Kamil Perry
Prosciutto is a delicious, delicate, salty meat that pairs well with a variety of cheeses. The right cheese can create a harmonious blend of flavours. Some cheese options to consider are Parmigiano-Reggiano, mozzarella, burrata, gorgonzola, provolone, and feta.
| Characteristics | Values |
|---|---|
| Cheese pairings | Parmigiano-Reggiano, Burrata, Mozzarella, Gorgonzola, Provolone, Creamy Stilton, Feta, Spanish Manchego |
| Prosciutto characteristics | Salty, sharp |
| Cheese characteristics | Creamy, buttery, nutty, salty, tangy, smooth, delicate, rich |
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What You'll Learn
Parmigiano-Reggiano
When pairing Parmigiano-Reggiano with prosciutto, consider adding some fruit to the plate. Traditionally, Italians enjoy Parmigiano-Reggiano with prosciutto, cantaloupe, or pear. The sweetness of the fruit complements the saltiness of the prosciutto and the nuttiness of the cheese.
Another option is to pair Parmigiano-Reggiano with prosciutto and honey. The honey will add a touch of sweetness that will enhance the savoury and salty flavours of the prosciutto and cheese.
If you're looking for a more substantial dish, you can use Parmigiano-Reggiano and prosciutto in a pasta dish. Try making a carbonara with Parmigiano-Reggiano, prosciutto, eggs, and pasta. The cheese will add a salty, nutty flavour to the dish, while the prosciutto will provide a savoury, meaty element.
Finally, for a simple yet elegant appetiser, try wrapping pieces of Parmigiano-Reggiano with prosciutto. The prosciutto will add a savoury, salty note to the cheese, creating a delicious bite-sized treat. Serve this appetiser with a glass of sparkling wine or a crisp white wine to cut through the richness of the cheese and meat.
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Burrata
When creating a prosciutto and burrata dish, consider adding some fruits to the plate. The sweetness and freshness of the fruit will enhance the flavour of the prosciutto and provide a nice contrast to the rich burrata. Some good options for fruits to include are pears, cantaloupe, or fresh berries.
When purchasing burrata, look for a fresh, high-quality product. It should be soft and spreadable, with a slightly tangy, milky flavour. Avoid any burrata that seems hard or dry, as this is a sign that it is past its prime. Enjoy your burrata soon after purchasing, as it is best when fresh.
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Mozzarella
When choosing mozzarella to pair with prosciutto, look for a high-quality, fresh variety. You can find mozzarella at most grocery stores, but for the best quality, try to find a specialty cheese shop or an Italian market.
To prepare the mozzarella for pairing with prosciutto, simply slice it thinly or tear it into small pieces. You can also try marinating the mozzarella in olive oil and herbs to add extra flavour.
When pairing mozzarella with prosciutto, consider adding some complementary ingredients to enhance the flavours. Fresh basil, tomatoes, and balsamic vinegar are all classic Italian ingredients that go well with both mozzarella and prosciutto. You could also add some crunchy vegetables like cucumbers or bell peppers, or some toasted nuts or seeds for texture.
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Gorgonzola
The mould used to make Gorgonzola is *Penicillium glaucum*, which is related to the mould used to make Roquefort cheese. This mould gives the cheese its distinctive flavour and contributes to its creamy texture.
When pairing Gorgonzola with prosciutto, consider serving it with some fresh fruit, such as pears or cantaloupe, to add a touch of sweetness and freshness to the dish.
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Provolone
In Brazil, Argentina, Bolivia and Uruguay, small discs of locally produced pulled-curd provolone are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs.
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Frequently asked questions
Parmigiano-Reggiano, mozzarella, burrata, gorgonzola, and provolone are all good options.
The nutty, salty flavour of Parmigiano-Reggiano complements the savoury taste of prosciutto, creating a classic Italian pairing.
Fruits, such as cantaloupe or pear, add a touch of sweetness and freshness that enhances the flavour of prosciutto.
