Patrick Oconnell
Choosing the right cheese for your pasta can be tricky, with hundreds of pasta dishes and cheese options to choose from. The cheese you use can make or break your dish, adding depth and balancing out flavours and textures. The classic choice is Parmesan, a versatile, nutty, and crumbly Italian cheese that's perfect for grating and melting. Other popular options include Pecorino Romano, a salty, tangy, and robust sheep's milk cheese, and Fontina, a semi-soft, buttery, nutty cheese that melts beautifully. For a creamy texture, try Ricotta, a fresh, mild, and slightly sweet whey cheese. If you're looking for a bold, salty flavour, Feta is a great option, while Mozzarella is perfect for melting into sauces or topping baked dishes. For those who enjoy strong flavours, Gorgonzola, a soft blue cheese, adds depth to sauces and bakes.
| Characteristics | Values |
|---|---|
| Cheese that melts well | Mozzarella, Fontina, Cheddar, Parmigiano, Asiago |
| Cheese that grates well | Parmesan, Pecorino Romano, Asiago, Cheddar |
| Creamy pasta | Parmesan, Ricotta, Mozzarella |
| Tangy pasta | Pecorino, Feta |
| Salty pasta | Pecorino Romano, Feta |
| Pasta bake | Mozzarella, Parmesan, Cheddar |
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What You'll Learn
Mozzarella, Fontina, and other melting cheeses
Mozzarella is a staple of many traditional Italian cheese pasta dishes. It is made from buffalo milk and rolled into small balls, which are stored in brine to keep them fresh. Mozzarella melts remarkably well, so it can be melted into pasta sauces or used as a topping for oven-baked dishes. It is also one of the cheeses in a standard four-cheese sauce. It works well in pasta bakes that require a creamy base, such as lasagne or tuna pasta bake. However, one source says that shredded mozzarella is not a good garnish for pasta because it is too sticky and bland.
Fontina is another melting cheese that can be used in pasta. When using melting cheeses, they should be added directly to hot sauces or put on top of baked pasta so that the heat can melt them into a smooth consistency.
Other melting cheeses that can be used in pasta include ricotta and feta. Ricotta is a fresh, creamy cheese with a mild and slightly sweet flavour. Its soft, spreadable texture makes it perfect for blending into fillings or sauces. It doesn't fully melt, but it creates a light, creamy texture when mixed into sauces. Feta is a tangy, crumbly cheese made from sheep or goat milk. It brings a bold, salty flavour to pasta dishes. It doesn't melt like other cheeses, but its texture softens nicely when warmed, adding a creamy, briny element.
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Parmesan, Pecorino Romano, and other grating cheeses
Parmesan, or Parmigiano-Reggiano, is an Italian cheese that is often used in pasta dishes. It is a hard cheese that is perfect for grating and adds a nutty flavour to pasta dishes like Carbonara and Fettuccine Alfredo. It is also commonly used in lasagna and four-cheese sauce recipes.
Pecorino Romano is another grating cheese that is used in pasta dishes. It is made from sheep's milk and has a strong, salty taste. It is one of the oldest varieties of cheese in Italy, dating back to the Roman era. Pecorino Romano has a sharp and peppery flavour, making it a good choice for sprinkling over pasta. Other varieties of Pecorino include Pecorino Toscano, which has a milder flavour, making it suitable for other Italian dishes.
Parmesan and Pecorino are similar cheeses, but Pecorino has a more robust and tangy flavour due to its sheep's milk base. If you're looking for a milder cheese, Parmesan might be a better option. However, combining both cheeses can also be a great choice.
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Ricotta and other soft, spreadable cheeses
Ricotta is a fresh, creamy, and mild-flavoured cheese with a slightly sweet taste. Its soft and spreadable texture makes it ideal for blending into fillings or adding a fluffy, creamy texture to pasta dishes. Unlike harder cheeses, ricotta does not fully melt, but it does create a light, creamy texture when mixed into sauces. It is perfect for thickening sauces and adding a velvety touch to each bite. Ricotta Salata is a variation of the cheese that is much more crumbly and saltier. It is aged for longer, giving it a stronger flavour.
Other soft, spreadable cheeses that can be used in pasta include feta, a tangy, crumbly cheese made from sheep or goat milk. Feta brings a bold, salty flavour to pasta dishes, making it one of the best cheeses for pasta. While it doesn't melt like other cheeses, its unique texture softens nicely when warmed, adding a creamy, briny element. Feta's sharp, savoury notes make it a fantastic choice for pasta dishes that need a flavour boost without a heavy sauce. It is perfect for crumbling over pasta salads, adding to creamy pasta, and mixing into light, oil-based sauces.
Mozzarella, a staple in many traditional Italian cheese pasta dishes, is another soft cheese that can be used in pasta. It melts remarkably well, so it can be melted into pasta sauces or used as a topping for oven-baked dishes. It is perfect for pasta bakes that require a creamy base, such as a multi-layered lasagna or a tuna pasta bake.
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Feta and other crumbly cheeses
Feta is a tangy, crumbly cheese made from sheep or goat milk that brings a bold, salty flavour to pasta dishes. Its sharp, savoury notes make it a fantastic choice for pasta dishes that need a flavour boost without a heavy sauce. While feta doesn't melt like other cheeses, its unique texture softens nicely when warmed, adding a creamy, briny element to pasta dishes.
Feta is best used in pasta dishes when crumbled over pasta salads, added to creamy pasta, or mixed into light, oil-based sauces. It pairs well with other ingredients such as garlic, olive oil, herbs, and vegetables like broccoli, red pepper, spinach, or kale.
Other crumbly cheeses that can be used in pasta include ricotta salata, which is a variation of the standard ricotta cheese. It is much more crumbly and saltier than regular ricotta due to its longer ageing process, resulting in a stronger flavour. Crumbly cheeses like ricotta salata can be used to thicken up sauces and add a creamy finish to pasta dishes. They also pair well with green vegetables like spinach, further enhancing the creaminess of the dish.
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Cheddar and other unconventional choices
While mozzarella, parmesan, and pecorino are the most common cheeses used in pasta, there are several other unconventional choices that can be used.
Cheddar, for example, is a popular option for those looking for a comfort food twist on their pasta. Though it may not be traditional, it can be grated over pasta dishes such as spaghetti and meatballs or a four-cheese sauce pasta bake.
Another option is ricotta, a fresh and creamy cheese with a mild and slightly sweet flavor. Its soft, spreadable texture makes it perfect for blending into fillings or adding richness to pasta sauces. It is often used in lasagna or baked pasta dishes.
Feta is also an unconventional choice for pasta, bringing a bold, salty flavor to pasta dishes. It has a tangy, crumbly texture that softens when warmed, adding a creamy element to the dish. Feta is a good choice for pasta salads or light, oil-based sauces.
Ultimately, the choice of cheese comes down to personal preference and the specific dish being prepared.
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Frequently asked questions
Mozzarella, Gruyère, and Fontina are all good melting cheeses for pasta. Mozzarella is a soft, mild cheese made from cow or buffalo milk, and it's a staple in many traditional cheese pasta dishes. Gruyère is a nutty, slightly sweet Swiss cheese that creates a smooth, creamy texture when melted.
Parmesan, Pecorino Romano, and Asiago are all hard cheeses that can be grated over pasta. Parmesan, or Parmigiano-Reggiano, is known for its rich, nutty flavour and crumbly texture. It's a classic choice for pasta and is often considered one of the best cheeses for this purpose.
Ricotta is a soft, creamy cheese made from the whey left over after making other cheeses. It has a mild flavour and adds a light, fluffy texture to dishes. It's perfect for thickening up sauces and adding a creamy finish.
Feta, Gorgonzola, and Cheddar are some less conventional cheeses that can be used in pasta dishes. Feta is a crumbly, tangy cheese that pairs well with Mediterranean-inspired pasta dishes. Gorgonzola is a bold, creamy blue cheese that works well in creamy pasta sauces. Cheddar, while not traditionally used in Italian pasta, is a good melting cheese for creating a rich, creamy sauce.
