The Perfect Cheese Pairing For Salsify: A Cheesy Adventure

Salsify is a root vegetable that has been cultivated for at least 2,000 years. It is native to the Eastern Mediterranean and has a long history in Europe, having been used by ancient Greeks and Romans for food and medicine. The vegetable enjoyed popularity in the US during colonial times and in the Victorian era. Today, it is rarely found outside of farmers' markets and specialty grocers. Salsify has a mild flavour that has been compared to oysters, artichokes, asparagus, and Jerusalem artichokes. It can be cooked in a variety of ways, including boiling, steaming, baking, and frying. When cooked, it pairs well with dairy products such as butter, cream, and cheese.

Monterey Jack and Salami

When combined, the Monterey Jack and Salami make a lethal combination. They can be eaten as is, or grilled in a tortilla, or on a cracker. The possibilities are endless. For instance, try a salami and Monterey Jack grilled sandwich or quesadilla. The savoury and spiced notes of the salami are balanced by the buttery and tangy notes of the cheese.

For a charcuterie board, it is important to remember that presentation matters. Include different sizes of salami with a variety of textures and colours. Partially slice some of the salami and provide a knife for guests to slice themselves. This combination of Monterey Jack and Salami is a great way to impress your guests with your sophisticated palate and delicious meat and cheese board.

To elevate your charcuterie board, you can add other ingredients such as dried fruit, chocolate, or mustard. For a super-easy way to pair cheese and charcuterie, you can also add accompaniments such as fig spread, olives, corn nuts, and peanut butter cups.

Parmesan and Prosciutto

Salsify is a root vegetable that is often compared to oysters in terms of taste, although its flavour has also been likened to asparagus, artichoke, and parsnip. It is a versatile ingredient that can be boiled, steamed, fried, baked, or puréed into soups.

When paired with Parmesan, salsify can be baked in a pastry parcel. The root vegetable is first simmered until tender, then smothered in butter and Parmesan and baked until golden. This dish is an elegant side that can be served with a glass of chilled white wine.

Prosciutto, an Italian dry-cured ham, can be fried like bacon to add a salty crunch to a dish. When combined with salsify, prosciutto can be used in a risotto, along with saffron, to create a hearty and fragrant meal. Alternatively, prosciutto can be fried and crumbled into a pasta dish, with a creamy sauce made from garlic, tomato, peas, and Parmesan. This prosciutto pasta is a quick and easy meal that can be served with a glass of white wine.

Both Parmesan and prosciutto complement the unique flavour of salsify, offering a range of delicious meal options.

Gouda and Salami

For a sandwich, try combining finely chopped gouda, salami, and artichoke hearts, and spreading the mixture on slices of crustless white bread. For extra flavour, seal in the filling by gently pressing the sandwich together before grilling.

If you're looking to create a charcuterie board, try pairing a medium-grind salami spiced with crushed pepper with a smooth, caramel-flavoured aged gouda. This combination will give you a "perfect bite", with the smooth, sweet gouda balancing the spicy salami.

For a premium and appealing option, you can also try a charcuterie duet of hard salami and smoked gouda. This pairing works especially well with a light-bodied red wine, like a Pinot Noir, which enhances the gouda without detracting from the dry salami.

Havarti and Soppressata

Soppressata is an Italian dry-cured pork salami seasoned with salt, dried chilli, black peppercorns, and red wine. Depending on where it's made, it can taste sweet, salty, or spicy. Soppressata flavoured with oregano, garlic, and basil may taste similar to pepperoni.

Havarti is a semi-soft cow's cheese made from almost nothing but pasteurized milk. It has a buttery aroma and a creamy, smooth texture.

Havarti's butteriness draws out the herbs and spices in the soppressata, creating a tantalising mixture of flavours. This pairing is best enjoyed with Frantoio's Artichoke Paste, Rustic Bakery Organic Crackers, Taggiasche Olives in Brine, and a glass of Merlot or Syrah.

Provolone and Genoa Salami

Salami and cheese is a classic combination, and Genoa Salami and Provolone is a winning pair. Genoa Salami is a rich, savoury salami made from an Old World-inspired blend of pork and peppercorns. Provolone is a traditional Italian cheese, aged for over five months, with a distinctly sharp taste. Together, they make for a delicious sandwich—especially when accompanied by lettuce, tomato, olive spread, roasted pepper, mayo, and black pepper.

The key to a good salami and cheese pairing is to have a combination of flavours and textures that complement each other. Salami is usually lean, salty, and mild in flavour, and may be smoked. It ranges from hard to soft and from lean to fatty. Provolone is semi-soft, with a supple and buttery flavour. It has a subtle flavour, but it is also sharp, which goes well with the savoury notes of the Genoa Salami.

When making a salami and cheese board, it is important to consider the presentation. Include salamis with different diameters, textures, and colours, and provide a variety of cheese shapes and colours. You can also add other ingredients like dried fruit, chocolate, or mustard to elevate the experience.

If you're looking for other cheese and salami combinations, there are plenty of options. For example, you could try pairing Soppressata with Havarti, Toscano Salami with Parmigiano Reggiano, or Wild Boar Salami with Comté.

Frequently asked questions