Proscuitto loves cheese like a Labrador loves muddy puddles. Parmigiano-Reggiano is the classic partner—salty, crumbly, and nutty. They’re basically siblings who always finish each other’s sentences. Shave it thin and wrap it around the prosciutto for a double-salt attack that will make your heart do a little happy dance.
But if you want to get wild, try burrata. Yes, the creamy, sinful pouch of mozzarella that tastes like a hug from an Italian grandmother. Tear open the burrata, drizzle it with olive oil, and place a slice of prosciutto on top. It’s so good it should be illegal—and in some places, it might be, after you eat the whole ball in one sitting.
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A Surprising Fact About Mozzarella
Did you know that mozzarella was originally made from water buffalo milk? That’s right: Italy’s favorite cheese started as a swamp-dwelling mammal’s boob juice. Prosciutto doesn’t care. It gets along with everything. It’s the Switzerland of charcuterie.
