Frederic Melton
Salami is a staple in many cuisines, and its rich and robust flavour is a favourite on charcuterie boards and sandwiches. When it comes to choosing the best cheese to pair with salami, the options are endless. The key to a successful pairing is balancing flavours and textures to create a delightful taste experience. Whether you prefer a mild and creamy cheese like Provolone, Mozzarella, or Brie, or something sharper like Cheddar or Blue Cheese, each variety offers a unique twist to your salami dish. So, get creative and experiment with different cheeses to find your favourite pairing!
| Characteristics | Values |
|---|---|
| Cheese type | Provolone, Mozzarella, Blue Cheese, Aged Gouda, Cheddar, Brie, Swiss, Manchego, Havarti, Parmigiano-Reggiano, Fontina, Gorgonzola, Comte, Pepper Jack, Gruyère |
| Texture | Smooth, Creamy, Mild, Tangy, Sharp, Tangy, Buttery, Crumbly, Salty, Crystalline, Complex, Soft |
| Flavour | Sweet, Savory, Spicy, Salty, Bold, Tangy, Earthy, Nutty, Caramel, Pungent, Smoky |
| Other factors | Flavour intensity, personal preference, type of salami |
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What You'll Learn
Blue cheese with spicy salami
Blue cheese is a popular choice to pair with salami. The Spotted Trotter, for instance, offers a Blue Cheese Salami that is made with Asher Blue Cheese, organic garlic, and spices. It is described as having an exquisite, decadent flavor profile. Blue cheese is also used in a salami sandwich recipe, where it is layered with salami, arugula mesclun salad, vinaigrette, black pepper, and olive oil.
Blue cheese is also a common ingredient in a gourmet Italian Salami, Apple, and Blue Cheese Pizza recipe. The pizza is topped with mozzarella cheese, spicy Italian Genoa salami, thinly sliced apples, and blue cheese. The fruity apples and creamy blue cheese are said to perfectly match the salty meat. If blue cheese is not to your taste, goat cheese is suggested as a substitute.
When pairing cheese with salami, it is important to balance the flavors by matching the intensity of the cheese with the boldness of the salami. This ensures that neither element overpowers the other. It is also beneficial to pair cheeses with different textures to add variety and interest to your charcuterie board. For example, the crumbly texture of a well-aged Cheddar adds a delightful contrast to the chewy salami.
Some other popular cheese and salami pairings include:
- Prosciutto and Parmesan
- Wild Boar Salami and Comté
- Soppressata and Havarti
- Salami Milano, Tuscano, and Calabrese with fresh mozzarella
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Aged gouda with Genoa salami
Salami is a favourite on any charcuterie board, and pairing it with the right cheese can elevate your snacking experience. When pairing cheese with salami, consider balancing the flavours, matching the intensity of the cheese with the boldness of the salami. You can also add variety and interest to your charcuterie board by pairing cheeses with different textures.
Aged gouda is a perfect match for Genoa salami. The creamy, slightly sweet flavour of gouda contrasts nicely with the savoury taste of salami. Aged gouda has a more pronounced flavour and a firmer texture than its younger counterpart, offering a unique taste experience.
For a harmonious pairing, try aged gouda with Genoa salami on a charcuterie board. The dense texture and smooth finish of the salami complement the crystalline crunch of aged gouda. The mild, seasoned flavour of Genoa salami pairs beautifully with the sweet and nutty notes of aged gouda.
You can also experiment with different recipes that feature this dynamic duo. A salami and gouda strata is a delicious and easy-to-make dish. To prepare this savoury treat, cut the crusts off buttered bread slices and layer them in a baking dish. Beat eggs, milk, dry mustard, salt, and gouda together, then stir in the salami. Pour this mixture over the bread and sprinkle with more gouda. Refrigerate overnight, then bake until golden brown. This strata is a fun and flavourful way to enjoy aged gouda and Genoa salami.
Whether you enjoy them on a charcuterie board or in a baked dish, aged gouda and Genoa salami make a delightful pairing, offering a contrast of flavours and textures that will tantalise your taste buds.
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Manchego with soppressata
Salami is a rich and robustly flavoured staple of any charcuterie board. When pairing cheese with salami, it is important to balance the flavours, textures, and personal preferences.
Manchego is a popular Spanish sheep's milk cheese known for its nutty, sweet, and milky flavours. It is a versatile cheese that can be sliced thinly or grilled thickly. Its semi-firm texture and complex taste make it a perfect pairing for many types of salami.
Soppressata is a dry salami usually made with pork or beef. It is fermented, dry-cured, and aged, resulting in a coarse grind and minimal acidity. The addition of fennel, red wine, Grappa, and picante spices gives it a unique flavour.
When paired with Manchego, soppressata creates a delightful combination of flavours and textures. The nutty and herbal notes of Manchego complement the picante spices of soppressata, while the semi-firm texture of the cheese contrasts nicely with the flattened shape of the salami.
For a simple yet elegant dish, try a sandwich made with grilled Manchego, soppressata, arugula, olive oil, salt, and pepper. This combination of flavours and textures will elevate your snacking experience and impress your guests. Serve it with a glass of Prosecco for a perfect Friday night date dinner.
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Havarti with dry salami
Salami is a rich and robustly-flavoured staple on any charcuterie board. When it comes to cheese, the best pairings complement the salami's spiciness or create a delightful contrast in texture.
A popular choice to pair with dry salami is Havarti, a semi-soft cheese with a buttery texture. It has a mild, slightly sweet flavour that can balance the savoury taste of salami. For a quick and easy snack, try a salami and Havarti crostini—a crunchy, savoury delight that's perfect as an appetizer or during the holidays. To make it, preheat your oven to 350 degrees. Slice some bread, lay them flat on a parchment-lined baking sheet, and add one slice of Havarti and one curled piece of dry salami to each. Bake for 5 minutes, and top with fresh dill. Enjoy warm!
For a more substantial meal, you can also try a triple salami and Havarti cheese sandwich with ghost pepper ranch dressing on a home-baked sub bun. This sandwich is sure to pack a punch with its bold flavours and spicy kick.
If you're looking for other cheese options to pair with your dry salami, consider Provolone, a classic pairing that's mildly tangy and smooth. Aged Cheddar is another bold option, offering a sharp flavour and crumbly texture that contrasts the chewiness of salami. For a softer, creamier option, Brie provides a mild counterpoint to the robust flavour of salami, enhancing the overall mouthfeel of the pairing.
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Provolone with salami sandwiches
Salami is a favourite on any charcuterie board, and pairing it with the right cheese can elevate your snacking experience. Provolone is a classic pairing with salami. Its mild, slightly tangy flavour and smooth texture complement the spiciness of salami, making it a perfect match.
For a Provolone and salami sandwich, you can use any type of salami, such as Italian dry salami or Finocchiona Salami, and any good quality variety of salami will do the trick. You can typically find Provolone at your local Italian grocer, but it can be pricey. Good substitutes for Provolone are Gouda or Mozzarella, which are creamier and not as sharp.
To make the sandwich, spread butter on both sides of a sandwich roll or ciabatta. Add sliced Provolone cheese to one side of the roll. Add salami (around 6 slices per sandwich) to the same side as the cheese. To the other side of the roll, add slices of red onion and sliced pepperoncini. Wrap each sandwich in aluminium foil and place them on a sheet pan. Bake at 350 degrees for about 20 minutes and serve immediately. You can also eat these sandwiches cold.
If you're making multiple sandwiches, it's recommended to toast the bread under the grill. That way, you can prepare multiple sandwiches at the same time. The bread comes out crisp but still a little soft in the centre, whereas it can sometimes dry out a little in the oven.
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Frequently asked questions
There are several cheeses that pair well with salami, including Provolone, Mozzarella, Cheddar, Swiss, Blue Cheese, Gouda, and Brie.
The best pairing depends on your personal preference for flavour intensity and melting quality. For example, if you're making a salami sandwich, you might want to choose a cheese that melts well.
For a charcuterie board, variety is key. Try including different types of salami and cheese with contrasting flavours and textures. For example, you could pair spicy salami with creamy blue cheese, or Genoa salami with aged Gouda.
For a sandwich, you'll want a cheese that melts well and complements the salami's flavour. Try Provolone, Mozzarella, or Brie. If you're using Italian-style ingredients, Provolone is a great choice.
