The Perfect Cheeses To Pair With Salami And Prosciutto

what cheese goes with salami and prosciutto

Salami and prosciutto are both cured meats that are commonly used in Italian cuisine. When creating a charcuterie board, it is important to pair them with complementary cheeses. Salami is a dry-cured meat usually made from beef or pork, while prosciutto is made from the hind leg of a pig. A classic pairing for salami is Havarti cheese, which is creamy and semi-soft, complementing the herbs and spices in the salami. Prosciutto, on the other hand, goes well with provolone, a smooth and delicate cheese that contrasts the sweet and savoury flavours of the meat.

Characteristics Values
Cheese to pair with Salami Havarti, Parmigiano Reggiano, Trufa Negra, Gouda, Provolone
Cheese to pair with Prosciutto Parmesan, Provolone

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Prosciutto and Parmesan

Prosciutto is an Italian delicacy made from the hind leg of pork. It is often sold pre-sliced into tissue-thin pieces, or as a whole leg, which can be used as a centrepiece for a family dinner. Parmesan, meanwhile, is aged notably longer than most cheeses, giving it a granular texture and a rich flavour.

One easy recipe idea is to make prosciutto and Parmesan pinwheels. To make these, roll out puff pastry onto a flat surface and spread with Dijon mustard. Cover with a layer of prosciutto and Parmesan, roll up, and cut into one-inch sections. Arrange on a baking sheet and bake for 10-12 minutes.

Another recipe idea is a creamy garlic Parmesan pasta speckled with crispy prosciutto. Fry the prosciutto in a skillet until crispy, then add butter and garlic. Pour in chicken broth and milk, then add the pasta and prosciutto. Bring to a boil and cook until the pasta is al dente. Stir in the Parmesan, and serve with a salad and garlic bread.

For a quick and easy appetiser, wrap a ribbon of prosciutto around a wafer of Parmesan and a sliver of dried fig, and drizzle with olive or truffle oil.

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Prosciutto and provolone

For a simple appetiser, lay out slices of prosciutto on a cutting board, layer with provolone, and sprinkle with basil. Roll up the prosciutto slices and serve with crackers. This quick and easy appetiser is perfect for entertaining or as a starter for a meal.

If you're looking for a more substantial dish, try making a panini with prosciutto, provolone, pesto, and roasted red peppers on rustic Italian or sourdough bread. Brush the bread with olive oil, spread on the pesto, and layer on the cheese, prosciutto, and peppers. Close the sandwich and cook in a panini press, waffle iron, or skillet until the bread is golden brown and the cheese is melted.

You can also add prosciutto and provolone to a sandwich with other meats and cheeses, such as genoa salami and spiced capicola ham, for a hearty and flavourful combination. This combination works well in a sub or on a hard roll.

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Salami and Havarti

To make a salami and Havarti crostini, you will need thinly sliced salami, Castello Dill Havarti, fresh parsley or dill, and garlic-infused ciabatta bread. Slice the bread to about half an inch thick, brush with olive oil, and add the cheese and salami. Sprinkle with olive oil and broil for 3-5 minutes until the cheese is melted and the bread toasted. Serve warm with a glass of wine.

Havarti is a creamy, semi-soft cheese with a supple, buttery flavour. It is a great pairing with salami as it complements the herbs and spices, allowing the meat's seasoning to shine while bringing out its own earthy and nutty notes.

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Salami and Parmigiano Reggiano

Parmigiano Reggiano is a mature cow's milk cheese with a minimum ageing of 12 months. The longer ageing gives the cheese its granular texture and rich flavour. It is a versatile cheese that can be grated on pasta, rice, and soup, or enjoyed as an appetizer with cocktails. It is also a popular addition to salads and charcuterie boards.

When it comes to salami, there are several varieties that pair well with Parmigiano Reggiano. One option is the Toscano salami, a flavourful dry-cured meat with a tangy, bright, and robust flavour. The Italian Cremona Salame al Parmigiano Reggiano is another variety specifically made with Parmigiano Reggiano cheese, adding a simple, slightly sweet, and fermented flavour to the meat.

To create a well-rounded charcuterie board, consider adding warm bread, basil extra virgin olive oil, and a glass of amber ale to complement the flavours of the salami and cheese.

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Salami and Gouda

For a charcuterie board, a premium pairing is hard salami and smoked gouda. The gouda's balanced creaminess and nutty accent pair perfectly with the salami. A light-bodied red wine, such as Pinot Noir, can enhance the gouda without detracting from the dry salami.

For a sandwich, gouda, salami, and artichoke is a great combination. The ingredients can be combined and spread on slices of bread, or layered on top of each other. The sandwich can be grilled in a skillet with butter for a minute on each side, or until golden.

Gouda, a semi-hard cheese hailing from the Netherlands, comes in several varieties, including aged and smoked. It is generally produced with cow's milk and is characterised by its distinct aroma, caramel flavour, and dense texture. Aged gouda is similar in texture to parmesan, with a rich, nutty, caramel flavour.

Frequently asked questions

There are a few cheeses that go well with salami and prosciutto. Provolone is a smooth and delicate cheese that contrasts the sweet-savoury flavour of prosciutto. Parmesan is also a good pairing with prosciutto, especially when complemented by cantaloupe melon. Pepperjack cheese is another option, as seen in the "pigwheels" appetiser snack, which includes prosciutto, salami, and pepperjack cheese.

Salami and prosciutto are often served with crackers, bread, or flatbread. They can also be served with grapes, melon, figs, pistachios, and cashews.

One example is "The Capri", a sandwich that includes prosciutto, genoa salami, provolone cheese, spiced capicola ham, and sweet and hot peppers with a special dressing. Another example is "pigwheels", an appetiser snack made with puff pastry, prosciutto, salami, and pepperjack cheese.

When creating a charcuterie board, it is important to consider the different types of meats and cheeses and how they complement each other. For example, prosciutto goes well with provolone cheese, while salami can be paired with havarti or gouda. It is also important to include a variety of textures and flavours, such as crunchy crackers or bread, and sweet and salty ingredients.

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