Andy Montoya
There are many types of cheese that can be used in pasta dishes, from classic Italian cheeses like Parmigiano-Reggiano, Gorgonzola, and Pecorino to more unconventional choices like cheddar or feta. The type of cheese used depends on the desired flavor and texture of the dish. For example, Parmesan is a classic choice for pasta due to its rich, nutty flavor and crumbly texture, while Gorgonzola, a soft blue cheese, is ideal for those who enjoy a strong flavor. Ultimately, the choice of cheese comes down to personal preference and the specific pasta dish being prepared.
| Characteristics | Values |
|---|---|
| Number of cheeses | Four-cheese and three-cheese pasta are common |
| Cheese combinations | There is no one rule, but common combinations include gorgonzola dolce, fior di latte, parmesan, and taleggio |
| Cheese types | Mozzarella, Parmesan, Gorgonzola, Cheddar, Feta, Asiago, Taleggio, Stracchino, Robiola, Pecorino Romano, Ricotta, and Parmigiano-Reggiano |
| Cheese properties | Melty, spreadable, crumbly, salty, sharp, tangy, nutty, creamy, thick, soft, strong |
| Use cases | Pasta toppings, sauces, bakes, salads |
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What You'll Learn
Parmesan vs Pecorino
Parmesan and Pecorino are both hard, salty Italian cheeses that are frequently used in pasta dishes. However, they have distinct characteristics and are not interchangeable.
Parmesan, or Parmigiano-Reggiano, is a hard, dry cheese made from cow's milk. It is aged for a minimum of 12 months and up to 4 years, resulting in a harder, drier texture and a nutty, sweeter flavour profile. Longer-aged Parmesans may also exhibit mellow caramel notes. Parmesan has a light-yellow rind with a golden interior. It is a versatile cheese that can be thinly sliced and served as an appetizer, grated over salads or pastas, or mixed into meatballs. Parmesan adds a nutty, salty flavour to dishes and can also be used to enhance stocks, soups, and sauces.
On the other hand, Pecorino, or Pecorino Romano, is made from sheep's milk, resulting in a grassier and earthier flavour profile. It is typically aged for a shorter period, ranging from a few months to a year, resulting in a softer, creamier texture. Pecorino has a whiter colour and a black, waxy rind. It is known for its pronounced saltiness and sharp flavour.
When it comes to pasta, both cheeses can be used, but they will impart different flavours and characteristics to the dish. Parmesan is often preferred for its nutty, mellow saltiness, which complements pasta dishes such as Shrimp Fettucine Alfredo, Spaghetti with Oil and Garlic (Aglio e Olio), and Risotto. It adds a distinctive, yet seamlessly integrated flavour to the dish. Pecorino, on the other hand, is favoured by some for its sharper, saltier taste, particularly in dishes like carbonara and cacio e pepe. It takes centre stage in a dish and provides an extra punch of flavour.
While the two cheeses have distinct characteristics, they can be used interchangeably in a pinch. However, it is recommended to adjust the quantities to account for the saltiness of Pecorino. When substituting Pecorino for Parmesan, use one-third less Pecorino to maintain similar salt levels. Conversely, when using Parmesan instead of Pecorino, keep in mind that it will lack the same salty, tangy flavours, so additional seasoning adjustments may be necessary.
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Gorgonzola
When making a Gorgonzola sauce for pasta, the cheese is typically melted with butter and combined with other ingredients such as cream, garlic, shallots, parsley, salt, and pepper. The sauce is then mixed with the cooked pasta, and a little bit of the starchy pasta water can be added to loosen up the sauce and help it cling to the pasta.
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Cheddar
When using cheddar cheese in pasta, it is important to consider the overall taste and texture of the dish. Cheddar has a strong flavor, so it may be overwhelming if used in large quantities. It is also a good idea to grate the cheese to ensure it melts easily and blends well with the other ingredients.
In conclusion, while cheddar cheese may not be the first choice for pasta according to traditional Italian cuisine, it is a versatile and easily accessible option that can add a mature, distinct flavor to a variety of pasta dishes.
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Mozzarella
While mozzarella is a popular cheese to use in pasta, it is not to everyone's taste. Some people prefer to use harder cheeses like parmesan or grana padano when adding cheese to a pasta sauce.
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Ricotta
There are several varieties of ricotta, including Ricotta Salata, which is a pressed, salted, dried, and aged version of the cheese. It has a crumbly and salty flavour, with a stronger taste than regular ricotta due to its longer ageing process. Another variety is Ricotta Infornata, which is produced by baking a large lump of soft ricotta in the oven until it develops a brown, charred crust. This type of ricotta is especially popular in Sardinia and Sicily.
Today, ricotta is still a popular cheese for pasta dishes, offering a creamy texture and a mild flavour that complements a variety of recipes. It is a key ingredient in creating rich and indulgent pasta meals.
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Frequently asked questions
Classic Italian cheeses to add to pasta include Parmesan, Pecorino, gorgonzola, mozzarella, and ricotta.
Cheddar cheese is a popular variety of cheese in the US, and while it is not Italian, it can be grated over pasta. Feta is another non-Italian cheese that can be crumbled over pasta salads or added to creamy pasta.
When choosing a cheese to add to pasta, consider the makeup of the sauce. For example, creamy pasta dishes like Alfredo pair well with Parmesan, while Pecorino's sharpness amplifies the zing of tomato-based sauces like arrabbiata.
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