Prosciutto is an excellent addition to any charcuterie board. It goes well with different kinds of food due to its rich flavor and texture. But, if you’re thinking about preparing a charcuterie board for your party, exactly what cheese goes well with prosciutto?
Look no further. In this article, I’ll discuss what types of cheese pair well with prosciutto, with the best ones being parmesan, asiago Vecchio, pecorino Toscana, provolone, feta, blue cheese, and halloumi, along with other food you can combine with it.
Table of Contents
- 1 What Cheese Pairs With Prosciutto?
- 1.1 Parmesan
- 1.2 Asiago Vecchio
- 1.3 Pecorino Toscano
- 1.4 Provolone
- 1.5 Blue Cheese
- 1.6 Feta
- 1.7 Halloumi
- 2 How to Build a Charcuterie Board With Prosciutto
- 3 In Summary
What Cheese Pairs With Prosciutto?
When combining prosciutto with cheese, it’s essential to keep in mind the flavor profiles.
Prosciutto has a robust and rich flavor. However, due to its saltiness and strength, it can often overpower mild kinds of cheese.
If you want to achieve a balance between flavors, you should pair prosciutto with sharp, nutty, and deep flavors.
Since prosciutto comes from Italy, it pairs well with different kinds of Italian cheese. So, let’s take a look at types of cheese that go great with prosciutto.
Parmesan
Parmesan, or Parmigiano-Reggiano, is a type of Italian hard, granular cheese. It’s usually made from cow’s milk, and it takes at least 12 months to make it.
Parmesan is often called the ‘King of Cheeses.’ It has a strong, savory flavor and a rough texture. The only additive acceptable in making genuine parmesan is salt.
Parmesan and prosciutto pair well due to their similarities; both come from Italy, are aged to perfection, and only salt is used in the manufacturing process.
Their pungent flavors make them a perfect combination for creating cheese and meat plates. Besides that, they’re both used in different kinds of pasta and sauces.
Asiago Vecchio
Asiago is another kind of cheese from Italy. It’s produced with cow’s milk and has a slightly nutty flavor.
There are several varieties of Asiago, but the kind that pairs best with prosciutto is called Asiago Vecchio. This type of cheese is aged from 9-16 months.
It has a strong and somewhat bitter taste, and when paired with prosciutto, you get a bitter-salty combination.
Due to its pale-yellow color, Asiago Vecchio looks excellent combined with prosciutto, fruits such as cantaloupe or melon, and honey or marmalade. The sweetness balances out the bitterness of cheese.
Pecorino Toscano
Another Italian cheese that pairs well with prosciutto is Pecorino Toscano. This cheese is made from ewe’s milk.
Although you can eat it after only 20 days of maturing, it should be left for at least four months to achieve a firm, characteristic texture.
Pecorino Toscano is often used as a substitute for parmesan, making it excellent for accompanying prosciutto on a platter or charcuterie board. Like parmesan, it’s also great for grating and can be used in various kinds of pasta or soups.
This cheese also melts well, so if you want to combine prosciutto and melted Pecorino Toscano on a slice of fresh bread, you won’t go wrong.
Provolone
Provolone is made from cow’s milk, and it can be aged from a few months to over a year.
If you want to combine provolone with prosciutto, look for more mature varieties. The more it matures, the more intense the flavor.
Provolone can often be smoked, and this can also be a great combination with prosciutto.
Since it’s excellent when melted, it’s perfect for making provolone and prosciutto panini. You’ll enjoy the combination of strong flavors mixed with sourdough bread.
Blue Cheese
The pungent aroma of blue cheese makes it perfect for combining with prosciutto.
The distinct flavor comes from the mold called penicillium. It has a strong smell and a rough texture, which make it very unusual.
There are different types of blue cheese, but the most famous is Italian gorgonzola. It’s made from unskimmed cow’s milk and has a distinctive blue-veined look. The salty flavor is what makes it great for combining with prosciutto.
If you want to serve it on a plate, you can crumble the cheese to make it look more interesting.
There are other kinds of blue cheese, such as the English stilton or French Roquefort. Due to their pungent, strong aroma, both go well with prosciutto.
It’s up to you to choose which one you like best!
Feta
Let’s travel from Italy to Greece. Feta is a type of white cheese made from sheep’s milk.
It’s soft and compact with no holes and aged in brine. When it comes to flavor, it’s tangy, salty, and intense.
Due to its Mediterranean origin, it’s great when served with olive oil and oregano.
The flavors of feta and prosciutto mix great when served together on a plate. Both have a strong, creamy flavor, and besides being served on plates, they can be used for making light pasta, pizza, rolls, etc.
Halloumi
While we’re in Greece, it’s impossible not to mention halloumi and its savory taste.
It’s made from goat’s and sheep’s milk, and sometimes even cow’s milk. Due to its high melting point, halloumi is suitable for frying or grilling.
This makes it a great addition to salads, sandwiches, or meats like prosciutto.
Halloumi is stored in its own juices and is often garnished with mint.
This combination with prosciutto allows you to create a light meal with bursts of flavor.
How to Build a Charcuterie Board With Prosciutto
Now that we’ve covered what cheeses go well with prosciutto, you might want to think about combining the two on a charcuterie board.
Building the perfect platter can be tricky, but if you know what to pay attention to, it can be fun, and the result is delicious.
If you want to learn how to do it, or you lack inspiration, check out what you need to consider:
Choose a platter – the most popular materials for charcuterie boards are wood and marble. Depending on the elements of the board, you should choose the shape and size.
Choose the bowls – by choosing the right dishes, you’re creating structure on your board. If you want to include dips, nuts, or fruit on your board, you’ll need bowls. Choose a size that won’t stand out too much but still be effective in creating texture.
Choose the meat – besides prosciutto, you should include other kinds of cured meat. Some of the popular choices include pancetta and mortadella.
Choose the cheese – once you’ve chosen the meat, you can decide what types of cheese you will include on your board. If you want to play with textures, you can include hard, creamy, and blue cheese. This will make your board look colorful, and your guests will have a range of options to choose from.
Choose the crunch – you should include crackers or bread on your board, especially if you have dips or soft cheese.
Choose the produce – you’ll make your board colorful and balanced by adding different kinds of fruit and veggies. Cherry tomatoes, grapes, olives, melon slices, you name it: they will make your board interesting while balancing the strong, salty flavors of cheese and meat.
Choose the dip – adding a dip to your charcuterie board is an excellent finishing touch. By adding honey or jam, you enhance the flavors and create unusual but well-balanced combinations.
With so many different products and textures, it’s hard to make the first step and start building your board. Here’s what to do:
- Structure – fill the small dishes with dips, nuts, spreads, etc., and situate them across the board.
- Cheese – place the cheeses around the board. Allow yourself to play with the structures. You can add a large chunk of one kind of cheese, crumble another one, cut the third one into small, even pieces, etc. This will make your board interesting and rustic.
- Meat – now that you’ve added cheese, you can place the meat around it. As with cheese, you can play with shapes and structures. For example, you can twist the meat, spread it around the board, put it on toothpicks, etc.
- Crunch – add stacks of bread or crackers. If the board looks a bit messy, it means you’re doing it right.
- Produce – fill the gaps on the board with fruits, veggies, herbs, etc. You can use both fresh and dry produce. The most common fruits and veggies used in charcuterie boards are grapes, radishes, melons, cantaloupes, strawberries, etc. When it comes to dried fruits, the popular choices are apricots, peaches, plums, dates, cherries, etc.
- If you want, you can add small knives or spoons to your board to make it easier to grab dips and spreads.
You should keep in mind that charcuterie boards are usually served at room temperature.
Also, make sure you always have enough food to refill your board. Prepare the extra portions, keep them in the fridge, and take them out once the board empties.
In Summary
Now you know what cheese goes well with prosciutto. Although parmesan is the most common choice, prosciutto can be combined with various kinds of cheeses.
So, if you’re looking for a way to combine the two and impress your friends, you can create a charcuterie board that everyone will enjoy.
FAQs
What cheese goes with Prosciutto? Aged parmesan and prosciutto pair perfectly. Try it with cantaloupe or fresh figs, and maybe a glass or two of Prosecco.
What cheese goes best with prosciutto sandwich? ›
Hard Cheeses
Smoked Gouda, a firm but moist cheese, complements the meaty, rich flavor of prosciutto, while nutty, fruity Gruyere helps lighten the bolder tones in the prosciutto.
What does prosciutto pair well with? ›
The salty flavor of prosciutto causes it to pair well with sweet flavor fruits. The classic prosciutto and fruit combo is a slice of cantaloupe wrapped in prosciutto and topped with fresh basil. If you want to go more modern, you can wrap figs, pears, avocados, or apple slices instead.
How do you serve prosciutto on a cheese platter? ›
Make sure the ham is sliced so thin that it is almost translucent. Then, place the prosciutto and cheese onto a large platter accompanied with mixed nuts, Italian bread, zesty olives, and dried or fresh fruits. The best charcuterie board will keep things simple!
Does prosciutto and brie go together? ›
The savory and salty prosciutto pairs perfectly with the creamy, butteriness of the brie. Add in some sugar-free preserves and you've got a sweet, salty, and delightfully low carb appetizer that's sure to wow both you and your guests.
What are the 4 Italian cheeses? ›
The most popular Italian cheeses include mozzarella, parmigiano reggiano, gorgonzola and ricotta. Some of these cheeses work best slathered on crusty Italian bread as appetizers, while others are integral parts of main courses, pasta toppers, or even desserts!
What cheese goes with prosciutto Reddit? ›
honestly, you are much more likely to find cheeses that taste excellent with Prosciutto. Double Gloucester, Piave, aged or young cheddar, cherry-sized fresh or smoked mozz, and petit basque all come to mind.
What affects the taste of prosciutto? ›
After the salting process, the pork legs are washed, seasoned by hand (often according to a secret family recipe), and left to dry-age at a controlled temperature for 14 to 36 months. It is the combination of salt, air, and time that gives prosciutto its sweet and delicate flavor.
How is prosciutto usually served? ›
Like most hams, prosciutto can be enjoyed by itself but is usually eaten as an accompaniment, topping or wrapping for other foods. Italians will often wrap it around a chunk of cheese, or skewer it alongside olives and fresh fruit. It also tastes great on pizza or in salads and sandwiches.
Is prosciutto healthier than bacon? ›
Prosciutto (two slices)
Compared side-by-side, prosciutto is a definite healthier option. Lower in calories and fat than bacon, in moderation it makes for a flavorful ingredient option.
Avoid pork or pork related products – salami, chorizo, prosciutto – they are inflammatory. Cut out high fat – crisps, chocolate and desserts. Avoid fried, BBQ food.
What goes with brie cheese? ›
Brie loves being paired with sweet fruit, particularly stone fruits like peaches, figs, apricots and plums. The sweetness and juiciness of stone fruit is a lovely combination with the Brie's creamy texture, making for an easy yet indulgent treat. If stone fruit is out of season, pair Brie with grapes and berries.
Is prosciutto good in a charcuterie board? ›
For the best cured meats to add to your board, try Genoa salami, Prosciutto, Soppressata, Nola salami, Peppered salami, and Spanish-style chorizo. The meats should complement the flavors of the other ingredients on your cheese platter.
Does prosciutto and salami go together? ›
A special combination of two of the most famous Italian deli meats, delectable Mastro® Salami with Prosciutto starts with our savoury Genoa salami and is enhanced with melt-in-your-mouth prosciutto. Enjoy Mastro® Salami with Prosciutto in specialty sandwiches, hors d'œuvres, deli platters and salads.
What alcohol goes with prosciutto? ›
BEST WINE PAIRINGS FOR PROSCIUTTO
- Sangiovese: with ripe cherry fruit flavors, firm tannins, and high acidity Sangiovese is a great wine to pair with prosciutto.
- Pinot Grigio: crisp, un-oaked white like a high-quality Pinot Grigio, which will be dry with a brilliant acidity.
Do you take the rind off before baking? Keep the rind on, as it will help the cheese hold its shape so it doesn't all melt out. The rind is also edible, so you can enjoy it with the melted cheese, or simply remove the top layer after baking and dunk in crusty bread like a fondue.
What is the number 1 cheese in Italy? ›
GALBANI: Number 1 in Italy, the best of Italian cheeses.
What is the king of Italian cheeses? ›
Whether you are a cheese lover or not, you've probably heard of pecorino, the cheese that makes Italian people very proud. Thanks to its texture, its taste and its delicious different types, this cheese has progressively been included in many recipes.
Does Parmesan go with prosciutto? ›
Shaved Parmesan Cheese– Parmesan cheese is rich and nutty and pairs so well with prosciutto.
Is cream cheese good with prosciutto? ›
Cream cheese works very well with prosciutto, despite lacking any acid.
Here's a perfect example: my Easy Creamy Prosciutto Cracker Appetizer. It's just a cracker topped with seasoned cream cheese, a little curl of prosciutto, a drizzle of honey, and a sprinkling of parsley. It could hardly be easier to make, but it looks fancy and tastes delicious.
Does prosciutto need to be refrigerated? ›
The first step is always to check the tags and labels and confirm the product is indeed Prosciutto di Parma. Then, regardless if it's a bone-in or boneless leg, it should be immediately refrigerated in its original packaging. Refrigeration is necessary, especially in warmer environments.
What is the white stuff on prosciutto? ›
Scientifically, these white spots are called Tyrosine or Tyrosine Crystals. It's one of the amino acids that are part of the protein chain and is therefore present in the meat of the Iberian pig. Tyrosine crystals are formed during the maturation of the ham.
Why can you eat prosciutto raw but not bacon? ›
Unlike pancetta and bacon, prosciutto is taken from the hind leg of the pig, not the belly. It's also salt-cured, but the curing process is much longer, which makes it safe to eat without cooking. It is generally enjoyed raw in sandwiches, salads and on antipasti platters.
How is prosciutto eaten in Italy? ›
There are never-ending ways to serve prosciutto crudo. Most commonly it is eaten by itself, as part of a cured meat and cheese tasting board, in a sandwich with mozzarella or draped across hot pizza as soon as it comes out of the oven.
Is eating prosciutto good for you? ›
On the other hand, there are health benefits from prosciutto. As it is a meat, there is a good source of protein (about 8g) and various vitamins and minerals such as iron and thiamine. Furthermore, prosciutto's main fatty acid is oleic acid which is actually a “heart friendly” fat.
How long can you keep prosciutto in the refrigerator? ›
Once you open the package, try to finish the ham within two to four days.
| Fridge |
|---|
| Pre-packaged prosciutto (unopened) | Date on the label + 7 – 14 days |
| Pre-packaged prosciutto (opened) | 2 – 4 days |
| Prosciutto bought at the deli | 2 – 4 days |
7 Oct 2020
Cured meats, cold cuts, salami, and hot dogs are just a few examples of processed meats to limit or avoid. Scientific consensus confirms that eating large amounts of these processed meats will raise your risk of colon cancer. These meats are often high in both sodium and saturated fats, Malkani says.
What is considered the best prosciutto? ›
The most famous types of prosciutto include Parma in Emilia-Romagna, San Daniele in Friuli Venezia Giulia and Cinta Senese from Tuscany. Both Parma and San Daniele hams are considered sweet prosciutto, as apposed to the tuscan ones which are saltier.
Can dogs eat prosciutto? ›
Dogs cannot eat prosciutto. This Italian cured meat made from beef or pork is full of fat and salt, making it harmful to your dog's health even in small quantities. Prosciutto can also contain toxic seasonings, such as garlic.
Meat & Seafood: Opt for Lean Meats and Fatty Fish
It's a great substitute for red meat, which has been linked to increased inflammation. Chicken and turkey are also great choices. Meat lovers should buy leaner cuts, such as sirloin, flank or tenderloin.
Does prosciutto raise blood pressure? ›
That means with two slices of prosciutto, you'll reach over a third of your ideal daily limit of sodium. Most Americans already eat too much sodium, which can elevate blood pressure, per the Centers for Disease Control and Prevention (CDC). That, in turn, is a major risk factor for heart disease and stroke.
What meats aggravate arthritis? ›
Red meat. Research shows that people who regularly consume red and processed meats have higher levels of inflammation than those who don't. Consuming red meat may increase your levels of interleukin-6 (IL-6), C-reactive protein (CRP), and hom*ocysteine, which can all cause inflammation.
What do the French eat with Brie? ›
The French will traditionally serve Brie with baguette or another crusty bread that won't compete with the cheese. Plain crackers are another convenient choice that won't detract from the cheese.
What goes with gouda? ›
Pairing Gouda
Especially on a cheese board, we suggest mixing fresh fruit—like apples, peaches, or pears—alongside dried fruit—dried apricots and cherries—for extra variety. If you have an aged gouda on hand, which is sweeter and more complex, opt for a sweet pairing with chocolate or even a brownie.
Do you eat the white part of Brie cheese? ›
Yes, the bloomy rind is completely safe to eat and even keeps the inside safe from any potentially unwanted microorganisms during production. The rind on Brie not only protects and encases the cheese – it also adds a subtle, earthy flavor. With a soft and tender texture, it is meant to complement the paste inside.
What should be on a charcuterie platter? ›
What is typically on a charcuterie plate?
- Cured meats.
- Various cheeses – Nice cheeses and meats are generally on the pricier side. With that said, it feeds A LOT of people.
- Olives and Nuts.
- Fruit.
- Dried Fruits.
- Crackers or small slices of bread.
- Jelly or Jam.
Yes, prosciutto can be eaten raw (dried) if it is dry-cured or done in a style such as Parma ham. The other major type of prosciutto is 'cotto', which is a smoked and cooked ham, therefore it is not raw.
Does packaged prosciutto need to be cooked? ›
Prosciutto is meant to be eaten raw
It might be hard to imagine that something that's never been cooked, and is in fact has been sitting around for months or years, does not need to be cooked before being eaten. But prosciutto is safe to eat as it is — ideally freshly sliced.
What goes on a prosciutto board? ›
Ingredients
- - Variety of Charcuterie, such as prosciutto, salami, soppressata, spicy chorizo, mortadella.
- - Two to three cheeses - One firm, like Parmigiano-Reggiano, and one soft, like fresh mozzarella, burrata or brie.
- - Blue Diamond Gourmet Almonds - your favorite varieties.
- - Blue Diamond Almond Nut-Thins.
- - Olives.
Starting off with by far the most popular cured meat to include on a board: prosciutto. This salty, silky meat is made from curing the whole hind leg of a pig. Prosciutto is a whole muscle salumi served sliced paper-thin. There are many different types of prosciutto.
What spreads go well on a charcuterie board? ›
Consider offering some fig spread or apricot jam, as they pair divinely with many different charcuterie eats. Stone ground mustard, hummus, and honey are also popular attractions on a charcuterie board. Choose one or two that you think will most appeal to the crowd you're serving.
Does pinot noir go with prosciutto? ›
In most cases, I prefer a red wine with pork-based charcuterie – a Pinot Noir provides excellent flavor and balance without overwhelming the palate. In fact, I think the richness and saltiness of prosciutto and salami might be the best pairing I've tried so far with La Crema's Pinot Noir.
How should prosciutto be eaten? ›
The best way to eat prosciutto is out of the paper that the alimentari sliced it into. Or pair it with mozzarella di bufala or some slices of melon for a snack or as an appetiser. Another delicious way to eat prosciutto is between pieces of bread, a panino.
How do New Yorkers say prosciutto? ›
They suffer prosciutto (pro-SHOOT-toe) becoming pro-SHOOT, calzone (cal-TSO-nay) becoming cal-ZONE and pasta e fa*gioli (PAH-stah eh faj-YOH-lee) becoming pasta fasul (fa-ZOOL). Outside a butcher shop in Boerum Hill, Brooklyn, recently, Mrs.
Does prosciutto taste good with cream cheese? ›
They do. Cream cheese works very well with prosciutto, despite lacking any acid. It kind of suffers the same way that the American mayo did, in that it just doesn't have the tart bite that you need to really appreciate the unctuous nature of the pork. Not perfect, but still great.
Is it healthy to eat prosciutto? ›
Compared side-by-side, prosciutto is a definite healthier option. Lower in calories and fat than bacon, in moderation it makes for a flavorful ingredient option.
What meat goes with Havarti cheese? ›
Havarti Cheese
Havarti is similar to Swiss in its buttery, smooth texture. But, it has a slightly acidic taste, which means it's perfect to pair alongside your Oven Roasted Turkey Breast.
Do you cut the skin off prosciutto? ›
CLEAN OFF THE SKIN
Before every cutting or slicing, you will have to first remove a section of the skin near the point of the cut. Try to cut the skin without removing a lot of fat. The fat is where the flavor is, and it also aids in preserving the leg of prosciutto.
Do you have to cook sliced prosciutto? ›
Because the air-drying, curing process is so lengthy, prosciutto isn't concerned raw and can be eaten without cooking.
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