Charcuterie and cheese pairing - Veroni USA (2024)

FAQs

How do you pair cheeses with charcuterie? ›

CHEESES. Brie or other soft cheeses: pair perfectly with honey/honeycomb, crisp apples, and olives. Sharp aged cheese: pair nicely with fresh or dried apricots and cherries. Semi-soft cheese like Manchego, Gouda, or Jarlsberg: pair with salty nuts, mushrooms, or seasonal fruits.

We are an historical, Italian cured-meat maker importing the finest, Italian charcuterie in the US since 2016. Our cured meats are all produced in Emilia-Romagna, the Italian region known as the home of Parma ham and mortadella.

Prosciutto goes well with provolone cheese, a smooth and delicate cheese that contrasts the sweet-savoury flavor of Prosciutto. Speck has a lightly smoked taste which pairs perfectly with the sweet and nutty flavor of Asiago.

It pairs beautifully with fruits such as figs and plums. It's also delicious with fruity chutneys. Membrillo, a quince paste, is often served with Manchego Cheese as the textures and flavors create a great contrast. It's also great with savory flavors such as olives, sundried tomatoes, and crusty bread.

Uses. One of the most traditional uses of Manchego is in Spanish tapas, where it is often paired with Serrano ham, marinated olives and bread. Manchego can be enjoyed as is, or paired with sun-dried tomatoes, olives or figs, as well as nuts like almonds, hazelnuts and walnuts.

Plan for about 1-2 ounces of cheese per person. As with your meat selections, have your cheese sliced thin (at a 1-2 thickness) to make layering easier. If you'd like to incorporate cheese cubes, or have guests cut their own pieces, have those sliced at an 8-10 thickness.

Include creamy cheeses, crunchy pickles, crusty bread, and delicate slices of cured meats. The interplay of different textures can add depth and interest to your pairings. Think about visual appeal: Consider the visual aspect of your charcuterie board.

Charcuterie is divided into three types: forcemeats, sausages and salumi, an Italian word for “salted meats,” which includes preserved whole cuts of meat. Forcemeats are spreadable mixtures of meat and offal (organ meats) like rillettes, pâtés and terrines.

Charcuterie is the French word for cured meats – think deli meats like salamis, ham, prosciutto, bacon, etc. In France one often goes directly to a charcuterie for their deli meats, then on to the boulangerie for their bread, and the patisserie for their dessert, etc.

What do Italians eat with prosciutto? ›

People of the Mediterranean, and I will say particularly in Italy, have been pairing sweet, perfectly ripe fruit with salty, cured meats for quite some time. Figs, pairs, apples, and melons (or cantaloupe) are among the fruits that pair very well with prosciutto.

The prosciutto really adds a savory saltiness that pairs so well with the rich Brie. And the honey on top just sweetens the deal. Make a few batches for everyone to enjoy. These will certainly be the most popular app on the table!

Yep, all you have to do is assemble and dig in. This Really Great Sandwich has crusty bread, sweet fig jam, salty prosciutto, and nutty gouda. There's even a balsamic-tossed side salad to round things out.

Nope! Unlike many cheeses, the rind of Manchego is not edible. These days, a lot of Manchego has an inedible rind that uses plasti coat to seal it during the maturation process. While plasti-coat isn't harmful, it's not digestible either.

Honey with a nuttier flavor, like chestnut or buckwheat honey, pairs wonderfully with aged cheeses. Président Don Bernardo® Manchego would be a good fit. And with firmer cheese, honey can be drizzled right on top – no cracker necessary.

Rooted in the La Mancha wilderness of central Spain, Manchego hails from milk of the Manchega sheep. Fostered on the pastures in the heartland of Spain, this semi-hard cheese is identified by its distinctive herringbone rind and sweet flavor.