Capicola, also known as coppa, is a dry-cured pork cold cut originating from Italy. It’s prized for its delicate marbling, rich flavor, and subtle spiciness. Selecting the right cheese to accompany this delicacy can elevate your charcuterie board or sandwich to new heights. The goal is to find a cheese that complements, rather than overpowers, the distinctive taste of the capicola.
Understanding the Flavor Profile of Capicola
Before diving into cheese pairings, it’s crucial to understand what makes capicola unique. It’s not just “salty meat.” Capicola boasts a complex flavor profile derived from the pork itself, the curing process, and the spices used.
The Pork Factor: High-quality capicola comes from the neck and shoulder area of the pig. This cut is well-marbled with fat, which renders during the curing process, lending a melt-in-your-mouth texture and a rich, savory flavor.
The Curing Process: The dry-curing process, often involving salt, pepper, garlic, and other spices like paprika or fennel, draws moisture out of the meat, concentrating the flavors and preserving it. This process also imparts a characteristic salty and slightly funky note to the capicola.
The Spice Blend: Each producer has their own secret spice blend, but common ingredients include black pepper, garlic, paprika, and sometimes fennel seeds or chili flakes. This spice blend adds layers of complexity and a subtle heat to the capicola. Some capicola is even coated in chili flakes for an extra kick.
The Art of Cheese Pairing: General Principles
Pairing cheese with cured meats is a culinary art that involves balancing flavors, textures, and aromas. The general principle is to find cheeses that either complement or contrast the meat’s characteristics in a pleasing way.
Complementary Pairings: These pairings involve cheeses with similar flavor profiles or textures that enhance the experience. For example, a creamy cheese can accentuate the richness of the capicola.
Contrasting Pairings: These pairings involve cheeses with contrasting flavors or textures that create a more dynamic experience. For instance, a tangy cheese can cut through the richness of the capicola, providing a refreshing counterpoint.
When pairing cheese with capicola, consider the intensity of the cheese’s flavor. Mild cheeses won’t compete with the capicola’s complex flavors, while stronger cheeses should be chosen carefully to avoid overpowering it. Also, think about the texture of the cheese. Creamy, firm, or crumbly cheeses can each offer a unique textural contrast to the capicola.
Exceptional Cheese Pairings for Capicola
Here are some cheese recommendations that pair exceptionally well with capicola, along with explanations of why they work.
Provolone: A Classic Italian Companion
Provolone, particularly aged provolone, is a natural pairing for capicola. This semi-hard cheese hails from the same region of Italy, making it a harmonious match in terms of terroir.
Flavor Profile: Provolone offers a mild, slightly tangy flavor with nutty undertones. As it ages, the flavor becomes sharper and more pronounced. The aged varieties are an excellent option.
Why it Works: The mildness of provolone doesn’t compete with the capicola’s flavor, while its slight tanginess cuts through the richness of the meat. Its firm texture provides a pleasant contrast to the soft, yielding capicola. Its nutty notes complement the savory flavor of the capicola. It’s a safe bet for any charcuterie board.
Asiago: A Taste of the Italian Alps
Asiago, another Italian cheese, comes in two main varieties: fresh (fresco) and aged (pressato). For capicola, the aged Asiago is the superior choice.
Flavor Profile: Aged Asiago boasts a robust, nutty, and slightly tangy flavor. It can also exhibit hints of caramel or butterscotch, depending on the aging process.
Why it Works: The nutty and slightly sweet notes of aged Asiago complement the savory and spicy flavors of the capicola. Its firm, slightly granular texture adds a pleasant contrast to the soft texture of the meat. The tanginess helps balance the richness of the capicola.
Mozzarella: Simplicity at its Finest
Fresh mozzarella, especially the buffalo milk variety, offers a creamy and delicate counterpoint to the boldness of capicola.
Flavor Profile: Fresh mozzarella has a mild, milky flavor with a slightly tangy finish. Buffalo mozzarella is richer and creamier than cow’s milk mozzarella.
Why it Works: The clean, refreshing flavor of mozzarella acts as a palate cleanser, allowing the capicola’s flavors to shine. Its soft, creamy texture contrasts beautifully with the firmer texture of the meat. The slight tanginess provides a refreshing counterpoint to the richness of the capicola. It works particularly well in sandwiches and paninis.
Fontina: A Nutty and Creamy Delight
Fontina, particularly the Italian variety, offers a nutty and earthy flavor that pairs well with capicola.
Flavor Profile: Fontina is known for its nutty, earthy, and slightly tangy flavor. Its texture is smooth and creamy.
Why it Works: The nutty and earthy notes of Fontina complement the savory and spicy flavors of the capicola. Its creamy texture enhances the melt-in-your-mouth quality of the meat. The subtle tanginess provides a refreshing counterpoint to the richness of the capicola. It’s an excellent choice for grilled cheese or panini.
Pecorino Romano: A Sharp and Salty Kick
Pecorino Romano, a hard, salty, and sheep’s milk cheese from Italy, can add a bold punch to your capicola experience.
Flavor Profile: Pecorino Romano has a sharp, salty, and pungent flavor. Its texture is hard and granular.
Why it Works: The saltiness of Pecorino Romano enhances the savory flavor of the capicola, while its sharpness cuts through the richness of the meat. The hard, granular texture provides a pleasant contrast to the soft texture of the capicola. However, use it sparingly as it can easily overpower the capicola if used in excess. Grated or shaved pecorino works best.
Gorgonzola: A Bold Blue Cheese Option
For those who enjoy blue cheese, Gorgonzola can be a surprisingly good pairing with capicola, but choose a dolce (sweet) variety rather than piccante (sharp).
Flavor Profile: Gorgonzola Dolce has a creamy, mild, and slightly sweet flavor with subtle blue cheese notes.
Why it Works: The creamy texture and mild sweetness of Gorgonzola Dolce temper the saltiness and spiciness of the capicola. The subtle blue cheese notes add a layer of complexity without being overwhelming. A small amount goes a long way. Avoid the piccante variety, which is too strong and will overpower the delicate flavors of the capicola.
Manchego: A Spanish Twist
While not Italian, Manchego, a sheep’s milk cheese from Spain, offers a nutty and slightly sweet flavor that complements capicola well.
Flavor Profile: Manchego has a nutty, slightly sweet, and slightly tangy flavor. Its texture is firm and slightly oily.
Why it Works: The nutty and slightly sweet notes of Manchego complement the savory and spicy flavors of the capicola. Its firm texture provides a pleasant contrast to the soft texture of the meat. The slight tanginess helps balance the richness of the capicola. It adds an unexpected, yet delightful, twist to a charcuterie board.
Serving Suggestions and Presentation
The way you serve capicola and cheese can significantly impact the overall experience. Here are some tips for presentation and serving.
Temperature: Serve capicola and cheese at room temperature to allow their flavors to fully develop.
Slicing: Thinly slice the capicola to maximize its tenderness and flavor.
Presentation: Arrange the capicola and cheese attractively on a charcuterie board with other accompaniments like olives, crusty bread, and fruit.
Accompaniments: Consider serving the capicola and cheese with complementary accompaniments like:
- Olives: Castelvetrano olives or Cerignola olives.
- Bread: Crusty Italian bread or ciabatta.
- Fruit: Fresh figs, grapes, or melon.
- Mustard: Dijon mustard or whole-grain mustard.
- Pickles: Cornichons or pickled vegetables.
Beyond the Charcuterie Board: Capicola and Cheese in Recipes
Capicola and cheese are not just for charcuterie boards. They can be used in a variety of recipes.
Sandwiches and Paninis: Capicola and cheese make excellent additions to sandwiches and paninis. Try pairing them with mozzarella, provolone, or Fontina on crusty bread.
Pizza Topping: Capicola adds a spicy and savory kick to pizza. Pair it with mozzarella, provolone, or Gorgonzola.
Pasta Dishes: Capicola can be used to add flavor to pasta sauces or as a topping for pasta dishes. Try pairing it with Pecorino Romano or Parmesan cheese.
Salads: Add thinly sliced capicola and crumbled cheese (like Gorgonzola or Pecorino) to salads for a boost of flavor and texture.
Conclusion: Finding Your Perfect Pairing
Ultimately, the best cheese to pair with capicola is a matter of personal preference. Experiment with different cheeses and accompaniments to discover your favorite combinations. Consider the principles of complementary and contrasting flavors, and don’t be afraid to try something new. The world of cheese and cured meats is vast and delicious, so enjoy the journey of discovery! Remember that high-quality capicola deserves equally high-quality cheese. Your taste buds will thank you for it!
What are the key characteristics to consider when pairing cheese with capicola?
When pairing cheese with capicola, consider balancing the rich, spicy, and slightly salty flavors of the meat. Look for cheeses that offer a contrasting texture and flavor profile that complement rather than overpower the capicola. Think about factors like acidity, creaminess, sharpness, and saltiness when selecting a cheese. A good pairing will enhance the overall tasting experience, creating a harmonious blend of flavors and textures.
Furthermore, consider the intensity of the capicola. Some varieties are more intensely spiced than others. Milder capicola allows for a wider range of cheese pairings, while spicier capicola might require cheeses with higher fat content or a sweeter profile to tame the heat. Experimentation is key to finding the perfect match, but understanding the basic flavor profiles will guide you towards successful pairings.
Why is Provolone often recommended as a good pairing with capicola?
Provolone is a frequently recommended cheese for capicola due to its mild and slightly tangy flavor, which doesn’t compete with the capicola’s bold taste. Its semi-hard texture provides a pleasant contrast to the tender capicola, and its subtle saltiness complements the savory meat without being overwhelming. Provolone also offers a creamy mouthfeel, helping to balance the spiciness that some capicola varieties possess.
Beyond its flavor profile, Provolone is readily available and relatively affordable, making it an accessible choice for many. It melts well, making it suitable for sandwiches or grilled pairings. Its versatility extends to both mild and sharper varieties, allowing for different levels of intensity depending on the specific capicola you are pairing it with. This makes it a dependable and safe option for many capicola enthusiasts.
What soft cheeses pair well with capicola, and why?
Soft cheeses like creamy Burrata or fresh Mozzarella can provide a delightful contrast to the savory and often spicy nature of capicola. The high moisture content and delicate flavor of these cheeses offer a refreshing counterpoint to the richness of the cured meat. The creamy texture also helps to temper any heat, creating a balanced and enjoyable flavor experience. They cleanse the palate between bites, allowing you to fully appreciate the complex flavors of the capicola.
Alternatively, consider a tangy goat cheese like chèvre. Its distinct flavor profile, with its characteristic acidity and earthy notes, can cut through the fattiness of the capicola. Look for varieties that are not overly strong or pungent, as they may overwhelm the meat. The combination of creamy texture and tangy flavor creates a dynamic pairing that is both satisfying and intriguing.
Are there any hard cheeses that complement capicola effectively?
Yes, certain hard cheeses can create a delightful pairing with capicola. Parmesan Reggiano, with its nutty and slightly salty flavor, provides a complex counterpoint to the capicola’s richness. Its granular texture also offers a pleasant contrast to the tenderness of the meat. A well-aged Parmesan can stand up to the boldness of the capicola, creating a harmonious balance of flavors and textures.
Another excellent choice is Pecorino Romano, a sheep’s milk cheese with a sharp and salty flavor. Its assertive character complements the spicy and savory notes of the capicola, creating a robust and satisfying combination. However, due to its intensity, it’s best paired with milder capicola varieties to avoid overpowering the meat’s delicate flavors. Grate it thinly over the capicola for the best experience.
What are some cheese pairing mistakes to avoid when serving capicola?
One common mistake is pairing capicola with cheeses that are overly strong or pungent, such as aged blue cheeses or extremely sharp cheddars. These cheeses can easily overpower the delicate flavors of the capicola, masking its nuanced taste and aroma. The goal is to complement, not compete with, the meat’s profile.
Another error is selecting cheeses with textures that are too similar to capicola. For example, pairing capicola with another very dense and chewy cheese can create a monotonous mouthfeel. Seek out cheeses that offer textural contrast, such as creamy soft cheeses or crumbly hard cheeses, to enhance the overall sensory experience and prevent palate fatigue.
Can the region of origin of the cheese and capicola impact the pairing?
Yes, the region of origin can significantly impact the pairing of cheese and capicola. Often, cheeses and cured meats from the same region are naturally complementary due to shared terroir and culinary traditions. For instance, pairing Italian capicola with Italian cheeses like Provolone or Mozzarella often results in a harmonious and authentic flavor profile. This regional synergy is a result of generations of culinary development and a deep understanding of local ingredients.
Furthermore, the specific ingredients and production methods within a region can influence the flavor characteristics of both the cheese and the capicola. Factors such as the type of animal milk used for the cheese, the spices used to cure the capicola, and the aging process can all contribute to the final taste. Exploring regional pairings can provide a richer and more nuanced understanding of the culinary traditions behind these foods, leading to more successful and enjoyable pairings.
Besides flavor and texture, are there other factors to consider when pairing cheese with capicola?
Beyond flavor and texture, consider the occasion and the overall presentation. A simple cheese and capicola platter might call for readily available and versatile cheeses like Provolone or Mozzarella. A more formal setting or a gourmet tasting might warrant exploring artisanal cheeses with unique flavor profiles, like a truffle-infused cheese or a rare sheep’s milk cheese. The presentation, including the arrangement of the cheese and capicola, also plays a role in enhancing the overall experience.
Dietary restrictions or preferences are also important considerations. If serving guests with lactose intolerance, consider lactose-free cheese options. Vegetarians or vegans, of course, would not consume capicola and should be offered alternative options. Furthermore, consider the wine or other beverages that will be served alongside the cheese and capicola, as the drinks can significantly influence the overall tasting experience. Matching the intensities and flavor profiles of all elements will create a harmonious and memorable culinary experience.