When putting together a sandwich or charcuterie board, one of the most important decisions is what cheese pairs best with cold roast beef. The right cheese can elevate the beef’s flavor and provide a creamy, savory contrast to the protein’s richness. But with so many cheese options available, it can be tricky to know which one to choose. This article will examine the key factors to consider when selecting a cheese for cold roast beef and provide recommendations of specific cheeses that make an optimal pairing.
Factors to Consider
Here are some of the main factors to keep in mind when deciding what cheese goes best with cold roast beef:
Flavor Profile
You’ll want to pick a cheese that complements the flavor of the beef rather than overpowering it. Cold roast beef often has a salty, umami taste. A cheese with some sweetness or nuttiness helps balance out the savoriness of the meat. Sharp, pungent cheeses can clash with the subtle flavor of roast beef. Milder, mellow cheeses tend to match better.
Texture
The cheese’s texture should contrast nicely with the dense, chewy texture of roast beef. Soft, spreadable cheeses work well, as they provide a smooth, creamy mouthfeel against the meat’s fibrousness. Firm, crumbly cheeses can also pair well, giving a pleasant crunch. Avoid cheeses that are too hard or tough, as they could make the beef seem dry and tough by comparison.
Melt Factor
Since cold roast beef sandwiches are not toasted or heated, you want cheeses that taste good un-melted. Soft, spreadable cheeses are naturally a good choice. Curds, crumbles, and other cheeses that maintain their shape and texture when cold are also excellent options. Avoid very melty cheeses like mozzarella since they become stringy and messy when served cold.
Moisture Content
Pairing roast beef with a drier cheese helps keep the sandwich from getting soggy. Cheeses like aged cheddar and Swiss add flavor without excess moisture. Soft cheeses like Brie or Camembert have such high moisture content that they can make the bread of a roast beef sandwich unappealingly damp.
Saltiness
Since roast beef often contains a good amount of salt from being dry-aged or cured, you’ll usually want a cheese that’s on the milder side saltiness-wise. A cheese with pronounced saltiness, like feta or blue cheese, makes the overall flavor profile unbalanced. Low-salt cheeses allow the natural seasoning of the beef to shine.
Top Cheese Recommendations
Based on the criteria above, here are some excellent cheese options to pair with cold roast beef:
Cheddar
For a classic flavor pairing, aged cheddar is the traditional go-to cheese for roast beef sandwiches. Its nutty, slightly sharp taste provides the perfect contrast to roast beef without overwhelming it. Cheddar slices nicely and has a firm yet creamy texture when cold. And it has just the right saltiness level. Sharp or extra sharp cheddar packs a little more punch if you want a stronger cheese flavor.
Havarti
Creamy, smooth havarti melts in your mouth and has a subtly sweet, buttery taste. It complements roast beef without competing with its flavor. The moist, spreadable texture of havarti also adheres well to slices of cold roast beef. Just avoid pre-sliced havarti, as it can be flimsy.
Gouda
With its mild, lightly sweet flavor, gouda makes a pleasant pairing for roast beef. Aged gouda provides deeper caramel notes that marry well with the meat. The firm, dense texture stands up to the beef without becoming rubbery.Try gouda with roast beef on a pressed sandwich or panini for a nice contrast of textures.
Brie
For a richer pairing, soft double or triple cream brie spreads decadently over roast beef. The creamy texture and gentle flavor complement the beef instead of competing with it. Just be sure to enjoy it open-faced or with a sturdy bread that can handle the soft cheese without getting soggy.
Blue Cheese
Bold blue cheese lovers will appreciate the sharp tang and crumbly texture of blue against sliced roast beef. Stilton, gorgonzola, or other high-quality blue cheeses pack a assertive punch that beef can stand up to. Use a light spread to keep the strong blue flavor in balance.
Gruyère
Nutty, smooth gruyère has a delightful hint of sweetness and melts over roast beef despite being cold. Its firm, dense texture offsets the meat’s chewiness. The milder Swiss flavor doesn’t overtake the beef. Try it on an open-faced sandwich or in a salad with roast beef and gruyère wedges.
Pepper Jack
For a kick of heat and southwestern flair, pepper jack cheese makes a lively pairing with roast beef. The jalapeño peppers add a nice zing that complements the rich meat. The creamy, semi-soft texture contrasts with the beef as well. Just be sure to remove the top waxy rind of the cheese before serving.
Provolone
With its mild, milky flavor and smooth, pliable texture, provolone slices beautifully over roast beef. Aged provolone provides a bit more bite and salty accent. The cheese adheres nicely to the meat without imparting too much moisture. Provolone stands up to cold-cut conditions without becoming rubbery.
Asiago
Sharp, robust asiago has an assertive flavor that can match up to rare roast beef. Its firm, crumbly texture provides substance and contrast. Asiago’s deep, nutty taste pairs especially well with smoky, seasoned roast beef. Just don’t use an extremely aged asiago that becomes dry and grainy.
Pairing Tips
Here are some additional tips for pairing cheese with cold roast beef:
- Let sliced cheeses come to room temperature before assembling sandwiches so the texture is optimal.
- With soft cheeses like brie, avoid using too much or it will make the bread soggy.
- Cream cheese, ricotta, and cottage cheese also pair well with roast beef when blended into a spread consistency.
- Mix crumbled blue cheese or grated aged gouda into a roast beef salad for extra flavor.
- Accompany roast beef and cheese with complementary ingredients like lettuce, tomato, onion, horseradish sauce, and artisan breads.
- Try different cheese on top versus bottom of the sandwich to enjoy contrasting textures in each bite.
- For cheeses with rinds, remove the rind before serving.
- Experiment with different cheeses to discover new favorites alongside roast beef.
Pairing Options by Roast Beef Type
Certain cheeses pair better with particular kinds of roast beef. Here are suggested cheese pairings based on the cut and seasoning of the beef:
| Roast Beef Type | Best Cheese Pairings |
|---|---|
| Eye of round | Havarti, brie, cheddar, gruyère |
| Top round | Gouda, Swiss, provolone, asiago |
| Bottom round | Pepper jack, blue cheese, gorgonzola |
| Sirloin tip | Aged cheddar, asiago, parmesan |
| Tri-tip | Muenster, fontina, Monterey Jack |
| Prime rib | Brie, camembert, havarti, gruyère |
| Tenderloin | Goat cheese, feta, bleu cheese, brie |
| Seasoned (black pepper, garlic, etc.) | Pepper jack, asiago, aged gouda |
| Smoked | Gouda, cheddar, Gruyère, Swiss |
Conclusion
When constructing the perfect roast beef sandwich or platter, cheese choice is a key factor. Cheddar, Havarti, gouda, brie, and blue cheese are excellent options for their complementary flavor, texture, melt factor, moisture content and saltiness. Soft, spreadable cheeses and those that retain their shape when cold are ideal. Pair mild, nutty cheeses with subtle roast beef cuts and bold, sharp cheeses with strongly seasoned beef. With so many tasty cheeses to choose from, you’re sure to find a winning combination to accent your cold roast beef.