Randy Chandler
There is a culinary taboo against pairing seafood with cheese, with some chefs and food historians attributing this prohibition to Italy. The reason for this taboo is said to be that the delicate flavour of seafood can be overwhelmed by the strong taste of cheese, resulting in a clash of flavours. However, this rule has inconsistent exceptions, and there are several classic dishes that combine seafood and cheese, such as lobster mac and cheese, crab dip, and bagels with cream cheese and lox. While some people adhere strongly to this taboo, others argue that it is possible to pair the right cheese with the right seafood to create a harmonious flavour profile.
| Characteristics | Values |
|---|---|
| Origin of the prohibition | Italy |
| Reason for prohibition | Cheese can overpower the delicate flavor of seafood |
| Exceptions | Contemporary Italian cooking, ancient Romans, Jewish dietary laws, France, Greece, Mexico, specific pockets of the U.S. |
| Examples of dishes with cheese and seafood | Lobster mac and cheese, involtini (Sicilian swordfish roll), bagel with lox and cream cheese, moules au Roquefort, fish tacos with melted Chihuahua cheese, shrimp rillette with cream cheese, shrimp Creole nachos with creamy queso, white clam pizza with pecorino romano, crab dip with cream cheese and cheddar, squid stuffed with breadcrumbs and cheese, coquille St. Jacques, tuna melt, scallops with pea panna cotta and Parmigiano Reggiano puree |
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What You'll Learn
The origin of the 'no seafood with cheese' rule
The prohibition of combining seafood and cheese is an ancient and strong rule, but it is not universal. It is observed in classic French and Italian cooking, where it is considered a culinary law. However, there are exceptions to this rule even within these cuisines, and it is not followed in other parts of the world.
The origin of this rule is somewhat disputed. Some sources claim that it originated in Italy, where it is a widely observed tradition. One theory suggests that the rule arose due to geographic separation, as Italy's great cheese-making regions were often inland, making it less likely for coastal residents to combine cheese with seafood. Another theory posits that this was originally a medical prohibition, although the specific reasons behind it are unclear.
The rule is based on the idea that dishes should have balanced flavours and textures. Seafood, especially fish, tends to have delicate flavours and textures, and the strong taste and dense texture of cheese can overwhelm it. However, this rule has exceptions, as not all seafood has mild flavours, and not all cheeses are strong in taste. For example, lobster mac and cheese typically uses milder cheeses like medium cheddar and Gruyère, creating a balance between the seafood and cheese flavours.
Despite the existence of this rule, there are several dishes that combine seafood and cheese successfully. For instance, in Sicily, there are popular recipes like Sarde alla beccafico (Sicilian stuffed sardines) and swordfish rolls filled with pecorino cheese. Baccalà alla vicentina, a dish from the Veneto region, features stockfish cooked in a cheese sauce. Additionally, seafood and cheese combinations can be found in Greece, Mexico, France, and even specific pockets of the United States.
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Exceptions to the rule
While some culinary traditions, like classic French and Italian cooking, have a "no seafood with cheese" rule, there are exceptions to this rule.
- Type of seafood: Some seafood has a stronger flavour and firmer texture, like anchovies, which means it can stand up to cheese without being overpowered.
- Type of cheese: Some cheeses have a milder flavour and softer texture, like cream cheese, which means they can complement seafood without overwhelming it.
- Amount of cheese: If used sparingly, cheese can enhance the flavour of seafood without overpowering it.
- Preparation and cooking methods: The way the seafood is prepared and cooked can affect whether or not cheese is a suitable pairing. For example, a smoked trout may pair well with a softer cheese like feta, while a grilled or broiled filet could benefit from a light dusting of a harder cheese like parmesan.
- Cultural context: While Italian cuisine traditionally avoids pairing seafood with cheese, other culinary traditions, like French, Greek, Mexican, and American, have several classic dishes that combine seafood and cheese.
- Individual taste: Ultimately, whether or not someone enjoys the combination of seafood and cheese may come down to personal preference. Some people may find that they like the taste and texture that cheese adds to seafood, while others may prefer to keep their seafood dishes cheese-free.
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The role of texture in seafood and cheese pairings
The culinary rule that seafood should not be paired with cheese stems from the idea that dishes should showcase a balance of flavours and textures. Seafood tends to have a delicate flavour and texture that can be overwhelmed by the strong, salty taste of cheese. However, this "rule" has many exceptions, and with careful consideration, it is possible to create harmonious seafood and cheese pairings that delight the palate.
The key to successful pairings is to balance the textures and flavours of the seafood and cheese. When it comes to texture, soft and creamy cheeses like brie, camembert, mascarpone, and ricotta pair well with delicate seafood like scallops, shrimp, and cod. Harder cheeses like cheddar, gouda, and parmesan complement the firmer textures of fish like salmon and tuna.
Cooking methods also play a role in the best cheese pairings. Grilled or baked seafood pairs well with rich, harder cheeses like gruyere or parmesan, which can stand up to bold, smoky flavours. Poached or steamed seafood calls for lighter, softer cheeses like mozzarella or crème fraîche to maintain the dish's delicate profile. Smoked seafood, on the other hand, can be paired with bold cheeses like blue cheese or boursin to create a flavourful contrast.
In addition to texture, it is essential to consider the saltiness and acidity of the seafood and cheese. Seafood is naturally salty, so choosing a cheese that balances or enhances this saltiness is crucial. Fresh cheeses like goat cheese, feta, or cream cheese can offset the saltiness of seafood, while aged cheeses like parmesan or asiago can amplify the salty flavours in heavily salted seafood dishes.
Regional pairings and traditional combinations from coastal cuisines should also be considered. For example, Italians typically do not add cheese to seafood risotto, opting for butter instead. However, they may add parmesan to shrimp scampi with pasta or stuff squid with breadcrumbs and cheese in a tomato sauce.
While balancing textures and flavours is essential, it is also important to remember that cheese should be used sparingly, as a complement to the seafood, rather than the focal point of the dish. Overpowering the delicate flavours and textures of seafood with too much cheese or a cheese that is too strong can lead to an unbalanced dish.
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Cultural differences in seafood and cheese consumption
The combination of seafood and cheese is a divisive topic in culinary circles. While some people enjoy the combination, others consider it a taboo. Interestingly, this taboo seems to have originated in Italy, with several sources attributing the aversion to the strong flavour of cheese overpowering the delicate taste of seafood.
Italy
In Italy, combining seafood and cheese in a dish is generally considered unacceptable. This belief is so strong that cookbook author Julia della Croce describes Italians as being "very religious" about keeping the two apart. Italian-born cooking instructor Viola Buitoni, however, disagrees, stating that seafood and cheese do go together in Italian cooking, especially in the south of the country. She also mentions that pairing raw fish with fresh cheese is popular in contemporary Italian cooking.
France
In France, the attitude towards combining seafood and cheese is more relaxed. Dishes like mussels in a Roquefort sauce (moules au Roquefort) and scallops baked in a creamy and cheesy sauce (coquille St. Jacques) are considered classics.
United States
In the United States, the taboo against combining seafood and cheese exists, but there are also examples of popular dishes that combine the two. For instance, the bagel with cream cheese and lox, and the white clam pizza with pecorino Romano from New Haven, Connecticut. Additionally, several classic American dishes, such as the Tuna Melt, and Creole Shrimp Nachos with Creamy Queso, feature both seafood and cheese.
Other Cultures
Outside of Italy, France, and the United States, there are various cultures that have their own takes on the combination of seafood and cheese. For example, in Greece, there is a dish called garides saganaki, which consists of broiled shrimp, tomatoes, and feta cheese. In Mexico, fish tacos and quesadillas are often served with melted Chihuahua cheese.
Ultimately, the question of whether it is acceptable to put cheese sauce on seafood depends on cultural context and individual preference. While some cultures, like Italy, have a strong taboo against combining seafood and cheese, others, like France, the United States, Greece, and Mexico, have popular dishes that feature this combination.
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Balancing flavours in seafood and cheese dishes
The combination of seafood and cheese in dishes is a controversial topic, with some people swearing by it and others believing it to be a culinary sin. The main concern with combining seafood and cheese is that the strong flavour of cheese will overpower the delicate flavour of seafood. However, this concern can be addressed by carefully selecting the types of cheese and seafood used in a dish.
Firstly, it is important to consider the texture and flavour of the seafood. Generally, seafood has a subtle taste and delicate texture. However, there are many seafood options with strong flavours and firm textures, such as anchovies, clams, mackerel, oysters, and sardines. These stronger-flavoured seafood options can stand up to the flavour of cheese and provide a more balanced dish.
When selecting a cheese to pair with seafood, it is crucial to choose a variety with a complementary flavour profile and texture. Hard cheeses like parmesan, pecorino, and Grana Padano have strong flavours that can stand up to stronger seafood options. Semi-soft cheeses like Gruyere have a milder flavour and melt well, making them suitable for dishes where the seafood is the star, such as a sauce for scallops or lobster. Milder, creamier cheeses like cream cheese, ricotta, mozzarella, queso fresco, and paneer can also complement seafood without overwhelming it. For example, cream cheese is commonly paired with smoked salmon or folded with crab meat to create a dip.
The key to balancing flavours in seafood and cheese dishes is to ensure that neither ingredient overpowers the other. This can be achieved by selecting the right types of seafood and cheese, as well as considering the proportions used in the dish. The cheese should enhance the flavour of the seafood rather than mask it. Additionally, the preparation and cooking methods can also play a role in balancing the flavours. For example, a light dusting of grated hard cheese on a grilled or broiled seafood filet can add a subtle cheesy note without taking over.
While there may be a longstanding taboo against combining seafood and cheese, particularly in Italian cuisine, there are numerous examples of delicious dishes that break this rule. From classic bagels with lox and cream cheese to more inventive combinations like Creole Shrimp Nachos with Creamy Queso, the key to success lies in thoughtful ingredient selection and preparation. Ultimately, personal taste buds are the best judge, and experimenting with different combinations can lead to delightful culinary discoveries.
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Frequently asked questions
There is a culinary taboo against pairing cheese and seafood, but it is not a universal rule. Some cultures have traditional dishes that combine seafood and cheese, such as the French, who make mussels in a Roquefort sauce, and the Greeks, who make garides saganaki, a dish of broiled shrimp, tomatoes, and feta.
The taboo against combining seafood and cheese likely originated in Italy. The reason for this taboo within Italian cuisine is disputed. Some claim that the strong flavor of cheese clashes with the delicate flavor of seafood, but others argue that this is not true of all seafood and cheese combinations.
Yes, there are exceptions. Some Italians combine seafood and cheese in contemporary raw fish dishes, and in traditional cooked dishes such as involtini, a Sicilian swordfish roll with pecorino, and squid stuffed with breadcrumbs and cheese in a tomato sauce.
Yes, seafood and cheese are combined in several cultures outside of Italy. For example, the French, Greeks, and Mexicans all have traditional dishes that combine seafood and cheese.
Yes, there are several American dishes that combine seafood and cheese, such as Creole Shrimp Nachos with Creamy Queso, Shrimp Rillette, and Lobster Mac and Cheese.
