Andy Montoya
Prosciutto is a fine Italian meat that is often served as an appetiser, especially when paired with wine and cheese. The most popular kind of prosciutto in Italy is prosciutto di Parma, which is aged and has a slightly sweet and salty finish. When it comes to cheese, Parmesan is the classic pairing, but there are many other options to explore. For instance, provolone has a smooth and delicate texture that contrasts the sweet-savoury flavour of prosciutto. If you're looking for something creamier, mozzarella, gorgonzola, or even a soft goat cheese can complement the saltiness of the meat. For those who enjoy a sharper flavour, blue cheese or a nutty Gruyere can be excellent choices. Creating the perfect prosciutto and cheese pairing is an art, and with so many options available, there's room for creativity and experimentation.
| Characteristics | Values |
|---|---|
| Cheese pairings | Parmigiano Reggiano, Mozzarella, Provolone, Parmesan, Pecorino, Grana Padano, Gorgonzola, Goat Cheese, Havarti, Boursin, Gruyere, Blue Cheese, Halloumi, Sbrinz |
| Fruit pairings | Pear, Cantaloupe, Grapes |
| Wine pairings | Prosecco, Chianti, Pinot Grigio, Rosé, Sangiovese, Sauvignon Blanc |
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What You'll Learn
Mozzarella, creamy cheese, and salty cheese
Mozzarella is a popular choice of cheese to pair with prosciutto. Fresh mozzarella, in particular, is commonly used, as its smooth and milky flavour and texture complement the saltiness of the prosciutto. For instance, Briati mozzarella, made with rennet and rBST-free Wisconsin milk, is often rolled with paper-thin slices of prosciutto to create an antipasti appetizer.
Cream cheese is another option that can be used to create a prosciutto appetizer. A cream cheese spread can be made by combining mascarpone (or a similar soft and spreadable cream cheese), honey, chopped chives, salt, and black pepper. This spread can then be dolloped onto crackers or biscuits of your choice, topped with prosciutto, and garnished with fresh basil leaves.
In addition to mozzarella and cream cheese, other salty cheeses can be paired with prosciutto. For example, Parmigiano Reggiano is a traditional Italian choice, often served with cantaloupe or pear, creating a mixture of sweet, savoury, and salty flavours. Similarly, good-quality feta and Parmesan cheeses are great options to pair with prosciutto, as are Spanish Manchego and aged or young cheddar.
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Parmesan, pecorino, and grana padano
Pecorino Romano is another hard cheese, similar to Parmesan, with a hint of natural sweetness and saltiness. It is more pungent and has notes of butter. Pecorino is made from sheep's milk and has less than 40% humidity. It can be sliced into little cubes and added to pasta with some melted prosciutto, or the prosciutto can be wrapped around a slice of pecorino to make an appetizer.
Grana Padano, another hard cheese, is also a great pairing with prosciutto. It can be enjoyed with a craft beer or white wine.
In addition to these three cheeses, prosciutto also pairs well with creamy cheeses such as mozzarella and boursin, as well as salty cheeses like Sbrinz.
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Goat's cheese, gorgonzola, and boursin
Goats Cheese, Gorgonzola, and Boursin
Goat's cheese is a popular choice to pair with prosciutto, especially in toasts or sandwiches. The combination of crunchy, tangy, sweet, and salty flavours makes it a delicious and quick appetizer. A recipe for prosciutto and goat's cheese toasts includes topping toasted bread with a layer of goat's cheese, prosciutto, radishes, a drizzle of olive oil, and a sprinkle of chives.
Gorgonzola, an Italian blue cheese, is another flavourful option to pair with prosciutto. For a pasta dish, Gorgonzola Dolce, a smoother and creamier variety of Gorgonzola, can be melted into a decadent sauce with the pasta's cooking water, olive oil, and Parmesan. The salty prosciutto is then folded into the sauce along with peas and spinach, creating a well-rounded, flavourful dish.
Boursin, a triple-cream cheese with a buttery texture, is a great match for prosciutto. A simple recipe for prosciutto-wrapped asparagus with Boursin involves spreading the cheese onto prosciutto slices and then wrapping them around asparagus spears. This easy-to-make appetizer can be prepared in advance and is perfect for spring and summer when asparagus is at its peak.
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Gruyere, havarti, and halloumi
Gruyere is a type of Swiss cheese with a distinctive nutty flavour. When paired with prosciutto, it adds a nutty taste to the salty and slightly sweet prosciutto. To make a grilled cheese sandwich with prosciutto and Gruyere, layer two slices of bread with prosciutto, Gruyere, and Provolone. Top with the remaining slices of bread, heat a pan to medium heat, and brush with butter. Place the sandwiches in the pan, cover, and grill until the bread is golden brown. Flip the sandwich and grill the other side until the cheese has melted.
Havarti is a mild and creamy cheese that is excellent for grilled cheese sandwiches. When paired with prosciutto, the saltiness of the prosciutto is balanced by the creaminess of the Havarti. To make a grilled cheese sandwich with prosciutto and Havarti, top a slice of sourdough bread with Havarti, balsamic peaches, prosciutto, honey, black pepper, and basil. Top with another slice of sourdough and cook in a skillet over medium heat until the bread is golden brown and the cheese has melted.
Halloumi is a semi-hard, brined cheese with a high melting point, making it ideal for frying or grilling. To make fried halloumi with prosciutto, wrap each slice of halloumi in prosciutto and fry in a pan until golden brown and slightly squidgy. Serve with a fresh melon and mint salad for a quick and easy meal.
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Provolone, asiago, and coppa
Provolone is a full-fat cow's milk cheese that is curdled and then spun, with the cheese curds being bathed in water or whey until drained and kneaded to develop elasticity. Provolone piccante is aged for a minimum of four months and has a strong flavour, while provolone dolce is aged for two to three months and has a milder flavour. Provolone is considered one of the most vital cheeses in Italian cuisine, and its smooth and delicate texture makes it a great pairing with prosciutto.
Asiago is another classic Italian cheese, made from cow's milk and produced in the Veneto or Trentino regions. Asiago pressato is fresh, while asiago d'allevo is aged. Asiago tends to be aged for longer than provolone, impacting the taste and texture of the cheese. Asiago is a popular pizza topping and pasta sauce flavouring in Italy, and it can also be grated on top of salads, soups, or pastas. Asiago Stravecchio can be wrapped around roasted peppers as a decadent appetizer or addition to an antipasto salad, or added to a sandwich with prosciutto and cheese.
Coppa is a traditional Italian salumi made from pork shoulder that is air-dried and seasoned with spices. It is created in nearly every region of Italy, with the two DOP-protected coppas being Coppa Piacentina and Capocollo di Calabria. Coppa can be sliced thinly and served on sandwiches, paninis, or antipasto platters, or added to pasta sauce or a frittata. Coppa pairs well with provolone, and it can also be wrapped around cheese like Asiago Stravecchio for a decadent appetizer.
When creating a charcuterie board with prosciutto, consider including cheeses like provolone and asiago, as well as fruits such as pears and grapes, and wines like Prosecco, Chianti, Pinot Grigio, or Rosé to complement the salty flavour of the prosciutto.
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Frequently asked questions
Prosciutto is commonly served as an appetiser with wine and cheese. A softer Havarti is a good pairing because the subtle notes of this cheese harmonise with the savoury prosciutto. A creamy cheese like mozzarella or boursin is also a good choice. As for wine, a light, bubbly prosecco or a crisp, refreshing pinot grigio are good options to complement the saltiness of prosciutto.
Classic cheese pairings with prosciutto include parmesan, pecorino or grana padano. Parmigiano-Reggiano is a premium kind of parmesan cheese made in Parma, Italy, and is commonly paired with prosciutto.
Other cheeses that go well with prosciutto include provolone, gorgonzola, manchego, feta, gouda, halloumi, and goat cheese.
