Serrano y Queso Manchego (Sandwich)

A traditional Spanish sandwich, the Bocadillo de Jamón Serrano, features thin slices of Jamón Serrano and Manchego cheese on a fresh baguette, drizzled with extra virgin olive oil and accompanied by piquillo peppers. This simple yet flavourful combination is a popular choice for a quick bite in Madrid's cafes.

While these dishes showcase specific ways to pair Jamón Serrano and goat's cheese, feel free to experiment with your own creations, incorporating other ingredients to enhance the sweet and salty flavours of this classic combination.

Jamón Serrano and blue cheese

Jamón Serrano is a dry-cured ham produced in the mountainous regions of Spain, which is typically aged for 16-24 months. This lengthy aging process, along with the low humidity of the mountains, results in a ham with a rich, intense flavour and a distinctive red colour.

When it comes to cheese, Jamón Serrano is often paired with Manchego, a salty, dry, and crystally sheep's milk cheese from Spain. However, another option to consider is blue cheese. A strong, spicy blue cheese from Northern Spain, made from unpasteurised cow's milk, can be the perfect complement to Jamón Serrano. For a milder flavour that holds its shape better when sliced, opt for Danish blue cheese.

One mouth-watering recipe idea is to create a platter with Jamón Serrano, nectarines, and blue cheese. To prepare, cut medium nectarines into thick wedges, drizzle with extra-virgin olive oil, and season with salt. Heat honey in a saucepan, adding coarsely ground pepper and sherry or red wine vinegar. Arrange the nectarines, Jamón Serrano, and thin slabs of blue cheese on a platter, and then spoon the pepper honey over the top, finishing with a sprinkle of flaky sea salt.

For a simpler option, a classic bocadillo sandwich with Jamón Serrano, Manchego cheese, and piquillo peppers on a baguette is always a winning combination.

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