Cheeses that pair with Iberico ham

Cheese and Iberico ham

Cheese is the companion par excellence to cured sausages and cured meats, above all to ham. Ham and cheese is a combination we have all made part of our dishes and one that is cooked very often: in omelettes, sandwiches and even salads. There are many recipes. These two products are also served as a starter for guests before a meal, at mid-morning or teatime, or to accompany a vermouth.

These two flavours can be combined so that they complement each other: for example, smoked sausages with smoked cheeses, and raw cured meats such as ham with fresh cheeses.

Which cheese goes best with a good Iberico ham?

Tastes differ, and so, no doubt, do the answers to this question. However, according to food experts, the best companion to Iberico ham is mature cheese, as it has a very distinctive flavour and aroma. This would be a combination of complementary flavours, since both Iberico ham and mature cheese are products with a very strong personality and a bold taste with real presence.

Both Iberico ham and mature cheese are products with a strong personality, a bold taste and real presence.

Even so, as we said, this is not set in stone: when it comes to pairings, preference can be very personal. In fact, some people prefer younger cheeses, which do not complement it as much but instead offer a slight contrast to the very exclusive flavour of an Iberico product.

Mature cheeses: the classic pairing

It is no coincidence that mature cheese is the classic partner for Iberico. Both are products that take a long time to make, the kind that demand time and patience, and you can taste it: deep, lingering flavours that do not get in each other's way but support one another. The fat of the ham coats the mouth and the saltiness of the mature cheese awakens it; together they invite the next bite. In our shop we offer sheep's milk cheese at various stages of maturity, from young to reserva, precisely because it is one of the cheeses that gets on best with ham.

A simple buying tip: a good board does not need a wide variety. Better a single cheese with character and well-cut ham than half a dozen run-of-the-mill pieces. When serving mature cheese, cut it into shavings or thin triangles; in thick chunks it dominates too much and unbalances the bite.

Young and fresh cheeses: the gentle counterpoint

When we want the ham to be the undisputed star, the opposite approach also works: a young or fresh cheese with a mild flavour and moist texture that acts as a counterpoint without competing. The mild dairy cleanses the palate between slices and lets you better appreciate the nuances of the Iberico. It is a combination that works very well at breakfast, teatime and light suppers, and it usually appeals to those who prefer less intense flavours.

Cheese creams and spreadable cheeses

In starter dishes it is also very common to combine ham with cheese spreads, which are usually spread on breadsticks and are delicious. They are spread on toasted bread or served with picos (small crunchy breadsticks), and a slice of ham on top turns a simple piece of toast into a festive bite. That said, if the spread is very strong, a thin layer is enough: it should add creaminess without masking the ham.

How to put together a ham and cheese board

• Take the ham and cheese out of the fridge in advance: at room temperature they gain aroma and the fat of the Iberico regains its sheen.
• Cut the ham into thin slices and, if possible, just before serving.
• Arrange the cheeses from mildest to strongest, so that the tasting builds up gradually.
• Do not pile up the slices: spread out, they are easier to enjoy and do not stick together.
• Serve with good-quality bread, picos or regañás (crunchy crackers), and keep a separate knife for each cheese.

At the table, the rule is simple: start with the mild and finish with the intense. If we change the order, the strong flavours overwhelm the delicate ones and we miss out on half the enjoyment. The ham is best in the centre of the board; after all, it is the guest of honour.

What to serve with the pairing: bread, a drink and little else

The best accompaniment is the one that does not get in the way. A good bread (a country loaf, sourdough or some crunchy picos) is enough to support each bite without adding foreign flavours. As for drinks, every household has its own customs: a full-bodied red, a crisp white or the midday vermouth, as we mentioned at the beginning. The only rule we stand by is that the drink should accompany without masking: with products of this calibre, restraint is welcome.

Ham and cheese in the kitchen: simple ideas

Beyond the board, ham and cheese work wonderfully in everyday cooking. In an omelette, add the ham at the end, with the pan already off the heat: the residual heat is enough to warm it through and release all its aroma without drying it out. In a sandwich, go for crusty bread and skip the sauces: the cheese already provides the creaminess you need. And in salads, a few shavings of mature cheese and some strips of ham turn a handful of green leaves into a substantial dish; dress with a good extra virgin olive oil and little else.

Frequently asked questions about pairing cheese and ham

Which do you taste first, the cheese or the ham?

The most practical approach is to start with the mildest cheese, move on to those with more character and alternate with the ham throughout the tasting. That way the palate does not become overloaded and each product can be enjoyed at its best. If the cheese is very strong, a piece of bread between bites helps to cleanse the palate.

Should they be served chilled or at room temperature?

At room temperature, without a doubt. Cold dulls the aromas and hardens the fat, so it is best to take both the cheese and the ham out of the fridge a good while before serving. You will notice it especially with Iberico: the fat becomes glossy and silky, and the aroma opens up as it should.

Does any type of cheese go with Iberico?

Yes: the choice depends on personal taste and the role you want each product to play. Mature cheese is the classic option when you are looking for two flavours that complement each other on equal terms; young and fresh cheeses are the choice for letting the ham shine on its own; and spreads are the all-rounder for starters. The only non-negotiable is quality: a poor cheese does a great ham no favours.

Can I prepare the board in advance?

Better not. Sliced ham dries out and loses aroma if it is left exposed to the air for too long, and cut cheese suffers too. If there is no other option, prepare the board shortly beforehand, cover it well and take it out in good time so that it returns to room temperature before it reaches the table.