Bushra Griffith
Prosciutto is a delicious Italian meat that has been salt-cured and aged to perfection. When it comes to cheese pairings, the options are endless, but some combinations are simply exquisite. The saltiness of prosciutto is beautifully balanced by creamy cheeses like mozzarella, halloumi, or blue cheese. For a classic Italian combination, try wrapping slices of prosciutto around chunks of parmesan or grana padano for a delightful appetizer. If you're feeling adventurous, experiment with provolone, feta, or even gorgonzola for unique flavour profiles. To elevate your tasting experience, pair these cheeses and meats with the right wine, such as a crisp Pinot Grigio or a bubbly Prosecco.
| Characteristics | Values |
|---|---|
| Cheese with a creamy texture | Mozzarella, Blue Cheese, Halloumi, Provolone, Feta, Parmigiano Reggiano, Stilton, Double Gloucester, Piave, Aged or Young Cheddar, Petit Basque, Grana Padano, Gorgonzola |
| Cheese with a crunchy texture | Parmesan |
| Wine | Pinot Grigio, Prosecco, Chianti, Rosé |
| Fruits | Cantaloupe, Honeydew, Figs, Pears, Grapes |
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What You'll Learn
Mozzarella and prosciutto on pizza or panini
Mozzarella and prosciutto are a classic combination, and for good reason. The saltiness of the prosciutto is balanced by the creamy, melting mozzarella. This combination works perfectly on a pizza or a panini, and here's how to make it.
Mozzarella and Prosciutto Pizza
To make a pizza with these two star ingredients, you'll need to start with a thick tomato sauce. You can add minced garlic to the sauce for an extra kick of flavour. Then, it's time to assemble. Roll out your pizza dough and sprinkle it with semolina flour. Spread the sauce on top, leaving a border around the edge. Add slices of fresh mozzarella, followed by slices or strips of prosciutto. You can add some fresh basil on top for an extra burst of flavour. Bake in a hot oven (around 475-500 °F) until the cheese is bubbly and the prosciutto is crispy.
Mozzarella and Prosciutto Panini
For a delicious Italian-style sandwich, a panini with these ingredients is a great choice. To make it, whisk together olive oil, vinegar, and garlic in a small bowl. Season with salt and pepper. Layer the prosciutto and mozzarella on bread, adding in some tomatoes and basil for extra freshness. Drizzle with the dressing and sprinkle with more salt and pepper, if desired. Top with another slice of bread and grill in a panini press or a skillet until the bread is golden brown and the cheese has melted.
Mozzarella and prosciutto are a perfect match, whether on a pizza or a panini. The key is to get the prosciutto crispy and the mozzarella melted for the ultimate taste and texture experience. Enjoy experimenting with these classic Italian ingredients!
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Parmigiano Reggiano, cantaloupe and prosciutto
Parmigiano Reggiano, cantaloupe, and prosciutto is a classic Italian combination. The salty, savoury prosciutto is perfectly balanced by the sweet, juicy melon, and the sharp, salty Parmigiano Reggiano adds a delicious savoury contrast. This combination is especially popular in the summer, when ripe cantaloupes are in season.
To make a melon and prosciutto salad with Parmigiano Reggiano, start with 3 cups of cubed cantaloupe (about 1 medium melon). Add 3 cups of cubed honeydew melon (about 1/2 a medium melon) for a fuller flavour profile. Toss the melon with 2 tablespoons of thinly sliced fresh mint, 1 teaspoon of fresh lemon juice, and 1/4 teaspoon of freshly ground black pepper. Arrange the melon mixture on a serving platter and add 2 ounces of thinly sliced prosciutto, cut into thin strips. Sprinkle with 1/2 cup (2 ounces) of shaved or grated Parmigiano Reggiano cheese. Finally, garnish with cracked black pepper and fresh mint sprigs, if desired.
When choosing a wine to pair with this dish, look for something that mirrors its sweet-salty-herbal flavour profile. A fuller-bodied California Pinot Grigio is an excellent choice, especially given the full flavours of the prosciutto, mint, and Parmigiano Reggiano. An Italian Pinot Grigio or a light, bubbly Prosecco can also work well, cleansing the palate and complementing the saltiness of the prosciutto.
For a heartier meal, try pairing Parmigiano Reggiano and prosciutto with filled pasta or a panini. In Parma, Italy, it's common to find dishes that feature one or both of these ingredients. For example, you might enjoy wedges of warm, crusty bread topped with paper-thin slices of prosciutto and soft, melty stracchino cheese, or filled pastas topped with generous sprinkles of Parmigiano Reggiano.
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Blue cheese and prosciutto
Blue cheese is a sharp, tangy cheese that goes well with prosciutto's buttery flavour and texture. The saltiness of prosciutto is a great complement to the saltiness of blue cheese, and the two together create a flavour explosion for your taste buds.
A popular way to serve blue cheese and prosciutto is to wrap slices of pear in prosciutto and blue cheese. This easy-to-make appetizer is sweet, salty, and tangy, and the combination of the three ingredients is mouthwatering. You can also add fig jam to the mix for an even more intense flavour experience.
If you're looking for a more substantial dish, you can make a salad with little gem lettuce, dates, almonds, blue cheese, and crispy prosciutto. This salad is best assembled in layers, so you get all the ingredients in each bite.
For a warm snack, you can stuff Medjool dates with blue cheese and wrap them in prosciutto. Bake them in the oven for about eight minutes until the prosciutto is browned and the cheese starts to melt. This dish is the perfect combination of sweet, salty, and tangy, and it's a great option for a winter evening.
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Halloumi and prosciutto
Halloumi is an excellent substitute for blue cheese, which pairs well with prosciutto. Halloumi is a semi-hard, unripened cheese with a tangy flavour, typically made from goat's or sheep's milk. Prosciutto-wrapped halloumi is a tasty nibble platter option, and it can also be served with mixed olives and gherkins.
To make prosciutto-wrapped halloumi bites, start by draining, rinsing, and drying the halloumi. Cut the halloumi, along with some sundried tomatoes, into bite-sized pieces. Then, take a slice of prosciutto and cut it into quarters. Place a piece of halloumi and a sundried tomato on a slice of prosciutto, and carefully roll it up. Place the roll, seam side down, on a foil-lined baking tray. Repeat this process until you've used up all the ingredients.
Bake the halloumi and prosciutto bites in a preheated oven at 190°C/180°C fan for 10-12 minutes, or until the prosciutto is slightly browned. Serve immediately with cocktail sticks to avoid greasy fingers. These bites are perfect for parties or gatherings, as they are easy to make, full of flavour, and can be prepared ahead of time.
In addition to halloumi, there are several other cheeses that pair well with prosciutto. Mozzarella, a salty and sharp cheese, contrasts well with the delicate, creamy taste of prosciutto. Provolone, an authentic Italian cheese made from stretched curd, is another option. Feta, with its tangy and rich flavour, also pairs well with prosciutto, especially sheep's milk feta, which has a more buttery flavour.
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Grana Padano and prosciutto
Grana Padano is Italy's most popular hard grating cheese. The name comes from the Italian "grana", meaning hard grating cheese, and "Padano", referring to the region in Northern Italy where the cheese is produced. Grana Padano is made under strict supervision, using traditional methods that have been passed down for over 1,000 years.
Prosciutto di Parma is produced using only two ingredients: 100% Italian pork and sea salt. The unique flavour and appearance of the meat are a result of the climate and terroir of the Parma region. Prosciutto di Parma is aged for a minimum of 400 days.
When pairing Prosciutto di Parma with Grana Padano, it is recommended to choose a wine that will complement both the meat and the cheese. Some options include Lambrusco, Prosecco, a refreshing white ale, or a clean, palate-cleansing lager.
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Frequently asked questions
Mozzarella, blue cheese, halloumi, feta, parmesan, grana, provolone, and gouda are all popular choices to pair with prosciutto.
Fresh mozzarella, or Mozzarella di Bufala Campana, is a good choice to pair with prosciutto.
Cantaloupe, honeydew, figs, pear, grapes, and crunchy crackers are all good options to pair with prosciutto.
Prosecco, Chianti, Pinot Grigio, and Rosé are all good choices to pair with prosciutto.
