Okay, let’s get cheesy. Prosciutto and cheese is a classic for a reason. But you need to choose wisely. Fresh mozzarella (the soft, milky kind in water) is a gentle, creamy partner. It’s like a soft pillow for your salty meat.
For a bolder move, go with aged Parmesan or Pecorino. Shave it right on top of the prosciutto. The crumbly, nutty flavor is a perfect match. If you’re feeling fancy, try a soft, tangy goat cheese. It’s a little bit of a tango in your mouth.
Just stay away from super strong blues, like Roquefort. They can be a bit too punchy and overwhelm the delicate flavor of the meat. Save those for your steak.
