The Perfect Cheese Pairing For Soppressata: A Guide

Soppressata is a dry salami, usually made with pork or beef, and often seasoned with black peppercorn. It is a staple of Southern Italian cuisine. Soppressata is a versatile ingredient that can be used in sandwiches, pizzas, pasta, charcuterie boards, and even breakfast foods. When it comes to cheese, the best pairings for soppressata include Havarti, Fromager d'Affinois, and mozzarella.

Havarti is a creamy, semi-soft cheese with a supple, buttery flavour. The creaminess of Havarti brings out the flavours of the soppressata. Fromager d'Affinois is a French cheese with a creamy, buttery taste that complements the herbs and spices in the soppressata. Mozzarella is another cheese that pairs well with soppressata, especially when used as a topping for pizza.

Soppressata and Havarti

Soppressata is a type of Italian salami, usually made with pork. It is often seasoned with black peppercorn and is a staple of southern Italy cuisine. It can be used as a pizza topping, in pasta dishes, on charcuterie boards, in sandwiches, and in many other ways.

Havarti is a semi-soft Danish cheese made from cow's milk. It has a supple, buttery flavour and melts well when grilled or heated. It is often described as complementary to most sandwich meats.

• Sandwiches: Layer thick slices of Havarti with thin slices of Soppressata on a baguette. Add some baby arugula and drizzle with sweet Italian vinaigrette.
• Charcuterie boards: Include Havarti and Soppressata on a board with other cheeses, cured meats, crackers, olives, and condiments.
• Pizza: Use Soppressata as a topping, along with mozzarella, parmesan, cherry peppers, and other toppings of your choice.
• Pasta: Cook Soppressata slices in a skillet, then add garlic, red pepper, sour cream, lemon juice, and pasta water. Mix with your cooked pasta and enjoy!
• Bruschetta: Top focaccia squares with a red pepper spread, a piece of Soppressata, and some bocconcini. Garnish with pepper and parsley.

Cheesy soppressata bites

Ingredients

• 4-5 slices of soppressata
• Small chunks of cheese
• Olives

Method

• Take one slice of soppressata and place a small chunk of cheese in the middle.
• Roll the slice of soppressata.
• Thread a toothpick through an olive, then push the toothpick through the rolled-up slice of soppressata.
• Repeat until you have as many cheesy soppressata bites as desired.
• Serve fresh with a dip of your choice.

Tips

• For a charcuterie board, include a variety of textures, ages, and milk types.
• Choose different accompaniments with different textures and flavours, such as spreads, jams, dried fruits, nuts, crackers, and breads.
• Soppressata also pairs well with Havarti, a creamy, semi-soft cheese with a buttery flavour.

Soppressata in a sandwich

Soppressata is a dry salami, usually made with pork or beef. It is a delicious meat to add to a sandwich, and there are several types of cheese that go well with it.

Havarti is a creamy, semi-soft cheese with a supple, buttery flavour. The creaminess of Havarti brings out the salami's flavours. Its earthy and nutty notes complement the herbs and spices in the soppressata.

Fromager d'Affinois is another creamy cheese that pairs well with soppressata. Its decadent texture and tangy, milky taste are a good match for the meatiness of the soppressata.

Provolone is another cheese that goes well with salami in a sandwich.

Gouda is also a good option for a sandwich. It has a subtle flavour but works well with salami.

Soppressata on a charcuterie board

Soppressata is a dry salami, usually made with pork or beef, and is a delicious addition to any charcuterie board. When creating a charcuterie board, it is important to consider the provenance of the food items—pairing food and drink from the same region often works well. For example, Sicilian wines, salumi, and cheese are a great combination.

When it comes to cheese, there are several options that pair well with soppressata. A creamy cheese like Fromager d'Affinois is a good choice, as its supple and buttery taste allows the herbs and spices in the soppressata to shine through. Its decadent texture may remind you of a triple-creme, but this is achieved by "ultra filtration", which disperses fat molecules through the paste. Another excellent option is La Tur, a dense, creamy blend of pasteurized cow, goat, and sheep milk from Italy's Piedmont region. This cheese is runny and oozy, and will be a crowd-pleaser when paired with soppressata.

If you are looking for a harder cheese, Havarti is another good pairing with soppressata. This semi-soft cheese is nutty and buttery, and its creaminess brings out the salami's flavours. Enjoy Havarti and soppressata with some artichoke paste, crackers, olives, and a glass of Merlot or Syrah.

For a charcuterie board, it is a good idea to vary the textures, ages, and types of cheese. In addition to cheese, you can add spreads, jams, honey, dried fruits, fresh fruits or vegetables, nuts, something salty or briny like olives, and different types of crackers, breads, and crisps.

Soppressata on a pizza

Soppressata is a dry salami with a distinct flavour profile that lends itself well to being used as a pizza topping. The following is a guide on how to make a pizza with soppressata:

Firstly, you will need to gather your ingredients. For the dough, you can use a premade pizza dough of your choice. You will also need one can of pizza sauce, 453 grams of mozzarella, 1/2 cup of parmesan cheese, pickled cherry peppers, extra virgin olive oil, dried chilli pepper flakes, and of course, 12 slices of soppressata.

Once you have your ingredients, preheat your oven to 500 degrees Fahrenheit. While the oven is heating up, you can start assembling your pizza. Take your premade pizza dough and lay it out flat, then cover it with a thick layer of tomato sauce. Next, add a layer of mozzarella and parmesan cheese. You can also add other toppings of your choice at this stage.

After that, add some pickled cherry peppers on top, and drizzle the pizza with extra virgin olive oil. Once you're happy with your toppings, place your pizza in the oven. Bake it for 10 to 15 minutes, or until the crust turns golden brown and the cheese is melted.

Finally, when your pizza is done, take it out of the oven and garnish it with chilli flakes and oregano. You can also serve it with your choice of sauce on the side. And there you have it—a delicious soppressata pizza!

When it comes to cheese pairings, Havarti is a recommended choice to go with soppressata. The creaminess of Havarti brings out the salami's flavours. Its nutty and buttery taste, along with a semi-soft texture, makes it an ideal pairing. However, other cheese options that go well with soppressata include Fromager d'Affinois, a creamy French cheese, and La Tur, a dense and creamy blend of cow, goat, and sheep milk from Italy.

Frequently asked questions