Blue Cheese And Cured Meat: Perfect Pairing

Blue cheese is a bold, sharp, and tangy cheese with grassy notes and hints of mushroom. It can be crumbly, buttery, or creamy, and is often paired with fruits such as apples, pears, and figs, as well as honey, nuts, and chutneys. When it comes to cured meats, blue cheese is a versatile ingredient that can be paired with a variety of options. Beef and blue cheese is a classic combination, with the sweet and tangy Gorgonzola dolce complementing the mild, sweet flavour of the lean beef. Another option is to pair blue cheese with cured meats that have strong, spicy, or gamey flavours, such as wild boar, duck, or chorizo.

Prosciutto and Parmigiano Reggiano

Prosciutto di Parma and Parmigiano Reggiano are two of the world's greatest gastronomic treasures, born in the heart of Italy's Food Valley, Parma. Both have DOP status (Protected Denomination of Origin), which means that they can only be produced in this region to be considered authentic.

Prosciutto di Parma is made from two breeds of pig, Landrace and Suino Tipico Italiano, which have particularly meaty hindquarters and enough fat to ensure a long, slow drying period. The pigs are fed on grain corn and the whey left over from the production of Parmigiano Reggiano. Prosciutto is made only from the rear haunches of the pig and is cured, air-dried ham. The curing process is highly specialised and involves salting, chilling, and resalting the meat, before it is stored in refrigerated rooms for around three months. The hams are then hung to dry for at least 300 days, and the final product is fire-stamped with the ducal crown to guarantee quality and origin.

Parmigiano Reggiano, or 'the real parmesan', is also produced according to strictly regulated methods. It is a hard, semi-fat cheese made from partially skimmed cow's milk. The cows must be bred in the area and fed with forage from the region, as these factors influence the milk they produce. The milk is mixed with a lactic acid starter and pure calf's rennet, and then formed into wheels, which are soaked in a sea-salt solution for 20-25 days. The wheels are then taken into an ageing room for at least 12 months, where they are carefully wiped, brushed, and turned every 10 days. After this period, they are tested for quality, and those that pass are branded with the oval certification mark.

The perfect pairing of Prosciutto di Parma and Parmigiano Reggiano is demonstrated in a simple cocktail appetizer: Prosciutto di Parma-wrapped fruit with Parmigiano Reggiano. The salty, savoury flavours of the prosciutto and Parmigiano Reggiano are beautifully contrasted with sweet, ripe fruit, such as fig or kiwi.

Speck and Piave

When pairing cured meat and cheese, it is important to consider the different characteristics of the food. Cured meats typically fall into two groups: whole muscle or encased. Whole muscle meats, like prosciutto, tend to be dry-cured and are sliced into thin, nearly transparent sheets. They have a delicate texture and subtle flavours. On the other hand, encased meats, like salami, are usually fermented in a humid environment and have a distinct tang and intense notes of various spices.

When pairing meat and cheese, it is often best to pair opposites. This means pairing sweet and nutty flavours with tangy and savoury notes, or soft and delicate textures with more substantial and buttery consistencies. Another approach to pairing is to match similar flavours and textures. This can create an interesting contrast by highlighting shared qualities.

Salami and La Serena

The spicy, savoury notes of salami are balanced by the creamy, sweet and nutty flavours of La Serena. The cheese cools the heat of the salami, leaving you with the sweet paprika and garlic notes of the sausage.

When pairing cured meats and cheese, it's important to consider the textures and flavours of each. Encased meats like salami tend to have a discernible tang and intense notes of black pepper, red pepper and fennel. Salami can range from hard to soft, and from lean to fatty. La Serena is a soft cheese, so pairing it with a harder, more solid cured meat like salami provides a nice contrast.

When it comes to cured meat and cheese pairings, opposites attract. Salami is savoury, spicy and tangy, while La Serena is creamy, sweet and nutty. The salty, savoury notes of the salami are balanced by the sweeter, more delicate flavours of the cheese.

For a simple yet impressive pairing, try thinly sliced salami with a round of ripe La Serena. The salami can be spread or dipped into the cheese, or simply enjoyed as a companion to the cheese on a charcuterie board.

Chorizo and Manchego

If you're looking for a show-stopping pizza with a Spanish twist, look no further than this chorizo and Manchego pizza. Start with a base of your favourite pizza dough and sauce. Then, add some caramelized red onions—trust me, it's worth the time! Next, sprinkle on some crumbled cured chorizo sausage, which will give your pizza a beautiful paprika colour and a smoky flavour. Finally, top with grated Manchego cheese and some fresh baby arugula. Bake until cooked, browned, and bubbly, and you're left with a memorable, bold-flavoured pizza.

Spanish Macaroni and Cheese

For a hearty, comforting meal, try this Spanish-style macaroni and cheese. Start by cooking some macaroni until it's almost al dente. In a separate pan, cook some chorizo, and then set it aside. In the same pan, make a béchamel sauce by cooking onions and garlic, then adding flour and milk. Stir in the cooked chorizo, some grated Manchego, and the macaroni. Transfer everything to an oven-proof dish, top with a mixture of panko breadcrumbs and more Manchego, and bake until golden and bubbling. This dish pairs well with a Spanish Rioja Rosado or a young red Rioja.

For another take on the classic combination, try this chorizo and Manchego potato bake. Simply boil some potatoes until they're easily pierced with a knife but not falling apart. In a separate pan, cook some diced chorizo and sliced onion until the onion softens and starts to colour. Combine the potatoes, chorizo, onion, and grated Manchego in a baking dish. Pour a mixture of cream and milk over the top, and sprinkle with more Manchego. Bake until the top is deeply browned and the sauce is bubbling. This dish is perfect for feeding a crowd and can be prepared ahead of time.

Bresaola and Gorgonzola Dolce

Cured meat and blue cheese are a classic combination, and bresaola and Gorgonzola Dolce is a perfect example of this. Bresaola is an air-dried, salted beef that is cured with various spices, while Gorgonzola Dolce is a soft, creamy, and less salty Italian blue cheese with a slightly sweet finish. When combined, the saltiness of the bresaola and the sweetness of the Gorgonzola Dolce create a delightful contrast of flavours.

One way to enjoy this pairing is in a panini. To make a bresaola and Gorgonzola panini, spread an aïoli made from mayonnaise, lemon juice, garlic, and pepper on ciabatta bread. Then, layer bresaola, Gorgonzola Dolce, arugula, red onion relish, and provolone cheese on the bread. Finally, brush the outside of the sandwich with olive oil and grill it until the bread is toasted and the cheese is melted.

Another option is to make a cheesecake salata, or savoury cheesecake. To make this dish, a crust is made from crushed crackers mixed with butter, and then a savoury filling made from ricotta, cream cheese, Gorgonzola Dolce, herbs, and Parmigiano Reggiano is poured on top. The cheesecake is then chilled until set, and finally garnished with bresaola, arugula, olive oil, and black pepper.

Whether enjoyed in a sandwich, cheesecake, or on a charcuterie board, the combination of bresaola and Gorgonzola Dolce is a delicious way to experience the unique flavours of these cured meat and blue cheese pairings.

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