The Perfect Cheese Pairing For Prosciutto

Prosciutto is a cured meat with a delicate, savoury, and buttery flavour. Its thin slices melt in your mouth, making it a popular choice for charcuterie boards. When it comes to cheese pairings, prosciutto is quite versatile and can be enjoyed with a variety of cheeses. However, it's important to choose cheeses that can stand up to the full flavour of the cured meat. Here are some of the best cheese pairings for prosciutto to create a harmonious blend of flavours.

Parmigiano-Reggiano, Parmesan, or Pecorino

Parmigiano-Reggiano, Parmesan, and Pecorino Romano are all traditional Italian hard cheeses with robust and complex flavours. They are all classified as Grana cheeses, known for their hard, granular, and crumbly textures. However, there are some distinct differences between them.

Parmigiano-Reggiano, often referred to as the "King of Parmesan", is made from unpasteurised cow's milk in specific regions of Italy, including Parma, Reggio Emilia, Modena, Bologna, and Mantova. It is aged for at least 12 months, but can be matured for up to 24 months or more, resulting in a rich, nutty taste with hints of fruit and hazelnut. Its texture is grainy and flaky, and it delivers an umami flavour boost to dishes.

On the other hand, Pecorino Romano is made from sheep's milk and has a minimum ageing time of 5 months. It has a vibrant and multilayered flavour profile, starting with a sharp saltiness that gives way to strong nutty notes and earthy, grassy undertones. Its texture is slightly softer and more buttery than Parmigiano-Reggiano due to the higher butterfat content of sheep's milk.

When it comes to pairing these cheeses with prosciutto, all three options can be excellent choices. The salty, savoury, and nutty flavours of Parmigiano-Reggiano can complement the sweet-savoury notes of prosciutto. Pecorino Romano, with its saltiness and tanginess, can also create a delightful contrast with the prosciutto's flavours.

When serving prosciutto with these cheeses, you can try wrapping slices of prosciutto around chunks of the cheese as an appetiser. Alternatively, you can add little cubes of prosciutto to pasta with some melted Pecorino Romano, or grate Parmigiano-Reggiano or Parmesan on top of a pasta dish. These combinations will allow you to enjoy the unique flavours and textures that each cheese brings to the prosciutto pairing.

Mozzarella or Burrata

Mozzarella and prosciutto is a classic combination that works well as a simple, quick, and easy appetizer. The soft texture and mild flavour of fresh mozzarella complement prosciutto's salty, melt-in-your-mouth texture. Mozzarella ciliegine (cherry-sized) or bocconcini (larger balls) can be wrapped in prosciutto with basil to make a delicious finger food. Alternatively, cut the mozzarella into matchsticks and roll them in prosciutto with basil for a similar effect. These appetizers can be served at room temperature or warmed in the oven for a few minutes, but be careful not to overheat them as the prosciutto can become greasy and the cheese melty.

For a more substantial dish, try a salad with burrata, prosciutto, and sweet, ripe tomatoes. Burrata is a type of fresh, creamy cheese from Puglia, Italy. It has a shell of mozzarella cheese filled with shreds of mozzarella-style cheese soaked in cream. The creamy, buttery texture of burrata contrasts beautifully with thin, salty slices of prosciutto. This combination can be served as a salad or an appetiser, and it looks impressive while requiring minimal effort. Simply arrange slices of tomato and prosciutto on a platter, add some torn basil leaves, then place a ball of burrata in the centre. Drizzle with extra virgin olive oil and balsamic glaze, and season with salt and pepper to taste. This dish can also be served with crusty bread or a side of greens for a light meal.

Blue Cheese or Gorgonzola

Blue cheese and Gorgonzola are both excellent choices to pair with prosciutto. While all Gorgonzola is blue cheese, not all blue cheese is Gorgonzola. Blue cheese is a family of cheeses identifiable by their blue spots, while Gorgonzola is a specific type of blue cheese from Italy.

Gorgonzola is a great choice to pair with prosciutto due to its tangy and creamy notes, which complement the saltiness of prosciutto. It has a milder aroma and taste compared to other blue cheeses, making it a good introductory blue cheese for novices. It also has a creamy texture and melts beautifully, without overpowering other ingredients.

When pairing Gorgonzola with prosciutto, consider adding a fresh fig for one incredible bite. You can also try a classic prosciutto, Gorgonzola, and fig grilled cheese sandwich. This sandwich combines the creaminess of the Gorgonzola with the sweetness of fig jam and the crispiness of pan-fried prosciutto.

Blue cheese is another strong-flavoured option that stands up well to the salty, buttery flavour of prosciutto. It has a more crumbly texture compared to Gorgonzola, but it still melts nicely. Blue cheese also pairs well with fruits like pears and figs, as well as honey.

Both Gorgonzola and blue cheese work beautifully on a cheese board and can be paired with a variety of wines, such as Prosecco or Pinot Grigio.

Brie

There are many ways to serve Brie and prosciutto. One option is to spread the Brie on a crispy crostini, adding a smear of raspberry jam on top. Another idea is to add honey and fresh basil to the crostini, creating a sweet and savoury combination. For a more indulgent option, try Brie with green apple and hot honey, or Brie with cranberry sauce and chopped walnuts.

If you're looking for a more substantial snack, why not make a panino? Fill a baguette with Brie, prosciutto, and any other desired ingredients such as arugula or tomato. You could also try a classic Italian sandwich with crusty bread, prosciutto, fresh mozzarella or burrata cheese, and basil leaves.

With its creamy texture and strong flavour, Brie is an excellent choice to pair with the savoury saltiness of prosciutto. These two ingredients create a delicious and indulgent combination that can be served in a variety of ways, making it a versatile option for snacks, appetizers, or meals.

Goat Cheese

For a simple, elegant snack, try spreading some goat cheese on a crostini, topping it with a sprig of thyme, and adding a thin slice of plum on top. Another option is to spread some apricot jam on a crostini, add some goat cheese, and sprinkle some fresh thyme on top.

For a more complex flavour profile, you can combine prosciutto with basil pesto and goat cheese. This combination can be used in a variety of dishes, such as sandwiches, paninis, or even as a topping for bruschetta.

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