The Perfect Cheese Pairing For Sopressata

Sopressata is a dry salami, usually made with pork or beef. It is packed with whole black peppercorns and garlic and is slow-aged and thin-sliced, creating a deep and beautifully marbled salami. When it comes to cheese pairings, Havarti is a recommended option. It is a creamy, semi-soft cheese with a supple, buttery flavour. The flavour of the cheese complements the herbs and spices in the Sopressata, allowing the meat's seasoning to shine through. Another option is Fromager d'Affinois, a creamy cheese that allows the herbs and spices in the Sopressata to shine through.

Soppressata and Havarti

Soppressata is a type of Italian salami, usually made from pork. It is often seasoned with black pepper and garlic, and sometimes with hot peppers such as Chile de árbol. It is a popular topping for pizzas and sandwiches, and can also be used in pasta dishes, charcuterie boards, and omelettes.

Havarti is a semi-soft Danish cheese made from cow's milk. It is similar to Swiss cheese and is often described as buttery. It melts well when grilled or heated, making it a good choice for sandwiches and grilled cheese.

When pairing Havarti with soppressata, consider the following tips:

• Havarti is a mild and herbaceous cheese, so it can be a good balance for the stronger flavours of soppressata.
• The buttery taste of Havarti can complement the herbs and spices in the soppressata.
• For a sandwich, try pairing thick slices of sharp Havarti with thin slices of soppressata, along with some baby arugula and a sweet Italian vinaigrette.
• If you're looking for a more indulgent option, try making cheesy soppressata bites by adding a small chunk of Havarti to a slice of soppressata, rolling it up, and securing it with a toothpick.
• To add some crunch to your Havarti and soppressata sandwich, consider toasting the bread or using a crispy roll.
• For a heartier meal, make a soppressata and Havarti omelette by adding slices of soppressata and grated Havarti to your eggs and cooking on low to medium heat.

Soppressata on a charcuterie board

Soppressata is a dry salami, usually made with pork or beef. It is packed with whole black peppercorns and garlic and is slow-aged and thin-sliced, creating a deep and beautifully marbled salami. The best cheeses to pair with it are creamy, semi-soft cheeses with a supple, buttery flavour. This allows the herbs and spices in the soppressata to shine through.

• Cheese - Fromager d'Affinois, Piave Vecchio, Quicke’s Mature Cheddar, Havarti, Fontina, Grana Padano, Smoked Gouda, Mozzarella, Mascarpone, Parmigiano Reggiano, Bocconcini, Goat Cheese, or Cream Cheese.
• Meats - Prosciutto, Salami, or Pepperoni.
• Condiments - Honey, Jam, Pepper Spread, Olive Oil, Olives, Pickles, Hummus, Nuts, Dried or Fresh Fruits and Vegetables, such as Apples, Cucumbers, or Cherries.
• Bread - Baguette, Focaccia, or Crackers.

Soppressata in a sandwich

Soppressata is a dry salami, usually made with pork or beef. It is a delicious addition to any sandwich and pairs well with many types of cheese. A soppressata sandwich is a great option for a quick and easy lunch or dinner. Here are some ideas for creating a delicious soppressata sandwich:

Bread:

The type of bread you choose will set the foundation for your sandwich. You can go with a classic option like toasted white or wheat bread, or mix it up with a bagel, focaccia, or baguette. Toasting the bread will add a nice crunch and texture to your sandwich.

Cheese:

Soppressata pairs well with a variety of cheeses, but some popular options include Havarti, Fromager d'Affinois, Piave Vecchio, Quicke’s Mature Cheddar, and Grape Must Mustard. Havarti is a creamy, semi-soft cheese with a buttery flavour that complements the herbs and spices in the soppressata. Fromager d'Affinois is a French cheese with a supple, buttery taste that allows the herbs and spices in the soppressata to shine through. Piave Vecchio is a nutty Italian cheese that will add a nice contrast to the savoury soppressata. For a sharper flavour, try pairing your soppressata with mature cheddar and a touch of mustard.

Toppings:

When it comes to toppings, feel free to get creative! You can add some crunch and freshness to your sandwich with healthy greens like lettuce, or other vegetables such as red or green peppers, tomatoes, or onions. If you're feeling adventurous, you could even add some fruit like sliced apples or figs. Don't forget to season your sandwich with salt and pepper to taste.

Dips:

To take your sandwich to the next level, serve it with a dip on the side. Some options include Le Bon Magot Tomato and White Sultana Chutney, hummus, or a simple side of mustard.

Other ingredients:

If you want to make your sandwich more filling, you can add some protein like chicken or egg. For example, you could make a lemony chicken sandwich with soppressata, or an omelette sandwich with soppressata and cheese.

Serving suggestions:

A soppressata sandwich is a great option for a casual lunch or dinner at home, but it can also be dressed up for a more elegant meal. Serve it with a side of crispy chips or a small salad, and don't forget to pair it with a glass of wine! A medium-bodied red wine or a Merlot would go well with the flavours of the soppressata and cheese.

Soppressata on pizza

Soppressata is a dry salami, usually made with pork or beef, and is spiced with black peppercorn and garlic. It is a popular pizza topping and enhances the flavours of any pizza.

When making a pizza with soppressata, it is recommended to use a premade pizza dough, one can of pizza sauce, mozzarella, parmesan cheese, pickled cherry peppers, extra virgin olive oil, and dried chilli pepper flakes.

First, preheat the oven to 500 degrees Fahrenheit. Next, lay your premade pizza dough flat and cover it with a thick layer of tomato sauce. Then, layer the pizza with mozzarella and parmesan cheese. You can also add your choice of toppings at this step. Drizzle some extra virgin olive oil on top, and don't forget to layer a baking sheet with parchment paper before sliding your pizza on it. Bake the pizza until the crust turns golden brown and the cheese melts—this should take around 10 to 15 minutes. Lastly, garnish the pizza with chilli flakes and oregano and serve with your choice of sauce.

When it comes to cheese pairings, a creamy cheese like Fromager d'Affinois is a good option to allow the herbs and spices in the soppressata to shine through. The dense, creamy blend of pasteurized cow, goat, and sheep milk from Italy's Piedmont region, known as La Tur, is another excellent choice. Havarti is also a recommended cheese pairing for soppressata, as its creamy, semi-soft, and supple, buttery flavour complements the herbs and spices in the meat.

Soppressata in pasta

Soppressata is a dry salami, usually made with pork or beef. It is spiced with black peppercorn and garlic, giving it a zesty, rich flavour. Its casing is covered in a dusting of white mould, which cures the meat and protects it from harmful bacteria.

When it comes to pasta, you can use soppressata as a substitute for more common meat options such as chicken, steak or ham. Here is a recipe for a pasta dish incorporating this flattened shape salami:

Ingredients:

• 28 grams of linguine (or any other pasta of your choice)
• 3 tablespoons of Italian extra virgin olive oil
• 4-5 slices of soppressata
• 1/4 cup of sour cream
• Kosher salt to taste
• 1/4 teaspoon of crushed red pepper

Instructions:

• Add a few pinches of salt to a pot of boiling water along with the linguine. Boil until it’s al dente. Save half a cup of the pasta water and drain the rest.
• While your pasta boils, take a large skillet and heat it with oil. Add your soppressata slices to the skillet and cook for at least five minutes. Set the soppressata aside once it's cooked.
• Next, add red pepper and garlic to the skillet and cook for around two minutes.
• Turn off the heat and add salt, black pepper, sour cream, lemon juice, and the pasta water you set aside.
• Lastly, add the linguine to the mixture and mix well before serving.

For a charcuterie board, a few slices of soppressata can be paired with a variety of cheeses, such as mascarpone, Grana Padano, smoked gouda, fontina, and more.

When it comes to the best cheese to pair with soppressata, a creamy cheese like Fromager d'Affinois is recommended. The supple, buttery taste of this French cheese allows the herbs and spices in the soppressata to shine through.

Frequently asked questions