Andy Montoya
Combining cheese and fish is a controversial topic in the culinary world. While some people find it unappetizing, others believe that when done correctly, it can be a delightful pairing. The taboo against combining these two foods appears to have originated in Italy, where it is considered a gastronomic offense. The reason behind this prohibition may lie in the distinct flavors of fish and cheese, with the rich and salty taste of cheese potentially overwhelming the delicate flavor of fish. However, there are exceptions to this rule, such as the use of mild cheeses like mozzarella with canned tuna, which is common in Italian cafes. Ultimately, the success of combining cheese and fish depends on finding the right balance between the two ingredients.
| Characteristics | Values |
|---|---|
| Cultural taboo | Common in Italy, but not universal |
| Taste | Cheese may overpower the delicate flavour of fish |
| Health | Cheese digests slowly and may cause fish to spoil before it is fully broken down |
| Exceptions | Tuna and mozzarella, Lobster Thermidor, Clam pizza, Fish Tacos, Bagel with cream cheese and lox |
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What You'll Learn
The origin of the taboo
Several theories attempt to explain the Italian origin of this taboo. One theory suggests that it stems from the landlocked nature of Italy's major cheesemaking regions, such as Piedmont, Trentino Alto Adige, Lombardy, and Veneto. These regions are far from the sea, and historically, people in these areas had limited access to fresh seafood. As a result, recipes likely developed over the centuries without incorporating seafood.
Another theory relates to the delicate flavour of fish, which can be easily overpowered by the strong, salty, and rich flavours of cheese. By adding cheese to a fish dish, it could be interpreted as a sign that the fish has gone bad and one is trying to mask its taste.
Ancient health concerns may also have played a role in the taboo. According to food historian Ken Albala, cheese digests slowly and could interfere with the transformation of fish, causing it to spoil before being fully broken down. This belief is similar to the Jewish dietary laws of Kashrut or Kosher. Ancient physicians like Aristotle and Galen also warned against combining cheese and seafood.
Despite the strong taboo in Italian cuisine, there are popular exceptions, such as canned tuna and mozzarella salads served in Italian cafes. Additionally, there are numerous centuries-old dishes from other parts of the world, such as Greece, Mexico, France, and even specific pockets of the United States, that successfully combine seafood and cheese.
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Health concerns
Cheese is a whole food and, in general, a healthy and delicious source of many nutrients. It is packed with nutrients like protein, calcium, phosphorus, and vitamins. It is also a great source of healthy fats, like omega-3 fatty acids, and conjugated linoleic acid (CLA), which may help prevent obesity and heart disease. Cheese also contains probiotics and bioactive molecules, which may provide health benefits.
However, cheese is high in saturated fat and sodium, which are emphasised as health concerns in dietary guidelines. It is also a calorie-dense food, and consuming too much may contribute to weight gain. For this reason, it is recommended to consume cheese in moderation as part of a balanced diet. Additionally, cheese may be contaminated with listeria, especially if made with raw or unpasteurised milk, which can cause health issues.
Some people may also be lactose intolerant or allergic to milk, so cheese may not be a suitable food for them. Furthermore, the environmental impact of dairy production, including cheese, is a concern, as it contributes significantly to greenhouse gas emissions and land use.
Regarding the combination of cheese and fish, there does not appear to be any health-based reason why they should not be consumed together. However, some people may find that the strong taste of certain cheeses, such as Parmesan, overpowers the delicate flavour of fish. In Italian cuisine, it is considered unusual to pair fish with cheese, and some Italians believe that mixing the two may cause digestive issues.
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Overpowering flavours
While there is no official legislation against pairing fish and cheese, the combination is generally frowned upon. This is especially true in Italian culture and cuisine, where it is considered a serious offence.
The main reason for this aversion seems to be the concern that the strong, salty, and rich flavours of cheese will overwhelm the delicate flavours of the fish. For example, Parmesan is considered far too strong to be paired with fish, as it would overpower the taste of the seafood. Similarly, a dish with cheese added to it may be seen as an attempt to cover up the taste of bad fish.
However, there are exceptions to this rule, and some dishes that combine fish and cheese are considered delicious. For instance, seafood with cheese appears in some French recipes, such as Lobster Thermidor, made with Parmesan or Gruyere cheese. In Greece, there is a dish called garides saganaki, which consists of broiled shrimp, tomatoes, and feta. In Mexico, fish tacos and quesadillas are often served with melted Chihuahua cheese.
Ultimately, the success of a dish comes down to balance. A trained chef and author, Kirstin Jackson, states, "Fish and cheese can be a touchy pairing, but when done right they can be as endearing as an eighty-year-old couple walking down the street holding hands."
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Exceptions to the rule
While the combination of cheese and fish is generally frowned upon, there are some exceptions to this rule.
One notable exception is the use of canned tuna and mozzarella in Italian salads. Canned tuna is considered the least "fishy" option in Italy, and mozzarella is a mild cheese with no sharp, cheesy taste. This combination is commonly found in Italian cafes and does not carry the same taboo as other fish and cheese pairings.
Another exception is the Greek dish Garides Saganaki, which combines broiled shrimp, tomatoes, and feta cheese. The salty feta adds an earthy flavour to the shrimp, creating a successful pairing. Similarly, French cuisine features Moules au Roquefort, a dish of mussels in white wine paired with a strong blue cheese.
In Mexico, fish tacos and quesadillas are often served with melted Chihuahua cheese, and in the United States, a classic New York-style bagel with cream cheese and lox combines fish and cheese.
Additionally, some Italian dishes do combine fish and cheese, such as anchovies on pizza or vitello tonnato, a dish that combines fish and meat.
While the taboo against pairing cheese and fish may have originated in Italy, there are indeed exceptions to this rule, and skilled chefs can create delicious combinations that elevate both ingredients.
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Balancing flavours
Combining seafood and cheese is a controversial topic, with many people believing that the two foods should not be mixed. However, there are several examples of dishes that successfully pair seafood and cheese, indicating that the key may lie in balancing the flavours.
Seafood, especially fish, often has a delicate flavour that can be easily overpowered by strong cheeses. For this reason, it is important to select cheeses that are mild and complementary to the seafood rather than overwhelming. Fresh, young cheeses, such as mozzarella, ricotta, queso fresco, and paneer, are good options as they have a subtle, creamy flavour that won't compete with the seafood.
In addition, the preparation and cooking methods can also play a role in balancing the flavours. For example, a traditional Béarnaise sauce can enhance the gentle flavour of tilapia, while the addition of herbs like shallots, tarragon, and chervil can provide a subtle complexity to the dish.
When combining seafood and cheese, it is also important to consider the texture. Shredded or melted cheese can provide a creamy mouthfeel that pairs well with the flaky texture of seafood.
While there may be cultural and historical taboos around mixing seafood and cheese, particularly in Italian cuisine, it is possible to create delicious and harmonious dishes by carefully balancing the flavours and textures of the ingredients.
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Frequently asked questions
While there is no official legislation outlawing the presence of fish and cheese on the same plate, it is considered a culinary taboo, especially in Italian cuisine. The reason for this is that the rich, salty flavours of cheese can overwhelm the delicate flavours of fish.
Some dishes that combine cheese and fish include Lobster Thermidor (French), fish tacos and quesadillas (Mexican), and bagels with cream cheese and lox (New York).
Yes, there are exceptions to this rule. For example, canned tuna and mozzarella are commonly combined in Italian salads. In addition, there are many centuries-old dishes that combine seafood and cheese, such as garides saganaki (Greek) and moules au Roquefort (French).
