Charcuterie Board Cheeses and Meats: How to Pair Them Perfectly
Are you preparing a charcuterie board using cheeses and meats? If yes, then you should know how to pair them perfectly. Remember, proper pairing of different types of cheeses and meats will make your board attractive and tastier.
Nothing can be better than adding cured meat with cheese when creating a charcuterie board. You also have other meat options and accompaniments, but cured meats give the best results.
So, in this post, we will share tips and tricks to pair cheeses and meats on your board. You will find these charcuterie board ideas with meat and cheese interesting.
Opposite attracts
The combination of cheese and cured meats is all about opposites. Proceed cautiously, as meat contains fat, protein, and salt. Cured meats are categorized into two- whole muscle and encased.
The whole muscle meats, such as prosciutto, are dry-cured. On the other hand, encased meats, such as salami, are fermented in a humid environment. The former is sweeter, nuttier, and meatier, while the latter has a discernible tang and intense notes of different spices.
When pairing whole-muscle meats, use salty butter and choose plain cheese for encased meats.
Pair what grows together.
When preparing a charcuterie board with cheeses and meats, remember that “what grows together goes together”. If the cheese and meat source are the same, they will blend perfectly.
For example, Parmigiano Reggiano and prosciutto di parma’s partnership begins at the source. The whey by-product of Parm production is fed to hogs. And, the back legs of hogs become Prosciutto di parma. One ingredient fuels the other.
Prosciutto di parma is sliced into transparent sheets like whole-muscle cured meats. It melts into an elegantly restrained whiff of sweet butter and hazelnut. On the other hand, Parmigiano Reggiano is coarse and ragged. Flavors are toasted and nutty with leanness because of partially skimmed milk.
3 principles of pairing charcuterie board meat cheese
Texture
The texture of cheese and meat should be opposite. If you use a floppy, mushy, or semi-soft cheese, you shouldn’t choose a buttery thin slice of meat. Go for something hard.
Acidity
Both cheese and meat shouldn’t add acidity. In the charcuterie board ideas with meat and cheese, one should contribute some sensation of tart, citrusy, and mouth-watering brightness, cutting the fat and protein of the other.
Complementary flavors
The flavors of cheese and meat shouldn’t be the same. The cheese should be salty and plain if the meat is sweet and nutty. In other words, the flavors should be complementary so that the focus and concentration are on everything shared on the board. One ingredient should rely on the other to complete the bite with flavors.
Conclusion
The pairing of charcuterie board cheeses and meats matters if you want a perfect look and taste. Another thing that matters is the quality of the ingredients. If you are looking for charcuterie board meat cheese ingredients, explore Taste for Luxury.
