Why it works: Swiss cheese and provolone cheese share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 18 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓
Spicy Ham and Cheese Squares
12 servingsIngredients
Directions
Step-by-step directions aren't available for this recipe. See the full recipe at the source →
Nutrition, whole recipe (rough)
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Swiss Cheese | 1 oz (28g) | 108 |
| Provolone Cheese | 1 oz (28g) | 100 |
| Egg | 1 large egg (50g) | 78 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Swiss cheese + provolone cheesetop 1% of all pairsSmell alikestrongCooked together18 recipes
Shared aroma: ethyl 2-methylbutyrate (fruity, apple).
-
Salami + provolone cheesetop 8% of all pairsSmell alikemoderateCooked together59 recipes
Shared aroma: ethyl butyrate (apple, fruity).
-
Ham + swiss cheesetop 12% of all pairsSmell alikemoderateCooked together22 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
-
Olive + provolone cheesetop 13% of all pairsSmell alikemoderateCooked together221 recipes
Shared aroma: methyl 2-methylbutyrate (apple, fatty).
-
Olive + swiss cheesetop 13% of all pairsSmell alikemoderateCooked together196 recipes
Shared aroma: methyl 2-methylbutyrate (apple, fatty).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
The free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.
