Cheese and cured meats, a match made in heaven

  • Share this story
Cheese and cured meats, a match made in heaven

If there’s a more perfect pairing than great cheese and some delicious cured meats, then we have yet to find it. Don’t let the fact that it’s winter keep you from enjoying this great combo.


Fine cheese and cured meats – a match made in heaven, don’t you agree? Don’t let the fact that it ’s freezing keep you from enjoying your favourite cheese and cured meats – there’s nothing stopping you from making a delicious platter (with a glass of red wine or Port), a wintry salad or a savoury sarmie filled with deliciously gooey cheese and prosciutto.

The robust flavours of dry cured meats from Italy – notably prosciutto crudo, salame Milano and salame Napoli – work especially well in winter. The same goes for Woolworths’ award-winning selection of cheeses. Whether you opt for Italy’s iconic blue cheese, Gorgonzola, with its creamy texture, aromatic and nutty Italian Parmigiano, vintage  Cheddar, with its slightly crumbly texture, or the rustic charm of Roydon Camembert, there’s bound to be a cheese to suit every taste.

For a quick-and-easy savoury cheat’s millefeuille, cut 1 softened sheet all-butter puff pastry into rectangles. Brush with beaten egg and bake at 200°C for 20–25 minutes, or until puffed and golden. Allow to cool, then layer with room-temperature Roydon cheese, Gorgonzola and prosciutto crudo. Serve with Woolworths antipasto selection, caperberries and artichokes.

Shop award-winning cheese at Woolworths.

TASTE Article by: TASTE

The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

Social Media

You might be interested in...