How To Pair Meats With Cheese?

I’m certain you will enjoy some wine with cheese.

But why not take it a bit higher and pair cheese and meat with wine?

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Here is a guide on pairing cheese and meat for the next party.

Gouda And Salami:

Salami is always a favorite, and when you pair Salami with Gouda, which is the semi-hard cheese, you get a mix of spicy, salty, sweet, and savory flavors, just the ideal combo.

Parmesan And Prosciutto:

Parmesan is salty, while prosciutto is buttery, and this combo will make a sensual dance in the taste buds. This finely sliced Italian dry-cured ham is aged, and so is the other one, making them flavorful.

Alpine-Style And ‘Nduja:

‘Nduja is a spicy and soft pork spread that is certain to add a kick to the spread. The Alpine-style cheese is really creamy, which is ideal for taking the edge off the hot peppers from ‘nduja.’

Havarti And Soppressata:

Soppressata, dry salami, is well paired with Havarti, the semi-soft creamy cheese. The buttery taste of Havarti allows the herbs and spices in the soppressata to shine through while also highlighting the nutty and earthy notes of the cheese.

Accompaniments For The Cheese And Meat Pairing:

Pairing cheese and meat, when done correctly, improves the experience and flavor of every component. However, you can also append some other accompaniments for taking the cheese board to the next level.

Something Crunchy:

The average cheese board frequently has a lot of soft textures. Appending in something crunchy appends variety and interest. Try cashews with blue cheese, sesame sticks with parmesan, and pecans with Gouda.

Something Sweet:

A lot of cheeses have a little sweetness to them, so appending fruit is an awesome way of drawing out the sweet notes. Figs work great with parmesan or blue cheese. Dried apricots are amazing with cheddar or Gouda. Pears are ideal with feta, and cantaloupe works great with prosciutto.

Something Savory:

Olives are always amazing accompaniments to the cheese board. It provides a salty blend that spices up your cheeses. Put some Kalamatas with feta or append green olives with Swiss cheese or Gouda. Cranberry chutney is particularly amazing with cheddar. Tiny pickles append acidity to cut the richness of salami and Emmental.

Other Tips to Remember:

  • If cheese is the main thing, then be certain to budget about eight oz of cheese per guest. If cheese is the appetizer, two to four oz. of cheese per guest will be adequate.
  • Try layering the cheese and meat on the wooden platter to render it a more rustic feel.
  • Cut some slices of cheese to keep the platter from looking too perfect.
  • Be certain to comprise cheeses that have contrasting flavors and textures. Comprising numerous types of cheeses will guarantee the guests will have something they love.
  • Choose odd numbers, like five types of meat and seven kinds of cheese.
  • You can also choose a few crowd favorites, particularly if you have guests that aren’t necessarily really fond of complex cheese.
  • Make use of accompaniments such as nuts, jams, and fruits to make the board look more plentiful.

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