Pairing Cheese & Charcuterie; The Ultimate Guide

Just like you’d pair wine with cheese, pairing charcuterie well is key to a fantastic grazing experience. In this article, our experts tell you how to pair cheese and charcuterie like a pro, plus we give you a few quickfire tips to take with you when you’re shopping for your next cheese and charcuterie board.

This article was written in collaboration with the World Charcuterie Awards.

How To Pair Cheese & Charcuterie

Below, you’ll find the most popular types of charcuterie, plus the best cheeses to enjoy them with:

Mortadella

Mortadella pairs well with a variety of cheeses that complement its rich and savoury flavours. Some excellent cheese choices to pair with mortadella include parmigiano-reggiano and pecorino. They both offer a robust and tangy flavour that adds a layer of complexity to the mortadella. 

If you enjoy blue cheese, the pungent and creamy notes of gorgonzola can create an interesting flavour combination with mortadella. Layer mortadella on your board next to nuts like pistachios and almonds. 

Chorizo

Chorizo is an absolute essential on any grazing board! Its popular notes of smoky pork and peppery flavours hold up well against cheeses with robust profiles. Manchego, with its nutty undertones, provides a delightful balance, whilst a sharp aged cheddar adds a tangy kick. 

When choosing which chorizo to add to your grazing platter, ensure you choose one that has been thinly sliced, as this is more practical when adding to a cracker stack.

Prosciutto

Prosciutto is extremely flavourful, with both sweet and salty notes. Because of the meat’s saltiness, prosciutto pairs wonderfully with mild, creamy Italian cheeses such as fresh mozzarella or burrata. 

The contrast between the tender prosciutto and the soft, milky cheese creates a delightful combination that also works well outside of a grazing board. We love pairing prosciutto with sweeter chutneys, like a sticky fig & honey or classic caramelised onion.

Coppa

Pairing coppa, a dry-cured pork cold cut with marbled fat, involves complementing its rich and savoury flavours with accompaniments that enhance its taste profile. For this type of charcuterie in particular, try pairing it with an aged parmesan, a sharp pecorino, or a creamy and complex gorgonzola. 

The noble cold cut also works well with provolone cheese.

Salami

Salami is a classic but delicious choice for a cheese and charcuterie board, it works well with both mild and strong cheeses. Creamy goats cheese adds a tangy contrast, whilst aged gouda or parmesan brings a nutty richness. 

For a more robust combination, try pairing salami with a smoked Bavarian Swiss cheese (and a generous spoonful of chilli jam!).

Bresaola

Bresaola has a delicate, air-dried beef flavour, which pairs well with several cheeses that complement its subtlety. When pairing bresaola, we tend to choose a mild cheese which allows the beef flavours to shine. 

For example, we love pairing this charcuterie with fresh mozzarella, creamy brie, or a mild goats cheese.

Pate

Whilst this isn’t technically a type of charcuterie, pate is an essential part of any cheese and charcuterie board. We’d pair smooth pates with a hard or semi-hard cheese like gouda, gruyere, or a beautiful aged cheddar. 

On the other hand, coarse pate is wonderful on a cracker with a creamy, spreadable cheese. Try a Chicken Liver Pate with creamy brie, or a Pork Pâté de Campagne with a chevre goats cheese.

Cheese & Charcuterie Pairing Tips

If you still aren’t sure how to pair cheese and charcuterie, consider these quick tips when shopping for ingredients:

What Grows Together, Goes Together

We know this rule is typically used for wine, but it is applicable in the world of cheese and charcuterie too. Essentially, cheese and charcuterie that is made in the same region, generally go together quite well. For example:

• Italian mortadella and mozzarella
• French salami and roquefort
• Spanish chorizo and majorero 

Match Levels Of Intensity

Charcuterie with a stronger and saltier flavour profile (such as salami or chorizo) need to be balanced with delicate and creamier cheeses in order to create a balance of flavours. 

Try pairing intense meats with cheeses like brie, cream havarti or cheddar. On the other hand, delicate meats, like pate, prosciutto, or mortadela, could be paired with bolder flavours to give contrast. Find bold flavours in roquefort, gorgonzola, or a classic aged cheddar. 

You should also use this rule when pairing chutneys with your meats and cheeses. To learn more, read our helpful blog: Your Complete Cheese & Chutney Pairing Guide

 

Charcuterie Tips From Savery Grazing

If you’re looking for expert cheese and charcuterie advice, look no further than Savery Grazing. Explore our website to find delicious recipes, hosting tips & tricks, as well as information on the latest trends in chutneys, cheeses, and charcuterie!

Have a question or need advice? Don’t hesitate to Contact Us – we’d be more than happy to help.

 

Related Questions

Can I Include Vegetarian Options On a Charcuterie Board?

Absolutely! Vegetarian (or even vegan) nibbles are welcome on any charcuterie board, but fake meat-substitutes are something we recommend avoiding. Instead, you could add:

• Falafels & pakoras
• Marinated artichokes
• Roasted vegetables
• Vegetarian pâtés 

What is the Best Way To Style Charcuterie?

Styling salami, prosciutto, pate and other meats on a charcuterie board can be both visually appealing and inviting for your guests. Here are some tips on the best ways to style them:

• Salami & Chorizo: Roll salami and chorizo into tight cylinders and create small roses for a more intricate presentation. This not only adds a decorative touch but also allows for easy picking with fingers or small serving utensils.
• Prosciutto, Mortadela, & Bresola: Arrange slices of prosciutto and other long, flat slices of charcuterie in artful folds/ribbons. The organic, flowing shapes add a touch of elegance to the presentation. Overlapping the slices creates depth and texture, making them look even more enticing.
• Pate & Spreads: Slice your pate and lay on top of each other so that they add more height to your charcuterie board. Garnish with items that complement the flavours of your spreads, such as dried orange slices for a duck pate or fresh berries for a cranberry pate.

What is the 3-3-3-3 Rule For Charcuterie Boards?

The 3-3-3-3 rule is great for any grazing board beginners, as it helps you to balance the quantities of each item. On your charcuterie board, you should have:

• 3 types of meat (such as salami, bresaola, or pate)
• 3 types of cheese (like brie, stilton, or a fruity Wensleydale)
• 3 starch options (this could include crackers, fresh bread, or grilled baguette slices)
• 3 accompaniments (our go-to is caramelised onion chutney, honey, and wholegrain mustard)

If you have any gaps remaining on your charcuterie board, fill these with grapes, olives, nuts, dried fruits, and crudites.

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